Go Back
–+ servings
Vegan Burrito Bowl

Vegan Burrito Bowl: Quick, Flavor-Packed Plant-Based Delight

A quick and nutritious Vegan Burrito Bowl that combines black beans, avocado, and bell peppers for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Mexican, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can Black Beans Drained and rinsed
  • 1 cup Brown Rice or Quinoa Cooked
For the Veggies
  • 1/2 cup Corn Fresh or frozen
  • 1-2 pieces Bell Peppers Chopped
For Toppings
  • 1 piece Avocado Sliced
  • 1-2 tablespoons Lime Juice Freshly squeezed
  • 1/4 cup Cilantro Chopped
For Seasoning
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • to taste Salt

Equipment

  • Stovetop
  • Large bowl
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Cook brown rice or quinoa according to package instructions, typically about 15 minutes, then fluff and transfer to a large bowl.
  2. Drain and rinse black beans and fold them into the bowl over the rice or quinoa. Add corn.
  3. Chop bell peppers and sprinkle over the bowl.
  4. Slice avocado and arrange it on top.
  5. Drizzle lime juice and sprinkle cumin, paprika, and salt.
  6. Garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 2gVitamin A: 15IUVitamin C: 35mgCalcium: 6mgIron: 10mg

Notes

Rinse canned beans to reduce sodium. Customize the bowl with different bases and toppings as desired.

Tried this recipe?

Let us know how it was!