Easy Mexican Veggie Bowl (Mexican Rice Bowl)

This healthy and hearty Mexican Veggie Bowl is packed with wholesome ingredients, plan-based protein, healthy fats (from avocado), and lots of flavor. This versatile and customizable meal is nutritious and incredibly satisfying.

Flavor-Packed, Nutrient-Loaded Mexican Veggie Bowl

The best thing about rice bowls or veggie bowls is their versatility—you can customize them to suit your taste, and you can mix and match components and toppings, so each person can create their own masterpiece. This Mexican Veggie Bowl allows me to serve a dinner meal that is rich in nutrients and packed with flavor knowing everyone at the table will be happy with their meal.

This Mexican Veggie Bowl recipe is vegetarian, vegan, gluten-free, and dairy-free.

Mexican Veggie Bowl Ingredients and Substitutions

Check the printable recipe card below for the complete list of ingredient and their exact quantities.

For the Roasted Veggies

• Sweet Potato: Packed with nutrients, the natural sweetness of sweet potatoes balances the savory elements and spices of this healthy vegan Mexican bowl. You can use also use butternut squash or carrots instead.
• Bell Peppers: You can use any color you prefer. Baby bell peppers work well for this recipe.
• Red Onion: Although white, brown or yellow onion can be used; we like the flavor and the color red onions provide.
• Seasonings: Chili powder (I used ancho chile powder but any red chile powder works well). Ground cumin, salt and ground black pepper.
• Olive Oil: An essential ingredient when roasting veggies. You can use any other mild tasting oil such as avocado oil.

For the Mexican Green Rice (Avocado Rice)

Check the printable recipe card below for the complete list of ingredient and their exact quantities.

• Rice: I use cooked long grain white rice (medium and short grain will work), but brown rice can also be used.
• Avocado: Avocado not only gives this rice it’s beautiful green hue but also adds flavor and creaminess to the rice. Make sure you use ripe avocados as they are easier to mash.
• Cilantro: Fresh cilantro adds color and a to of flavor to this delicious avocado rice.
• Lime Juice: Nothing compares to the flavor of fresh lime juice. You can use lemon if limes are unavailable.

For the Quick Bean and Corn Salsa

Check the printable recipe card below for the complete list of ingredient and their exact quantities.

• Beans: For added protein! I used black beans but you can use whatever canned beans you have in your pantry. Chickpeas are also a great addition to this Mexican veggie bowl.
• Corn: During corn season, fresh cooked corn is a great option. However, I usually keep a bag of frozen corn on hand, which is what I used. To prepare it, I place the corn in a bowl and pour boiling water over it. Let it sit for a couple of minutes, then drain the water. The corn is ready to serve. Roasted corn is also a great substitute for regular corn.
• Other: Tomato, jalapeño (not on the photo below), lime juice, salt and black pepper.
• Optional Toppings:The sky is the limit when it comes to toppings for a rice bowl! Some of our favorite toppings are avocado slices or chunks, lime crema or sour cream, crumbled queso fresco or cotija cheese or shredded cheddar or Monterrey Jack, pickled jalapeños, pickled red onions, sliced radishes, toasted pepitas for crunch, etc.

How to Make These Vegan Mexican Veggie Bowls?

Make the Sheet Pan Veggies

For exact instructions and cooking times, check the recipe card below..

1. To make the sheet pan veggies, place the sweet potato cubes on a prepared sheet pan. On a separate sheep pan, place the sliced bell peppers and onions.
2. Combine the spice mix ingredients in a small bowl.
3. Drizzle the veggies with the oil and season them with the spice mix. Toss to coat
4. Bake at 400ºF until the sweet potatoes become tender and the onions and bell peppers are soft and caramelized (exact times can be found in the recipe card below), tossing halfway through the cooking process.

How to Make the Avocado, Cilantro Lime Rice

5. To make the avocado, cilantro lime rice, first mash the avocado and season it with salt and lime juice.
6. Add the cooked rice and the cilantro and toss to combine.

Make the Corn and Bean Salad and Assemble

7. Divide the green rice among serving bowls/plates. In the same large bowl where you mixed the rice, place the black beans, corn, jalapeños and lime juice. Season with salt and pepper and toss to combine.
8. To finish assembling the bowls, top the rice with the roasted sweet potatoes, roasted bell peppers, roasted onions and the black bean and corn mixture. Serve with your desired toppings (optional).

Recipe Tips

• To make the avocado rice (aka green rice), make sure the avocado is ripe so it’s easier to mash.
• If you don’t have avocados, or if you plan to meal-prep, make cilantro lime rice instead by mixing the cooked rice with only lime juice and chopped cilantro.
• Feel free to substitute sweet potatoes with butternut squash, carrots, beets or acorn squash.

Frequently Asked Questions

Is this a Veggie Burrito Bowl?

Whether you call this a burrito bowl, a veggie bowl or a rice bowl, the concept is the same. A bowl filled with grains, protein like beans, tofu or meat, veggies and toppings. So yes, this veggie bowl can definitely be considered a burrito bowl.

Is Mexican Burrito Bowl Healthy?

This particular recipe is healthy and contains nutritious and flavorful ingredients for a hearty, tasty and satisfying Mexican bowl.

