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    Home Ā» Entrees Ā» Vegan Burrito Bowls

    Vegan Burrito Bowls

    Published: Aug 31, 2019 Modified: Aug 31, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    9.0Kshares
    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. 

    Vegan burrito bowls with cilantro lime rice, black beans and corn, pico de gallo, lettuce, 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.

    Vegan burrito bowls served in wooden bowls.

    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 sautĆ© until the onions are softened. 

    Add in a can of black beans (drained) and a can of corn (drained). SautĆ© until the beans and corn are heated through. Add some sea salt and black pepper (to taste). 

    Step by step process photo collage of making black beans and corn for vegan burrito bowls.

    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.

    Step by step process photo collage of making cilantro lime rice for vegan burrito bowls.

    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. 

    Step by step process photo collage of making guacamole for vegan burrito bowls

    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. 

    Vegan burrito bowls topped with chopped cilantro.

    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. 

    Vegan burrito bowls topped with chopped cilantro and fresh lime.

    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 topped with chopped cilantro and fresh lime slices.

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    Vegan burrito bowls

    Vegan Burrito Bowls


    ★★★★★

    5 from 6 reviews

    • Author: Alison Andrews
    • Prep Time: 30 mins
    • Cook Time: 15 mins
    • Total Time: 45 minutes
    • Yield: 4
    Print Recipe
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    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.Ā Add the cooked basmati rice to a bowl. Add the chopped cilantro, and lime juice and some salt and pepper. Mix.Ā 
    4. Prepare the Guacamole: Peel and chop the avocados and add to a bowl. Mash with a fork.Ā Add lime juice, salt and pepper and mash again.Ā 
    5. Chop the romaine lettuce and prepare yourĀ 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.Ā 

    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

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    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

     

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    9.0Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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    Reader Interactions

    Comments

    1. AvatarLuke says

      December 28, 2020 at 10:57 pm

      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

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 29, 2020 at 9:21 am

        Awesome, thanks Luke! And agreed, the servings are pretty big! šŸ™‚

        Reply
    2. AvatarJacob White says

      February 06, 2020 at 12:07 am

      plan on making this tonight for dinner šŸ™‚

      Reply
      • Alison AndrewsAlison Andrews says

        February 06, 2020 at 11:11 am

        Hope you enjoy it! šŸ™‚

        Reply
      • AvatarJanelle C. says

        April 20, 2020 at 2:56 am

        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.

        ★★★★★

        Reply
        • Alison AndrewsAlison Andrews says

          April 21, 2020 at 9:52 am

          Awesome! Thanks Janelle!

          Reply
        • AvatarMe says

          December 09, 2020 at 2:05 am

          This is so yummy. It made my tummy happy and full. I added some crunched up corn tortilla chips.

          Reply
    3. AvatarPhil says

      January 24, 2020 at 10:27 pm

      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.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        January 27, 2020 at 10:37 am

        Wonderful! Thanks so much Phil. šŸ™‚

        Reply
    4. AvatarShannon says

      November 17, 2019 at 7:40 pm

      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.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 19, 2019 at 8:37 am

        Awesome Shannon! So pleased to hear this. Thanks for sharing and the awesome rating! šŸ™‚

        Reply
    5. AvatarDaphne Jackson says

      November 04, 2019 at 9:25 pm

      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.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 05, 2019 at 7:45 am

        Awesome! So happy to hear that Daphne. Thanks for the amazing review. šŸ™‚

        Reply
    6. AvatarAnna says

      September 02, 2019 at 3:25 pm

      All ones vitamins, minerals and proteins in one go – and so satisfying too!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        September 03, 2019 at 12:19 pm

        For sure! šŸ™‚

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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