If Summer had a bowl, this would be it. These burrito bowls are loaded with colorful veggies, fresh herbs, and bold flavors– perfect for using up all that Summer produce you picked up at the farmers market (or forgot about in the back of your fridge). They’re easy to prep, endlessly customizable, and make a nourishing lunch or dinner that actually hits the spot.

I love these bowls because they feel like a choose-your-own-adventure meal. Grilled corn? Sure. Roasted zucchini? Always. Cherry tomatoes, creamy avocado, a zesty lime dressing? Yes, yes, and yes.

If you’ve got a bunch of Summer veggies and no dinner plan, this recipe is your new go-to.

This post may contain affiliate links, please read our disclosure policy for details.

Why You’ll Love These Burrito Bowls

  • So many textures, so much flavor. Creamy, crunchy, tangy, smoky– it’s all here.
  • Flexible AF. Swap in whatever grains, beans, or veggies you have on hand.
  • Meal prep friendly. Cook once, eat all week.
  • Naturally plant-based and gluten-free. But hearty enough to keep you full.

“SO FRESH, SO EASY, SERIOUSLY DELICIOUS.”

Leave your review below

How to Make These Burrito Bowls

Please see recipe card at the bottom of this post for the full recipe details.

  1. Cook your base. Start with a batch of brown rice, white rice, or quinoa. Make it ahead if you want to save time.
  2. Roast or sauté your veggies. I like a mix of zucchini, bell peppers, and corn. Drizzle with olive oil, season with salt, and roast at 425°F until tender and slightly charred.
  3. Prep your toppings. Slice cherry tomatoes, cube your avocado, and chop the cilantro.
  4. Warm your black beans. I usually just heat mine in a small saucepan with a pinch of salt and splash of water.
  5. Assemble your bowl! Start with a scoop of rice or quinoa, then layer on the beans, roasted veggies, tomatoes, avocado, and cilantro. Add a generous squeeze of lime and any sauce you love.

Recipe FAQs

Definitely. Store everything in separate containers and assemble when you’re ready to eat. The roasted veggies and rice will keep well for up to 4 days in the fridge.

Try our zesty lime vinaigrette, chipotle mayo, tahini dressing, or just a simple drizzle of olive oil and lime. You can’t go wrong.

Recipe Variations

  • Add a protein. Grilled tofu, tempeh, or even a fried egg work beautifully.
  • Make it spicy. Add sliced jalapeños, chipotle crema, or a spoonful of salsa.
  • Try a different grain. Farro or cauliflower rice are great alternatives to rice or quinoa.
  • Top with crunch. A few crushed tortilla chips or toasted pepitas add the perfect finishing touch.
Like this recipe?

Subscribe to Receive the Made & Loved Ebook

Did you make this recipe?

We’d love to see! Tag @olivekitchen on Instagram! #olivekitchen

Tag @olivekitchen on Insta

You'll Also Love...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating