If Summer had a bowl, this would be it. These burrito bowls are loaded with colorful veggies, fresh herbs, and bold flavors– perfect for using up all that Summer produce you picked up at the farmers market (or forgot about in the back of your fridge). They’re easy to prep, endlessly customizable, and make a nourishing lunch or dinner that actually hits the spot.

I love these bowls because they feel like a choose-your-own-adventure meal. Grilled corn? Sure. Roasted zucchini? Always. Cherry tomatoes, creamy avocado, a zesty lime dressing? Yes, yes, and yes.

If you’ve got a bunch of Summer veggies and no dinner plan, this recipe is your new go-to.

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Why You’ll Love These Burrito Bowls

  • So many textures, so much flavor. Creamy, crunchy, tangy, smoky– it’s all here.
  • Flexible AF. Swap in whatever grains, beans, or veggies you have on hand.
  • Meal prep friendly. Cook once, eat all week.
  • Naturally plant-based and gluten-free. But hearty enough to keep you full.

“SO FRESH, SO EASY, SERIOUSLY DELICIOUS.”

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How to Make These Burrito Bowls

Please see recipe card at the bottom of this post for the full recipe details.

  1. Cook your base. Start with a batch of brown rice, white rice, or quinoa. Make it ahead if you want to save time.
  2. Roast or sauté your veggies. I like a mix of zucchini, bell peppers, and corn. Drizzle with olive oil, season with salt, and roast at 425°F until tender and slightly charred.
  3. Prep your toppings. Slice cherry tomatoes, cube your avocado, and chop the cilantro.
  4. Warm your black beans. I usually just heat mine in a small saucepan with a pinch of salt and splash of water.
  5. Assemble your bowl! Start with a scoop of rice or quinoa, then layer on the beans, roasted veggies, tomatoes, avocado, and cilantro. Add a generous squeeze of lime and any sauce you love.

Recipe FAQs

Definitely. Store everything in separate containers and assemble when you’re ready to eat. The roasted veggies and rice will keep well for up to 4 days in the fridge.

Try our zesty lime vinaigrette, chipotle mayo, tahini dressing, or just a simple drizzle of olive oil and lime. You can’t go wrong.

Recipe Variations

  • Add a protein. Grilled tofu, tempeh, or even a fried egg work beautifully.
  • Make it spicy. Add sliced jalapeños, chipotle crema, or a spoonful of salsa.
  • Try a different grain. Farro or cauliflower rice are great alternatives to rice or quinoa.
  • Top with crunch. A few crushed tortilla chips or toasted pepitas add the perfect finishing touch.
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Easy Summer Harvest Burrito Bowls

These easy summer burrito bowls are the ultimate way to enjoy fresh seasonal produce. Loaded with roasted veggies, black beans, and your favorite toppings, they’re nourishing, flexible, and packed with flavor.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings: 4
Calories: 450kcal

Ingredients

  • 1 tbs olive oil
  • 1 tsp sea salt
  • 1 cup uncooked brown rice or quinoa
  • 1 zucchini chopped
  • 1 red bell pepper chopped
  • 1 cup corn kernels fresh or frozen
  • 1½ cups cooked black beans or 1 can, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime cut into wedges

Instructions

  1. Cook the rice or quinoa according to package instructions. Set aside.
  2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the zucchini, bell pepper, and corn with olive oil and salt. Roast for 20 to 25 minutes, stirring once halfway, until tender and lightly browned.
  3. While the veggies roast, prepare your toppings: halve the cherry tomatoes, dice the avocado, and chop the cilantro.
  4. Warm the black beans in a small saucepan over low heat with a splash of water and a pinch of salt, if desired.
  5. To assemble, divide the rice or quinoa between 4 bowls. Top with black beans, roasted vegetables, tomatoes, avocado, and cilantro. Finish with a squeeze of lime and any optional sauces or toppings.

Video

Notes

This bowl is very flexible– swap in any roasted or grilled veggies you like. To save time, use pre-cooked grains or leftover rice from a previous meal. Great served warm or cold!

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