I’ve made a lot of burrito bowls in my life…but this one? This is the kind of bowl that makes people ask for seconds before they’ve even finished the first. It’s warm, it’s zesty, it’s hearty without being heavy — and best of all? It’s 100% gluten free and made with everyday ingredients from your regular grocery store, not some specialty shop 45 minutes away.
Now let’s be honest — gluten free food doesn’t always scream flavor. But this bowl? It sings. It’s smoky, bright, crunchy, creamy…and ready in under 45 minutes. Whether you’re prepping weekday lunches, feeding a crowd, or just throwing something together on a lazy Saturday — this bowl’s got your back.
Every part of this recipe is made with fresh, real food you can grab from just about anywhere in the U.S. Think fluffy rice, seasoned black beans, roasted corn, juicy tomatoes, buttery avocado, crunchy romaine, and homemade lime salsa that gives your taste buds a happy little slap.
You’re gonna love how flexible it is too — swap in what you’ve got and make it your own.
Let’s roll up our sleeves and build a bowl that doesn’t just check the gluten-free box… it knocks it out of the park.
💡 TIPS & VARIATIONS
Want it spicy? Leave the seeds in the jalapeño or add crushed red pepper to the beans.
No black beans? Pinto beans or chickpeas work great too.
Low-carb? Swap out the rice for riced cauliflower. You’ll still get all the flavor.
Meal prep? Store each layer separately. Assemble fresh bowls through the week. Salsa will hold in the fridge for about 3–4 days.
Feeding picky eaters? Serve all the parts in small bowls and let everyone build their own. It’s fun and saves you from dinner table battles.
Extra protein? Toss in grilled chicken, shredded rotisserie chicken, or scrambled tofu.
📝 NOTES FROM MY KITCHEN
This burrito bowl came out of one of those “use what you’ve got” nights. You know the ones… pantry’s looking a little sad, fridge has bits and pieces, but you’ve still gotta eat something real. It started with leftover rice and a can of beans. I added a scoop of salsa I made from random tomatoes and the last jalapeño in the crisper drawer. Chopped up some lettuce and avocado. Sat down and took a bite — and BAM. It hit all the right spots.
I’ve made it a hundred times since then. And every time, it turns out a little different — but still so good. That’s the beauty of it. You can build it to fit your mood, what’s in season, or what you’ve got on hand. It’s cheap, it’s filling, and it just feels good to eat.
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Gluten-Free Veggie Burrito Bowl (Rice, Beans, Salsa)
- Total Time: 35 minutes
- Yield: 4 bowls
- Diet: Gluten Free
Description
A colorful, filling burrito bowl made with fluffy rice, smoky black beans, fire-roasted corn, fresh salsa, creamy avocado, and crunchy lettuce. It’s gluten-free, packed with real veggies, and perfect for lunch or dinner any day of the week.
Ingredients
For the base:
2 cups cooked white or brown rice (Jasmine or basmati if you want extra flavor)
1 can black beans, drained and rinsed
1 cup fire-roasted corn (frozen or fresh off the cob)
1 tsp cumin
½ tsp smoked paprika
Salt & black pepper to taste
Fresh toppings:
1 cup cherry tomatoes, halved
1 avocado, diced or sliced
½ red onion, finely chopped
2 cups chopped romaine or leaf lettuce
Handful of chopped fresh cilantro
1 lime, cut into wedges
Lime salsa:
2 Roma tomatoes, chopped
1 jalapeño, seeded for mild or keep the seeds for kick
1 garlic clove
Juice of 1 lime
½ tsp salt
2 tbsp chopped onion
1 tbsp olive oil
Optional but recommended: dollop of sour cream or Greek yogurt, pickled jalapeños, shredded cheese if you’re not dairy-free.
Instructions
Step 1: Cook your rice.
If you’ve got leftover rice from last night, use that. If not, make it fresh — just rinse your rice well first. I usually go for Jasmine rice because it’s soft and slightly sweet. Add a pinch of salt while it cooks.
Tip: Stir in a squeeze of lime juice and a sprinkle of chopped cilantro at the end. Tastes like it came from a burrito shop.
Step 2: Get your beans and corn ready.
Toss your black beans and fire-roasted corn in a pan with a little oil. Add cumin, smoked paprika, and salt. Heat everything through on medium heat, stirring until it smells amazing. About 5 to 6 minutes.
Don’t skip the smoked paprika — it’s that subtle background flavor that makes people wonder what your secret is.
Step 3: Blitz the salsa.
Toss the tomatoes, jalapeño, garlic, onion, lime juice, salt, and olive oil in a blender or food processor. Pulse until it’s saucy but still chunky — think restaurant-style.
Taste it. Add a bit more lime or salt if needed. This salsa’s what ties the whole bowl together, so don’t hold back on flavor here.
Step 4: Chop your toppings.
Slice the avocado, halve the cherry tomatoes, and chop the lettuce and onion. If you’re like me and believe every meal should crunch a little, throw in some chopped red bell pepper too.
Step 5: Assemble your bowl.
Now comes the fun part. In a wide bowl:
Start with a scoop of rice.
Add a layer of the warm beans and corn.
Pile on your fresh veggies — tomato, onion, romaine, avocado.
Spoon over a generous amount of lime salsa.
Top with cilantro and squeeze a lime wedge over the top.
Feeling fancy? Add a dollop of sour cream or a sprinkle of shredded cheese.
Notes
Notes:
This recipe is super flexible. You can swap in chickpeas or pinto beans, use quinoa instead of rice, or add protein like grilled chicken or scrambled tofu. Keep components separate for easy meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Stovetop + Blender
- Cuisine: Mexican-Inspired, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
