Vegetarian Burrito Bowls with Honey Chipotle Vinaigrette

These hearty, vegetarian burrito bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey lime vinaigrette. 

Eating a salad every day can get boring but it doesn’t have to be bland! With a little inspiration from around the world, I’m never very far away from a fresh and flavorful salad.

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Whether it’s a Lebanese Fattoush Salad, greens drizzled with Japanese Ginger Salad Dressing or an Italian Garden Salad with Fennel, there are endless ways to avoid getting stuck in a salad rut.

Most recently I decided to recreate one of my favorite fast food burrito bowls bowls at home – minus the meat to make it vegetarian. While I don’t follow a strict vegetarian diet, I am always looking for more plant based meal ideas.

Filled with creamy avocado, black bean salsa and pico de gallo, this protein-packed salad is vegetarian but could easily be topped with grilled chicken, steak or shrimp.

To top, I whisk together a quick and easy vinaigrette made with fresh lime juice, honey and garlic. Drizzle in a little olive oil to thin then season with salt and pepper before serving.

For added texture and crunchy, I top each bowl with tortilla chip strips. If you don’t have any on hand, crushed tortilla chips work great as well.

Want to kick it up a notch? Serve with spicy (or mild!) pickled jalapeños. Fresh jalapeño works well too.

Your fork is waiting.

Vegetarian Burrito Bowls with Honey Lime Vinaigrette

These hearty, vegetarian taco salad bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey lime vinaigrette. 

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Course: Entree Salad, Gluten Free, Salad, Salad Dressing

Cuisine: Latin American, Mexican

Keyword: how to make a burrito bowl

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Calories: 282kcal

Author: Liz DellaCroce

Ingredients

• 8 cups romaine chopped
• 1 avocado cubed
• 1 cup Pico de Gallo
• 1/2 cup tortilla chip strips optional garnish
• pickled jalapeños optional garnish

Black Bean Corn Salsa

• 1/2 cup black beans drained and rinsed
• 1/2 cup corn fresh or frozen and defrosted
• 1/2 cup red onion minced
• 1/4 cup cilantro minced
• 1/4 cup lime juice
• salt to taste

Honey Lime Vinaigrette

• 1 lime juiced
• 1 clove garlic minced
• 1 teaspoon smoked paprika
• 2 tablespoons honey
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

• To assemble your salad bowls, fill each bowl with two cups of the romaine and 1/4 of the avocado cubes. 
• In a small bowl, mix together the Pico de Gallo then top each salad with 1/4 dup of the mixture. In another bowl, mix together the black bean corn salsa and top each salad with 1/3 cup of the mixture.
• Lastly, whisk together the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapeños if you wish.

Nutrition Facts

Vegetarian Burrito Bowls with Honey Lime Vinaigrette

Amount Per Serving (1 bowl)

Calories 282 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 413mg 17%

Potassium 669mg 19%

Total Carbohydrates 38g 13%

Dietary Fiber 8g 32%

Sugars 17g

Protein 5g 10%

Vitamin A 177.8%

Vitamin C 29.7%

Calcium 5.3%

Iron 10.7%

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

Did you make this recipe?Tag @thelemonbowl on Instagram

Want more satisfying salad recipes? Check out my Pinterest board!