With pantry staples including rice and beans, roasted veggies, and assorted toppings, these vegetarian burrito bowls are one of my go-to family meals since it’s easy to pull together—AND it’s easy for everyone at the table to customize their own servings.

Vegetarian burrito bowls with all the fixings served in adult and kid plateware.

Vegetarian Burrito Bowls

Rice and beans are two meal components I always keep in my pantry since they are so easy to vary. They’re affordable and nutritious—and are also just a yummy base for easy meals like these burrito bowls. These bowls are easy to prep ahead (should you have the time) and easy to serve family style so everyone can decide exactly how they want their bowl.

Just like Chipotle … sort of!

You can use canned beans here or cook them in the slow cooker. You can assemble the kids plates or let them serve themselves. So many options!

(You may also like my Bean and Cheese Quesadillas and my Slow Cooker Black Bean Soup.)

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Ingredients You Need

To make this dinner you’ll need to have the following ingredients on hand and ready to go.

Rice, veggies, black beans, cheese, salsa, sour cream, and chips set out as ingredients for vegetarian burrito bowls.
  • Rice: You can use any type of ric you like here including short-grain brown rice; long-grain brown rice; frozen rice from the store; long grain white rice such as basmati or jasmine; or instant rice.
  • Beans such as black beans or pinto beans.
  • Veggies such as roasted sweet potato, warmed frozen sweet corn, or any other roasted veggies your family likes.
  • Toppings such as shredded lettuce, shredded cheese, chopped tomato, sour cream, salsa, avocado, guacamole, tortilla strips.

Step-by-Step Instructions

Here’s a look at how to make this easy recipe. Scroll down to the bottom of the page for additional details.

Four images in a collage laying out the steps to make vegetarian burrito bowls.
  1. Prepare your rice according to the package directions. Prepare your beans. If using canned beans, rinse and drain them to remove excess salt and the liquid from the can.
  2. Prepare your veggies.
  3. Prepare your toppings.
  4. Set everything on the table and let the family help themselves.

TIP: You can make all of the components of this up to 3 days ahead and store in an airtight container in the fridge. You can also use store-bought precooked rice to simplify things.

Best Toppings for Burrito Bowls

We like shredded lettuce, shredded cheese, sour cream, salsa, avocado, and guacamole on our burrito bowls, but you can really top with any taco toppings you prefer.

Vegetarian burrito bowls plated in a kids plate and toddler bowl.

How to Serve Burrito Bowls to Kids

You don’t need to make too many modifications to burrito bowls when serving them to little kids since they’re already deconstructed. Let the kids decide which foods they’d like to try, encourage them to try a few more without pressure if they only ask for cheese, and let them mix it together or keep it separate.

For a baby, you can serve their food directly on their high chair tray and they can eat with their hands.

How to Store

You can make all the components of this up to 3 days ahead and store in airtight containers in the fridge. Store any leftovers in airtight containers for 3-5 days.

baby eating burrito bowl in high chair

Best Tips for Success

  • You can make all the components of this up to 3 days ahead and store in airtight containers in the fridge.
  • You can use store-bought precooked rice to simplify things.
  • Try canned or cooked dry beans such as black beans or pinto beans. (Here’s how to cook them perfectly in an Instant Pot.)
  • Try veggies such as roasted sweet potato, zucchini or asparagus, or warmed frozen corn.
  • I like to have fruit on the table for most meals to ensure the kids see a food they immediately like.
  • Try toppings such as shredded lettuce, shredded cheese, sour cream, salsa, avocado, and guacamole on our burrito bowls, but you can really top with any taco toppings you prefer.

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Easy Vegetarian Burrito Bowls

Transform pantry staples into the yummiest homemade Vegetarian Burrito Bowls with this easy recipe. (Prep the rice, beans, and veggies ahead if you can or want to. They store well in the fridge and simply need to be reheated.)
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Mexican
Course Dinner
Calories 427kcal
Servings 4 -6

Ingredients

  • 2 cups fully cooked rice
  • 14.5 ounces black beans
  • 2 cups roasted sweet potato
  • 2 cups sweet corn (warmed from frozen)
  • Toppings such as shredded lettuce, shredded cheese, sour cream, salsa, avocado, and guacamole (optional, as desired)
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Instructions

  • Prep the ingredients as needed. You can make the rice and roasted sweet potato ahead of time, if desired.
  • If using canned beans, rinse and drain them in a colander in the sink.
  • Warm the rice and the beans.
  • Place everything, including the toppings, onto the table and let everyone assemble their bowls, helping the littler kids as needed.

Notes

  • Slow Cooker Beans: Place 1 pound dry beans into a slow cooker. Add 6 cups water. Cook on LOW for 8 hours or until soft.
  • You can make dry beans in the instant pot by following this recipe for Instant Pot Pinto Beans.
  • You can make all of the components of this up to 3 days ahead and store in airtight containers in the fridge. Store any leftovers in airtight containers for 3-5 days.
  • You can use store-bought precooked rice to simplify things.
  • Try canned or cooked dry beans such as black beans or pinto beans
  • Try veggies such as roasted sweet potato, zucchini or asparagus, or warmed frozen corn.
  • I like to have fruit on the table for most meals to ensure the kids see a food they immediately like.
  • Try toppings such as shredded lettuce, shredded cheese, sour cream, salsa, avocado, and guacamole on our burrito bowls, but you can really top with any taco toppings you prefer.

Nutrition

Calories: 427kcal, Carbohydrates: 87g, Protein: 16g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 50mg, Potassium: 912mg, Fiber: 14g, Sugar: 7g, Vitamin A: 9576IU, Vitamin C: 7mg, Calcium: 65mg, Iron: 4mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published March 2020.

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