These vegan burrito bowls are the best thing ever! Packed with black beans and corn, cilantro lime rice, pico de gallo, guacamole and vegan sour cream.
I love these vegan burrito bowls. They are sooo tasty. It’s basically everything you would put in a burrito, just without the wrap.
They make a wonderful weeknight meal and can be assembled pretty easily.
What I love about this is that we can pretty much eat burrito bowls two nights running if we make this! So if you’re also only cooking for two, make all of it, and then just enjoy it for a couple of nights in a row.
There are a few elements that go into these burrito bowls. We have black beans and corn, cilantro lime rice, guacamole, pico de gallo and vegan sour cream.
How to Make Vegan Burrito Bowls
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Black Beans and Corn:
The black beans and corn are super simple to prepare. Add some chopped onion, cayenne pepper and cumin along with some olive oil to a pan and sauté until the onions are softened.
Add in a can of black beans (drained) and a can of corn (drained). Sauté until the beans and corn are heated through. Add some sea salt and black pepper (to taste).
Cilantro Lime Rice:
Add three cups of cooked basmati rice to a bowl. Add half a cup of chopped cilantro, a tablespoon of lime juice and some salt and pepper. Toss up together.
Guacamole:
Place the flesh of two avocados into a bowl and mash them with a fork.
Add some lime juice, salt and pepper and mash again.
If you want a fancier guacamole with more bells and whistles (fresh herbs, cherry tomatoes) then check out our vegan guacamole recipe. Otherwise this simple version works just great in this recipe.
Then you just need to chop some romaine lettuce. We used two small heads of romaine lettuce, which equaled around 6 cups of chopped lettuce.
The pico de gallo and vegan sour cream were made up from those separate recipes on our blog, but are really simple.
The pico de gallo is just chopped tomato, cilantro, onion, crushed garlic, lime juice, olive oil, sea salt and black pepper.
The sour cream is a made up of cashews, water, lemon juice, apple cider vinegar, nutritional yeast and sea salt. Add everything to the blender and blend!
You can of course use a store-bought brand of vegan sour cream as well if you want to save time.
How Long Do Vegan Burrito Bowls Last?
You can make up all the elements that go into your burrito bowls, the black beans and corn, cilantro lime rice, shredded lettuce, pico de gallo and sour cream and use only as much as you need. Then the leftovers can be stored in separate containers and used to make up another burrito bowl when you need it. The separate elements can be stored in the fridge for around 3 days with no issues.
The only element of these burrito bowls that you should ideally make up fresh is the guacamole. The lime juice will prevent it from browning and it can also be kept for a few days in the fridge, in theory, but if you can, it will taste best to make this up fresh as you need it.
More Vegan Mexican Recipes
- If you love these vegan burrito bowls, then you’ll also love our vegan burritos.
- Our vegan quesadillas and vegan enchiladas are also a real treat.
- Our vegan tacos and vegan fajitas will never disappoint and our vegan nachos are the best ever!
- You also can’t go wrong with our vegan queso (it makes the best dip) and our vegan jalapeño poppers.
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Burrito Bowls
Ingredients
For the Black Beans and Corn:
For the Cilantro Lime Rice:
- 3 cups Basmati Rice Cooked
- ½ cup Cilantro Chopped
- 1 Tablespoon Lime Juice Freshly Squeezed
- Sea Salt and Black Pepper To Taste
For the Guacamole:
- 2 Medium Avocados
- 1 Tablespoon Lime Juice Freshly Squeezed
- Sea Salt and Black Pepper To Taste
For Assembling:
- 6 cups Romaine Lettuce Chopped
- 1 Recipe Pico De Gallo Salsa
- 1 Recipe Vegan Sour Cream
Instructions
- Prepare the black beans and corn. Add olive oil, chopped onion, cayenne pepper and cumin to a frying pan and sauté until the onions are softened.
- Add the black beans and corn. Sauté until the beans and corn are heated through. If your mix gets too dry and wants to stick to the frying pan then add 2 Tablespoons water. Add sea salt and black pepper (to taste).
- Prepare the Cilantro Lime Rice. Add the cooked basmati rice to a bowl. Add the chopped cilantro, lime juice and some salt and pepper. Mix.
- Prepare the Guacamole: Peel and chop the avocados and add to a bowl. Mash with a fork. Add lime juice, salt and pepper and mash again.
- Chop the romaine lettuce and prepare your pico de gallo salsa and vegan sour cream.
- Assemble your bowls so that each bowl has black beans and corn, cilantro lime rice, pico de gallo, lettuce and guacamole along the sides and place a dollop of vegan sour cream into the middle and serve.
Notes
- We used one 15 ounce (425g) each of black beans and corn. If you’re not using canned black beans and corn, then use 1 and ½ cups each of cooked black beans and corn.
- If you have leftovers keep them stored in separate containers in the fridge for up to 3 days.
- Nutritional information is based on 1 bowl of 4, with equal amounts of everything including the two linked recipes (vegan sour cream and pico de gallo).
Outstanding recipe. I “fried” the onion in 2 tablespoons of water instead of olive oil in order to cut the fat in the recipe. Otherwise I made it as written. Definitely will be making this again.
Awesome! Thanks for sharing Neri!
All I can say is YUM! I also added a 1/2 tsp. of chipotle chili powder to the corn/bean mixture to elevate the flavors even more. I used Frontera roasted chipotle salsa along with your amazing vegan sour cream which made this dish a flavor bomb. SO delicious!
Sounds fantastic! Thanks so much Tonia!
This is a wonderful and easily customizable recipe, thank you! Definitely saving this for future meal preps.
My only note is that these servings are fairly large so I was able to get 5 out of the recipe rather than 4
Awesome, thanks Luke! And agreed, the servings are pretty big! 🙂
plan on making this tonight for dinner 🙂
Hope you enjoy it! 🙂
This is a very delicious meal. I made the vegan sour cream and pico do gallo. The whole family loved it. I added cauliflower taco meat. This is a keeper. All of the favors blended very well together.
Awesome! Thanks Janelle!
This is so yummy. It made my tummy happy and full. I added some crunched up corn tortilla chips.
This was absolutely delicious! Loved everything in this burrito bowl. The vegan sour cream was just so tasty, couldn’t stop eating it. Can’t wait to share this with family & friends. Thanks very much for the recipe.
Wonderful! Thanks so much Phil. 🙂
This recipe is a staple in our home! Loved by vegans and meat-eaters alike, there are never any leftovers when I make these burrito bowls. And it’s so easy to add or substitute your favorite burrito fixings! Sometimes I’ll add some Gardein ground round if we have dinner guests who are not vegan, but it’s perfect as is with that delicious sour cream. My only issue is that if I use the whole can of beans and corn I always have too much afterwards. Either be prepared to store it for later use or only use half to 3/4 of the can.
Awesome Shannon! So pleased to hear this. Thanks for sharing and the awesome rating! 🙂
Every aspect of this bowl is delicious right down to the guacamole. It was easy to make and very satisfying. I will definitely be making it again.
Awesome! So happy to hear that Daphne. Thanks for the amazing review. 🙂
All ones vitamins, minerals and proteins in one go – and so satisfying too!
For sure! 🙂