Vegan Burrito Bowl Recipe
These Vegan Burrito Bowls are colorful, satisfying, and loaded with fresh Mexican-inspired flavors. Fluffy cilantro lime rice, seasoned black beans, smoky fajita vegetables, crisp lettuce, creamy avocado, and fresh salsa come together for an easy meal that's perfect for busy weeknights or meal prep.
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Calories: 585kcal
Servings: 4
Equipment
- Large saucepan
- Large Skillet
- Chef's Knife
- Citrus juicer (optional)
Ingredients
For the Cilantro Lime Rice
- 1 cup long-grain white rice
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
For the Black Beans
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 15-ounce cans black beans, drained and rinsed
- ¼ cup vegetable broth
- Salt and black pepper to taste
For the Fajita Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium red onion sliced
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- Salt and pepper to taste
Toppings
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup cherry tomatoes halved
- 1 cup shredded romaine lettuce
- 1 large avocado sliced
- ¼ cup chopped cilantro
- Lime wedges
- Pickled red onions optional
- Jalapeño slices optional
- Vegan sour cream optional
- Hot sauce optional
Instructions
- Cook the rice according to the package directions using vegetable broth or water, olive oil, and salt. Once tender, fluff with a fork and stir in the lime juice and chopped cilantro. Cover to keep warm.
- While the rice cooks, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the cumin, chili powder, and smoked paprika. Add the black beans and vegetable broth, then simmer for 8 to 10 minutes until heated through and lightly saucy. Taste and season with salt and pepper.
- Heat another tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onion, then season with oregano, chili powder, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until tender with lightly charred edges.
- If using frozen corn, quickly sauté it in the same skillet for 2 to 3 minutes until warmed and lightly caramelized.
- To assemble the bowls, divide the cilantro lime rice among four serving bowls. Top with the seasoned black beans, fajita vegetables, corn, tomatoes, lettuce, and avocado slices.
- Finish each bowl with fresh cilantro, lime wedges, pickled onions, vegan sour cream, jalapeños, or your favorite hot sauce. Serve immediately while everything is warm.
Notes
- For extra protein, add grilled tofu, vegan sofritas, tempeh, or roasted chickpeas.
- Brown rice, quinoa, or cauliflower rice all work well as substitutes for white rice.
- Meal prep by storing each component separately for up to 4 days and assembling just before serving.
- Warm the rice, beans, and vegetables before serving while keeping the fresh toppings chilled.
- Customize the bowls with your favorite salsa, shredded cabbage, roasted sweet potatoes, or tortilla strips.
Nutrition
Calories: 585kcal