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Healthy Vegan Burrito Bowl

  • Author: Heartful Table
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4


This vegan burrito bowl is a healthy, colourful, nutrient-dense dish that’s super tasty and the perfect meal prep recipe.


Seasoned rice:

  • 1 cup / 250ml vegetable stock 
  • 1 cup medium-grain brown rice, rinsed and drained


  • 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


  • 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


  • 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


  • 4 lime wedges


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Avocado mash: Mix mashed avocado with a generous pinch of salt and squeeze in the juice of limes.
  7. To serve: Distribute rice, beans, salad, and corn evenly to each bowl. Top with avocado mash, and serve with a wedge of lime.


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

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