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Close up of burrito bowl with Mexican-rice, spiced black beans, guacamole, corn and tomatoes.
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Vegan Burrito Bowls

These vegan burrito bowls are packed with flavor from Mexican-style rice, spiced black beans, guacamole and other fresh toppings! They are a tasty and nutritious meal, ideal for meal prep while being free from gluten, soy and nuts.
Course Dinner, Lunch
Cuisine Mexican-inspired, Vegan
Keyword Vegan burrito bowls
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 Servings
Calories 713kcal

Equipment

Ingredients

Mexican-style Rice

  • 1 tablespoon avocado oil
  • 1 medium onion , chopped (155 g)
  • 1 medium bell pepper , chopped (140 g)
  • 2 cloves garlic , minced
  • 1 cup long grain white rice (210 g)
  • 3 cup diced tomatoes (1 28 oz/ 800 mL can)
  • 1 ½ cup vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon dry oregano
  • ¼ teaspoon black pepper

Spiced Black Beans

  • 1 tablespoon avocado oil
  • 1 medium onion , chopped (155 g)
  • 1 medium bell pepper , chopped (140 g)
  • 3 cloves garlic
  • 3 cup black beans (2 14 oz/ 398 mL cans, drained and rinsed)
  • 1-2 tablespoon taco seasoning
  • 1 tablespoon lime juice (juice of ½ lime)
  • jalapeno pepper , diced (to taste, optional)

Toppings

  • 1 batch guacamole
  • 1 ½ cup corn (260 g)
  • 1 ½ cup tomato , diced (250 g)
  • ½ cup cilantro , chopped (30 g, optional)
  • jalapeno pepper , sliced (fresh or pickled, optional)
  • lime juice (optional)

Instructions

Step 1: Prepare Vegetables

  • You’ll prepare rice and beans using the same vegetables, so start by chopping some onions, bell pepper and garlic. If you’ll use jalapeno pepper in the beans, mince that now.
    1 medium onion, 1 medium bell pepper, 2 cloves garlic, 1 medium onion, 1 medium bell pepper, jalapeno pepper, 3 cloves garlic
  • It’s also best to prepare any toppings you want to use. This can include guacamole, corn, chopped tomato, chopped cilantro, jalapeno peppers and/or lime wedges (whatever you like).
    1 batch guacamole, 1 ½ cup corn, 1 ½ cup tomato, ½ cup cilantro, jalapeno pepper

Step 2: Prepare Rice

  • Heat some oil in a large pan (that has lid).
    1 tablespoon avocado oil
  • Add chopped onion and bell pepper and cook 4-5 min, until the onion starts to soften.
    1 medium onion, 1 medium bell pepper
  • Then, add garlic and cook 2-3 min until it becomes fragrant. If the garlic starts to brown, lower your heat (or cool the pan with a splash of oil/ water).
    2 cloves garlic
  • Then add the rice, canned diced tomatoes, vegetable broth, salt, ground cumin, paprika, dry oregano and pepper. Stir to combine.
    1 cup long grain white rice, 3 cup diced tomatoes, 1 ½ cup vegetable broth, ½ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon paprika, ¼ teaspoon dry oregano, ¼ teaspoon black pepper
  • Put the lid on your pan, bring it to a boil, then lower heat and simmer for 12-15 min. Stir a couple of times while the rice cooks to make sure nothing sticks to the bottom of your pan.
  • When your rice is tender and has absorbed the liquid, taste and adjust the seasoning to your liking.

Step 3: Make Spiced Black Beans

  • Heat some oil in a medium-sized pan.
    1 tablespoon avocado oil
  • Add onion and bell pepper and cook 4-5 minutes, until the onion starts to soften.
    1 medium onion, 1 medium bell pepper
  • Add garlic and cook 2-3 minutes, until the garlic is fragrant. Lower your heat if the garlic starts to brown (or add a splash of oil/ water to cool the pan). If using jalapeno peppers, add with the garlic.
    3 cloves garlic, jalapeno pepper
  • Then add black beans, taco seasoning and lime juice.
    3 cup black beans, 1-2 tablespoon taco seasoning, 1 tablespoon lime juice
  • Toss to coat everything with the spice and cook another 1-2 minutes.
  • Taste and adjust the seasoning to your preferences, if needed.

Step 4: Assemble and Serve

  • To assemble, load a bowl with the rice and beans. Top with your prepared fixings; I use homemade guacamole, corn, tomato, cilantro, jalapeno slices and lime wedges.
    1 batch guacamole, 1 ½ cup corn, 1 ½ cup tomato, ½ cup cilantro, jalapeno pepper, lime juice

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (¼ of recipe) | Calories: 713kcal | Carbohydrates: 119g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1890mg | Potassium: 1970mg | Fiber: 28g | Sugar: 17g | Vitamin A: 3936IU | Vitamin C: 136mg | Calcium: 188mg | Iron: 7mg