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 popular on Pinterest, easy to make, gluten free and vegan!
Today’s Chipotle style burrito bowls are another one to add to your must-make bowl list! Each bowl is filled with healthy, plant-based protein, potassium and vitamins.
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!
Step by step 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 add cilantro and lime juice.
- Divide the cauliflower rice between 4 bowls, or for meal prep, divide it between 4 plastic containers.
- In a large bowl, combine black beans, corn, red onion, lime juice, cilantro, salt, pepper and cumin. Divide this mixture between the 4 bowls. Finish the bowls by topping 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.
- Is a burrito bowl healthy? Like most bowls, it depends what you add to the bowl whether it’s healthy or not. This bowl is LOADED with veggies. I ditched traditional rice for cauliflower rice, which means less carbs and more vitamins! I also added healthy plant-based toppings, like black beans, avocado, tomatoes and corn. Each vegan burrito bowl contains 18 grams of fiber, 1509 mg potassium, 28.6% Vitamin A, 159.7% Vitamin C and 23.6% iron.
- How much protein is in a vegan burrito bowl? This recipe makes four burrito bowls and each bowl contains 15 grams of protein. Black beans add a great source of plant based protein to these bowls. They’re also low in fat and high in potassium, iron and fiber. They’re low in sodium, cholesterol free and a great addition to a healthy, balanced diet.
More recipes with beans
If you’re looking for simple ways to eat healthier, adding a 1/2 cup serving of beans to your menu 3 times per week adds tons of nutrients to your diet. Check out these 7 recipes featuring beans to add to your weekly healthy dinner menu!
- Greek Quinoa Salad with Chickpeas
- One Pot Vegan Mexican Freekeh with Kidney Beans
- Healthy Greek Turkey Soup with Chickpeas
- One Pot Turkey Taco Soup
- Crock Pot Taco Vegan Chili with Pinto Beans, Kidney Beans & Black Beans
- One Pot Mediterranean Sausage & Lentils
- Instant Pot Chicken Tikka Masala with Lentils
Vegan Burrito Bowl
- 6 cups cilantro lime cauliflower rice
- 15.5 oz can black beans, drained & rinsed
- 15.5 oz can corn kernels, drained & rinsed
- ½ cup red onion, diced
- 1 tbsp lime juice
- 3 tbsp cilantro, divided
- ½ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp kosher salt
- 1 avocado, sliced
- 1 cup pico de gallo, or fresh tomato salsa
- 1 cup romaine lettuce, shredded
- Prepare the cilantro lime cauliflower rice, divide between four bowls.
- In a large bowl, combine the black beans, corn, red onion, lime juice, 2 tbsp 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 tbsp cilantro, chopped.
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