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!