Vegetarian Burrito Bowls {Take-out At Home}


We both love Chipolte, Cilantros, and Pancheros (both similar to Chipolte) but eating out adds up and we don’t have the money to do that very often so I make as much as I can at home and call it “Take-out At Home”. When we do eat out at one of the places listed above we both tend to go for the vegetarian option – I always get a bowl because it is gluten-free (the corn tacos are as well, but I like the bowl better) and Bryan goes back and forth between a bowl and a burrito. We are not vegetarians, although we do try to eat several meals a week that are vegetarian, but we always order the vegetarian option at these places. Why? Because you get free guacamole (except for Pancheros)! Go ahead and laugh but I would rather save the extra $1.00 – $1.50 and get the guac instead of meat. It’s a much healthier fat anyway.

These are so simple to make at home and cost way less money! Below is a simple, quick, and delicious way to prepare the vegetarian bowls at home. This is also a great recipe for those on a budget because it utilizes what you have in your freezer and cupboards! You can however feel free to use non-instant brown rice, or dried beans (soaked, and cooked), and fresh corn on the cob (if in season).

Vegetarian Burrito Bowls (Serves 2)


  • Brown Rice, boil-in-the-bag                         1 bag
  • Cooking Spray                                             As needed
  • Corn, frozen – defrosted                               1 cup
  • Black beans, canned, no salt added            1 can
  • Cumin, ground                                              1/2 teaspoon
  • Cayenne Pepper, ground                              1/2 teaspoon
  • Lime, juice and zest                                      1 zested then sliced into wedges
  • Avocado                                                        1 pit removed, and flesh scooped out
  • Cilantro                                                          2 tablespoons chopped
  • Salsa                                                             1/2 cup, divided
  • Lettuce, mixed greens                                   1/2 cup, divided
  • Cheese, shredded                                         1/2 cup, divided

Method of Preparation:

In a medium sauce pan bring 4 cups of water to a boil and add the brown rice (boil-in-a-bag) and cook on medium high heat for 10 minutes. Once cooked, remove from water and drain slightly over the sink. Divide evenly between the two bowls.

Lightly spray a small sautee pan and heat over medium-high heat. Add corn and cook for 10 minutes, stirring occasionally. You are looking for a nice roasted color on the corn, you may need a little more or little less time depending on your stove. Be careful not to burn them.

In a small sauce pan add the canned beans (no salt added or low sodium is best). Add the cumin, cayenne pepper, a pinch of lime zest (1/4 teaspoon), and the juice of 1/4 of the lime. Cook over medium heat for 8-10 minutes.

In a small bowl add the flesh of the avocado and mash it up with 1/8 teaspoon cumin, and 1/8 teaspoon cayenne pepper. Squeeze 1/4 of the lime into the bowl and mix well. Set aside.

Add the remaining 1/2 of the lime juice, cilantro and lime zest evenly into the bowls with rice and mix well.

Top the rice with roasted corn, black beans, guacamole, lettuce, and shredded cheese. Serve with additional lime wedges if desired. Also great served with tortilla chips.

Looking for other Take-out At Home dishes? Check out these delicious recipes below:

Pumpkin Spice Muffins (Starbucks)

Chicken Lettuce Wraps

Blackened Shrimp Nachos

“Wendy’s” Spicy Chicken Sandwich

Mozzarella Sticks

Szechuan Beef (P.F. Chang’s)

Integrale Rice Risotto Challenge – Savory Lobster Risotto

VOTE HERE for my Sauvignon Blanc and Lobster Risotto

Last month I saw a post on twitter from regarding the Interale Rice Risotto Challenge and immediately I went to their site and entered to be part of this great event.  I did this for a few reasons, first school was coming to a close and I thought it would be fun to participate in an online food competition and second, I LOVE risotto. That may be because I’m Italian or that it is gluten-free, or that I just love risotto for all its creamy goodness. Risotto to me is a blank canvas, you can do so much to it and be as creative as you wish.

One of my favorite ways to enjoy risotto is the recipe below, it is simple yet decadent and perfect on a warm summer day served with a simple salad of mixed greens and a light vinaigrette and a chilled glass of Bogle Sauvignon Blanc (which is used to make the risotto!). The Bogle Sauvignon Blanc is absolutely perfect in this risotto – it adds just the right flavor to this dish.

I’ve made risotto countless times and with several different brands of rice, and I’ll be honest, I have my favorites. Although I think it is the method more than the rice however, the Integrale rice is fantastic. I loved the texture you get with this rice. I always love finding new products to try, I am very thankful to both Integrale and MarxFoods for this opportunity to try this rice and be part of this event.

I had read on another blog that Integrale Rice was “whole wheat” and at first I had a bit of a challenge trying to figure out if that was true or not seeing as the entire package is in Italian. Thankfully there is google translate🙂 This is rice, not made from whole wheat grains, and the package states: ” Il Riso Non Ha Glutine Ed E Quindi L’Alimento Ideale Per I Celiaci” which translates to: “Rice has no gluten and is therefore the ideal food for Celiacs” I love when companies put gluten-free statements on their products.

Here is a little bit about Integrale Rice from the MarxFoods website:

Integrale rice is an Italian brown risotto rice. Like all risotto rice varieties, slow cooking Integrale Rice on the stove top with multiple infusions of stock causes it to absorb the stock’s flavor and release starch into the pan, thickening the remaining stock into an incredibly delicious sauce.

However, because the outer bran is left on, the finished risotto has a nuttier brown rice flavor, distinct grains, and a little more chew to its finished texture. The bran also includes additional nutrients not found in white risotto rice.

Sauvignon Blanc and Lobster Risotto

2 oz butter – unsalted

2 oz shallots – minced

2 garlic cloves – minced

1 1/2 cups Integrale Rice

3 cups white chicken stock or lobster stock

1 cup Bogle Sauvignon Blanc

2 oz Parmesan cheese – grated

1/4 cup heavy cream

2 – 1-1 1/4 pound lobsters

Salt and Pepper – to taste

Method of Preparation

Steam two lobsters until meat is cooked – about 7-8 minutes. Cool, remove meat from tail and claws, chop and set aside. Save the shells to make additional stock.

Heat stock over medium heat and keep warm.

In a large straight sided skillet add butter and melt over medium heat.

Add in shallots and garlic, saute until translucent.

Add Rice and stir until well coated and are toasted slightly  – you will smell a light nutty aroma.

Add the Bogle Sauvignon Blanc and stir until almost absorbed.

Slowly add the warm stock one ladle at a time and stir until almost absorbed.

Continue this process of adding stock in small quantities and stirring continuously until the liquid is absorbed, until the desired texture is achieved (rice should retain a touch of firmness and there should be a creamy, but not mushy consistency). You may not use all of the stock!

Add the pieces of lobster and stir to incorporate.

Add the grated cheese.

Add heavy cream, stir and adjust seasoning.

Serve immediately.

You should give this rice a try!

Please take a second and vote for me (!!Voting starts on 5/30 and ends on 6/1

I hope you give this recipe a try and come back and share your thoughts.

(I was provided a box of Integral Rice free of charge from to try and review)