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Vegan burrito bowls

Vegan Burrito Bowls


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

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:


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