Description
This Vegan Burrito Bowl is a vibrant, healthy, and delicious meal featuring cilantro lime rice, spicy black beans and corn, creamy guacamole, and fresh toppings. Prepared in just 30 minutes, it’s a perfect balanced vegan dish packed with flavor and texture, ideal for lunch or dinner.
Ingredients
Cilantro Lime Rice
- 1 cup uncooked long-grain rice (~3 cups cooked)
- 1/2 cup cilantro, chopped
- 2 tbsp lime juice, freshly squeezed
- 1/2 tsp salt, more as needed
Spicy Black Beans & Corn
- 1 tbsp oil (olive, avocado, or coconut)
- 1 small onion, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Easy Guacamole
- 1 large ripe avocado
- 1 tbsp lime juice, freshly squeezed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Additional Toppings
- Romaine lettuce, chopped
- Pico de gallo
- Hot or mild salsa
- Vegan cashew sour cream (optional)
- Vegan nacho cheese (optional)
- Tortilla strips (optional)
- Lime wedges (optional)
- Cilantro (optional)
- Hot sauce or sriracha (optional)
Instructions
- Cook the Cilantro Lime Rice: Cook the long-grain rice according to the package instructions until fluffy. Transfer it to a bowl and mix in the chopped cilantro, freshly squeezed lime juice, and salt. Stir well to combine the flavors into the rice.
- Prepare Spicy Black Beans & Corn: While the rice cooks, warm a large pan over medium heat. Add the oil and diced onion to the pan. Cook the onion, stirring occasionally, for 3-5 minutes until translucent and fragrant. Then add the black beans, corn, chili powder, garlic powder, ground cumin, smoked paprika, chipotle powder, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, allowing the spices to infuse the beans and corn.
- Make the Easy Guacamole: Slice the avocado and remove the pit. Place the avocado flesh into a bowl. Add lime juice, garlic powder, onion powder, salt, and black pepper. Mash everything together with a fork or masher until nearly smooth and creamy, adjusting texture to your preference.
- Assemble the Burrito Bowls: Place chopped romaine lettuce in serving bowls. Divide the cilantro lime rice evenly among the bowls. Top each with a portion of the spicy black beans and corn mixture. Add pico de gallo, vegan cashew sour cream, salsa, tortilla strips, or any other desired toppings such as vegan nacho cheese, lime wedges, fresh cilantro, and hot sauce or sriracha. Serve immediately and enjoy your vibrant vegan burrito bowl!
Notes
- You can swap long-grain rice with brown rice or quinoa for a heartier option; adjust cooking times accordingly.
- Adjust spice levels by changing the amount of chipotle powder or adding fresh jalapeños if you prefer more heat.
- Use any oil you prefer for cooking; avocado oil provides a mild flavor and high smoke point.
- To make this recipe gluten-free, ensure all packaged products and seasonings are certified gluten-free.
- The guacamole can be prepared ahead of time, but cover tightly with plastic wrap to prevent browning.
- Leftover burrito bowl components can be stored separately in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
