Plant-Based Burrito Bowls Recipe

If you are looking for a healthy lunch or dinner option, then this plant-based burrito bowl might be exactly what you’re looking for. The combination of fresh vegetables, beans, brown rice, and the chipotle hot sauce make it a delicious meal. Spice up your dinner with this unique vegetarian dish!

Plant-Based Burrito Bowls

4 servings
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 red chili, finely chopped
  • 1 15-oz can black beans, drained
  • 1 15-oz can chopped tomatoes
  • 1 cup brown rice, uncooked
  • 2/3 cup water
  • 1 TBSP chipotle hot sauce
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt
  • Black pepper


  • 2 ounces Monterey Jack cheese

Spring onions

  • Add all the ingredients except cheese and spring onions to slow cooker and mix well.
  • Cook on low for 3 hours, or until the rice is cooked.
  • Ladle into bowl and sprinkle with cheese and spring onions.

Nutrition Facts

Per Serving

15 g
59 g
6 g
10 g
Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND –Sr.Director, Worldwide Nutrition Education and Training

Susan BowermanM.S., R.D., CSSD, CSOWM, FAND – Sr. Director, Worldwide Nutrition Education and Training

Susan Bowerman earned a B.S. in biology with distinction from the University of Colorado, and received her M.S. in food science and nutrition from Colorado State University. She is a registered dietitian, holds two board certifications from the Academy of Nutrition and Dietetics as a certified specialist in sports dietetics, and a certified specialist in obesity and weight management, and is a Fellow of the Academy.