Vegan Burrito Bowl

A warm, fragrant kitchen filled with the enticing aromas of lime and cilantro is the perfect setting for a satisfying meal. This Vegan Burrito Bowl takes just 30 minutes to prepare, making it an ideal choice for a quick weeknight dinner or a delightful weekend feast. The fresh ingredients and bold flavors come together seamlessly, offering a nourishing dish that even non-vegans will love.

This recipe is perfect for anyone craving a healthy, customizable bowl packed with flavors. Whether you’re hosting a casual dinner party or just feeding a hungry family, this burrito bowl can satisfy diverse taste preferences. You can easily prepare some components ahead of time and store them, making assembly a breeze when meal time arrives.

Why You’ll Love This Recipe

• The cilantro lime rice adds a refreshing zest to every bite.
• Spicy black beans and corn create a hearty texture and rich flavor.
• Easy guacamole elevates the dish with its creamy goodness.
• Assembly is flexible, allowing for endless customization.

What You’ll Need

Gather the following ingredients for this delicious bowl:

For the 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

For the 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

For the 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

Note: Use brown rice for a nutritious swap.

Substitutions & Swaps

• Quinoa for rice
• White beans for black beans
• Lime juice for lemon juice
• Store-bought guacamole for homemade

How to Make It

Here’s how to bring this delicious dish together quickly.

Cook the Rice

Rinse the rice under cold water. In a medium pot, combine the rice with 2 cups of water and 1/2 tsp of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked through.

Prepare the Cilantro Lime Mixture

In a small bowl, mix the cooked rice, chopped cilantro, 2 tbsp lime juice, and a bit more salt to taste. Stir gently until combined.

Sauté the Onion

Heat the oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.

Cook the Beans and Corn

Add the drained black beans, corn, chili powder, garlic powder, ground cumin, smoked paprika, chipotle powder, salt, and black pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until heated through and well combined.

Make the Guacamole

In a bowl, mash the avocado with a fork. Stir in 1 tbsp lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, ingredients may affect texture.
Reheat: Microwave for 1-2 minutes or until hot.

Tips for Best Results

• Rinse rice thoroughly for fluffier grains.
• Adjust spice levels according to your preference.
• Use fresh ingredients for the best flavor.
• Allow the guacamole to sit covered to prevent browning.

Serving Suggestions

• Serve with warm tortilla strips for crunch.
• Pair with fresh pico de gallo for added zest.
• Offer a variety of salsas for flavor exploration.