Veggie Burrito Bowl
featured in 5 Healthy On-The-Go Meals
Say hello to this vibrant Veggie Burrito Bowl that's bursting with flavor and packed with wholesome goodness! With a medley of colorful veggies, zesty lime rice, and a dollop of creamy guacamole, this bowl is a fiesta for your taste buds.
Tasty Team
97% would make again
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Ingredients
for 2 servings
For the veggie burrito bowl
- 1 tablespoon olive oil
- 2 zucchini squashes, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 3 garlics, minced
- 1 can cannellini bean, rinsed and drained
- 1 tablespoon fresh thyme leaf
- ½ teaspoon cayenne pepper
- 1 ¼ teaspoons salt
- 4 flour tortillas, 8 in (20 cm)
For the toppings:
- guacamole
- pico de gallo
Nutrition Info
- Calories 525
- Fat 8g
- Carbs 89g
- Fiber 17g
- Sugar 11g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
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