Name: Vegan Burrito Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup uncooked long-grain rice; 1/2 cup cilantro, chopped; 2 tbsp lime juice, freshly squeezed; 1/2 tsp salt; 1 tbsp oil (olive, avocado, coconut); 1 small onion, diced; 1 can black beans, drained and rinsed; 1 can corn, drained and rinsed; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp chipotle powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 large ripe avocado; 1 tbsp lime juice, freshly squeezed; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp salt; 1/4 tsp black pepper; Romaine lettuce, chopped; Pico de gallo; Hot or mild salsa; Vegan cashew sour cream (optional); Vegan nacho cheese (optional); Tortilla strips (optional); Lime wedges (optional); Cilantro (optional); Hot sauce or sriracha (optional)

Description

Enjoy a vibrant and flavorful Vegan Burrito Bowl that’s perfect for any meal! This plant-based dish combines cilantro lime rice, spicy black beans, creamy guacamole, and fresh pico de gallo, providing a delightful burst of flavors in every bite. Not only is it quick to prepare in just 30 minutes, but it also offers endless customization options based on your preferences. Ideal for meal prepping or serving at casual gatherings, this wholesome recipe is sure to satisfy both vegans and non-vegans alike.

Ingredients

Scale

1 cup uncooked long-grain rice
1/2 cup cilantro, chopped
2 tbsp lime juice, freshly squeezed
1/2 tsp salt
1 tbsp oil (olive, avocado, coconut)
1 small onion, diced
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chipotle powder
1/2 tsp salt
1/2 tsp black pepper
1 large ripe avocado
1 tbsp lime juice, freshly squeezed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
Romaine lettuce, chopped
Pico de gallo
Hot or mild salsa
Vegan cashew sour cream (optional)
Vegan nacho cheese (optional)
Tortilla strips (optional)
Lime wedges (optional)
Cilantro (optional)
Hot sauce or sriracha (optional)

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Instructions

Rinse 1 cup of rice under cold water. In a medium pot, combine with 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes. Let sit covered for 5 minutes.
Fluff the rice and mix in ½ cup chopped cilantro, 2 tbsp lime juice, and salt.
In a large skillet, heat oil over medium heat. Sauté diced onion until translucent. Add drained black beans and corn along with spices; cook until heated through.
Mash the avocado in a bowl with lime juice and seasonings for guacamole.
Assemble the bowl by layering cilantro lime rice, spicy black beans, guacamole, romaine lettuce, and pico de gallo.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 460
Sugar: 4g
Sodium: 720mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 16g
Protein: 13g
Cholesterol: 0mg