healthy burrito bowl

This homemade black bean burrito bowl recipe features cilantro-lime rice, tender black beans, pickled onions and fresh cilantro pesto! This healthy bowl makes great leftovers, too. It's vegetarian (easily vegan) and gluten free. Recipe yields 4 hearty burrito bowls.

Fresh Black Bean Burrito Bowl

Black Beans* (or make the full batch for leftovers)

Cilantro Lime Brown Rice

Quick-Pickled Onions

Cilantro Hemp Pesto (double if you love sauce)

Optional additions: Fried eggs greens

Prepare each component according to directions (the beans will take the longest, approximately 1 to 2+ hours on the stove, but all of the components will keep well if made in advance).

When you&#8217;re ready to serve, divide the rice into bowls. Top with a generous portion of black beans, followed by some pickled onions and a dollop or two of pesto. Finish it off with any additions of your choosing.

Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you&#8217;re ready to serve, gently reheat your desired portions of rice and beans before topping with onions, pesto, and additions.

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Ohh Kate please make more posts like this! I absolutely loved your ideas for how to work these components differently throughout the week. It was very inspirational! Off to the store I go!

It was fabulous!  I didn’t have time for the pickled onions, but made the rest from scratch.  I added some corn for color and taste.  A definite keeper and lots of leftovers to play with!

This was such a fabulous recipe.  The tips on cooking the black beans helped me so much as I've been cooking black beans forever.  This was the best looking and tasting batch I've ever cooked.  So just that help improved the entire recipe for me.  Loved the entire thing put together.  Really, really good.  Will be making this again.  I served my husband and parents and was surprised and happy with how much everyone loved it.  Thank you.

Made this last night for “Meatless Monday” and it was delicious! Made everything except the pickled onions (had leftover sautéed spring onions). We had the pesto, toasted pumpkin seeds and some grated queso fresco. I included the fried egg as well. Truly fabulous and a restaurant quality meal. Thank you! Your recipes are getting me through! 

This is absolutely delicious! 
I ALWAYS have homemade pickled onions on hand and all the other components came together super quick! My partner couldnt get enough of the hemp pesto so I was glad I made a double batch!

Thank you for another banger recipe!

I absolutely LOVE this recipe! I'm super impressed-- this recipe had a lot of ideas I don't normally see in a burrito bowl, but it really works out nicely! I've been making my own black bean burrito bowls for a while now, and this recipe was really inspirational for giving me ideas to add to my original.

OMGoodness... I made this exact same recipe after you published your cilantro salsa and it was a big hit in our family!

Just made the Black Bean Buritto for lunch with all the trimmings.  My husband loved it and so did I.  Going into our permanent menu rotation for lunch and maybe into dinner.  Thanks so much Kate.

My family of 4 rated this recipe 11/10 !!!  It is like a party in your mouth!

I love this recipe! Every step was worth the effort!!

I made this tonight for dinner and to serve as my lunch for the week. It did take me about 2 hours, but was very easy and the end result was absolutely delicious. I'm a sauce lover so I made a double batch of the pesto. I will definitely make this again!

This dish was worth every single minute of the prep work and cooking time!  Every component was absolutely delicious. It surpasses any similar recipe I've ever tried in a restaurant,  Amazing flavor and a bit hit with all.  I have yet to find a recipe of yours that isn't wonderful!!

I added half a sliced jalapeño and sliced radish to the pickled onions which spiced them up a bit. I also added corn because I had some on hand.  I presented this buffet style which allowed everyone to choose their own combo.  Everyone love it!  Do not leave out the pickled onions.  What it brings to the dish is something special.

10 out of 10! I made this bowl using basmati rice, the entire jalapeno for the pesto (we like heat) and took the quick route with the black beans since I am limited on time. I added avocado, cherry tomatoes, cotija cheese and pumpkin seeds to round out the bowl. The flavors combined perfectly and made for another delectable meal.

