These Vegetarian Burrito Bowls are quick, easy, healthy, one-pot and most importantly (to me at least) absolutely delicious! They are obviously vegetarian, as well as gluten free and nut free and whipped up in an Instant Pot making them an awesome family friendly weeknight dinner.

vegetarian burrito bowl

Recipes like this one are literally life savers. The kind of recipe that you remember when it’s 5 o’clock on a Tuesday and you don’t have anything planned for dinner. It’s made in an electric pressure cooker like an Instant Pot with only five minutes of prep time, so you can have dinner on the table in less than 40 minutes. Instant Pots are definitely a game changer for the weeknight dinner push. Check out Katie’s Instant Pot Veggie Curry and Instant Pot Cream of Cauliflower Soup.

Healthy Instant Pot Cooking Tips

  • Use a recipe specifically developed for the Instant Pot, especially if you are new to using this device
  • Read the instruction manual carefully
  • When pressure cooking make sure the steam release valve on the lid is turned to sealing while the Instant Pot is cooking
  • It takes about 10 minutes for the pressure to build up and the actual cooking to start
  • At the end of cooking follow the recipe instructions for carefully manually releasing the pressure or for allowing it to release naturally, which can take approximately 10 – 40 minutes  

The brainchild behind this brilliant Vegetarian Burrito Bowl is Lauren Keating, founder of the blog Healthy Delicious. They are featured in her new cookbook Healthy Eating One-Pot Cookbook, which is chocked full of 101 weeknight family friendly, healthy meals. Lauren has it all covered from breakfast to meatless mains to desserts. And every recipe is made in just one pot, which means easy clean up. There are recipes for your air fryer, dutch oven, electric pressure cooker, sheet pan, skillet and slow cooker. I am a huge fan of one pot cooking, especially for my weeknight dinners like this Easy Pork Tenderloin and Apple Skillet, Sheet Pan Salmon Dinner with Moroccan Spice, One Pot Chicken and Rice with Spring Veggies and this Sheet Pan Chicken and Broccoli Supper with honey sriracha sauce.

vegetarian burrito bowls

Tips For Healthy One Pot Eating

  • Focus on deliciously satisfying foods that nourish your body and soul instead of a strict or fad diet
  • Cook with fresh, whole ingredients including fruits, vegetables and unrefined whole grains
  • Rely on foods that are located in the grocery stores perimeter and are sold without a label
  • When you do shop the inner aisles for items like canned beans, broths and spices read the labels carefully and avoid chemicals and artificial flavors and monitor for salt and added sugars
  • Buy the best quality ingredients that you can easily afford, buy organic produce when it makes sense (check out the Environmental Working Group’s Dirty Dozen and Clean Fifteen) and buy meat, dairy and eggs from sustainable and local sources
  • Cook with healthy fats, herbs and spices to add flavor

vegetarian burrito bowls

Lauren explains that clean eating doesn’t mean you have to live off salads. She describes foods to enjoy, limit and avoid. Enjoy minimally processed, whole foods without limitation and don’t worry about counting calories. Limit foods (meaning enjoy them in moderation) that can quickly add a lot of calories to your plate like added sugars, healthy fats, whole grains, starchy vegetables, dairy and processed meats like sausage or bacon. Avoid foods like high processed snacks, convenience foods like French Fries and chips and sugar drinks. Portion control is also important to a clean eating lifestyle.

Guide to Portion Control For One Pot Cooking

  • Use a small plate instead of a larger dinner plate
  • Fill up with veggies
  • Drink plenty of water
  • Keep the leftovers in the kitchen instead of bringing all the food to the table
  • Eat mindfully and not in front of the television

How to Make Vegetarian Burrito Bowls

  • Combine the brown rice, pinto beans, vegetable stock, bell peppers, red onions and chili powder in the Instant Pot
  • Lock the lid in place and et the cooker to High pressure for 15 minutes
  • When the cook time ends, let the pressure release naturally (this can take 10 – 40 minutes)
  • Scoop 1/2 cup of the rice and beans into bowls and garish with toppings of your choice (in addition to cheese, tomatoes, jalapeños and cilantro… try sour cream, salsa, shredded lettuce and sliced olives)

These Vegetarian Burrito Bowls are kind of a dump and run dinner. All you really have to do is let your Instant Pot do its business. Another thing I love about these delicious bowls is that you get to jazz it up with the toppings. Who doesn’t love getting to personalize their own bowl with a little cheese, tomato, cilantro, sour cream or maybe I’m feeling a little sassy tonight, so I’ll toss in a few sliced jalapeños? Kids will love this interactive and yummy dinner. And don’t forget about the awesome leftovers. Try wrapping this up in a tortilla for lunch and someone is going to be very happy.

2 vegetarian burrito bowls on a wooden board surrounded by topping ingredients

Just like this recipe Lauren’s cookbook is a winner. It can be difficult to find quick and easy dinner recipes that don’t call for processed foods filled with chemicals and artificial flavorings. Lauren’s recipes all focus on fresh, whole foods like fruits and vegetables, as well as unrefined whole grains like brown rice, oats and whole wheat flour. I also like that she says “if food isn’t delicious, it isn’t worth eating.” So I have high hopes for the other recipes in her book like the Butternut Squash Hash and Eggs, Korean Pulled Chicken Lettuce Cups, Pork and Green Bean Stir Fry and Chocolate Zucchini Cake!

 

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Close up of vegetarian burrito bowl

vegetarian burrito bowls

  • Author: Stephanie Olson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican

Description

These Vegetarian Burrito Bowls are quick, easy, healthy, one-pot and most importantly (to me at least) absolutely delicious! They are obviously vegetarian, as well as gluten free and nut free and whipped up in an Instant Pot making them an awesome family friendly weeknight dinner.


Scale

Ingredients

1 cup uncooked long-grain brown rice

1 (16-ounce) can low-sodium pinto beans, undrained

1 cup low-sodium vegetable stock

2 bell peppers, sliced

2 red onions, sliced

1 teaspoon gluten free chili powder

6 ounces shredded pepper jack cheese

2 plum tomatoes, diced

1 jalapeño, sliced or diced

1/4 cup fresh cilantro, chopped


Instructions

In your pressure cooker, combine the brown rice, pinto beans, vegetable stock, bell peppers, red onion and chili powder. Lock the lid in place and set the cooker to High pressure for 15 minutes.

When the cook time ends, let the pressure release naturally.

Scoop 1/2 cup of the rice filling into a dish. Top with cheese, tomato, jalapeño and cilantro, as desired.


Notes

This is a versatile recipe, so if onions aren’t your thing you can just use one and if you want to amp up the flavor even more go for 1 tablespoon or more of chili powder. At the end of the cook time allow the pressure to release naturally, which can take about 10 – 40 minutes. Make sure the silver float valve in the lid has gone down before you remove the lid.


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 264
  • Fat: 10 g
  • Saturated Fat: 7 g
  • Carbohydrates: 31 g
  • Fiber: 8 g
  • Protein: 14 g
  • Cholesterol: 30 mg