- Prep-time: / Ready In:
- Makes 2 bowls
- Serving size: 1 bowl
- Print/save recipe
This hearty burrito bowl features a base of rice, beans, and crispy potato wedges seasoned with Southwest spices. An easy homemade salsa adds a refreshing kick, and you’re welcome to add some extra hot sauce if you like it spicy. Using just 11 simple pantry staples, this satisfying plant-based meal comes together in a flash!
Tip: Steaming potatoes before roasting them allows them to cook evenly and get crispy without burning.
Ingredients
- 1 large Yukon gold potato, cut into 16 wedges (12 oz.)
- 1 tablespoon taco seasoning
- 1 medium tomato, chopped
- 2 tablespoons finely chopped onion
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Fresh cilantro, to taste
- Crushed red pepper (optional)
- 2 cups shredded romaine lettuce
- 1½ cups cooked black beans, warmed
- 1½ cups cooked brown rice, warmed
- 1 cup frozen corn, thawed
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Place potato wedges in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender.
- Transfer potatoes to a bowl. Add taco seasoning; toss to coat. Spread wedges in an even layer on the prepared baking sheet. Bake about 20 minutes or until potatoes are crispy around the edges.
- For the Salsa Fresca, combine tomato, onion, lemon juice, ground cumin, and garlic powder in a blender. Blend to a thick sauce. Add fresh cilantro. Season to taste with sea salt and crushed red pepper.
- To assemble, divide the potatoes, romaine, beans, rice, and corn among bowls and drizzle with some of the Salsa Fresca. (If preparing bowls in advance, store the components separately and wait to assemble until just before serving.)
Nutritional Information:
Per serving (1 bowl): 608 calories, 129 g carbohydrates, 23 g protein, 3.1 g total fat, 0.5 g saturated fat, 0 g cholesterol, 164 mg sodium, 23 g fiber, 7.9 g sugar
Note: Nutritional information is provided as an estimate only.
tags:
Comments (11)
(5 from 9 votes)Very good
This has become my favorite meal of all time! When I made the salsa fresca, I actually kept the lettuce out of it and made a thinner salsa, and the crunch of the fresh lettuce in the bowl was really delicious!
The salad was so good. I added jalapeños for some extra kick. I over steamed the potatoes at 10 minutes but then I air fried them and they were so tasty.
Very yummy, filling, and easy. Will make again.
This was really tasty! I mixed the rice and beans with the salsa fresco and nutritional yeast. Also added a dollop of guacamole. Will make again!
Amazing idea for cheap meals here! My husband is stoked for fries in his lunch. Even comes with a healthier ketchup to dip the extras.
We added guacamole to the bowls, but still found them lacking. I'd add some salt to the potatoes and onions and cilantro to the bowl. That might perk it up to a four star.
Yum! I added smoke paprika and ground coriander in addition to the taco seasoning to my potatoes. I popped three tacos (without the salsa Fresca & lettuce - add this after) at a time in my air fryer for two minutes for a slight crunch texture.
I made tacos instead of the bowl.
Potatoes are good. Nice healthy bowl but needs something more than the salsa Fresca. Did not care too much for it.
I thought so too so now here's what I do. I put the tomato and the onion under the broiler for a few minutes and lightly char them. It really brings a good flavor. To keep it rustic, I put the charred tomato and onion in a mortal and pestle with the spices rather than a blender. This way I can keep some texture while some gets puréed and some remains chunky.