Ingredients
Rice
- 1 cup Brown Rice (small grain)
- 1 3/4 cups Water
- 2 Tablespoons Olive Oil (divided)
- Zest and juice of 1 Lime
- 1/4 cup Fresh Cilantro (chopped, divided)
- Black Pepper (to taste)
Pico de Gallo
- 2 cups Fresh Tomato (chopped)
- 1/2 Red Onion (finely chopped)
- 1 Jalapeno (chopped)
- 1/3 cup Fresh Cilantro (chopped)
- Juice of 1 Lime
Fajita Onions & Peppers
- 3 medium Bell Peppers (sliced)
- 1 Red Onion (sliced)
- 1 Tablespoon Olive Oil
- 1 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
Avocado Sauce
- 2 Avocados (ripe)
- 1/2 cup Sour Cream (low fat)
- 1/3 cup Fresh Cilantro (roughly chopped)
- Juice of 1 Lime
- 1/4 teaspoon Garlic Powder
Additional Ingredients
- 1 1/2 cups Black Beans (drained and rinsed)
- 1 1/2 cups Corn (frozen or fresh)
- 1 1/2 Red Onions (divided for fajita and pico)
- 3 Tablespoons Olive Oil (total, divided)
Instructions
- Prepare Cilantro Lime Brown Rice: In a medium saucepan, bring 1 3/4 cups of water to a boil. Add 1 cup of brown rice and 2 tablespoons of olive oil. Cover, reduce heat to low, and simmer for 30 to 45 minutes until the water is fully absorbed.
- Add Flavorings to Rice: While the rice cooks, zest and juice 1 lime and finely chop 1/4 cup of cilantro. After the rice is done, remove from heat and let it sit covered for 10 minutes. Then fluff with a fork and stir in the lime zest, lime juice, chopped cilantro, and black pepper to taste.
- Make Pico de Gallo: Chop 2 cups of fresh tomatoes, 1/2 a red onion, 1 chopped jalapeno, and 1/3 cup of cilantro. Mix these ingredients with the juice of 1 lime in a bowl. Set aside to allow flavors to meld.
- Cook Fajita Onions and Peppers: Slice 3 medium bell peppers and 1 red onion. Heat 1 tablespoon of olive oil in a large skillet over high heat. Add sliced peppers and onions to the skillet along with 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1 teaspoon garlic powder. Sauté for 5 to 6 minutes until vegetables are tender but still vibrant.
- Prepare Avocado Sauce: In a food processor, combine 2 ripe avocados, 1/2 cup low-fat sour cream, 1/3 cup roughly chopped cilantro, juice of 1 lime, and 1/4 teaspoon garlic powder. Blend for around 1 minute until smooth and creamy.
- Assemble Burrito Bowls: Divide the cilantro lime brown rice evenly among 6 bowls. Top with sautéed fajita onions and peppers, pico de gallo, black beans, corn, and a generous dollop of avocado sauce.
- Garnish and Serve: Finish each bowl with extra lime juice or chopped cilantro if desired. Serve immediately and enjoy the fresh, flavorful layers of this vegetarian burrito bowl.
Notes
- Use fresh lime juice for the best flavor balance in all components.
- For extra protein, add grilled tofu or tempeh to the bowls.
- Frozen corn can be thawed quickly in warm water if fresh is not available.
- Adjust spice levels in pico de gallo by varying jalapeno quantity.
- This recipe can be meal prepped by storing components separately and assembling when ready to eat.
- Rice can be cooked in advance and reheated gently with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
