A Vegan Burrito Bowl is a Mexican-inspired breakfast/lunch that consists of brown rice/ white rice, beans/ proteins, fresh salsa, and other vegetables. It's a delicious vegan meal in Mexican flavors.
Drizzle some vegan dipping sauce over them. You can easily customize your burrito bowl.
Vegan burrito bowls are delicious vegan meals served in a bowl with the ingredients covered by rice or quinoa. You can make your style of beans, like sauteed, steamed, refried, etc. Add toppings to your bowls, such as avocado slices, vegan cheese shreds, guacamole, salsa, and more.
What are vegan burrito bowls?
A burrito bowl is a variant of the traditional burrito common in Mexican-inspired cuisine. At the same time, the authentic version of the burrito involves wrapping a tortilla or flatbread around a filling of choice. The common fillings include rice, beans, meat, and various toppings.
This vegan burrito bowl doesn't use meat or dairy products. This is a delicious vegan meal that is easy to make at home. It serves as a quick vegan lunch or dinner recipe. If you want more quick recipe ideas, check out my lazy vegan recipes collection.
Ingredients you'll need -
A vegan burrito bowl typically consists of grains, beans, vegetables, spices, condiments, and toppings. You can play around with ingredients to make your personalized burrito bowl delicious.
Grain - In grains, you can consider Jasmin rice, basmati rice, brown rice, quinoa, etc. Here in this recipe, rice makes the base of the burrito bowl. For low-carb options, cauliflower rice is a great option to substitute rice.
Beans - Most of the time, you will predominantly see black beans in Mexican cuisine. However, you can also add any beans in any style. In this recipe, I have added red kidney beans. Try with refried beans, pinto beans, etc.
Vegetables - Add lots of veggies to your burrito bowl to keep the plate balanced. I love to add fajita vegetables. However, there are no restrictions on the vegetables.
Protein - Though beans are also high in protein, you can add more protein punch to your vegan burrito bowl. Here, tofu can be a great choice to add to your bowl.
Toppings - Add any toppings of your choice. You can add sliced/ diced avocado or guacamole. Or add some vegan yogurt/ vegan crema/ vegan shredded cheese. Also, adding salsa or pico de gallo makes the dish more flavorful with an authentic Mexican vibe. My favorite toppings are a lot of Pico de Gallo.
A handful of cilantro leaves - along with other toppings a handful of fresh cilantro leaves bring freshness to the burrito bowl.
How to make a delicious vegan burrito bowl?
Cilantro Lime Rice - Make steamed rice or take leftover rice. Add a handful of cilantro leaves, lime juice, a pinch of ground cumin, and salt to taste. Stir them gently and nicely to make your cilantro lime rice. Check out my instant pot cilantro lime rice for the vegan burrito bowl.
Beans and corn - Heat oil in a pan. Add chopped onions and minced garlic, and saute until translucent. Then add canned beans (any beans like pinto beans, kidney beans, black beans) and some frozen corn. Add the spices and saute. Simmer for 2 - 3 minutes more. Add fresh cilantro leaves and a dash of lime juice.
Fajita Vegetables - Heat oil in a pan. Add sliced peppers and onions and saute for 2 minutes on high flame. Then add the spices, followed by 2 - 3 tbsp water to coat the spices nicely. Cook on medium heat for another 4 - 5 minutes till veggies are tender. Then add diced tomatoes and cook for another 2 -3 minutes. Drizzle some lemon juice and remove it from the heat. Check out my vegan fajitas recipe here.
Fajita vegetables in the air fryer
By far, this is my favorite way to cook vegetables. They turn nice crisp-tender with a little bit of charred and delicious. To avoid veggies getting over-dry in the air fryer, add spices with oil and salt to make a sauce consistency. Pour the sauce on the veggies. Cook for 10 minutes at 390 F. The timing may vary with air fryers. Set your time accordingly. Or, you can bake them in the oven at 400 F for 20 - 25 minutes.
