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–+ servings
Vegan burrito bowl 1

Vegan Burrito Bowl

This vibrant vegan burrito bowl combines protein-rich beans, nutrient-dense vegetables, and healthy fats from avocados for a meal that's both nutritious and delicious. Perfect for meal prep, quick lunches, or family-friendly dinners that everyone will love.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 450 kcal

Equipment

  • Large Skillet
  • Small Saucepan
  • Mixing Bowls

Ingredients
  

For the Base

  • 2 cups cooked brown rice or cauliflower rice for a lower-carb option
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro chopped
  • 1/4 teaspoon salt

For the Black Beans

  • 1 can black beans 15 oz, drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

For the Vegetables

  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium red onion sliced
  • 2 cups corn kernels fresh or frozen
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano

For the Guacamole

  • 2 ripe avocados
  • 1/2 lime juiced
  • 1/4 cup red onion finely diced
  • 2 tablespoons fresh cilantro chopped
  • salt and pepper to taste

Toppings

  • 1 cup cherry tomatoes halved
  • 1/4 cup red cabbage shredded
  • 1/4 cup vegan sour cream optional
  • fresh cilantro for garnish
  • hot sauce optional

Instructions
 

  • Fluff the cooked brown rice with a fork. In a medium bowl, combine the rice with lime juice, chopped cilantro, and salt. Mix thoroughly until the rice absorbs all the flavors.
  • In a small saucepan, combine the drained and rinsed black beans with cumin, chili powder, garlic powder, and salt. Heat over medium-low heat for about 5 minutes, stirring occasionally. For extra texture, slightly mash about 25% of the beans with the back of your spoon.
  • Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion, cooking for about 5-7 minutes until they begin to soften and slightly char at the edges.
  • Add the corn kernels, smoked paprika, and oregano to the skillet, then cook for an additional 3-4 minutes.
  • In a medium bowl, mash the avocados with a fork until you reach your desired consistency. Mix in the lime juice immediately to prevent browning. Fold in the diced red onion, chopped cilantro, salt, and pepper.
  • Start with a base of cilantro lime rice in each bowl. Arrange sections of the seasoned black beans, sautéed vegetables, and fresh guacamole around the bowl.
  • Top with cherry tomatoes, shredded red cabbage, and a dollop of vegan sour cream if desired. Garnish with fresh cilantro and a squeeze of lime juice.

Notes

For meal prep, store components separately in airtight containers for up to 4 days in the refrigerator. The guacamole is best made fresh or preserved with extra lime juice and stored with plastic wrap pressed directly onto its surface.
For a lower-carb version, replace the brown rice with riced cauliflower or broccoli. For higher protein, add roasted edamame or hemp seeds.
Substitute quinoa for brown rice to add more protein, or use different bean varieties for texture variation.

Nutrition

Calories: 450kcalCarbohydrates: 65gProtein: 12gFat: 18gSodium: 480mgFiber: 15gSugar: 8gVitamin C: 120mgCalcium: 80mgIron: 3.5mg
Keyword Vegan, Burrito Bowl, Plant-Based, Meal Prep, Healthy
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