This vegan burrito bowl is packed with flavour and a kick of heat, but super simple to make and ready in under 20 minutes. We truly believe that Mexican food doesn't have to be covered in cheese and filled with meat to be delicious and it can also be healthy too - this vegan burrito bowl certainly proves that.
Spicy and smokey black beans, zesty salsa, crunchy lettuce, comforting rice and a big pile of guac go in to making this epic vegan burrito bowl. No need to get your hands messy eating a burrito, as all your favourite burrito ingredients are loaded in to a bowl for ease. It's so easy to adapt too, so everyone gets a burrito bowl they will love.
Why you will love it
- All your favourite Mexican flavours - There is zesty freshness, coriander, and spice. All those Mexican flavours you know and love.
- Less mess than a burrito - If you hate rolling up burritos, and you always make a mess eating them, then you need this vegan burrito bowl in your life.
- Quick and easy - This is ready in under 20 minutes
- Protein packed - Vegan food can be protein packed too. The black beans are the star of this dish and will help to keep you fuller for longer.
- Lettuce - You have so many options here. We used romaine as it has a nice crunch to it, but iceburg and little gem works well too. If you want to give a nutrient boost to this, then you could use kale and spinach for the greens base, or a mixture of them all.
- Rice - This is what makes the dish really filling. Any rice will work, but why not try our Oven Baked Rice or Microwave Rice if you want something quicker.
- Bell pepper - Any colour will work, but we think red adds a nice pop of colour. You could use roasted red pepper if you wanted more flavour.
- Black beans - This adds plenty of protein. If you don't want to use black beans, then any beans will work. Chickpeas or butterbeans add lots of creaminess.
- Sweetcorn - These are mixed with the beans for colour and crunch. You can use frozen or fresh.
- Tomatoes - Use the freshest and ripest tomatoes you can, as it will make such a difference to the flavour of the salsa.
- Red onion - You can leave this out of the salsa if you don't like onion.
- Chillies - We used picked jalapeno. Feel free to adjust it to suit your own tastes and how spicy or mild you want it.
- Avocado - The key is to pick a ripe but not over-ripe avocados. We like Hass avocados. Try to look for avocados that give a bit to a gentle squeeze. But you don't want one that it too soft, as it will be over ripe. Don't worry if when you cut in to it there are some bruised or brown bits, as you can scoop those out and discard before smashing the rest up.
- Lime - This adds some real freshness to the burrito bowl. We just used lime juice, but you can add some zest too if you want some extra lime flavour.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: In a bowl, mix together the black beans, sweetcorn and all the spices. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.
Two: Make the guacamole by mashing the avocado in a bowl and then stirring in the coriander, salt, pepper and lime juice.
Three: Make the salsa by adding the chopped tomatoes, chopped jalapeno, chopped red onion, salt and pepper, lime juice and coriander to a bowl and mix well.
Four: Put the rice in a pan with boiling water and simmer for 15 minutes until cooked. Drain the rice and then stir in the coriander and lime juice.
Five: Build the burrito bowl up by dividing the shredded romaine lettuce between 2 bowls.
Six: Add some rice.
Seven: Add some of the bean/sweetcorn mixture.
Eight: Add salsa.
Nine: Add guacamole.
Ten: Finally, sprinkle over some chopped red pepper.
Benefits of vegan meals
We have made it our aim to eat more vegan meals as not only is it good for our health and the environment, but it allows us to really appreciate the flavour of the vegetables and the herbs and spices we are using without having the flavour of cheese to overpower them.
Vegan meals tend to be nutrient dense and full of colour, which is what we are going for with all our meals at the moment. We are trying to think less about ourselves, and more about the environment.
A plant-based diet is better for the environment, as it requires much less energy and farmland to produce plant-based food. Just some food for thought.
This burrito bowl is all about the creamy black beans which make it a filling and protein packed meal. Black beans (also known as Turtle beans or frijol negro) are a staple in Mexican cuisine and if you haven't cooked with them before, then stock your cupboards up with them.
If you live with someone who wouldn't want to eat a vegan meal, then it is easy to add some cooked chicken breast or prawns to this for an added protein boost or keep it vegetarian and add some cheese to it. Feta works really well.
