This veggie-packed burrito bowl recipe has a base of rice piled high with lots of colourful and flavourful toppings, like sweet potato, avocado, bell pepper and refried beans. Drizzled with a smoky and creamy chipotle sauce, you’re gonna want to make this one again and again!

Veggie and refried bean burrito bowl drizzled with chipotle sauce.

Don’t you just love those healthier fast food restaurants where you can get lots of “bowl” meals?

They’re something hubby and I regularly enjoy.

The possibilities are limitless and they always hit the spot.

Don’t get me wrong, I do enjoy grabbing a burrito bowl from restaurants every once in a while but making homemade burrito bowls? The best!

And I don’t know about you, but I love meals where I can have a little bit of this and a little bit of that (basically a variety).

With a refried bean and veggie bowl, that’s exactly what you get!

There’s about, oh, I don’t know, a million things piled onto the rice.

Okay, just kidding, not that much, but a lot.

But what’s on there is pretty simple much of which you probably have right now.

And, if you don’t have every single ingredient, no worries! Just add a little more of an ingredient you do have.

These burrito bowls are super flexible like that and oh-so-delicious!

Two hands holding a burrito bowl drizzled with chipotle sauce.

Why We Love These Burrito Bowls

These veggie bowls are loaded with all sorts of colourful and yummy ingredients. So pretty!
They can be customized to taste with more (or less) toppings.
They’re a great way to use veggies you may have on hand.
It’s a fun way to enjoy a restaurant favourite at home. Home burrito bowls are always the best because you can pile on lots of extra toppings!
Burrito bowls are perfect for meal prep. I always get excited knowing that I have a delicious meal ready to go when the hunger bug strikes.
They taste delicious!

Can I Customize This Bowl?

Absolutely!!

There’s no “set in stone” quantities or topping here! If you don’t have an ingredient on hand (or prefer to use something else), go for it.

This chipotle burrito bowl recipe is super flexible like that!

Topping Ideas for Burrito Bowls

Sliced jalapeno pepper
Pickled sliced jalapeno peppers or banana peppers
Sliced green onion
Pickled red onion
Chopped Cilantro
Diced or sliced avocado or guacamole
Diced bell pepper
Corn
Shredded cabbage or lettuce
Diced tomato
Shredded cheese
Salsa
Sour cream or Greek yogurt

Two refried bean and veggie burrito bowls drizzled with chipotle sauce.

Save Time Making This Recipe

These homemade burrito bowls come together relatively quickly, but there are time savers, especially for those busy days when you want something good, quick.

For example, I use homemade refried beans, but you can totally use store-bought should you like.

Also, you can omit the roasted sweet potato and just pile on more of the other toppings.

Speaking of sweet potato, you can prep the sweet potato a day ahead, allow to cool, then store in an airtight container in the fridge. Reheat when ready to enjoy.

Tips and Variations

Rice is used as a base in this bean & veggie bowl, but you can sub with quinoa or cauliflower rice if you prefer.
This recipe yields two bowls but can easily be doubled.
Try roasted butternut squash instead of roasted sweet potato to mix things up.
Canned black beans are a delicious option if you want to skip the refried beans.
Cheese is totally optional here. I used queso cotija, but you can use your favourite variety or omit altogether. (I sometimes substitute with shredded cheddar cheese.)
Fresh corn would be a yummy alternative to canned corn (especially when it’s in season).

Refried bean and vegetable burrito bowl drizzled with chipotle sauce.

More Easy Bean Recipes

If you make this black bean and sweet potato bowl, be sure to leave a comment below!

Burrito Bowl Recipe

Dawn | Girl Heart Food

Print Recipe Save Recipe

Prep Time 15

Total Time 15

Course Main Course

Servings 2 servings

Ingredients

Burrito Bowl

2 cups cooked rice, about ⅔ cup of rice before cooking depending on the variety (cook according to package instructions)
½ cup refried beans
1 avocado, halved, pitted, peeled and diced
1 roma tomato, diced
1 jalapeno pepper, thinly sliced (or to taste)
½ cup cooked sweet potato cubes
½ red bell pepper, diced
⅓ cup shredded cabbage
¼ cup chopped green onion
¼ cup canned corn kernels, drained
3 to 4 tablespoons chopped fresh cilantro
3 to 4 tablespoons crumbled queso cotija, optional (or use your favourite variety of cheese)
2 tablespoons lime juice, from about 1 lime

Chipotle Sauce

½ cup plain Greek yogurt, or sour cream
2 tablespoons lime juice, from about 1 lime
2 to 3 chipotles in adobo sauce, depending on how smoky/spicy you like things
2 to 3 tablespoons milk, depending on the consistency you want
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Assemble the burrito bowls: Distribute the cooked rice between two bowls. Top rice with refried beans, avocado, roma tomato, jalapeno pepper, spiced sweet potato, red bell pepper, shredded cabbage, green onion, canned corn, cilantro, queso cotija (if using) and lime juice.
Make the chipotle sauce: In a small food processor, combine the Greek yogurt, lime juice, chipotles in adobo sauce, milk, salt and black pepper. Process until combined and smooth.
Drizzle chipotle sauce over the burrito bowls. Serve and enjoy!

Notes

For the rice component, I like to use either a long-grain rice (like white rice, jasmine rice or basmati rice) or a flavoured variety (like cilantro lime, cheddar or Mexican). Bottom line: you need 2 cups of freshly prepared rice and use something you enjoy!
If you like, you can warm your refried beans before using. It’s totally up to you!
Time does not include rice or sweet potato cook time.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword burrito bowl

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!