Vegan Burrito Bowls

5 from 15 votes

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.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 738kcal

Author: Alison Andrews

Ingredients

For the Black Beans and Corn:

1 Tablespoon Olive Oil
½ Medium Onion White, Yellow or Brown, Chopped
¼ teaspoon Cayenne Pepper
½ teaspoon Cumin
15 ounce Can Black Beans (1 can) Drained
15 ounce Can Corn (1 can) Drained
Sea Salt and Black Pepper To Taste

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).

Nutrition