Healthy Vegan Burrito Bowl
If you’re after a healthy and tasty veg-fueled bowl that you can enjoy for lunch and dinner, this vegan burrito bowl is your go-to dish.
It has seasoned brown rice, a simple cucumber and tomato salad, sauteed corn, avocado mash, and a black bean tomato sauce. How can you go wrong with that flavour combination? You can’t….the answer is, you can’t.
Not only is it filled with nutrient-dense ingredients, but it’s super easy to make. For those of you that do meal prep, this Mexican-inspired bowl is perfect for your weekly rotation.
What is a burrito bowl?
For those of you that haven’t had a burrito bowl before. This bowl of goodness is essentially the ingredients that you’ll find in a burrito without the wrap, with a few twists along the way. Fewer carbs and more deliciousness.
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If you want, however, to pack all of these components into a tortilla for a nicely compact meal, go for it! You do you.
What’s in this burrito bowl?
There’s no doubt that this is a nutrient-dense meal. It has fibre and protein-rich components with healthy fats.
Seasoned rice: We used brown rice instead of white for this recipe as it has more fibre and other nutrients. Who can argue with that? The use of stock to cook the rice infuses it with more flavour.
Beans: We used a basic tomato base for the black beans with red peppers for added flavour. You’ll also find a simplified version of a taco seasoning with smoked paprika, black pepper, cumin, oregano, and salt. This makes for a rich and tasty bean mix to add to your bowl.
Cucumber and tomato salad: Instead of a classic pico de gallo, we went with a cucumber based salad that requires less chopping, saving you time in the kitchen and adding some crunch and freshness to your bowl!
Corn: For quick and easy access, we used frozen corn for this recipe. With the addition of cumin and salt, it’s a staple in any good burrito! If you want to char it, you can continue cooking it until they start brown a little on the edges.
Mashes avocado: The addition of good fats in this bowl is a must! We made a simple guacamole not to overpower but compliment the other flavours in this bowl. You can, however, get a bit more adventurous and make our 5-ingredient guacamole to go in these plant-based burrito bowls.
Have you noticed that there is a theme of “simple” in this burrito bowl recipe? This doesn’t compromise on flavour at all, just fewer steps and less ingredients to use! It’s totally a win, win situation.
Other additions to this veg burrito bowl:
This dish is the perfect base for you to mix and match with what you like and have on hand.
Here are some extra suggestions of what would be delicious additions!
- Fajita veggies (pictured above)
- Jalapeños
- Lettuce
- Vegan cheese
- Marinated chickpeas
- Salsa
- Guacamole (instead of mashed avocado)
- Hummus
- Shredded tofu
- Tortila chips
This vegan burrito bowl recipe is:
- Gluten-free
- Soy-free
- Sugar free
- Nut-free
- Fresh
- Loaded with veg
- Using whole food ingredients
- Versatile
- Perfect for meal prep
Other delicious recipes you’ll love:
- Rainbow Falafel Salad
- Vegan Buddha Bowl Three Ways
- 20-Minute Moroccan Spiced Chickpea Bowl
- Vegan Tacos with Lentils & Cauliflower (Gluten-Free)
- Mushroom Fajitas
- Eggplant and Mushroom Quinoa Risotto
- Vegan Loaded Nachos with Cashew Cheese Sauce
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
PrintHealthy Vegan Burrito Bowl
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4
Description
This vegan burrito bowl is a healthy, colourful, nutrient-dense dish that’s super tasty and the perfect meal prep recipe.
Ingredients
Seasoned rice:
- 1 cup / 250ml vegetable stock
- 1 cup medium-grain brown rice, rinsed and drained
Beans:
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 medium-sized red pepper (aka capsicum), diced
- 1 can / 400g / 14.10 ounces black beans,* drained and rinsed
- ½ cup passata (tomato puree)
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
Salad:
- 1 cup cilantro, chopped (aka coriander)
- 1 medium Lebanese cucumber, diced
- ½ red onion, chopped
- 10 / 115g / 5.47 ounces cherry tomatoes, quartered
- 1 lime wedge
- Pinch of salt
Corn:
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 2 cup / 260g frozen corn kernels*
- Pinch of salt
Avocado mash:
- 1 large avocado, mashed
- Pinch of salt
- 2 lime wedges
Serve:
- 4 lime wedges
Instructions
- Seasoned rice: Add the stock, rice, and 1 cup / 250ml of water to a medium saucepan on high heat. Bring the water to a boil, partly cover, and reduce heat to a simmer for about 40 minutes, or until the rice has absorbed all liquid. Remove, and fluff up the rice with a fork. Set aside.
- Beans: Combine the garlic, olive oil, and red pepper in a medium-sized saucepan on medium-high heat. Saute for a few minutes until softened & browned on the edges.
- Add the black beans and passata, then stir through black pepper, paprika, oregano, cumin, and salt. Simmer for another 5 minutes for some of the liquid to reduce, then take off the heat. Set aside.
- Salad: To a mixing bowl; combine cilantro, cucumber, onion, cherry tomatoes, squeeze the lime wedge, and salt, mix well (taste to check the seasoning and adjust if needed). Set aside.
- Corn: Add the olive oil, cumin and corn to a pan on medium-high heat. Add a generous pinch of salt and fry for 5 minutes, then remove from heat. Set aside.
- Avocado mash: Mix mashed avocado with a generous pinch of salt and squeeze in the juice of limes.
- To serve: Distribute rice, beans, salad, and corn evenly to each bowl. Top with avocado mash, and serve with a wedge of lime.
Notes
If you want to make a fajita inspired bowl, use our mushroom fajita recipe to swap for the beans in this dish.
Beans: Can be substituted with canned pinto beans.
Corn: Can substitute with fresh corn, but not canned corn.
Making this for meal prep? You can prepare everything ahead of time for this bowl, however, we suggest that you make the avocado mash fresh as it will be much nicer. The lime juice will keep it from discolouring so you could prepare it in the morning if taking to work or school. The bowl will otherwise keep for 3 days in the fridge.
- Diet: Vegan
Very tasty and healthy!