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
Units
Scale
- 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