---
title: Vegetarian Burrito Bowl
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegetarian-burrito-bowl-575eb822fd2cb9ea498b4568
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 3.5
rating_count: 2300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: This bowl exceeded expectations and became a new favorite for many customers.
nutrition:
  calories: 561
  protein: 25
  fat: 15
  saturated fat: 6
  carbohydrates: 74
  sugar: 5
  fiber: 23
  cholesterol: 31
  sodium: 258
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Bowls/vegetarian-burrito-bowl.avif"
---
Cook @brown rice{1%cup} in a #small pot{} with @water{1 1/4%cups} and a pinch of @salt{}. Bring to a boil, cover, and reduce to a simmer for 25-30 minutes (~{30%minutes}), until tender.

Wash and dry all produce. Drain and rinse @black beans{2%box}. Core, seed, and dice @roma tomatoes{4%unit}. Thinly slice @scallions{4%unit}, keeping the greens and whites separate. Finely dice @jalapeno{2%unit}, removing the seeds and ribs if you prefer less heat.

In a #small bowl{}, combine the tomatoes, scallion whites, and jalapeno (to taste). Zest, then halve @lime{2%unit}. Cut one half into wedges. Squeeze in the juice of half a lime. Season with salt and @black pepper{} to taste and toss to combine. Set aside.

Add the beans and @olive oil{2%teaspoon} to a medium-sized pan over medium-high heat. Add @cumin{2%teaspoon} and any remaining jalapeno to the pan. Cook, tossing, for 7-10 minutes (~{10%minutes}), until the beans begin to crisp.

Fluff the rice: Once the rice is done, mix in the remaining lime zest and fluff with a #fork{}.

Divide the rice, beans, and salsa between bowls. Sprinkle @Monterey Jack cheese{½%cup} over the top. Garnish with the scallion greens, a dollop of @sour cream{4%unit}, and lime wedges. Enjoy!