Veggie Burrito Bowls

Transform leftover grains and roasted veggies into a colorful, nutrient-dense vegetarian burrito bowl using this recipe from PA Veggies. The best part is that it only takes about 15 minutes to whip up (perfect for a quick lunch or dinner on one of those nights where you don’t have the energy for a whole song and dance in the kitchen). Spicy beans and homemade salsa kick up a colorful combo of local corn, squash, peppers, radishes, greens, cukes and kale, though feel free to add in any produce you’ve got in the fridge!

Veggie Burrito Bowls

Serves 2
Prep Time Cook Time Total Time
10 min 5 min 15 min


  • 1 1/2 cups canned black beans, rinsed and drained
  • 1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon granulated garlic
  • 1 cup cooked brown rice (or any whole grain, like quinoa or buckwheat)
  • 1 tomato, diced
  • 1/4 cup red onion, diced
  • Juice of half a lime
  • 1 tablespoon cilantro, chopped
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup corn kernels
  • 1/2 cup roasted butternut squash, cubed
  • 1/2 cup radish or cucumber, chopped or sliced
  • 1/2 cup fresh kale, thinly sliced
  • 1/2 avocado, sliced
  • 1–2 cups leafy greens, like lettuce, arugula or spinach


  1. In a small saucepan, heat black beans over medium heat. Stir in spices and rice until combined and heated through.
  2. To make the salsa, stir together tomato, onion, lime juice and cilantro in a small bowl. Set aside.
  3. Spoon rice and beans into the bottom of two serving bowls. Top with remaining veggies and tomato salsa.

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