That's what I love about burrito bowls, you just throw whatever you want in, and it can be different every time. But don't think that you need to eat meat (or meat alternatives) or cheese for protein as this dish has plenty of it already.
What to do with leftovers
If you have any topping leftovers, don't chuck them as they make a great filling for tacos and enchiladas. You can even stuff it into a pepper or a mushroom. This burrito bowl is also just as good cold the next day for leftovers. Whether you eat it straight away or for lunch the next day, grab some tortilla chips and dig in.
Frequently asked questions
It definitely is. It includes a good mix of protein, carbs and healthy fats. You could make it lower in carbs by swapping the rice for Cauliflower Rice, or just serving it on top of shredded lettuce.
As long as you make sure that there is no cross contamination, then this is gluten free.
These bowls will keep well in the fridge for up to 4 days.
To store, it is recommend putting the lettuce and avocado in a separate container than the rest of the ingredients. That way, the beans can be reheated (if desired) in the microwave, and then you can make up the full bowl afterwards.
• Instead of using romaine lettuce, why not try some other greens like spinach or kale for a nutritional boost in this vegetarian burrito bowl.
• If you don't want it to be vegan, some leftover chicken shredded on top is a good addition, or some chunks of your favourite cheese.
• Don't have any black beans? You could use chickpeas, pinto beans or kidney beans instead.
• Are you one of the few people out there that doesn't like guacamole? Fear not! You can still get all that delicious creamy flavour by using hummus instead. Even if you love avocado, make some avocado hummus to mix things up a bit.
More burrito recipes
Vegan Burrito Bowl
- 2 head Romain lettuce - shredded
- 100 g Rice
- 1 Lime - (juice only)
- 25 g Fresh coriander (cilantro) - (cilantro)
- 1 Red bell pepper - diced
- 200 g Black beans - canned, drained
- 100 g Sweetcorn - canned, drained
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground coriander
For the salsa:
- 15 Cherry tomatoes - mixed colour
- 1 pinch Sea salt and black pepper
- 0.25 Red onion
- 1 Jalapeños - sliced
- 0.5 Lime - juice only
- 25 g Fresh coriander (cilantro)
For the guacamole:
- 1 Avocado
- 25 g Fresh coriander (cilantro)
- 1 Lime - juice only
- 1 pinch Sea salt and black pepper
- Put the rice in a pan with boiling water and simmer for 15 minutes until cooked.100 g Rice
- Make the salsa by adding the chopped tomatoes, chopped jalapeno, chopped red onion, salt and pepper, lime juice and coriander to a bowl and mix well.25 g Fresh coriander (cilantro), 15 Cherry tomatoes, 1 pinch Sea salt and black pepper, 0.25 Red onion, 1 Jalapeños, 0.5 Lime, 25 g Fresh coriander (cilantro)
- In a bowl, mix together the black beans, sweetcorn and all the spices. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.200 g Black beans, 100 g Sweetcorn, 0.5 teaspoon Paprika
- Make the guacamole by mashing the avocado in a bowl and then stirring in the coriander, salt, pepper and lime juice.25 g Fresh coriander (cilantro), 1 Avocado, 1 pinch Sea salt and black pepper, 1 Lime
- Drain the rice and then stir in the coriander and lime juice.25 g Fresh coriander (cilantro), 1 Lime
- Build the burrito bowl up by dividing the shredded romaine lettuce between 2 bowls and then adding some rice, bean/sweetcorn mixture, salsa and guacamole. Finally, sprinkle over some chopped red pepper.2 head Romain lettuce, 1 Red bell pepper
- Instead of using romaine lettuce, why not try some other greens like spinach or kale for a nutritional boost?
- If you don't want it to be vegan, some leftover chicken shredded on top is a good addition, or some chunks of your favourite cheese.
- Don't have any black beans? You could use chickpeas, pinto beans or kidney beans instead.
- Are you one of the few people out there that doesn't like guacamole? Fear not! You can still get all that delicious creamy flavour by using hummus instead. Even if you love avocado, make some avocado hummus to mix things up a bit.
- Bored of regular salsa? Why not try using our Pineapple Salsa on this burrito bowl instead.