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 into making this epic vegan burrito bowl.
No need to get your hands messy eating a burrito, as all your favourite burrito ingredients are loaded into a bowl for ease. It's so easy to adapt too, so everyone gets a burrito bowl they will love.
If you are looking for some other vegan recipes to try, then why not try our Vegan Eggnog, No Mayo Coleslaw, Butterbean Soup, or Cauliflower and Potato Curry?
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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 really don't like 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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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 into 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.
Variations
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.
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.
They are a great budget friendly ingredient in vegan meals. Have you tried our Chipotle Black Bean Stew or Chipotle Black Bean Nachos?
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.
Extra Tips
- 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.
- Don't like guacamole? 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.
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.
More Burrito Recipes
If you’ve tried this vegan burrito bowl recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Vegan Burrito Bowl
Ingredients
- 2 head Romaine lettuce - shredded
- 100 g (0.5 cups) Rice
- 1 Lime - (juice only)
- 25 g (1.5 cups) Fresh coriander (cilantro) - (cilantro)
- 1 Red bell pepper - diced
- 200 g (1.25 cups) Black beans - canned, drained
- 100 g (0.66 cups) 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 ground black pepper
- 0.25 Red onion
- 1 Jalapeños - sliced
- 0.5 Lime - juice only
- 25 g (1.5 cups) Fresh coriander (cilantro)
For the guacamole:
- 1 Avocado
- 25 g (1.5 cups) Fresh coriander (cilantro)
- 1 Lime - juice only
- 1 pinch Sea salt and ground black pepper
Instructions
- Put 100 g Rice in a pan with boiling water and simmer for 15 minutes until cooked.
- Make the salsa by adding 15 Cherry tomatoes, 1 Jalapeños, 0.25 Red onion, 1 pinch Sea salt and ground black pepper, juice of 0.5 Lime and 25 g Fresh coriander (cilantro) to a bowl and mix well.
- In a bowl, mix together 200 g Black beans, 100 g Sweetcorn 0.5 teaspoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Cayenne pepper, and 0.5 teaspoon Ground coriander. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.
- Make the guacamole by mashing 1 Avocado in a bowl and then stirring in 25 g Fresh coriander (cilantro), 1 pinch Sea salt and ground black pepper and juice of 1 Lime.
- Drain the rice and then stir in 25 g Fresh coriander (cilantro) and juice of 1 Lime.
- Build the burrito bowl up by dividing 2 head Romaine lettuce between 2 bowls and then adding some rice, bean/sweetcorn mixture, salsa and guacamole. Finally, sprinkle over some chopped 1 Red bell pepper.
Recipe Tips
- 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.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Noel Lizotte says
I love everything about this dish! It's colorful and appealing! There's a ton of veggies and protein in it. I can't wait to try this recipe!
Mary says
A big pile of guac makes everything better!
David says
love the vibrant colors here! We just posted a black bean taco recipe with some similar flavors, although we used a bit of sour cream. This shows an easy way to make this kind of meal vegan!
Jennifer says
That burrito bowl looks so good. I love all the fresh and vibrant colors in it.
Julia says
This burrito bowl is full of my favorite ingredients! Love the colors and flavors!
Diana says
Love such easy and simple vegan dinners, will have to try this!
camila says
this looks so fresh, delicious! Full of flavors and absolutely yummy!! This bowl is right up my alley!
Bintu | Recipes From A Pantry says
Burrito bowls are one of my favourite lunches. This one looks so colourful and delicious.
Natalie says
I love the idea of serving burrito in a bowl - such a great way to cut some carbs. Looks so delicious and perfect for dinner!
Marc says
Totally agree that you can make something Mexican without having it covered in cheese or loaded with meat. Love the festival of colors in this and the fact that it is substantial enough to make for an entire meal!
Jamie says
Oooo this sounds like the perfect lunch! Can’t wait to make it! Thanks for sharing. :)
Caroline says
I love how colorful this is and handy to have the step by step photos.