Whole-Grain Veggie Burrito Bowl

My teenage son is vegetarian (read:  Cheetos and Diet Coke, not actual vegetables) and I don't think very many vegetarian meals are filling enough.  This actually pleased us both.  I found it a filling and delicious meal, and even though he turned up his nose when tasting the red cabbage and the avocado, I told him to mix it all together and sure enough, he ate the whole thing and found it delicious.  The only variation I made was a pinch of shredded mexican cheese mix because I couldn't find queso fresco at my local grocery stores.  It took me a long time to prepare but I would definitely make it again.

I took a chance and made this for company (who happened to be vegetarian).  I liked it because people could essentially make their own bowls.  My teenager had shredded cheddar and I used crumbled feta as we are not huge fans of queso fresco.  I also used bagged angel hair coleslaw in place of the cabbage, so it wasn't as colorful but still good.  Would definitely make again.

This was excellent. My husband and I are trying to cut back on meat, and we love Mexican, and this just was perfect. The only thing I did differently was make my own black beans in a pressure cooker and leave off the raw onion. (I did add onion to the beans as they were cooking). 

As others note, the individual ingredients seem a bit bland, but together it is a terrific combination. It's not too spicy, either, in spite of the chipotles and jalapenos. This recipe will be a go-to for us from now on. 

This was so good!  All of the components are simple to make but are bursting with flavor that, when combined, make for a killer meal.  The smoky beans were our favorite part but the fresh pico, salty cheese, dressed cabbage and creamy avocado are all amazing in their own right.  We will certainly be making this again!

Since I'm trying to add more whole grains and veggie to our diet, this was a great addition. With just two of use to feed, we also had great leftovers. I had 10 minutes rice instead of boil-in-bag, but it worked just fine. Such an easy salsa that I can't wait for the tomatoes to ripen this summer. (We grow plants of cherry tomatoes.) Please cooking light, more recipes like this. 

I just made this also, Alexa! I agree with you - separately, each component seemed bland, but wow, all together, delicious! I thought the rice needed salt too. Everyone loved it.

I just made this for dinner for my husband, me, our seven-year-old daughter, and my 84 year old mother. Everyone loved it! I was concerned during the making, because each individual item on its own was somewhat bland. But somehow when they came together in the bowl, it was perfect. My daughter doesn't like spicy things, so I cut the chipotle/adobo way down (scant one teaspoon total) and left out the jalapeños. I added a touch more salt to the rice and a little pepper, but that's it. A winner for sure!

The servings were plenty for us, but if you are looking for a "restaurant size" burrito bowl, I'd say three servings, not four. Enjoy!