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!
Servings 2 servings
Calories 417kcal
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!