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Black Bean Burrito Bowl

This vibrant, nutrient-packed black bean burrito bowl brings together the rich traditions of Mexican cuisine with modern nutritional science to create a meal that's as good for your body as it is for the planet. Whether you're a dedicated vegan or simply looking to incorporate more plant-based meals into your routine, this bowl delivers protein, fiber, and an explosion of flavors that will leave you wondering why you didn't try it sooner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 2 servings
Calories 480 kcal

Equipment

  • Medium Saucepan
  • Skillet
  • Mixing Bowl

Ingredients
  

Bowl Base

  • 1 cup brown rice cooked (or cauliflower rice for a lower-carb option)
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 small red onion finely diced
  • 2 cups romaine lettuce chopped

Seasoning

  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

Toppings

  • 1 ripe avocado sliced or mashed
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons pumpkin seeds pepitas
  • Optional toppings dairy-free sour cream, lime wedges, jalapeño slices

Instructions
 

  • Start with cooking your rice according to package instructions if you haven't already. For perfect rice, use a 1:2 ratio of rice to water and allow it to rest for 5 minutes after cooking.
  • In a medium saucepan, warm 1 tablespoon of olive oil over medium heat. Add half of your diced red onion and sauté until translucent (about 3 minutes).
  • Add the drained black beans, cumin, chili powder, and a pinch of salt. Cook for 3-4 minutes, stirring occasionally until the beans are heated through. For extra depth, crush about 1/4 of the beans with the back of your spoon while cooking.
  • If using frozen corn, thaw it completely. For canned corn, drain well. For a flavor boost, lightly char the corn in a dry skillet over medium-high heat for 3-4 minutes, stirring occasionally.
  • In a small bowl, whisk together the remaining olive oil, lime juice, garlic powder, smoked paprika, and a pinch of salt and pepper.
  • Start with a base of brown rice in your bowl. Arrange the seasoned black beans, corn, diced bell pepper, remaining red onion, and romaine lettuce in sections around the bowl.
  • Drizzle your prepared seasoning over the entire bowl. Top with sliced avocado, fresh cilantro, and pumpkin seeds. If desired, add a dollop of dairy-free sour cream and serve with lime wedges on the side.

Notes

For meal prep, prepare all components separately and store in the refrigerator for up to 4 days. Keep wet ingredients (like avocado) separate until serving time.
For a lower-carb option, replace rice with cauliflower rice or a bed of extra greens.
Boost the protein content by adding 1/4 cup of hemp seeds or tempeh crumbles.

Nutrition

Calories: 480kcalCarbohydrates: 65gProtein: 15gFat: 19gPotassium: 820mgFiber: 18gVitamin C: 120mgIron: 4.5mg
Keyword Black Bean, Burrito Bowl, Vegan, Plant-Based, Mexican
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