I vote for more of these types of recipe compilations, please! This is how we like to eat at home too. I've made everything twice in 2 weeks (except subbing your spicy black bean soup recipe for this one because I had so many cans and that recipe is to die for) because it was so good, we immediately wanted a second batch of everything! Happy mouth times must not be over yet! Used the cilantro hemp pesto and pickled onions in so many unexpected ways and still had plenty to go with rice and beans for days, absolutely loved! Also appreciate that it's budget friendly since my partner lost his job. You're always on point, Kate.

Looking for a healthy burrito recipe? This Skinny Burrito Bowl from Delish.com is the best.

Skinny Burrito Bowl

c. brown jasmine rice

turkey

tbsp. Taco Seasoning

kosher salt

c. plain yogurt

Hot sauce

c. grape tomatoes, halved

avocados, diced

black beans

Simple, fast, and delicious! I cut up cilantro and added to rice as it finished cooking. Love the recipe.

This recipe is delicious, I made black beans with garlic and ground cumin. Such great flavors  with the yogurt sauce on top.

Quick, easy and healthy, this Beef Burrito Bowl with Cilantro Lime Rice is an amazingly easy meal for prepping, or for a tasty weeknight dinner. You’ll love the uber-tasty Southwest flavor of this yummy dish!This recipe is for one serving if you are using leftovers to make just one bowl. Just double, triple or quadruple to make as many bowls as you need.

Beef Burrito Bowl with Cilantro Lime Rice

rice

cilantro

lime juice

Romaine lettuce

cherry tomatoes

black beans, (from a can, rinsed and drained)

corn, (thawed if frozen)

queso fresco

avocado

scallions, (green and white parts, thinly sliced)

Southwestern Salad Dressing, (sour cream,

lime wedges (to squeeze on top)

If the rice is cold, reheat it. To do so, add it to a microwave-safe bowl and place a water-dampened paper towel on top. Microwave it for 1 minute, and then carefully remove and stir it. Microwave in additional 30-second intervals until warm.

Stir together the warmed rice, minced cilantro, and fresh lime juice. Add the cilantro lime rice to the bottom of a shallow bowl.

Arrange the lettuce, taco meat, tomato, black beans, corn, queso fresco, avocado, scallion, and cilantro on top of the rice.

Drizzle on the Southwestern Salad Dressing or your choice of dressing.

Serve with the lime wedges to squeeze on top.

This low-carb vegetarian burrito bowl with cauliflower rice is a delicious way to eat more vegetables! It's Whole 30 vegetarian and customizable for all diets.

Vegetarian Burrito Bowl with Cauliflower Rice

sweet potatoes (1 large or 3 small)

olive oil, divided

organic red pepper

organic yellow pepper

red onion

Seasons Choice Plain

Simply Nature Organic Mixed Greens

Little Salad Bar Salsa,

avocado,

lime,

Garlic powder

oregano

Chili powder

Cumin

Kosher salt

Bake the sweet potatoes: Preheat to 375F. Wash sweet potatoes and remove any bad spots (but leave the skin on). Grate the sweet potatoes with large side of a box grater onto parchment lined baking sheet. Spread out, sprinkle top with 2 tablespoons olive oil,1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 3/4 teaspoon kosher salt. Bake for 25 to 30 minutes until browned on the edges but still soft.

Sauté the peppers and onions: Thinly slice the peppers. Thinly slice the onion. In a large skillet, heat 1 tablespoon olive oil over high heat. Add the peppers and onions with 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Sauté for about 5 minutes until just tender and slightly blackened, stirring occasionally.

Heat the cauliflower rice: Remove the peppers and onions from the skillet into a bowl. In the same skillet (no need to wipe it out), reduce the heat to medium and add another 1 tablespoon of olive oil to pan. Cook cauliflower rice with 3/4 teaspoon kosher salt until warmed through. Remove the cauliflower rice into a bowl and wipe out the skillet to remove the cauliflower bits.

