Gluten-free veggie burrito bowls are a healthy way to spice up dinnertime

You won’t have to worry about the wraps or questionable ingredients in these fun-to-make-and-serve burrito bowls. Color comes from fresh veggies piled high with the rice and salad, and you’ll definitely enjoy the smooth and spicy crema added over the top.

I think you’ll really enjoy these make-at-home burrito bowls without having to worry about what’s inside. Better yet, you can add whatever you like to these bowls. Think salsa, guacamole and even black beans. It takes almost no time to put them together for a great meal.

I kept this bowl straightforward, simple and delicious with bright, colorful veggies and brown rice. One of my favorite things about these bowls is the spicy crema that gets squeezed over the tops. This crema is made with easy-to-come-by Greek yogurt and is spicy and sweet — the perfect complement to all the other ingredients.

Gluten-free veggie burrito bowls with brown rice and spicy crema recipe

Burrito bowls can be piled high with your favorite ingredients. This one is full of veggies and brown rice for a healthy and flavorful meal.

Serves 2

Prep time: 12 minutes | Cook time: 4 minutes | Total time: 16 minutes

Ingredients:

For the spicy crema

• 6 tablespoons plain Greek yogurt
• 2 tablespoons lemon juice
• 1-2 tablespoons honey, more or less, to taste
• 1 teaspoon hot sauce, more or less, to taste
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the salad

• 8 ounces cooked brown rice, cooled to room temerpature
• 3 cups packed arugula or favorite lettuce
• 1/2 pound asparagus, cleaned and ends trimmed, steamed or blanched
• 1 red bell pepper, seeds and membrane removed, cut into strips
• 3-4 radishes, ends trimmed, sliced into thin rounds
• 1 large carrot, peeled and ends trimmed, cut into spirals or small matchsticks
• Fresh cilantro, for garnish

Directions:

For the spicy crema

1. To a small bowl, add all the ingredients, and whisk to combine. Taste, and adjust the seasoning as needed.
2. Add to a squeeze-style condiment bottle, and refrigerate until ready to use.

For the salad

1. Evenly divide the salad greens between 2 large bowls, with most of it off to one side. Add the brown rice to each bowl, off to the other side of the bowl.
2. Divide the remaining vegetables between each bowl, keeping each in its own section.
3. Drizzle the spicy crema over each, and garnish with the fresh cilantro leaves.

More gluten-free recipes

Banana crepes with caramel sauce
Lighter chicken Alfredo with zucchini ribbons
Lemon meringue pie with graham cracker crust