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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.

  • Author: Leanne Ray, MS, RDN
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale

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

  1. Cook the rice per package directions.
  2. 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.
  3. 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. 
  4. 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.

Equipment

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