Make the chorizo eggs: In a medium bowl, whisk together the eggs with 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 3/4 teaspoon kosher salt. (This may seem like a lot of seasoning but it’s intentional: it makes the meatiest, most delicious eggs!) In the same skillet, heat 1 tablespoon olive oil. Add the eggs and cook over medium low heat, scraping as eggs harden, about 4 minutes.

Assemble the burrito bowl: Chop the avocado. Serve with mixed greens, avocado, and salsa. Squeeze with lime and serve.

The easiest 15-minute Vegan Burrito Bowl. This recipe requires just a handful of simple pantry ingredients and is so quick and easy to make! Enjoy for as a busy weeknight meal or healthy meal prep.&nbsp;

15-Minute Vegan Burrito Bowl

14. oz canned black beans

garlic powder

red peppers, diced

olive oil

corn

salt

avocado, sliced

cilantro, chopped

Green Goddess Dressing ((see notes))

(each) paprika, chili powder, cumin, garlic powder

red pepper flakes

black pepper

Simmer black beans on low in a small sauce pan for 4-5 minutes with 1/4 teaspoon of salt - stir often.&nbsp;

In a pan heat oil on low to medium heat - add diced peppers with 1/4 teaspoon salt - saute for 5 minutes until soft. Add frozen corn, stir and cook for another 2 minutes until corn is cooked. Then add seasonings to peppers and corn.&nbsp;

Serve black beans, corn &amp; peppers over cooked rice with chopped cilantro, avocado, and Green Goddess Dressing.&nbsp;

So satisfying and flavorful, this Plant Based Burrito Bowl makes for a fun Tex-Mex twist on Taco Tuesday (or enjoy any night of the week)! Set up a build-your-own bar for the whole fam, or prep most of the components in advance for meal prep and enjoy easy meals all week long. This vegan burrito bowl is loaded with all the goodies like rice, beans, fajitas, the best corn-pico ever, nacho cheese sauce, sour cream, low fat guac, and tons of lettuce for an incredible and unforgettable meal.

Plant Based Burrito Bowl

Cups

Batch Spiced Black Beans, (see below)

Batch Fajita Veggies, (see below)

Batch

Cup Edamame Guacamole, (or more

Cup Plant Based Nacho Cheese Sauce,

Cup Tofu Sour Cream, (or more to taste (see below))

Garnishes, optional, (such as cilantro, Cholula

1½ Cups No-Salt-Added Black Beans, (don't drain liquid, see Notes section below)

½ Teaspoon Ground Cumin

½ Teaspoon Chili Powder

½ Teaspoon Granulated Onion

½ Teaspoon Granulated Garlic

Lime

Peppers

Ounces Baby Bella Mushrooms,

¼ Teaspoon Fresh Cracked Black Pepper

½ Medium White Onion, (finely diced)

Large Jalapeño, (finely minced (remove seeds and veins for less heat), more or less to taste)

Ounces Silken Tofu, (see Notes section below for substitutions)

Lemon

Tablespoon Yellow

Prep: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking tray (half sheet size which is 18 x 13 inches) with a silicone baking mat or parchment paper.

Make the Fajita Veggies: Add the sliced peppers, red onions, and mushrooms to the lined baking tray. If you&#39;d like, season with a half teaspoon each ground cumin, chili powder, granulated garlic, and fresh cracked black pepper (or use whatever seasonings you like). Mix well with your hands or a set of tongs. Bake for 30 minutes, using the tongs to stir the veggies halfway through. Set aside to cool when cooked.

