These vegetarian burrito bowls are a weeknight favorite elevated with a punchy, flavor-packed dressing. Use whatever fresh herbs you have on hand to create something slightly different every time.
We all have that go-to weeknight dinner that can be thrown together with pantry staples and random extra produce. Kitchen sink salads, chickpea power bowls, doctored up ramen.
These burrito bowls definitely fit into that category. Today we’re hanging on to the simplicity of a classic vegetarian burrito bowl, but making them significantly better with a flavor-packed dressing.
The Dressing
Green goddess dressing is typically a mix of fresh tender herbs (whatever you want!), acid, something creamy like mayo or Greek yogurt, and something salty/briney like capers or anchovies. You bring it all together with olive oil and a bit of water and then promptly swim in it, I swear you’ll want to.
P.S. even though the food processor is pictured above, I decided that I much prefer the blender for this one because it gets ultra creamy and the herbs are better incorporated. So while I dearly love the FP, the blender is where it’s at here.
Corn Zucchini Salsa
Another way to jazz up an otherwise standard burrito bowl sans the meat: whip up an interesting salsa. My definition of salsa here is definitely loose, by the way. Corn, sautéd zucchini, feta cheese and more cilantro add just the extra kick of flavor and texture that we want and need. I’m channeling this Chipotle favorite with a twist!
All of the other toppings are simple, because let that dressing shine you guys! Leaf lettuce, fresh tomatoes and simple canned black beans over rice (white or brown, you choose). It doesn’t get much easier. I’m here for it. Feel good food at it’s finest!
The next time you’re tempted to order weeknight take-out, save some money and throw together a version of this instead. It’s faster, just as flavorful and filled with all the colorful healthy stuff your body is craving right now.
You might also like:
- Sheet Pan Portabello Mushroom Fajitas
- Shrimp Ceviche with Avocado
- Vegetarian Tostadas with Creamy Purple Cabbage Slaw
Vegetarian Burrito Bowls with Green Goddess Dressing
These vegetarian burrito bowls are a weeknight favorite elevated with a punchy, flavor-packed dressing. Use whatever fresh herbs you have on hand to create something slightly different every time.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Green Goddess Dressing
- 3 cups fresh herbs (like basil, cilantro, dill, chives)
- 1/4 cup mayonnaise
- 2 Tbsp olive oil
- 2 Tbsp capers
- 2 garlic cloves
- 1 lemon, juiced
- salt & pepper
- optional: 3-4 anchovies
Corn & Zucchini Salsa
- 1/2 cup zucchini, diced
- 1 cup frozen corn, thawed
- 2 Tbsp feta cheese
- 2 Tbsp cilantro, chopped
- 1/2 lime, juiced
Other:
- rice
- black beans
- grape tomatoes, quartered
- leaf lettuce, chopped or torn into small pieces
Instructions
- Cook the rice per package directions.
- Meanwhile, make the green goddess dressing. Add all ingredients to a food processor or blender and run until smooth and creamy. Stream in hot water until pourable (1/4-1/2 cup). Set aside.
- Heat 1 tsp of olive oil in a small skillet and sauté zucchini for a minute or two until browed. Season with salt and pepper. Combine with corn, feta, cilantro and lime.
- To assemble the bowls: layer rice, black beans, corn salsa, tomatoes and lettuce. Drizzle a generous amount of the green goddess dressing over the top.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- You can sub store-bought salsas for both the corn and tomatoes if you wish! Go crazy with toppings: guacamole, shredded cabbage, fajita veggies.
Nutrition
- Calories: 409 calories
- Fat: 22 grams
- Carbohydrates: 42 grams
- Fiber: 7 grams
- Protein: 13 grams
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Jackie
I finally got around to making this dressing! I had cilantro that needed to get used up and this was perfect! Only change I made was using avocado oil instead of olive oil. I think this will be an easy way to dress up salmon on a lazy dinner night 🙂
★★★★★
Leanne
Awesome Jackie! I am addicted to using this on salads in the summer too (especially grilled romaine). So happy to hear it worked out for you and thanks for leaving a rating and review!