Pico de gallo - Fine chop tomatoes after removing seeds and pulp. Also, finely chop the onions, jalapeno, and cilantro leaves. Season with salt and drizzle some lime juice. Mix them well. Try this black bean avocado salad here as a topping.
Other toppings - you can add simple guacamole or slices of avocadoes to your bowl. Add some salad leaves for a vibrant-looking (and healthy) plate. Add some crispy tofu to the bowl for an extra protein punch. Drizzle some avocado cilantro lime sauce or vegan buffalo sauce if you love a hint of heat in your bowl.
Storing The Leftover And Reheating
You can store the leftovers once they are completely cooled. Also, don't add the dipping sauce to the bowl that you want to store for the future. It stays good for 3 - 4 days when stored properly in an airtight container.
This is freezer-friendly as well. It can stay good for four months. To freeze, store the leftovers in a freezer-friendly container or zip-lock bag.
To reheat, transfer the content to a microwave-safe bowl and heat for 1 to 2 minutes till it is warm enough to eat. Drizzle dipping sauce or fresh salsa, and enjoy the vegan burrito bowl.
Recipe - Vegan Burrito Bowl
Vegan Burrito Bowl
Equipment
Ingredients
Cilantro Lime Rice
- 2 cups steam rice cooked
- 2 tbsp cilantro leaves finely chopped
- 1 tbsp lime juice
- 1 pinch cumin powder
- salt to taste
Sauteed Beans and Corns
- ¾ can beans (drained & rinsed) black beans/ kidney beans/ pinto beans
- ½ can frozen corn
- 1 small onion
- 2 garlic pods (minced) or 1 tsp garlic [owder
- 1 tsp cumin powder
- ½ tsp chili powder
- ½ tsp smoked paprika
- salt to taste
- ½ tsp black pepper powder
Fajita Veggies
- 2 cups sliced bell peppers red, yellow, green
- 1 onion sliced
- 1/4 cup fajita sauce (1/2 tsp coriander powder + 1/2 tsp cumin powder + 1/2 tsp chili powder + 1/2 smoked paprika + 1/2 tsp chipotle powder + water)
- 2 tbsp olive oil
Pico de gallo
- 2 ripe tomatoes seeds, pulp removed
- 1 small red onion
- 1 jalapeno
- 2 - 3 tbsp chopped cilantro leaves
- 1 tbsp lime juice
- salt to taste
- 1 pinch black pepper powder
Other toppings
- ½ cup guacamole (1 ripe avocado + onion powder + garlic powder + lime juice + salt + pepper)
- 1 cup Romaine lettuce leaves chopped
- cilantro leaves
- lime wedges
- Jalapeno slices
- vegan cheese/ vegan mayo/ vegan sour cream optional
Instructions
Cilantro Lime Rice -
- Make steam rice or take leftover rice.
- Add a handful of cilantro leaves, lime juice, a pinch of ground cumin, and salt to taste.
- Stir them gently and nicely to make your cilantro lime rice.
Beans and corn -
- Heat oil in a pan.
- Add chopped onions, minced garlic, and saute for a minute till translucent.
- Then add canned beans (any beans like pinto beans, kidney beans, black beans) and some frozen corns.
- Add the spices and saute. Simmer for 2 - 3 minutes more.
- Add fresh cilantro leaves and a dash of lime juice.
Fajita Vegetables -
- Heat oil in a pan.
- Add sliced peppers, onions and saute for 2 minutes on high flame.
- Then add the spices followed by 2 - 3 tbsp water to coat the spices nicely.
- Cook on medium heat for another 4 - 5 minutes till veggies are tender.
- Then add diced tomatoes and cook for another 2 -3 minutes.
- Drizzle some lemon juice and remove it from heat.
Pico de gallo -
- Fine chop tomatoes after removing seeds and pulp.
- Also finely chop the onions, jalapeno, cilantro leaves.
- Season with salt and drizzle some lime juice. Mix them well.
Add other toppings -
- Add simple guacamole or slices of avocadoes to your bowl. Add some salad leaves for a vibrant-looking plate (and healthy also 😉 ). You can also add some crispy tofu to the bowl for an extra protein punch
Video
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