Make the Spiced Black Beans: Heat a small nonstick pot over medium heat. If you have no-salt-added black beans (or cooked them from scratch OR if you don&#39;t care about sodium and just have regular black beans), you can add the full can (liquid and all) to the pot. Add a half teaspoon each ground cumin, chili powder, dried oregano, granulated onion, granulated garlic, or whatever seasonings you&#39;d like. If you want, add 1-2 teaspoons of dulse flakes for saltiness. You could alternatively add salt to taste or you could add thinned miso (1 teaspoon yellow or white miso paste to 3 teaspoons warm water) when the beans are done cooking and off the heat. Bring the beans to a low boil, then reduce to a simmer for 6-10 minutes or until they&#39;re thickened to your liking. Remove from heat. Just before serving, add the 2 tablespoons of lime juice if you like.

Make the Tofu Sour Cream: Add the silken tofu, lemon juice, and miso paste to the blender. Blend until smooth. Taste and adjust if needed. Store in the refrigerator until ready to use (it will last for up to 5 days in the fridge).

Make the Plant Based Nacho Cheese Sauce: If you haven&#39;t made this yet, you can make it now (and you don&#39;t even need to clean out the blender!). Add all the ingredients and blend until smooth. Taste and adjust if needed.

Make the Edamame Guacamole: Like the previous two sauces, this ingredient can be made well in advance. I prefer to do that since I think it&#39;s better cold. But if you haven&#39;t made it yet, hop on over to my Edamame Guacamole recipe and whip it up in just 5 minutes.

Make the Corn Pico de Gallo: Add the diced tomatoes, diced white onion, minced jalapeño, thawed corn, and lime juice to a large bowl. Stir and taste. Adjust if needed. Feel free to add chopped cilantro if everyone who&#39;s eating it likes cilantro!

Assemble: This is totally up to you how you build your plant based burrito bowl (or burrito or tacos)! I&#39;ll tell you how I make mine: I add a whole chopped romaine heart one side of a large bowl. On the other side, I add a cup of cooked brown rice, a half cup of the spiced black beans, a large amount of cooked fajita veggies (usually a third of the pan!), a few big scoops of pico de gallo, a heavy sprinkle of chopped cilantro, a third cup or so of the edamame guacamole, and a few good drizzles of both the plant based nacho cheese sauce and the tofu sour cream.

Storage: Each of the vegan burrito bowl components will last for at least 3 days in the refrigerator. I would store each component separately in airtight containers, or at least store the pico de gallo separately from the cooked elements.

https://www.youtube.com/watch?v=UCtwRTJYnsg

Hi, I'm Liz, and I'm on a health and fitness journey. As of the time of filming this video, I've lost 125 pounds. I wanted to share the recipes I've been making in my kitchen while on this journey. All my recipes are Whole Food Plant Based (WFPB) and made without oil or refined sugar. 

If you want to know when I post a new recipe please hit "subscribe" so we can be friends! This would mean a lot to me and my new channel :)

You can also find me on Instagram at @fitlizkitchen where I post what I eat daily, progress pics, and more and you can find free recipes and more (new recipes every week!) at https://fitlizkitchen.com/

NOTE: 
I can't believe I completely forgot one of my favorite elements of this bowl, the edamame guacamole! I'll put the link for it below. It's SO GOOD in this recipe but I just wasn't thinking and left it in the fridge. I didn't realize until after the video was filmed and I ate the whole bowl! Don't be like me; don't forget the guac!

MENTIONED IN THIS VIDEO:
Bell Pepper Nachos Recipe: https://fitlizkitchen.com/healthy-bell-pepper-nachos/
Bell Pepper Nachos, Nacho Cheese Sauce, & Edamame Guac Video: https://youtu.be/_m4acNlqnZc?si=JQEgaj1VQPQPM0a4
Edamame Guacamole Recipe: https://fitlizkitchen.com/edamame-guacamole/
Plant Based Burrito Bowl Recipe: https://fitlizkitchen.com/plant-based-burrito-bowl/
Plant Based Nacho Cheese Sauce Recipe: https://fitlizkitchen.com/plant-based-nacho-cheese-sauce/
Why I Eat Miso Instead of Salt: https://nutritionfacts.org/blog/what-about-the-sodium-in-miso/

