Vegan Burrito Bowl
This Vegan Burrito Bowl is a vibrant, satisfying meal packed with plant-based protein, hearty grains, fresh vegetables, and zesty toppings. It’s a customizable, healthy option perfect for meal prepping or a quick dinner. Whether you enjoy it with rice, quinoa, or cauliflower rice, the flavors are sure to impress. With the perfect balance of textures from crispy roasted veggies, creamy avocado, and flavorful beans, this bowl is sure to become your go-to plant-based meal.
Equipment
- 1 Medium pot (for cooking rice or quinoa)
- 1 Baking sheet (for roasting vegetables)
- 1 Large skillet (for heating beans)
- 1 Knife & chopping board (for chopping veggies and toppings)
- 1 Small bowl (for mixing sauces or dressings)
- 1 Spoon or spatula (for mixing and assembling)
- 1 Airtight containers (if storing leftovers)
Ingredients
Base & Protein
- 1 cup Brown Rice or quinoa, uncooked
- 1 can Black Beans 15 oz, drained and rinsed
- 1 can Corn 15 oz, drained and rinsed (optional)
Vegetables & Toppings
- 1 large Bell Pepper sliced
- 1 small Red Onion sliced
- 1 Avocado sliced
- 1 cup Cherry Tomatoes halved
- 1 cup Shredded Lettuce optional
- 1/4 cup Cilantro chopped (optional)
- 1-2 Lime wedges for squeezing over the bowl
Seasonings & Sauces
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- Salt & pepper to taste
- 1-2 tbsp Olive Oil for roasting veggies
- Vegan Sour Cream or Guacamole for topping (optional)
- Salsa or hot sauce for extra flavor (optional)
Instructions
Cook the Base:
- In a medium pot, cook 1 cup of brown rice (or quinoa) according to package instructions. Set aside when done.
Prepare the Beans:
- In a large skillet, heat the drained black beans over medium heat. Add 1/2 tsp cumin, 1/2 tsp chili powder, salt, and pepper to taste. Stir occasionally for 5–7 minutes until heated through and slightly spiced.
Roast the Vegetables:
- Preheat your oven to 400°F (200°C). Toss the sliced bell pepper and red onion in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes, or until tender and slightly charred.
Prepare Toppings:
- While the base and veggies cook, slice the avocado, chop the cilantro, and halve the cherry tomatoes. Prepare any other toppings like shredded lettuce or a squeeze of lime.
Assemble the Bowl:
- Start by layering the cooked rice or quinoa at the base of each bowl. Add the seasoned black beans and roasted vegetables on top.
- Add fresh toppings: tomatoes, avocado slices, cilantro, and shredded lettuce.
- Drizzle with your favorite vegan sour cream, guacamole, salsa, or hot sauce.
Serve:
- Squeeze lime juice over the top for extra flavor. Serve immediately, or store for later.
Notes
- Meal Prep Friendly: This recipe is great for meal prep! Store the cooked rice, beans, and roasted veggies separately in airtight containers. Add fresh toppings and sauce just before serving.
- Protein Boost: To add more protein, try adding tofu, tempeh, or chickpeas. Marinate and pan-fry them for an extra flavor punch.
- Low-Carb Option: Substitute the rice for cauliflower rice if you’re looking for a lower-carb option.
- Toppings: Feel free to get creative with your toppings! Try adding pickled onions, jalapeños, or even a handful of crushed tortilla chips for extra crunch.
- Spice Level: Adjust the heat level by adding more chili powder or a dash of hot sauce to your beans or as a topping.