Introduction
Looking for a vibrant, nutritious meal that’s packed with flavor? These Vegan Burrito Bowls are about to become your new weeknight favorite. I’ve perfected this recipe to bring you all the satisfaction of a traditional burrito bowl while keeping it completely plant-based. What I love most about these bowls is how customizable they are – you can adjust the ingredients based on what you have on hand, and they’re perfect for meal prep. The combination of protein-rich black beans, fluffy rice, and fresh vegetables creates a satisfying meal that’ll keep you energized throughout the day.
Ingredients
- 2 cups cooked brown rice
- 2 cans black beans, drained and rinsed
- 2 cups corn (fresh, frozen, or canned)
- 1 red onion, diced
- 2 bell peppers, sliced
- 2 ripe avocados
- 2 cups cherry tomatoes, halved
- 1 cup fresh cilantro, chopped
- 2 limes
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Substitution Tips: Can’t find brown rice? White rice works perfectly fine. For extra protein, you can add crumbled tofu or your favorite meat alternative. Feel free to swap black beans for pinto beans if that’s what you have available.
Instructions
- Start by cooking your rice according to package instructions. Pro tip: Add a bay leaf to the cooking water for extra flavor.
- While the rice cooks, heat olive oil in a large pan over medium heat. Add diced onions and sauté for 3-4 minutes.
- Add bell peppers to the pan and cook for another 5 minutes until slightly softened.
- Stir in black beans, corn, cumin, and chili powder. Cook for 5 minutes, stirring occasionally.
- Season the mixture with salt and pepper to taste.
- Prepare your fresh toppings: slice avocados, halve tomatoes, and chop cilantro.
- Assemble your bowls by starting with a base of rice, then adding the bean mixture and topping with fresh ingredients.
- Finish with a squeeze of fresh lime juice and extra cilantro.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 generous bowls
Recipe Notes
To make your Vegan Burrito Bowls even more successful, keep these tips in mind:
- Prep all ingredients before you start cooking to make the process smoother.
- Make extra rice and bean mixture for easy meal prep throughout the week.
- Store components separately in airtight containers – they’ll stay fresh for up to 4 days.
- Heat only the rice and bean mixture when serving leftovers; add fresh toppings after reheating.
- To prevent avocados from browning, add them just before serving.
- For extra flavor, try adding pickled jalapeños, vegan sour cream, or your favorite hot sauce.
- If meal prepping, consider making a quick lime-cilantro dressing to keep things fresh and interesting throughout the week.
Vegan Burrito Bowls
Ingredients
- 2 cups cooked brown rice
- 2 cans black beans drained and rinsed
- 2 cups corn fresh, frozen, or canned
- 1 red onion diced
- 2 bell peppers sliced
- 2 ripe avocados
- 2 cups cherry tomatoes halved
- 1 cup fresh cilantro chopped
- 2 limes
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Start by cooking your rice according to package instructions. Pro tip: Add a bay leaf to the cooking water for extra flavor.
- While the rice cooks, heat olive oil in a large pan over medium heat. Add diced onions and sauté for 3-4 minutes.
- Add bell peppers to the pan and cook for another 5 minutes until slightly softened.
- Stir in black beans, corn, cumin, and chili powder. Cook for 5 minutes, stirring occasionally.
- Season the mixture with salt and pepper to taste.
- Prepare your fresh toppings: slice avocados, halve tomatoes, and chop cilantro.
- Assemble your bowls by starting with a base of rice, then adding the bean mixture and topping with fresh ingredients.
- Finish with a squeeze of fresh lime juice and extra cilantro.
