5 from 19 reviews

These one-pot Vegetarian Burrito Bowls are quick, easy, healthy and most importantly absolutely delicious! They are vegetarian, as well as gluten-free. They are made in an Instant Pot making them an awesome family-friendly weeknight dinner.

vegetarian burrito bowl

Table of contents

Why We Love Vegetarian Burrito Bowls

Recipes like this Instant Pot Burrito Bowls are literally life savers. It is the kind of recipe that you remember at 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.

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. Don’t worry, if you don’t have one, we have instructions for how to make this on the stovetop too.

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? I like mine 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.

The brainchild behind this brilliant vegetarian burrito bowl recipe is Lauren Keating, founder of the blog Healthy Delicious. They are featured in her new cookbook Healthy Eating One-Pot Cookbook, which is chock-full of 101 weeknight family-friendly, healthy meals.

Ingredient List

  • Long-grain brown rice
  • Canned Pinto beans
  • Low-sodium vegetable stock
  • Bell peppers
  • Red onions
  • Gluten-free chili powder
  • Pepper jack cheese
  • Plum tomatoes
  • Jalapeño
  • Cilantro

How To Make Instant Pot 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.)
2 vegetarian burrito bowls on a wooden board surrounded by topping ingredients

FAQs and Expert Tips

Substitutions

Feel free to use another type of canned bean in place of the pintos. We also like this with homemade pico de gallo instead of the tomato. And if you like more spice, add on some hot sauce. My daughters loved adding on crushed tortilla chips for a bit of crunch.

Stove Top Instructions

This recipe can be made on the stovetop. To do so, cook the rice, peppers, onion, and chili powder in 2 cups of broth. Bring the rice mixture to a simmer, cover and cook over low heat for 40 minutes. Then once the rice is done, drain the beans, and stir them into the cooked rice. Proceed with step 3.

Additional Vegetarian Recipes To Try

vegan tacos on a plate from the side
  • Veggie Tacos with Black Beans
    • a close up of stuffed shells
  • Stuffed Shells with Spinach
    • close up of corn chowder
  • Corn Chowder
    • These Rice and Bean filled Vegetarian Stuffed Peppers have delicious Italian flavors you’ll adore.
    • My Greek Pizza is so fast, you can get it on the table faster than ordering a take out pizza! 
    • Speaking of one pot, that’s all you’ll need for these Veggie Tacos with Black Beans. 
    • No need to tell the meat eaters there’s sneaky tofu in these Stuffed Shells with Spinach. They’ll never notice and using it in place of the ricotta cuts back on fat and calories! 
    • This ratatouille is ready in less than thirty minutes and goes great as a side dish or meatless main course. 
    • For a cozy dinner, make this creamy Corn Chowder and serve it with crackers or crusty bread! To make it vegetarian, sub Shiitake Bacon for the bacon topping.

    At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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    close up of a vegetarian burrito bowl

    Vegetarian Burrito Bowls

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 19 reviews

    Print Recipe

    Description

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

    Ingredients

    Scale

    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

    1. 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.
    2. When the cook time ends, let the pressure release naturally.
    3. Scoop 1/2 cup of the rice filling into a dish. Top with cheese, tomato, jalapeño and cilantro, as desired.

    Notes

    Stove Top Instructions

    This recipe can be made on the stovetop. To do so, cook the rice, peppers, onion, and chili powder in 2 cups of broth. Bring the rice mixture to a simmer, cover and cook over low heat for 40 minutes. Then once the rice is done, drain the beans, and stir them into the cooked rice. Proceed with step 3.

    Substitutions

    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.

    Instant Pot Tips

    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.

    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Category: Main Dish
    • Method: Instant Pot
    • Cuisine: Mexican

    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

    Did you make this recipe?

    Make sure you come back to the recipe post to leave a star rating and review.

    Notes For Instant Pot

    Instant Pots are definitely a game-changer for the weeknight dinner push. Our Instant Pot Veggie Curry and Instant Pot Cream of Cauliflower Soup are also great options. You can also make barley in an instant pot!

    • 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