🎉 Introduction
Easy Vegan Burrito Bowls are a fresh, satisfying meal packed with plant-based protein, bold Tex-Mex flavors, and vibrant vegetables—all in one nourishing bowl. They’re perfect for busy weeknights, meal prep, or anyone looking for a wholesome, customizable vegan dinner that doesn’t feel boring.
With seasoned rice, hearty beans, crisp veggies, and a simple homemade sauce, these burrito bowls are filling, balanced, and endlessly adaptable. Best of all, everything comes together quickly with minimal effort.
Perfect for:
- Vegan and plant-based meals
- Healthy weeknight dinners
- Meal prep lunches
- Build-your-own bowl nights
🧰 Equipment Needed
- Medium saucepan (for rice)
- Large skillet or pan
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Spoon or spatula
🛒 Ingredients
For the base:
- 1 cup rice (white or brown), uncooked
- 2 cups water
For the burrito bowl filling:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Fresh toppings:
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Fresh cilantro, chopped
Simple vegan sauce (optional but recommended):
- ¼ cup plant-based yogurt
- 1 tablespoon lime or lemon juice
- Pinch of salt
These ingredients create a bowl that’s hearty, colorful, and packed with flavor.
👩🍳 Directions
Step 1:
Cook the rice according to package instructions using water. Once cooked, fluff with a fork and set aside.
Step 2:
Heat the olive oil in a large skillet over medium heat.
Step 3:
Add the diced red onion and bell pepper. Cook for 4–5 minutes until softened.
Step 4:
Stir in the black beans and corn.
Step 5:
Add cumin, chili powder, paprika, garlic powder, salt, and black pepper. Stir well and cook for 3–4 minutes until heated through and fragrant.
Step 6:
Remove from heat and set aside.
Step 7:
In a small bowl, whisk together the plant-based yogurt, lime or lemon juice, and a pinch of salt to make the sauce.
Step 8:
Assemble the bowls: start with a layer of rice, add the warm bean and vegetable mixture, then top with cherry tomatoes, avocado, and fresh cilantro.
Step 9:
Drizzle with the vegan sauce just before serving.
Serve warm and enjoy.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: About 35 minutes
Perfect for quick dinners and meal prep.
🧊 Storage & Reheating
Storage:
- Store components separately in airtight containers in the refrigerator for up to 4 days
Reheating:
- Reheat rice and bean mixture in a skillet or microwave
- Add fresh toppings after reheating
🥄 Variations
- Protein boost: Add cooked lentils or chickpeas
- Spicy version: Add chili flakes or hot sauce
- Low-carb: Use cauliflower rice
- Extra veggies: Add zucchini or spinach
- Salsa swap: Use fresh tomato salsa instead of sauce
Each variation keeps the bowls fresh, flexible, and satisfying.
❓ 10 FAQs
- Are these burrito bowls filling?
Yes, beans and rice make them very satisfying. - Can I make them oil-free?
Yes, sauté veggies with a splash of water. - Are they gluten-free?
Yes, naturally gluten-free. - Can I meal prep these?
Absolutely, they store very well. - What rice works best?
White or brown rice both work great. - Can kids eat this?
Yes, it’s mild and customizable. - Do I need the sauce?
No, but it adds creaminess. - Can I double the recipe?
Yes, it scales easily. - What else can I top it with?
Salsa, lettuce, or jalapeños. - Is this recipe healthy?
Yes, it’s balanced and plant-based.
🏁 Conclusion
Easy Vegan Burrito Bowls are a go-to recipe when you want something healthy, filling, and full of flavor without spending hours in the kitchen. With simple ingredients and endless customization, they’re perfect for weeknights, lunches, or feeding a crowd.
Fresh, colorful, and satisfying—this is plant-based comfort done right.
Easy Vegan Burrito Bowls – Colorful, Filling and Weeknight-Friendly
Ingredients
Equipment
Method
- Cook the rice according to package instructions using water. Once cooked, fluff with a fork and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced red onion and bell pepper. Cook for 4–5 minutes until softened.
- Stir in the black beans and corn.
- Add cumin, chili powder, paprika, garlic powder, salt, and black pepper. Stir well and cook for 3–4 minutes until heated through and fragrant.
- Remove from heat and set aside.
- In a small bowl, whisk together the plant-based yogurt, lime or lemon juice, and a pinch of salt to make the sauce.
- Assemble the bowls: start with a layer of rice, add the warm bean and vegetable mixture, then top with cherry tomatoes, avocado, and fresh cilantro.
- Drizzle with the vegan sauce just before serving.
- Serve warm and enjoy.
Notes
Yes, beans and rice make them very satisfying. Can I make them oil-free?
Yes, sauté veggies with a splash of water. Are they gluten-free?
Yes, naturally gluten-free. Can I meal prep these?
Absolutely, they store very well. What rice works best?
White or brown rice both work great. Can kids eat this?
Yes, it’s mild and customizable. Do I need the sauce?
No, but it adds creaminess. Can I double the recipe?
Yes, it scales easily. What else can I top it with?
Salsa, lettuce, or jalapeños. Is this recipe healthy?
Yes, it’s balanced and plant-based. 🏁 Conclusion Easy Vegan Burrito Bowls are a go-to recipe when you want something healthy, filling, and full of flavor without spending hours in the kitchen. With simple ingredients and endless customization, they’re perfect for weeknights, lunches, or feeding a crowd. Fresh, colorful, and satisfying—this is plant-based comfort done right.
