Vegan Burrito Bowl Recipe

Introduction

This vibrant vegan burrito bowl is a delicious and hearty meal that’s perfect for any day of the week. Packed with flavorful rice, black beans, fresh salsa, and creamy avocado, it’s a balanced dish that’s both satisfying and easy to prepare.

Ingredients

• 250g easy-cook brown rice
• 1 tbsp tomato purée
• 1 tsp cumin seeds
• ½ tsp hot chilli powder
• 1 tsp vegetable bouillon powder (gluten-free, if needed)
• 400g black beans, drained
• 4 tomatoes, chopped
• 1 small red onion, finely chopped (about 75g)
• 20g fresh coriander, chopped
• 2 limes, juiced
• 2 avocados
• 2 x 198g cans sweetcorn

Instructions

1. Step 1: In a pan, combine the rice and 600ml water. Stir in the tomato purée, cumin seeds, hot chilli powder, and vegetable bouillon powder. Cover and cook over low heat for 20 minutes until the rice is tender and the liquid is absorbed.
2. Step 2: Remove the pan from heat and gently stir in the drained black beans.
3. Step 3: While the rice cooks, make the salsa by mixing chopped tomatoes, finely chopped red onion, chopped coriander, and the juice of one lime in a bowl.
4. Step 4: For the avocado topping, roughly mash the flesh of the avocados with the remaining lime juice, keeping a chunky texture.
5. Step 5: Spoon the cooked rice and bean mixture into four bowls or rigid containers. Top each with the fresh tomato salsa, avocado mash, and drained sweetcorn.
6. Step 6: If preparing in advance, allow the rice to cool before refrigerating. Keep the toppings fresh until ready to serve.

Tips & Variations

• Toast the cumin seeds lightly before adding them for a deeper, nuttier flavor.
• Add a squeeze of hot sauce or a sprinkle of smoked paprika for an extra kick.
• Swap black beans for kidney beans or chickpeas according to your preference.
• Include diced bell peppers or corn salsa to add color and texture.
• Use fresh lime zest in the avocado mash for added brightness.

Storage

Store the cooked rice and beans in an airtight container in the refrigerator for up to two days. Keep the tomato salsa and avocado mash separate and add them fresh just before serving to maintain their texture and flavor. Reheat the rice mixture gently, either in the microwave or on the stovetop with a splash of water to prevent drying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice can be used and will cook faster, but brown rice adds more fiber and a nuttier flavor that complements the dish well.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, especially if you choose a gluten-free vegetable bouillon powder.

Vegan Burrito Bowl Recipe

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★★★★★

4.4 from 79 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant and nutritious vegan burrito bowl featuring spiced brown rice, black beans, fresh tomato salsa, creamy avocado, and sweet corn. Perfect for a wholesome meal that’s easy to prepare and full of fresh flavors.

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Ingredients

Scale 1x2x3x

Rice and Beans

• 250g easy-cook brown rice
• 1 tbsp tomato purée
• 1 tsp cumin seeds
• ½ tsp hot chilli powder
• 1 tsp vegetable bouillon powder (gluten-free, if needed)
• 400g black beans, drained

Salsa

• 4 tomatoes, chopped
• 1 small red onion, finely chopped, about 75g
• 20g fresh coriander, chopped
• 1 lime, juiced

Avocado Lime Mash

• 2 avocados
• 1 lime, juiced

Toppings

• 2 x 198g cans sweetcorn

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Instructions

1. Cook the Rice and Beans: Tip the brown rice and 600ml of water into a pan. Stir in the tomato purée, cumin seeds, hot chilli powder, and vegetable bouillon powder. Cover the pan and cook over low heat for 20 minutes until the rice is tender and the liquid is fully absorbed. Remove from heat and gently stir in the drained black beans to combine.
2. Prepare the Tomato Salsa: While the rice cooks, mix the chopped tomatoes with the finely chopped red onion, fresh coriander, and the juice of one lime in a bowl. This fresh salsa adds a zesty and vibrant flavor to the burrito bowl.
3. Make the Avocado Lime Mash: Roughly mash the two avocados with the juice of the remaining lime to create a chunky, creamy texture. This will add richness and a cooling effect to balance the spices in the rice.
4. Assemble the Burrito Bowls: Spoon the cooked rice and black bean mixture evenly into four bowls or rigid containers. Top each with the fresh tomato salsa, avocado lime mash, and drained sweetcorn.
5. Storage Tips: If preparing portions for later, let the rice mixture cool completely before storing in the fridge for up to two days. Prepare the toppings fresh on the day of serving for the best taste and texture.

Notes

• Use gluten-free vegetable bouillon powder to keep the dish gluten-free if required.
• Brown rice can be substituted with white rice, but cooking times will differ.
• Adjust the amount of chilli powder according to your spice preference.
• This burrito bowl is perfect for meal prep; store rice and beans separately from toppings to maintain freshness.
• Adding a squeeze of extra lime juice on serving brightens the flavor even more.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Keywords: vegan burrito bowl, brown rice, black beans, avocado, tomato salsa, healthy vegan recipe, plant-based bowl