BURRITO BOWL RECIPE:
Note that due to character limits, I could not fit the whole recipe in here, but you can find the full printable recipe with method, substitutions, tips, and more at https://fitlizkitchen.com/plant-based-burrito-bowl/

FOR THE BURRITO BOWL
2-4 Romaine Hearts, finely chopped (more or less to taste, or use any other green)
4 Cups Cooked Brown Rice, or more for serving (depending on how much each person will eat, etc.) or use any other grain
1 Batch Spiced Black Beans, see below
1 Batch Fajita Veggies, see below
1 Batch Corn Pico de Gallo, feel free to buy pre-made to save time, and/or use jarred salsas
1 Cup Edamame Guacamole, or more to taste (feel free to use regular guac or diced avocado)
1 Cup Plant Based Nacho Cheese Sauce, or more to taste (feel free to use vegan cheese shreds or omit)
1 Cup Tofu Sour Cream, or more to taste (see below)
Garnishes, optional, such as cilantro, Cholula or another hot sauce, chopped green onion, etc.

FOR THE SPICED BLACK BEANS
1½ Cups No-Salt-Added Black Beans, don't drain liquid
½ Teaspoon Ground Cumin
½ Teaspoon Chili Powder
½ Teaspoon Granulated Onion
½ Teaspoon Granulated Garlic
1-2 Teaspoons Dulse Flakes, to taste
2 Tablespoons Lime Juice, fresh is best but bottled will also work

FOR THE FAJITA VEGGIES
4 Bell Peppers sliced into thin strips, any color, I used one of each
1 Small or Medium Red Onion, thinly sliced, or use another color onion if preferred
16 Ounces Baby Bella Mushrooms, or use any mushrooms, Portobello would be great cut into strips, or omit if you don't like mushrooms
½ Teaspoon Ground Cumin
½ Teaspoon Chili Powder
½ Teaspoon Granulated Garlic
¼ Teaspoon Fresh Cracked Black Pepper

FOR THE CORN PICO DE GALLO
4 Cups Diced Tomatoes, I used Roma, but any firm tomato will work
½ Medium White Onion, finely diced
1½ Cups Fire Roasted Corn, I used frozen. Any frozen corn will work (fresh will also work but you might want to cook it)
1 Large Jalapeño, finely minced (remove seeds and veins for less heat), more or less to taste
½ Cup Cilantro, chopped, optional (I did not add this since my partner does not like it)
3-4 Tablespoons Lime Juice

FOR THE TOFU SOUR CREAM
16 Ounces Silken Tofu
2 Tablespoons Lemon Juice
1 Tablespoon Yellow or White Miso Paste

CHAPTERS:
00:00 Intro
04:34 Making the Fajita Veggies
07:22 Making the Tofu Sour Cream
09:01 Making the Spiced Black Beans
11:10 Making the Corn Pico de Gallo
16:28 Assembling the Burrito Bowl
18:16 Outro

IMPORTANT DISCLAIMER: 
I am not, nor do I claim to be, a doctor, a nutritionist, a registered dietitian or any kind of healthcare professional or provider. All of the opinions in this video (and all my videos) are my own. The information in my videos is not meant to diagnose, treat, prevent, or cure any disease or condition. All individuals are urged to always consult with their healthcare professional before making any changes to their diet or exercise program. Please do not take anything I eat (amounts or what I eat specifically) as a prescriptive diet of what you should eat to lose weight or otherwise. These are just ideas and recipes, please do not just copy what I do and expect it will work for you. Every body and person is different, so unless you are meeting with a registered dietitian (and I always recommend people do), you might just have to experiment and see what works for your body.

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Top 7 healthy burrito bowl recipes from across the web

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Top Tags

Fresh Black Bean Burrito Bowl

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Vegetarian Burrito Bowl with Caulif...

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The most viewed healthy burrito bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine