Veggie Burrito Bowl

Step 1

Place a fine-mesh strainer in your sink and pour the rice into it; rinse under cold running water for 30 seconds, shaking gently, until the water runs mostly clear.

Step 2

Set a medium pot on the stove over medium-high heat; add 2 cups water and bring to a rolling boil (you'll see large bubbles rapidly breaking the surface).

Step 3

Cut the red and yellow bell peppers in half lengthwise from tip to tip, then remove the white core and seeds by hand; discard the core and seeds.

Step 4

Place each pepper half on a cutting board skin-side down and cut straight down into 1-inch-wide strips, like cutting bread.

Step 5

Slice the zucchini lengthwise into thin planks about 1/4-inch thick, cutting straight down through the vegetable.

Step 6

Stack the zucchini planks and cut them crosswise into 1-inch pieces.

Step 7

When the water reaches a rolling boil, pour in the rinsed rice and add 1 teaspoon of salt; stir once with a wooden spoon and reduce heat to low.

Step 8

Cover the pot with a lid and cook undisturbed for 18 minutes, until the rice is tender and all water is absorbed.

Step 9

While the rice cooks, heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan.

Step 10

Add the pepper strips and zucchini pieces to the hot skillet and spread them in a single layer; let them cook undisturbed for 2 minutes without stirring.

Step 11

Stir the vegetables with a wooden spoon and cook for another 4 minutes, stirring every 30 seconds, until the peppers and zucchini turn the color of honey with light brown edges.

Step 12

Drain the canned black beans in a strainer, then add them to the skillet along with 1 tablespoon olive oil.

Step 13

Sprinkle 1 teaspoon cumin and 1 teaspoon chili powder over the beans and vegetables; stir for 30 seconds until the spices smell strongly fragrant.

Step 14

Remove the skillet from heat and stir in 2 tablespoons fresh lime juice and the lime zest.

Step 15

Fluff the cooked rice with a fork by stirring gently for 10 seconds, breaking up any clumps.

Step 16

Divide the rice evenly between two bowls, filling each one about halfway.

Step 17

Spoon the roasted vegetables and beans on top of the rice in each bowl, dividing them evenly.

Step 18

Scatter 2 tablespoons of fresh cilantro on top of each bowl.

Step 19

Season each bowl with a pinch of salt and black pepper to taste and serve immediately while hot.