Description
This vegan burrito bowl is easy, healthy, and so delicious! It’s packed with cilantro lime rice, spicy black beans, guacamole, and pico de gallo. Enjoy this plant-based meal for lunch or dinner!
Ingredients
Scale
Cilantro Lime Rice
- 1 cup uncooked long-grain rice (~3 cups cooked)
- 1/2 cup cilantro, chopped
- 2 tbsp lime juice, freshly squeezed
- 1/2 tsp salt, more as needed
Spicy Black Beans & Corn
- 1 tbsp oil (olive, avocado, coconut)
- 1 small onion, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Easy Guacamole
- 1 large ripe avocado
- 1 tbsp lime juice, freshly squeezed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For Serving
- Romaine lettuce, chopped
- Pico de gallo
- Hot or mild salsa
- Vegan cashew sour cream, optional
- Vegan nacho cheese, optional
- Tortilla strips, optional
- Lime wedges, optional
- Cilantro, optional
- Hot sauce or sriracha, optional
Instructions
Cilantro Lime Rice
- Cook rice according to package.
- Add rice, cilantro, lime juice, and salt to a bowl. Mix together.
Spicy Black Beans & Corn
- While rice is cooking, prepare the spicy black beans and corn.
- Warm a large pan on medium heat. Add oil and diced onion. Cook, stirring occasionally, for 3-5 minutes or until onion is translucent and fragrant.
- Add black beans, corn, and spices to the pan. Cook for 8-10 minutes, stirring occasionally.
Easy Guacamole
- While the rice and beans are cooking, prepare the guacamole.
- Slice the avocado and remove the pit.
- Add all ingredients to a bowl. Mash together until nearly smooth and creamy.
Serving
- Add chopped romaine lettuce to bowls.
- Divide cilantro lime rice + spicy black beans and corn amongst each bowl.
- Add pico de gallo, vegan sour cream, salsa, tortilla strips, or any other toppings of your choosing. Enjoy!
Notes
- Interested in other ways to enjoy this recipe? Wrap the ingredients in a large tortilla and create homemade burritos. Alternatively, use small corn tortillas to make tacos.
Nutrition
- Serving Size: 1/3 recipe
- Calories: 653
- Sugar: 16g
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 105g
- Fiber: 29g
- Protein: 23g
Keywords: vegan burrito bowl, vegan mexican recipes, vegetarian rice bowl recipes
