Veggie 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. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian


  • 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
  • 34 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


  1. Cook your rice per package directions.
  2. 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.
  3. 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.
  4. To assemble the bowls: layer rice, beans, corn salsa, tomatoes and lettuce. Drizzle a generous amount of the green goddess dressing over the top.



  • 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.


Keywords: weeknight dinners, vegetarian recipes, black beans