Easy Vegan Burrito Bowls are a fresh, flavorful, and customizable plant-based meal perfect for quick dinners or meal prep. Featuring hearty grains, beans, veggies, and a creamy avocado sauce, this dish offers a balanced and satisfying bite every time.
Why You’ll Love This Recipe
- Fast and simple – ready in just 20 minutes
- Fully plant-based and naturally gluten-free
- Packed with protein, fiber, and nutrients
- Great for meal prep or make-ahead lunches
- Easily adaptable with your favorite burrito ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked brown rice (or quinoa)
- Black beans, rinsed and drained
- Frozen corn, thawed or canned
- Red bell pepper, diced
- Salsa
- Fresh cilantro
Creamy Avocado Sauce:
- Ripe avocado
- Dairy-free yogurt (unsweetened plain)
- Lime juice
- Ground cumin
- Chili powder
- Salt and pepper
Directions
- Cook the brown rice according to package directions or use pre-cooked rice.
- In a saucepan, combine black beans, corn, and salsa. Heat over medium heat until warmed through.
- In a small bowl, mash avocado and mix with dairy-free yogurt, lime juice, cumin, chili powder, salt, and pepper. Blend until smooth.
- Assemble bowls by layering rice, bean mixture, bell pepper, and cilantro.
- Drizzle with avocado sauce and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Use quinoa or cauliflower rice instead of brown rice
- Add sautéed onions, mushrooms, or zucchini
- Top with sliced jalapeños or pickled red onions for a kick
- Include shredded lettuce or spinach for extra greens
- Use vegan sour cream or guacamole in place of the avocado sauce
Storage/Reheating
- Store ingredients separately in airtight containers in the fridge for up to 4 days
- Reheat beans and rice in the microwave or on the stove
- Keep avocado sauce in a covered container with plastic wrap pressed to the surface to prevent browning
FAQs
Can I make these burrito bowls ahead of time?
Yes, prep all components ahead and store separately. Assemble just before eating.
What can I use instead of black beans?
Pinto beans, kidney beans, or chickpeas work well too.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check labels to be safe.
How long does the avocado sauce last?
It’s best used fresh but can be stored for up to 2 days in the fridge.
Can I add more protein?
Absolutely! Add tofu, tempeh, vegan meat crumbles, or extra beans.
What can I substitute for dairy-free yogurt?
Use vegan sour cream, mashed avocado, or a splash of plant milk for a thinner sauce.
How spicy is this dish?
It depends on your salsa and spice levels in the sauce. Use mild salsa to keep it mild.
Can I freeze the components?
You can freeze the rice and bean mixture, but not the avocado sauce.
Can I serve it cold?
Yes, these bowls are delicious cold, making them great for packed lunches.
What toppings go well with these bowls?
Tortilla chips, shredded lettuce, diced tomatoes, hot sauce, or lime wedges are great additions.
Conclusion
Easy Vegan Burrito Bowls are a delicious, nutritious, and fuss-free meal that’s perfect any day of the week. Whether you’re cooking for one or feeding a crowd, this recipe is a satisfying choice that’s as flexible as it is flavorful.
Print
Easy Vegan Burrito Bowls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
A vibrant and customizable vegan burrito bowl featuring cilantro-lime rice, seasoned black beans, sautéed peppers and onions, fresh toppings like guacamole and salsa, all assembled into a hearty, plant-based meal perfect for lunch, dinner, or meal prep.
Ingredients
- 1 1/2 cups long grain white rice
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons fresh lime juice
- 1 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup pico de gallo or salsa
- 1 avocado, sliced
- 1/2 cup vegan sour cream or plain dairy-free yogurt
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.
- Remove rice from heat, fluff with a fork, and stir in lime juice and chopped cilantro. Set aside.
- In a large skillet over medium heat, add olive oil. Sauté sliced bell peppers and red onion until tender and slightly charred, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook over medium heat until beans are heated through, about 3-5 minutes.
- If using frozen corn, cook according to package instructions. If using fresh corn, you can grill or sauté it until tender.
- To assemble the bowls, divide cilantro-lime rice among serving bowls. Top with sautéed peppers and onions, seasoned black beans, corn, pico de gallo or salsa, avocado slices, and a dollop of vegan sour cream or dairy-free yogurt.
- Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Notes
- For added protein, include grilled tofu or tempeh.
- Customize with additional toppings like shredded lettuce, diced tomatoes, or pickled jalapeños.
- For a low-carb option, substitute rice with cauliflower rice.
- Prepare components ahead of time for easy meal prep throughout the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 611
- Sugar: 4g
- Sodium: 15mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 17g
- Protein: 17g
- Cholesterol: 0mg