A Vegan Burrito Bowl is a Mexican-inspired breakfast/lunch that consists of brown rice/ white rice, beans/ proteins, fresh salsa, and other vegetables. 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 a bed of rice or quinoa. You can make your own style of beans, like sauteed beans, steamed beans, refried beans, etc. You can add various 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 that is common in Mexican-inspired cuisine. Whereas the authentic version of burrito involves wrapping tortilla or flatbread around a filling of choice. And the common fillings include rice, beans, and meat along with 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. And serves as a quick vegan lunch or dinner recipe. If you are looking for more quick recipe ideas, just check out my lazy vegan recipes collection.
Ingredients of Vegan Burrito Bowl
Typically a vegan burrito bowl consists of grains, beans, vegetables, spices, condiments, and toppings. You can play around with ingredients to make your personalized burrito bowl that is delicious too.
Grain - In grains, you can consider either of them 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 see black beans in Mexican cuisine predominantly. 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 - To keep the plate balanced, add lots of veggies to your burrito bowl. I love to add fajita vegetables. However no restrictions to the vegetables.
Protein - Though beans are also high in protein, you can add more punch of protein 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 simply. 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 brings on the freshness in the burrito bowl.
How to make a delicious vegan burrito bowl?
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. Check out my instant pot cilantro lime rice which is a perfect quick dish for the vegan burrito bowl.
Beans and corn - Heat oil in a pan. Add chopped onions, and 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, 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 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 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 make 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 plate (and healthy also 😉 ). You can also 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 leftover 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. Can stay good for 4 months. To freeze, store the leftover 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 some dipping sauce or fresh salsa and enjoy the vegan burrito bowl.
Recipe - Vegan Burrito Bowl
Vegan Burrito Bowl
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
- 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
- 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
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
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