Vegan Burrito Bowl
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Healthy, easy and delicious, this Vegan Burrito Bowl recipe is perfect for meal prep or a quick weeknight dinner. A base of cauliflower rice is topped with black beans and tons of veggies for a tasty gluten free meal.
There’s no denying my love of a good bowl recipe! Bruschetta Grilled Chicken Zoodle Bowls are incredibly popular on the blog, and for good reason. They’re quick, easy and so flavorful! Thai Peanut Sweet Potato Buddha Bowls are also super popular, easy to make, gluten free and vegan!
Today’s Chipotle-style burrito bowls are another one to add to your must-make bowl list.
This Vegan Burrito Bowl is made, start to finish, in just 15 minutes, making these bowls perfect for an easy dinner. They can also be eaten warm or cold, making them perfect for meal prepping and eating for lunch!
Instructions
- Prepare cilantro lime cauliflower rice. Purchase pre-made cauliflower rice at the grocery store. Or add an entire head of chopped up cauliflower to a food processor and pulse into cauliflower rice. Add the cauliflower rice to a large skillet with olive oil over medium heat. Cover and cook for 5-7 minutes, then stir in the cilantro and lime juice. You can also make Cilantro Lime Rice with white rice if you prefer.
- Divide the cauliflower rice between four bowls. For meal prep, divide it between four plastic containers..
- Prepare the black bean corn topping. In a large bowl, combine black beans, corn, red onion, lime juice, cilantro, salt, pepper and cumin. Divide this mixture between the four bowls.
- Finish the bowls. Top them with pico de gallo, sliced avocado and chopped romaine lettuce. Feel free to drizzle your favorite hot sauce or salsa on top for a little added flavor and spice!
Frequently asked questions
- Can you eat burrito bowls cold? This burrito bowl can be eaten warm or cold. I’ve eaten it both ways and it’s delicious, no matter the temperature. In this recipe, I serve the cauliflower rice warm, but do not serve the black bean and corn topping warm. If you would like the topping to be warm, simply add it to a pot on the stove. Cook over medium heat for 5-10 minutes. Add it to the bowls and top with the pico de gallo, avocado and romaine lettuce.
- How long do burrito bowls last in the fridge? Without the chopped romaine lettuce and sliced avocado, the bowls will stay good in the fridge for up to 5 days. I would recommend adding the lettuce and avocado the morning of the day you plan to eat them. Wrapping the avocado slices in plastic wrap will help keep them from browning before lunchtime.
More recipes with beans
If you’re looking for simple ways to eat more beans, check out these scrumptious recipes to add to your weekly dinner menu!
Vegan Burrito Bowl
Ingredients
- 6 cups cilantro lime cauliflower rice, click link for the recipe
- 15.5 ounce can black beans, drained and rinsed
- 15.5 ounce can corn kernels, drained and rinsed
- ½ cup red onion, finely diced
- 1 tablespoon lime juice, fresh-squeezed
- 3 tablespoons cilantro, chopped – divided
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1 avocado, sliced
- 1 cup pico de gallo, or fresh tomato salsa
- 1 cup romaine lettuce, shredded
Instructions
- Prepare the cilantro lime cauliflower rice, divide between four bowls.
- In a large bowl, combine the black beans, corn, red onion, lime juice, 2 tablespoons chopped cilantro, black pepper, cumin and salt.
- Divide this mixture between the four bowls on top of the cauliflower rice.
- Top the bowls with avocado, pico de gallo, romaine lettuce and the remaining 1 tablespoon chopped cilantro.
Nutrition Facts
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