Slow Cooker Veggie Burrito Bowls
These slow cooker veggie burrito bowls are packed with brown rice, sweet potato, pinto beans, tomatoes, and bell peppers. Add everything to the Crockpot and press start. It’s that easy!
Looking for a flavorful, plant-based meal that’s easy to prepare? This veggie burrito bowl recipe is the perfect hands-off meal! Packed with nutritious ingredients like sweet potatoes, brown rice, and pinto beans, this slow cooker recipe delivers a delicious and filling meal with minimal effort. This one is also great for a family because everyone can customize their bowl with their favorite toppings.
Ingredients & Substitutions
- Sweet potato– Peel and dice the sweet potato into small pieces, about 1/2″. Try to cut them into evenly sized pieces so they cook at the same rate.
- Brown rice– I used long grain brown rice. If you use white rice, you’ll need to reduce the cooking time.
- Taco seasonings– You can use storebought or homemade seasoning.
- Diced tomatoes– I like the flavor of fire-roasted diced tomatoes, but any diced tomatoes will work fine.
- Vegetable broth– I like the Better then Boullion vegetable base, but you can use any kind you like.
- Pinto beans– I like the flavor and texture of pinto beans in this recipe, but black beans work great, too.
- Bell pepper– I used a diced orange bell pepper, but a red or yellow bell works fine too.
The Best Burrito Bowl Toppings
I recommend using this recipe as a base and then getting creative with your toppings. I love adding fresh cilantro, avocado, taco sauce, or crushed tortilla chips. You can also add a sauce like my cilantro sauce or burrito sauce. Both of these are easy to make and add a ton of flavor.
Frequently Asked Questions
- Can I use white rice instead of brown rice? Yes, but be mindful that white rice cooks faster than brown rice. You might want to reduce the cooking time by 30 minutes to prevent it from getting mushy.
- What other vegetables can I add? Feel free to experiment! Zucchini, corn, or spinach can make great additions. Just be sure to add any delicate vegetables like spinach near the end of cooking to prevent them from becoming too mushy.
- Can I freeze leftovers? Absolutely! This veggie burrito bowl freezes well. Portion out servings into freezer-safe containers and store for up to 2 months. To reheat, let it thaw in the fridge overnight and warm it up on the stovetop or microwave.
Slow Cooker Veggie Burrito Bowls
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Description
These slow cooker veggie burrito bowls are packed with brown rice, sweet potato, pinto beans, tomatoes, and bell peppers. Add everything to the Crockpot and press start. It’s that easy!
Ingredients
- 1lb (about 1 large) sweet potato, peeled and diced
- 1 cup uncooked brown rice
- 2 tablespoons taco seasoning
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 1/4 cups vegetable broth
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 orange or red bell pepper, diced
- Salt to taste
- Optional toppings; Fresh cilantro, salsa, hot sauce, avocado, etc.
Instructions
- Spread the diced sweet potatoes at the bottom of your slow cooker. Layer the uncooked brown rice and taco seasoning on top.
- Spread the can of fire-roasted diced tomatoes (with juices) over the rice and sweet potatoes. Then, add the vegetable broth to the pot.
- Spread the pinto beans and diced bell pepper on top of the other ingredients. Do not stir.
- Cook on high for 2 ½ hours or low for 4 ½ to 5 hours. Near the end of the cooking time, check to ensure the rice is tender. If there’s any excess liquid once the rice is tender, uncover the slow cooker, increase the heat to HIGH, and cook for an additional 5 minutes until the liquid evaporates.
- Once the rice is tender, gently stir the mixture to distribute the beans, rice, and veggies evenly. Serve as is — or add your favorite toppings.
- Season with salt to taste, if needed.
