Favorite Family Dinners: Green Rice and Roasted Veggies Burrito Bowls

Vegetarian Burrito Bowl

As you know, meal planning is my jam. But even the most savvy meal planner still needs to have meals to plan for!  So I’m starting a series where I will share my favorite family dinners with you!  These are those weeknight meals you NEED to have in your back pocket for crazy nights of driving kids all over and doing all the things and STILL putting food in the people you love.  I discovered the beauty of green rice when my mom went vegan a few years ago.  One of the most important things about cooking vegan and vegetarian food is not being afraid of spices.  Actually, the most important thing about cooking ANYTHING is not being afraid of spices.  Spices are the best, you guys. They are especially important when it comes to jazzing up things like brown rice.  ALWAYS jazz up your brown rice. This meal is one of our absolute favorite dinners.  With the help of our InstantPot we are able to make the rice in half the time.  Which means from start to finish this dinner can take less than an hour! And that includes all my chopping.  You know how I love to chop!  So, if you’re looking for a great, comforting week night meal this a great one!  Give it a try and see how much your family can love a great, meat-free, weeknight meal.

Green Rice & Roasted Veggie Burrito Bowls
Serves 4
A warm and comforting bowl of spicy fall goodness!
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Green Rice
  1. 3 tablespoons extra-virgin olive oil
  2. 1½ cups long grain brown rice
  3. 3 cups vegetable broth (If you're not doing vegetarian, I suggest chicken broth for more flavor depth)
  4. 1½ cup baby spinach, lightly packed
  5. ½ cup cilantro (mostly leaves, stems are ok), lightly packed
  6. 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped if you want a milder rice. Leave membranes and seeds in for more spice!
  7. 1 medium shallot, peeled and roughly chopped
  8. 1 garlic clove, peeled, roughly chopped
  9. ¼ teaspoon salt, more to taste
Roasted Veggies
  1. 2 pounds of your favorite veg! Try sweet potatoes, zucchini, beets, carrots, and more! Peel and slice into 1 inch chunks
  2. 2 tablespoons olive oil
  3. ½ teaspoon smoked paprika
  4. 1/2 teaspoon granulated garlic
  5. 1/2 teaspoon course ground black pepper
  6. ¼ teaspoon sea salt
Spiced Black Beans
  1. 2 teaspoons ground cumin
  2. ½ teaspoon chili powder
  3. ½ teaspoon granulated garlic
  4. ½ teaspoon ground coriander seed
  5. 1 teaspoon lime juice
  6. Sea salt and freshly ground black pepper, to taste
  1. ¼ cup pepitas (green pumpkin seeds)
  2. ¼ teaspoon olive oil
  3. 1 avocado, pitted and sliced
  4. Jarred mild salsa verde
  5. Chopped cilantro
  6. Shredded Cheese
  7. Sour Cream
  1. Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
  2. Heat the oil in your InstantPot on the saute setting. Once oil is shimmering, add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
  3. When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for about a minute. Add the rest of the vegetable broth to the pot. Put the lid on your InstantPot and set to manual high pressure cook for 25 minutes. When pressure cooking is done, allow pressure to release naturally.
  4. While the rice cooks, coat the veggies in the olive oil and spices until evenly coated. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the veggies are tender and caramelizing at the edges.
  5. Meanwhile, transfer the beans and their cooking liquid (don't drain the beans) to a medium pot. Stir in the spices and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you're ready to serve.
  6. Once the veggies are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they're turning lightly golden and making little popping noises. Set aside to cool.
  7. Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the lime juice and season to taste with salt and pepper.
  8. Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional cheese or sour cream.
A Wild Rumpus
Vegetarian Burrito Bowl

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