Make Ahead and Storing

• Make it Ahead: Everything can be made ahead of time except the avocado rice aka green rice as the avocado will turn brown after a few hours however, you can combine the cooked rice with lime juice and chopped cilantro and store it in an airtight container for 2-3 days. When it’s time to serve, add the mashed avocado on top for a fresh and creamy finish.
• Storing: Store leftover avocado rice in an airtight container in the fridge overnight (avocado browns quickly and although its safe to eat, it’s not very appealing). The rest of the components of this bowl can be stored in the refrigerator in an airtight container for up to 4 days.

Things you may need

• 

  Wusthof Classic 8-inch Chef’s Knife

• 

  Baking Sheets, Set of 2

• 

  Parchment Paper Sheets

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Mexican Veggie Bowl

By: Chef Kathy McDaniel

5 from 1 review

This easy Mexican Veggie Bowl is made with caramelized roasted veggies, the most delicious and creamy avocado rice (aka green rice), protein-rich beans, corn, fresh tomatoes and all the best toppings! A healthy dinner option excellent for any day of the week.

Servings: 6 Servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Ingredients 

For the Roasted Veggies:

• ▢ 2 sweet potatoes peeled and cut into ½ inch cubes
• ▢ 1 small red onion cut into ½ inch wedges
• ▢ 2 bell peppers any color, cut into thick slices (about ½ inch)
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon chili powder
• ▢ 1/2 teaspoon salt
• ▢ 1/8 teaspoon ground black pepper
• ▢ Olive oil or avocado oil, salt and ground black pepper

For the Green Lime and Cilantro Rice:

• ▢ 1 large ripe avocado seeded and peeled
• ▢ Juice of 1 large lime or more to taste
• ▢ Salt and pepper
• ▢ 2 cups cooked brown or white rice, warm
• ▢ 2 tablespoons chopped fresh cilantro

For the bowls:

• ▢ 1 (15-ounces) can black beans, drained and rinsed
• ▢ 1 cup cooked corn
• ▢ Chopped tomatoes
• ▢ 1-2 jalapenos seeded and diced (optional)
• ▢ Lime juice
• ▢ Salt and ground black pepper

Optional Toppings:

• ▢ Queso fresco or cotija cheese, crumbled or shredded cheddar or Monterrey Jack cheese
• ▢ Sour cream, lime crema or chipotle mayo
• ▢ Toasted pepitas, avocado slices or chunks, pickled onions, pickeld jalapeños, lime wedges, chopped cilantro

Instructions 

• Preheat the oven to 400ºF. Place the sweet potatoes on a sheet pan lined with parchment paper. Place the onions and bell peppers on a second parchment paper lined sheet pan.
• In a small bowl, mix the ground cumin and chili powder. Set aside.
• Drizzle the sweet potatoes with olive oil and sprinkle with salt, pepper, and 2 ⁄ 3 of the spice mix. Toss to coat evenly.
• Next, drizzle the onions and bell peppers with olive oil, sprinkle with salt, pepper, and remaining spice mix.
• Place both pans in the preheated oven and bake until the sweet potatoes become tender and the onions and bell peppers are tender and caramelized on the edges, about 30 to 35 minutes, tossing once halfway through.
• Place the avocado in a large bowl and smash it with a fork until smooth. Add lime juice and season with salt and pepper to taste. Next add the rice and the chopped cilantro. Gently mix the ingredients until the avocado and cilantro are evenly distributed. Taste and adjust seasoning.
• Divide the rice into 6 serving bowls. In the same large bowl where you mixed the rice, place the black beans, corn, jalapenos and lime juice. Season with salt and pepper and toss to combine.
• To finish assembling the bowls, top the rice with the roasted sweet potatoes, roasted bell peppers, roasted onions and the black bean and corn mixture. Serve with your desired toppings (optional)

Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!

Recipe Notes

• Spice Mix: To season the sweet potatoes, onion and bell peppers you can use our  ground cumin and chili powder mixture or your favorite taco seasoning.
• Sheet Pan Veggies: Instead of sweet potatoes, you can use butternut squash, carrots, acorn squash or beets.
• Ripe Avocado for the Win: For the green rice, make sure your avocado is ripe enough so it’s easy to mash it into a creamy texture.
• Avocado Rice aka Green Rice: For best results, mix the avocado mixture with the rice while the rice is still warm.
• Meal-Prep: If you want to meal prep, skip mixing the avocado with the rice. Instead, prepare this veggie bowl with cilantro lime rice by mixing the cooked rice with fresh lime juice and chopped cilantro. When it’s time to serve, top the bowl with mashed avocado for a fresh and creamy finish.
• Corn: You can use frozen corn. Place the frozen corn in a small bowl or glass measuring cup and pour over hot boiling water. Let it sit for about a minute, then drain.
• Beans: You can use black, pinto, red or white beans. Chickpeas and refried beans can also be used.
• Leftovers: Store leftover avocado rice in an airtight container in the fridge overnight (avocado browns quickly and although its safe to eat, it’s won’t look very appealing for long). The rest of the components of this bowl can be stored in the refrigerator in an airtight container for up to 4 days.

Nutrition

Nutrition Facts

Mexican Veggie Bowl

Amount Per Serving

Calories 231 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 244mg11%

Potassium 615mg18%

Carbohydrates 43g14%

Fiber 7g29%

Sugar 7g8%

Protein 5g10%

Vitamin A 12132IU243%

Vitamin C 62mg75%

Calcium 42mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Lunch, Main Course

Cuisine: Tex Mex