Easy Vegan Burrito Bowls – Colorful, Filling and Weeknight-Friendly

Adam

Easy Vegan Burrito Bowls – Colorful, Filling and Weeknight-Friendly

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

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

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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.

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Equipment

Medium saucepan (for rice)
Large skillet or pan
Knife
Cutting board
Measuring cups and spoons
Mixing bowl
Spoon or spatula

Method

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.

Notes

🧊 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.