Vegan Burrito Bowl

This vegan burrito bowl is packed with spices and flavour, but super simple to make and ready in under 20 minutes. We truly believe that Mexican food doesn’t have to be covered in cheese and filled with meat to be delicious and it can also be healthy too – this vegan burrito bowl certainly proves that.

Vegan Burrito Bowl

Spicy and smokey black beans, zesty salsa, crunchy lettuce, comforting rice and a big pile of guac go in to making this epic vegan burrito bowl. No need to get your hands messy eating a burrito, as all your favourite burrito ingredients are loaded in to a bowl for ease.

It’s so easy to adapt too, so everyone gets a burrito bowl they will love.

Why should you try it?

✔ All your favourite Mexican flavours

✔ Less mess than a burrito

✔ Ready in under 20 minutes

✔ Protein packed

What are the benefits of vegan meals?

We have made it our aim to eat more vegan meals as not only is it good for our health and the environment, but it allows us to really appreciate the flavour of the vegetables and the herbs and spices we are using without having the flavour of cheese to overpower them.

Vegan meals tend to be nutrient dense and full of colour, which is what we are going for with all our meals at the moment. We are trying to think less about ourselves, and more about the environment.

A plant-based diet is better for the environment, as it requires much less energy and farmland to produce plant-based food. Just some food for thought.

Black Beans

This burrito bowl is all about the creamy black beans which make it a filling and protein packed meal. Black beans (also known as Turtle beans or frijol negro) are a staple in Mexican cuisine and if you haven’t cooked with them before, then stock your cupboards up with them.

They are a great budget friendly ingredient in vegan meals. Have you tried our Chipotle Black Bean Stew or Chipotle Black Bean Nachos?

Burrito Bowl Variations

If you live with someone who wouldn’t want to eat a vegan meal, then it is easy to add some cooked chicken breast or prawns to this for an added protein boost or keep it vegetarian and add some cheese to it. Feta works really well.

Vegetarian Burrito Bowl

That’s what I love about burrito bowls, you just throw whatever you want in, and it can be different every time. But don’t think that you need to eat meat (or meat alternatives) or cheese for protein as this dish has plenty of it already.

What To Do with Leftovers

If you have any topping leftovers, don’t chuck them as they make a great filling for tacos and enchiladas. You can even stuff it into a pepper or a mushroom. This burrito bowl is also just as good cold the next day for leftovers. Whether you eat it straight away or for lunch the next day, grab some tortilla chips and dig in.

Extra Tips:

• Instead of using romaine lettuce, why not try some other greens like spinach or kale for a nutritional boost in this vegetarian burrito bowl.
• If you don’t want it to be vegan, some leftover chicken shredded on top is a good addition, or some chunks of your favourite cheese.
• Don’t have any black beans? You could use chickpeas, pinto beans or kidney beans instead.
• Are you one of the few people out there that doesn’t like guacamole? Fear not! You can still get all that delicious creamy flavour by using hummus instead. Even if you love avocado, make some avocado hummus to mix things up a bit.
• Bored of regular salsa? Why not try using our Sweetcorn Salsa on this burrito bowl instead.

HOW TO MAKE A Vegan Burrito Bowl – STEP BY STEP:

One: In a bowl, mix together the black beans, sweetcorn and all the spices. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.

Two: Make the guacamole by mashing the avocado in a bowl and then stirring in the coriander, salt, pepper and lime juice.

Three: Make the salsa by adding the chopped tomatoes, chopped jalapeno, chopped red onion, salt and pepper, lime juice and coriander to a bowl and mix well.

Four: Put the rice in a pan with boiling water and simmer for 15 minutes until cooked. Drain the rice and then stir in the coriander and lime juice.

Five: Build the burrito bowl up by dividing the shredded romaine lettuce between 2 bowls.

Six: Add some rice.

Seven: Add some of the bean/sweetcorn mixture.

Eight: Add salsa.

Nine: Add guacamole.

Ten: Finally, sprinkle over some chopped red pepper.

Want to try some other vegan recipes? How about these:

10 Minute Chickpea and Spinach Curry
Balsamic Roasted Ratatouille Spaghetti
Easy Mushroom Curry
Vegan Carrot Hot Dogs
Roasted Cauliflower Salad
Bean Chilli with Avocado Salsa
Coconut Rice Pudding

If you’ve tried this Vegan Burrito Bowl or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy – we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Vegan Burrito Bowl

This vegan burrito bowl is packed with spices and flavour, but super simple to make in under 20 minutes.

5 from 59 votes

Pin Recipe Print Recipe

Course: Lunch

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 bowls

Calories: 563kcal

Ingredients

UK measures - US measures

• 2  Romaine lettuce heads shredded
• 100 g Rice
• 1 Lime (juice only)
• 25 g fresh coriander (cilantro)
• 1 Red pepper diced
• 200 g Black beans canned, drained
• 100 g sweetcorn canned, drained
• 0.5 tsp each of Paprika, cumin, cayenne and ground coriander

For the salsa:

• 15 Mixed colour cherry tomatoes
• 1 pinch sea salt and black pepper
• 0.25 Red onion
• 1 Jalapeno  sliced
• 0.5 Lime (juice only)
• 25 g fresh coriander (cilantro)

For the guacamole:

• 1 Medium avocado
• 25 g fresh coriander (cilantro)
• 1 Lime (juice only)
• 1 pinch sea salt and black pepper

Instructions

• Put the rice in a pan with boiling water and simmer for 15 minutes until cooked.
• Make the salsa by adding the chopped tomatoes, chopped jalapeno, chopped red onion, salt and pepper, lime juice and coriander to a bowl and mix well.
• In a bowl, mix together the black beans, sweetcorn and all the spices. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.
• Make the guacamole by mashing the avocado in a bowl and then stirring in the coriander, salt, pepper and lime juice.
• Drain the rice and then stir in the coriander and lime juice.
• Build the burrito bowl up by dividing the shredded romaine lettuce between 2 bowls and then adding some rice, bean/sweetcorn mixture, salsa and guacamole. Finally, sprinkle over some chopped red pepper.

Notes

• Instead of using romaine lettuce, why not try some other greens like spinach or kale for a nutritional boost?
• If you don't want it to be vegan, some leftover chicken shredded on top is a good addition, or some chunks of your favourite cheese.
• Don't have any black beans? You could use chickpeas, pinto beans or kidney beans instead.
• Are you one of the few people out there that doesn't like guacamole? Fear not! You can still get all that delicious creamy flavour by using hummus instead. Even if you love avocado, make some avocado hummus to mix things up a bit.
• Bored of regular salsa? Why not try using our Sweetcorn Salsa on this burrito bowl instead.

Nutritional Information

Serving: 1bowl | Calories: 563kcal | Carbohydrates: 104g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 1787mg | Fiber: 23g | Sugar: 11g | Vitamin A: 7800IU | Vitamin C: 164.6mg | Calcium: 129mg | Iron: 5.9mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.