These veggie burrito bowls are a weeknight favorite elevated with a punchy, herbaceous dressing. Use whatever you have on hand to create something slightly different every time.
So we all have that go-to weeknight dinner that can be thrown together with pantry staples and random vegetables from the fridge.
Kitchen sink salads, chickpea power bowls, doctored up ramen.
These veggie burrito bowls definitely fit into that category. Today we’re hanging on to the simplicity of a classic burrito bowl, but making them significantly better with a flavor-packed dressing! Let me tell you about this dressing.
Green Goddess Dressing
Green goddess dressing is typically a mix of fresh tender herbs, acid, something creamy like mayo or Greek yogurt, and something salty/briney like capers or anchovies (why not both?). 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 your favorite type of 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.
Use avocado instead of mayo in the dressing, leave out the anchovies and omit the feta cheese from the corn salsa.
I love this filling made with cauliflower and walnuts! You can also make a sofritas with tofu.
Absolutely! Trader Joe’s makes a bottled green goddess dressing that is really popular. You can also use your favorite store-bought ranch dressing.
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PrintVeggie Burrito Bowls with Green Goddess Dressing
These veggie burrito bowls are a weeknight favorite elevated with a punchy, herbaceous dressing. Use whatever you have on hand to create something slightly different every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 cup rice
- 3 cups fresh tender herbs (like basil, cilantro, dill, chives)
- 1/4 cup mayonnaise
- 2 tablespoon olive oil
- 2 tablespoon capers
- 2 garlic cloves
- 1 lemon, juiced
- 3–4 anchovies (optional)
- 1 tablespoon olive oil
- 1/2 cup zucchini, diced
- 1 cup fresh or frozen corn
- 2 Tbsp feta cheese
- 2 Tbsp cilantro, chopped
- 1/2 lime, juiced
- extras/toppings: black beans, grape tomatoes, leaf lettuce
Instructions
- Cook your rice per package directions.
- Meanwhile, make the green goddess dressing. Add herbs through anchovies (if using) to a food processor or blender and run until smooth and creamy. Stream in water until pourable (I usually use 1/4-1/2 cup). Season with salt and pepper to taste. Set aside.
- Heat 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 in a small bowl.
- To assemble the bowls: layer rice, 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
- Serving Size: 1 bowl
- Calories: 409 calories
- Fat: 22 grams
- Carbohydrates: 42 grams
- Fiber: 7 grams
- Protein: 13 grams
Jackie says
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 says
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!