Go Back
+ servings
a burrito bowl with vegetables and avocado
Print

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!
Course Main Course
Cuisine Mexican, vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Calories 417kcal
Author Shivani Raja

Ingredients

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: 1bowl | Calories: 417kcal | Carbohydrates: 48.5g | Protein: 10.3g | Fat: 22.2g | Saturated Fat: 4.4g | Sodium: 124mg | Fiber: 15g | Sugar: 4.3g