How to Make a Delicious Vegan Burrito Bowl with Black Beans and Fresh Vegetables

Simple Summary

This vibrant Vegan Burrito Bowl with Black Beans is a nutritious and satisfying meal that brings together the flavors of Mexican cuisine in a colorful, plant-based package. Perfect for a quick lunch or dinner, it's customizable and packed with protein and fiber.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Beginner

Ingredients

• 1 cup uncooked brown rice
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1/2 cup salsa of your choice
• Optional: 1/4 cup vegan sour cream

Instructions

1. In a medium saucepan, combine the brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed.

2. While the rice is cooking, prepare the black beans. In a small saucepan, heat the olive oil over medium heat. Add the drained black beans, cumin, chili powder, and garlic powder. Stir to combine and heat through for about 5 minutes. Season with salt and pepper to taste.

3. If using frozen corn, cook according to package instructions. If using fresh or canned, set aside.

4. Once the rice is cooked, fluff it with a fork and stir in half of the lime juice and half of the chopped cilantro. Season with salt to taste.

5. Prepare the vegetables: dice the red bell pepper, halve the cherry tomatoes, and finely dice the red onion.

6. To assemble the burrito bowls, divide the cilantro-lime rice among 4 bowls. Top each bowl with a portion of the seasoned black beans, corn, bell pepper, cherry tomatoes, and red onion.

7. Add sliced avocado to each bowl.

8. Drizzle the remaining lime juice over the vegetables in each bowl.

9. Top each bowl with salsa and the remaining fresh cilantro.

10. If desired, add a dollop of vegan sour cream to each bowl.

11. Serve immediately and enjoy your vegan burrito bowl!

Chef's Notes

• For a quicker version, use pre-cooked rice or microwaveable rice packets.
• To add more protein, consider including grilled tofu or tempeh.
• For extra crunch, top with crushed tortilla chips or toasted pumpkin seeds.
• This recipe is great for meal prep – prepare components in advance and assemble when ready to eat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep avocado separate to prevent browning.

Nutritional Info

Per serving (approximate):

• Calories: 400
• Protein: 12g
• Fiber: 14g
• Healthy Fats: 15g (primarily from avocado)
• Rich in vitamins A and C, potassium, and iron
• Good source of complex carbohydrates and plant-based protein

Serving Suggestions

• Serve with a side of baked tortilla chips for scooping.
• Pair with a chilled glass of horchata or a lime-infused sparkling water for a refreshing drink.
• For a fun presentation, serve in a large tortilla wrap to create a burrito-style meal.
• Great for casual dinners, lunch gatherings, or as a colorful addition to a Mexican-themed potluck.