Vegan Burrito Bowls

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. Extremely satisfying. 

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.

How to Make Vegan Burrito Bowls

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. 

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:

We just went with a very simple guacamole for this. Place the flesh of two avocados into a bowl and mash it 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 and some sea salt and black pepper. 

The sour cream is a made up of cashews (no need to soak them first), 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. 

You will love these vegan burrito bowls! They are:

• Fresh
• Veggie Packed
• Flavorful
• Simple
• Satisfying!

Keep leftovers in the fridge and enjoy within around 3 days. 

More Vegan Mexican Recipes!

1. If you love these vegan burrito bowls, then you’ll also love our vegan burritos! 
2. Our vegan quesadillas are also a real treat. 
3. Our vegan tacos and veggie fajitas will never disappoint and our vegan nachos are the best ever!

So let us know what you think of these vegan burrito bowls in the comments and please rate the recipe too, thank you!

Sign up to our email list while you’re here and we’ll send you a gorgeous recipe ebook (entirely free!) with 10 delicious vegan dinner recipes. You’ll also be the first to know when new recipes are posted to the blog. 

Vegan Burrito Bowls

---

★★★★★

5 from 5 reviews

• Author: Alison Andrews
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

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. Extremely satisfying.

---

Ingredients

For the Black Beans and Corn:

• 1 Tbsp Olive Oil
• 1/2 Onion (Chopped)
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Cumin
• 1 15oz (425g) Can Black Beans (Drained)*
• 1 15oz (425g) Can Corn (Drained)*
• Sea Salt and Black Pepper (To Taste)

For the Cilantro Lime Rice:

• 3 cups Cooked Basmati Rice
• 1/2 cup Cilantro (Chopped)
• 1 Tbsp Freshly Squeezed Lime Juice
• Sea Salt and Black Pepper (To Taste)

For the Guacamole:

• 2 Avocados
• 1 Tbsp Freshly Squeezed Lime Juice
• Sea Salt and Black Pepper (To Taste)

For Assembling:

• 2 Heads Romaine Lettuce (Chopped, ~6 cups)
• Pico De Gallo Salsa (as per linked recipe)
• Vegan Sour Cream (as per linked recipe)

---

Instructions

1. Start with 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. 
2. 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 Tbsp water. Add sea salt and black pepper (to taste). 
3. Prepare the Cilantro Lime Rice. Add the cooked basmati rice to a bowl. Add the chopped cilantro, and lime juice and some salt and pepper. Mix. 
4. 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. 
5. Chop the romaine lettuce and prepare your pico de gallo salsa and vegan sour cream.
6. Assemble your bowls so that each 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

*If you’re not using canned black beans and corn, then use 1 and 1/2 cups each of black beans and corn.

*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).

• Category: Entree, Savory, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan, Mexican

Nutrition

• Serving Size: 1 Bowl (of 4)
• Calories: 738
• Sugar: 13.5g
• Sodium: 883mg
• Fat: 36.4g
• Saturated Fat: 5.8g
• Carbohydrates: 92g
• Fiber: 20.7g
• Protein: 21.6g

Keywords: vegan burrito bowls