Vegan Burrito Bowls

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!

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?

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

1. Rice. I love using my Mexican green rice – its flavoursome and also has some sneaky veggies hidden in it!
2. Beans. 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.
4. Avocado. 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. I love fresh lime, coriander and sliced red onion.

Feel free to add tofu or vegan chicken for extra protein. You could also serve the burrito bowls alongside some fries!

FAQ

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

Vegan Burrito Bowls

5 from 5 votes

Leave a Review Print Recipe

Prep20 minutes mins

Cook15 minutes mins

Total35 minutes mins

Serves2

These vegan burrito bowls are a healthy Mexican-inspired dinner or lunch containing all the best bits of a burrito in bowl form!

Author: Shivani Raja

Ingredients

• 2 cups Mexican Green Rice

For the roasted veggies

• 1 Red Onion
• 2 Peppers I used one red + one orange
• ½ tsp Sunflower Oil
• ¼ tsp Salt
• ¼ tsp Black Pepper
• ¼ tsp Smoked Paprika
• ¼ tsp Dried Cumin
• ¼ tsp Dried Coriander
• ¼ tsp Chilli Powder

For the beans:

• 14 oz/ 400g Tinned Black Beans or pinto beans
• ¼ tsp Salt
• ¼ tsp Dried Cumin
• ¼ tsp Dried Coriander
• ¼ tsp Smoked Paprika
• ¼ Lime juiced

Toppings:

• 1 Avocado
• ½ Lime cut into wedges
• ½ Fresh Jalepeno sliced
• ¼ Red Onion sliced
• Fresh Coriander for garnish

Instructions

• 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!

Notes

• Feel free to add crispy tofu, cooked vegan chicken, or sweet potato to these burrito bowls!

Nutrition

Serving: 1bowlCalories: 417kcalCarbohydrates: 48.5gProtein: 10.3gFat: 22.2gSaturated Fat: 4.4gSodium: 124mgFiber: 15gSugar: 4.3g

Tried this recipe?Mention @shivani.lovesfood or tag #shivanilovesfood!