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vegan burrito bowl with black beans, corn, cilantro lime rice, pico de gallo, lettuce, guacamole, and cashew sour cream

Vegan Burrito Bowl

  • Author: Kaylie Grace
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 bowls 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Mexican
  • Diet: Vegan


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!



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


Cilantro Lime Rice

  1. Cook rice according to package.
  2. Add rice, cilantro, lime juice, and salt to a bowl. Mix together. 

Spicy Black Beans & Corn

  1. While rice is cooking, prepare the spicy black beans and corn.
  2. 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.
  3. Add black beans, corn, and spices to the pan. Cook for 8-10 minutes, stirring occasionally.

Easy Guacamole

  1. While the rice and beans are cooking, prepare the guacamole.
  2. Slice the avocado and remove the pit.
  3. Add all ingredients to a bowl. Mash together until nearly smooth and creamy.


  1. Add chopped romaine lettuce to bowls.
  2. Divide cilantro lime rice + spicy black beans and corn amongst each bowl.
  3. Add pico de gallo, vegan sour cream, salsa, tortilla strips, or any other toppings of your choosing. Enjoy!


  • 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.


  • 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