Veggie Burrito Bowl
featured in 5 Healthy On-The-Go Meals
Say hello to this vibrant Veggie Burrito Bowl that's bursting with flavor and packed with wholesome goodness! With a medley of colorful veggies, zesty lime rice, and a dollop of creamy guacamole, this bowl is a fiesta for your taste buds.
Tasty Team
96% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 2 servings
For the veggie burrito bowl
- 1 tablespoon olive oil
- 2 zucchini squashes, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 3 garlics, minced
- 1 can cannellini bean, rinsed and drained
- 1 tablespoon fresh thyme leaf
- ½ teaspoon cayenne pepper
- 1 ¼ teaspoons salt
- 4 flour tortillas, 8 in (20 cm)
For the toppings:
- guacamole
- pico de gallo
Nutrition Info
- Calories 569
- Fat 13g
- Carbs 88g
- Fiber 18g
- Sugar 12g
- Protein 22g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
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