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Vegan Burrito Bowls

January 22, 2022
These vegan burrito bowls are a healthy Mexican-inspired dinner or lunch containing all the best bits of a burrito in bowl form!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Jump to Recipe Print Recipe
a burrito bowl held in two hands

Looking for a healthy and fresh dinner to add to your rotation? Look no further than my vegan burrito bowls. They’re packed with colour, flavour and make you feel great after eating them!

I’m sharing my tips to make the perfect quick and easy burrito bowl, as well as my suggestions for ingredients to add or substitute if you don’t have something. The great thing about burrito bowls is that they’re super customisable, so you can make them to keep your tastebuds happy!

What is a burrito bowl?

A burrito bowl contains all the best bits of a burrito, without the tortilla wrap! Burrito bowls are a great way to add extra veggies and protein to your diet, whilst reducing your carb intake. Best of all, they’re completely customisable so great to make for picky eaters and flexitarian families.

Not prepared to ditch the tortilla just yet? Check out my vegan breakfast burritos recipe.

What components are in vegan burrito bowls?

components of a burrito bowl

It’s time for an anatomy lesson! Let’s talk about what makes the perfect burrito bowl:

  1. Rice. It wouldn’t be a burrito without rice! I love using my Mexican green rice – its flavoursome and also has some sneaky veggies hidden in it! You could also use plain white or brown rice or a tomato-based Mexican rice to make burrito bowls.
  2. Beans. Again a pretty important component of a burrito! Black beans are my top choice, but pinto beans also work well.
  3. Veggies. I’m using roasted peppers and onions in this recipe, but you could also add cauliflower, courgette, aubergine or even sweet potato. The possibilities are endless!
  4. Avocado. If the question is ‘do you want extra guac?’ the answer is always YES. You can prep a quick guac to serve with your burrito bowls or keep it simple and serve with fresh sliced avocado. And if you’re as big of an avo fan as me, you’ll love my spicy avocado toast recipe.
  5. Toppings. The real ones know its all about the toppings. Fresh lime, coriander and sliced red onion take this burrito from an 8 to a 12/10.

That’s the main wireframe of your burrito bowl. Feel free to add tofu or vegan chicken for extra protein. You could also serve the burrito bowls alongside some sweet potato fries!

overhead photograph of a bowl of rice, beans and vegetables

How to make burrito bowls

The first step to making burrito bowls is to prepare the rice base. You can use leftover rice or prepare some fresh to use – as mentioned, I love using my Mexican green rice for this. Half of the recipe makes enough for two burrito bowls – you can also make extra to enjoy burrito bowls again later in the week!

Meanwhile, prep the veggies. We’re going to roast the veggies with Mexican seasonings under the grill for about 15 minutes. You can also stir fry them in a pan if you prefer. For the beans, we’ll season and simmer them on a low heat with half of the liquid from the can (for tinned beans). If you’re using dry beans, be sure to soak them the night before and boil until soft.

Whilst the beans and veggies are cooking, prepare your toppings. I like avocado, lime, coriander, red onion and jalepenos, but feel free to use whatever you have on hand.

Then we’ll assemble the vegan burrito bowls, snap a quick photo for Instagram and enjoy!

My top tips for perfecting this recipe

  • Slice all your vegetables before you start cooking – this will ensure the cooking process runs smoothly and everything is hot when its assembled.
  • If you don’t have an ingredient, you can omit it or swap it for something similar e.g. pinto beans for black beans
  • Make extras. Your family and friends will get jealous. It’s best to make an extra bowl for them just in case 😉 trust me, you don’t wanna share this one!
close up of a vegan burrito bowl topped with lime wedges

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a burrito bowl held in two hands
Print Recipe
5 from 5 votes

Vegan Burrito Bowls

These vegan burrito bowls are a healthy Mexican-inspired dinner or lunch containing all the best bits of a burrito in bowl form!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican, vegan
Servings: 2
Author: Shivani Raja


  • 2 cups Mexican Green Rice see notes for recipe – you can also use cooked white or brown rice

For the roasted veggies

  • 1 Red Onion
  • 2 Peppers I used one red + one orange
  • 1/2 tsp Sunflower Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Dried Cumin
  • 1/4 tsp Dried Coriander
  • 1/4 tsp Chilli Powder

For the beans:

  • 1 x 400g tin Black Beans or pinto beans
  • 1/4 tsp Salt
  • 1/4 tsp Dried Cumin
  • 1/4 tsp Dried Coriander
  • 1/4 tsp Smoked Paprika
  • 1/4 Lime juiced


  • 1 Avocado
  • 1/2 Lime cut into wedges
  • 1/2 Fresh Jalepeno sliced
  • 1/4 Red Onion sliced
  • few sprigs Fresh Coriander


  • Prepare the rice and set aside. My Mexican green rice recipe is linked below! Turn your oven to the grill/broiler setting and preheat to 220°C/430°F.
  • Meanwhile, prepare the vegetables by slicing the peppers and onion into strips. Add to a baking tray with the oil and seasonings and toss to combine. Roast under the grill for 10-15 minutes, checking regularly and tossing the vegetables to ensure even browning.
  • Drain half the liquid from the tin of black beans. Add the beans and the remaining liquid to a small saucepan along with the seasonings. Simmer on a low heat for about 5 minutes until the beans are heated through. If your beans look too runny, mash a few beans with a fork to thicken the gravy.
  • Slice the avocado, lime, onion, jalepeno and coriander for topping.
  • Assemble the vegan burrito bowls by adding rice, beans, vegetables and toppings to your favourite bowls. Enjoy!

Shivani’s Tips

  • I love to use Mexican green rice for these burrito bowls. You’ll need half the recipe to make two bowls.
  • Feel free to add crispy tofu, cooked vegan chicken, or sweet potato to these burrito bowls!


Serving size: 1 bowl
Calories: 417kcal | Fat: 22.2g | Saturated Fat: 4.4g | Cholesterol: 0mg | Sodium: 1241mg | Carbohydrates: 48.5g | Fiber: 15g | Sugar: 4.3g | Protein: 10.3g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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10 thoughts on “Vegan Burrito Bowls”

  1. 5 stars
    What a great recipe for.a beautiful, colorful, healthy burrito bowl. Can’t wait to try your Mexican green rice recipe, too. Another winner from Shivani Loves Food!

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