Burrito Bowls Vegetarian Vegan Recipe Made Easy

If you’re looking for a vibrant, nutritious meal that’s both satisfying and easy to make, this burrito bowls vegetarian vegan recipe is your go-to choice. Burrito bowls are a fantastic way to enjoy all the flavors of a traditional burrito without the tortilla, making it lighter but still packed with protein, fiber, and bold tastes.

Whether you’re a seasoned vegan, vegetarian, or simply want to add more plant-based meals to your routine, this recipe offers a colorful medley of fresh veggies, hearty beans, zesty spices, and creamy avocado.

It’s perfect for meal prep, quick dinners, or impressing guests with a wholesome and customizable dish.

This recipe is not only delicious but also incredibly versatile. You’ll love the combination of smoky chipotle-seasoned black beans, fluffy cilantro-lime rice, and fresh toppings like salsa, corn, and crunchy lettuce.

The best part? It comes together in under 30 minutes with simple ingredients you probably already have in your pantry.

Let’s dive in and create a meal that’s bursting with flavor, nutrition, and absolutely no animal products.

Why You’ll Love This Recipe

This burrito bowl recipe is a perfect balance of comfort and health. It’s:

• Easy to customize: Swap veggies or beans based on your preference.
• Protein-packed: Black beans and quinoa provide ample plant-based protein.
• Gluten-free & vegan: Safe and delicious for multiple dietary needs.
• Meal prep friendly: Keeps well in the fridge for lunches or dinners.
• Flavorful: Loaded with zesty lime, smoky chipotle, and fresh herbs.

Ingredients

• 1 cup brown rice (or quinoa for extra protein)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chipotle chili powder (adjust to taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped for garnish
• Optional toppings: sliced jalapeños, salsa, vegan sour cream, shredded lettuce

Equipment

• Medium saucepan with lid
• Large skillet or frying pan
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Spoon or spatula
• Serving bowls

Instructions

1. Cook the rice: Rinse 1 cup of brown rice under cold water. Add to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40 minutes or until rice is tender and water is absorbed. For a quicker option, use quinoa and cook according to package instructions.
2. Prepare the black beans: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and chopped red onion, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add spices: Stir in ground cumin, smoked paprika, chipotle chili powder, salt, and pepper. Cook for 1 minute to toast the spices gently.
4. Combine beans and corn: Add the rinsed black beans and thawed corn to the skillet. Stir well to coat everything in the spices. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
5. Prepare the veggies: Dice the red bell pepper and halve the cherry tomatoes. Slice the avocado and chop fresh cilantro.
6. Make lime rice: Once the rice is cooked, fluff it with a fork and stir in the juice of 1 lime and 1 tablespoon of olive oil. Adjust seasoning with salt if needed.
7. Assemble the bowls: Divide the lime rice evenly between bowls. Top with the black bean and corn mixture, diced bell pepper, cherry tomatoes, avocado slices, and fresh cilantro.
8. Add optional toppings: For extra flavor and texture, add jalapeños, salsa, vegan sour cream, or shredded lettuce on top.
9. Serve immediately: Enjoy your vibrant, protein-packed burrito bowl fresh or pack it for a healthy lunch on the go.

Tips & Variations

Make it your own! Swap brown rice for quinoa or cauliflower rice for a low-carb option.

Try adding roasted sweet potatoes or grilled zucchini for extra veggies.

Use canned beans to save time, but cooking dried beans from scratch can add extra flavor and texture.

For a smoky twist, add a dash of liquid smoke or smoked salt.

Don’t forget to adjust the chipotle chili powder to your preferred spice level.

Nutrition Facts

Serving Suggestions

This burrito bowl shines on its own as a complete meal, but you can elevate your dining experience with a few complementary sides and drinks. Serve with warm corn tortillas or crispy tortilla chips to add a crunchy element.

A fresh side of pico de gallo or guacamole pairs beautifully for additional zest and creaminess.

For a refreshing beverage, try a classic Huckleberry Margarita Recipe or a tangy Call A Cab Drink Recipe to complement the smoky flavors. To keep things light, a chilled cucumber lime agua fresca or iced herbal tea works perfectly as well.

Conclusion

This burrito bowls vegetarian vegan recipe is a fantastic way to enjoy a wholesome, flavorful meal without any animal products. Packed with vibrant vegetables, hearty beans, and zesty seasonings, it satisfies cravings while nourishing your body.

Whether you’re new to plant-based eating or a seasoned vegan, this recipe offers flexibility and simplicity that fits any lifestyle or schedule.

Try making a batch for easy meal prep throughout the week or impress your friends with a colorful, nutritious bowl at your next gathering. Don’t forget to explore other delicious recipes like our Lemon Ricotta Pasta With Arugula Recipe and the hearty Lion’S Mane Mushroom Crumble Recipes for more plant-based meal inspiration.

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