vegan burrito bowls

These vegan burrito bowls are the best thing ever! Packed with black beans and corn, cilantro lime rice, pico de gallo, guacamole and vegan sour cream. Extremely satisfying.

Vegan Burrito Bowls

Tbsp Olive Oil

Onion (Chopped)

tsp Cayenne Pepper

tsp Cumin

(425 grams) Can Black Beans (Drained)*

(425 grams) Can Corn (Drained)*

Sea Salt and Black Pepper (To Taste)

Basmati Rice

Cilantro (Chopped)

Tbsp Freshly Squeezed Lime Juice

Avocados

Heads Romaine Lettuce (Chopped, ~6 cups)

Pico De Gallo Salsa (as per linked recipe)

Vegan Sour Cream (as per linked recipe)

Start with the black beans and corn. Add olive oil, chopped onion, cayenne pepper and cumin to a frying pan and sauté until the onions are softened. 

Add the black beans and corn. Sauté until the beans and corn are heated through. If your mix gets too dry and wants to stick to the frying pan then add 2 Tbsp water. Add sea salt and black pepper (to taste). 

Prepare the Cilantro Lime Rice. Add the cooked basmati rice to a bowl. Add the chopped cilantro, and lime juice and some salt and pepper. Mix. 

Prepare the Guacamole: Peel and chop the avocados and add to a bowl. Mash with a fork. Add lime juice, salt and pepper and mash again. 

Chop the romaine lettuce and prepare your pico de gallo salsa and vegan sour cream.

Assemble your bowls so that each has black beans and corn, cilantro lime rice, pico de gallo, lettuce and guacamole along the sides and place a dollop of vegan sour cream into the middle and serve. 

All ones vitamins, minerals and proteins in one go - and so satisfying too!

Every aspect of this bowl is delicious right down to the guacamole.  It was easy to make and very satisfying.  I will definitely be making it again.

This recipe is a staple in our home! Loved by vegans and meat-eaters alike, there are never any leftovers when I make these burrito bowls. And it's so easy to add or substitute your favorite burrito fixings! Sometimes I'll add some Gardein ground round if we have dinner guests who are not vegan, but it's perfect as is with that delicious sour cream. My only issue is that if I use the whole can of beans and corn I always have too much afterwards. Either be prepared to store it for later use or only use half to 3/4 of the can.

This was absolutely delicious! Loved everything in this burrito bowl. The vegan sour cream was just so tasty, couldn't stop eating it. Can't wait to share this with family &amp; friends. Thanks very much for the recipe.

This is a very delicious meal. I made the vegan sour cream and pico do gallo. The whole family loved it. I added cauliflower taco meat.  This is a keeper.  All of the favors blended very well together.

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy!

Vegan Burrito Bowl With Creamy (Vegan) Cilantro Sauce

C brown rice (or any whole grain- quinoa, buckwheat,)

½ C black beans

salt

cumin

½ tsp chile powder

garlic

——–

tomato- diced

½ yellow pepper- thinly sliced

½ red pepper- thinly sliced

jicama

½ avocado sliced

C lettuce, arugula, spinach,(optional)

box silken tofu – firm

cilantro

lime juice (1 large lime)

tsp kosher salt

pepper

jalapeno (optional)

Vegan Burrito Bowl with Creamy (Vegan) Cilantro Sauce

Add the rice to a pot,with the recommended amount of water, and add spices, salt and cooked beans, give a stir, bring to a boil. Cover, turn heat to low and simmer until rice is cooked and water is evaporated, about 45 minutes. ( Some rice takes longer).While rice is cooking, prep veggies

Make the creamy cilantro sauce. Place tofu, cilantro garlic lime juice salt pepper and jalapeno ( optional) into a food processor and process until very smooth, scraping down sides as necessary.

This will make 1 ½ Cups. Use the leftovers as dip for veggies, or a flavorful spread.

When rice is done, assemble bowls. Place a bed of lettuce in a bowl, top with bean rice mix, and arrange veggies over top. Spoon or drizzle creamy cilantro sauce over top. Enjoy!

One of my favorites, easy flavorful and healthy. Thanks!

The cilantro sauce is amazing! I served the rice and beans separately, and tortillas so people could make a wrap if they wished.

These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they&#039;re piled up with your favourite toppings!

Veggie burrito bowls

150 g (~ 3/4 cup) brown rice

tbsp oil

spring onions, (sliced)

bell pepper, (diced (I used yellow))

garlic, (minced)

cherry tomatoes, (halved)

tsp smoked paprika

Salt

Black pepper

100 ml (~ 1/3 cup) vegetable stock

tbsp hot sauce ((however hot you like it))

Cook the brown rice according to the instructions on the packet - I boil mine in plenty of water until it&#039;s just soft (around 20 minutes), then drain.

Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.

Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.

When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.

<p><em>Healthy, 8-ingredient vegan Instant Pot Burrito Bowls! Easy, nutritious and just 20 minutes to prepare. Big flavour and perfect for lazy weeknights! </em></p>

Instant Pot Burrito Bowls

large onion, chopped (125 grams)

bell pepper, chopped (150 grams)

tbsp homemade taco seasoning (10 grams)

can of corn, drained (164 grams)

green chiles

long grain jasmine rice (180 grams)

water

Lettuce, fresh tomatoes, red onions, green onions or cilantro

Guacamole or avocado

Vegan sour cream

Set instant pot to sauté. Add onions and cook for 3 minutes. Add in the bell peppers for cook for another 2 minutes until slightly tender. Turn off the sauté setting. 

Add in the black beans, corn, green chiles, salsa, rice and then water/broth. Ensure that the rice is fully submerged underwater (do not stir the rice but layer it evenly on top of the other ingredients). Press the white rice button and cook on high pressure for 10 minutes. Allow the pressure to release naturally. 

Divide and serve with toppings of your choice and enjoy! 

Ok, so I made this in a large pot on the stove and it was delicious and simple.  I did end up adding another full cup of liquid and made sure to stir often so nothing stuck to the bottom of the pot.  
I topped the bowls with diced tomato, red onions, lettuce and of course hot sauce - delish!

Absolutely LOVED this recipe! It was so easy to make and incredibly delicious too! We added extra taco seasoning because we love it. I’ve made it three times in the last few weeks! Everyone loves it, even my non vegan family! Y’all need to try it!!

Very yummy and filling. Whole family loved it, even picky kids!

Great recipe. However, I am confused by white rice button. I am able to set the rice button but it only allows  12 minutes. Can I just set pressure cook to 10 minutes?

So delish and easy. Left out the green chilies and still turned out fab.

POW!! Spot on phenomenal!  Easy to prepare and the flavors are perfect. I used Trader Joe’s Harvest Grain mix  instead of the rice for added protein and reduced the cooking time (high pressure) to 9 minutes. No other deviations from recipe. I will be making this dish again soon.  So yummy!

I made this recipe for my family. I used fresh corn on the cob because I didn't have any canned corn on hand and it turned out soooo good! Next time, I might grill the corn and then put it in. My son is 5 and hates all vegan food (it's been a challenge getting him to like any vegan recipes). He loved this recipe! So did my fiance and I. I put theirs in tortilla's and put real cheese on my son's because he really doesn't like the vegan cheese and I'm trying to ease him into this new lifestyle. It was a hit! I'll be making this once a week!

This is soooo delicious.  Made a double batch.  Added coconut yoghurt on top as pretend sour cream.

Make your meal planning easy with this AMAZING vegan, gluten-free one-pot burrito bowl recipe. It&#x27;s filled with seasoned jackfruit, black beans, corn, and rice for a hearty and healthy meal the whole family will love—made in under 30 minutes! 

One-Pot Vegan Burrito Bowls

olive oil

(20 ounces) can green jackfruit

red onion, (diced)

red bell pepper, (diced)

jalapeño, (seeded and minced)

chili powder

(14 ounces) can black beans

(14 corn

(14 ounces) can diced tomatoes

(4 ounces) can green chilis

Jasmine rice, (uncooked)

carton (24 oz) College Inn® Mexican-Style Simple Starter

cilantro, (minced)

avocado

fresh salsa or pico de gallo

vegan cheese

tomatoes, (diced)

sour cream

Add olive oil to a large soup pot and heat over medium heat. Once the oil is hot, add jackfruit, red onion, red bell pepper, garlic, and jalapeño. Sauté for 3-5 minutes until the jackfruit begins to brown and the onions are translucent and fragrant. Stir in the spices.

Add the black beans, corn, tomatoes, green chilies, and rice. Stir in the Mexican-Style Simple Starter and minced cilantro. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20-25 minutes until all the liquid has absorbed and the rice is fully cooked.

Divide into 6 bowls and top with topping of choice. I like to add vegan cheese, tomatoes, cilantro, avocado, and salsa. You can also add vegan sour cream, sliced jalapeños, and crispy corn tortillas.

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Top 5 vegan burrito bowls recipes from across the web

The most viewed vegan burrito bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Vegan Burrito Bowl With Creamy (Veg...

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One-Pot Vegan Burrito Bowls

The most viewed vegan burrito bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine