Fully Loaded Burrito Bowl




Yield 1 serving



  1. Prep ahead by steaming rice and lentils. Following a 1:2 ratio for rice/lentils to water. 1 cup rice, 2 cups water. Whatever amount you decide to cook, it will double-triple in volume.
  2. Roast or sauté veggies until tender. I used a mix of diced bell peppers, chopped cauliflower, onions and zucchini.
  3. Drain and rinse your beans, if using canned. I used a mix of black beans and garbanzo beans. Heat up as desired, you can add them straight from the can after rinsing and the heat of the food will warm them up some.
  4. Rinse and thinly slice your lettuce. I used a couple of stalks of romaine hearts. Any greens will work, you can even use sprouts.
  5. To make baked tortilla chips, stack 4 yellow corn tortillas and cut into 4 equal quarters. Place on a parchment lined baking sheet in a single layer and bake at 375 F for 15 minutes, or until crispy. I like to set a timer for 15 minutes and after it goes off, turn the oven off and let them rest in the oven for another 3-5 minutes to stay warm and crispy.
  6. Assemble your bowl starting with a base of steamed rice. You can pack it into a small bowl to create a dome-like shape that will stay together in the center.
  7. Top with each remaining ingredient and finish with a dollop of hummus in the center.
  8. Serve warm with a side of baked tortilla chips.


Top with hot sauce and fresh squeezed lime for more flavor!

Courses Lunch, Dinner, Entree

Cuisine Gluten-free, Vegan, Oil-free

Nutrition Facts

Serving Size 1 bowl

Amount Per Serving

Calories 595

% Daily Value

Total Fat 3 g


Saturated Fat 1 g


Sodium 429 mg


Total Carbohydrates 122 g


Dietary Fiber 14 g


Sugars 4 g

Protein 20 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at