Vegan Burrito Bowl
Spiced black beans, smoky roasted vegetables, and lime-seasoned rice form the base of this customizable burrito bowl, finished with a simple avocado crema blended from ripe avocado, lime juice, and plant milk. Each component can be prepped ahead and assembled to order. The full bowl is ready in about 45 minutes.
Equipment
- Large skillet
- Baking sheet
- Blender or food processor
- Medium saucepan
Ingredients
For the Lime Rice:
- 1 cup jasmine rice rinsed thoroughly
- 2 cups water
- 1 tablespoon lime juice freshly squeezed
- ½ teaspoon sea salt
For the Roasted Vegetables:
- 1 cup red bell pepper sliced into strips
- 1 cup zucchini sliced into half moons
- 1 cup red onion sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
For the Spiced Black Beans:
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 ½ cups cooked black beans or 1 15-oz can, drained and rinsed
- ½ teaspoon sea salt to taste
For the Avocado Crema:
- 1 medium ripe avocado
- ¼ cup unsweetened plant-based yogurt cashew or coconut recommended
- 1 tablespoon lime juice freshly squeezed
- ¼ teaspoon sea salt
Instructions
- Prepare the Lime Rice: In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Stir in lime juice and salt. Fluff with a fork and set aside.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss bell pepper, zucchini, and red onion with olive oil, smoked paprika, and cumin. Roast for 20-25 minutes until vegetables are tender and slightly charred at the edges.
- Cook the Spiced Black Beans: Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in cumin, chili powder, and black beans. Cook for 5-7 minutes, stirring occasionally, until beans soften and absorb the spices. Season with salt.
- Make the Avocado Crema: In a blender or food processor, combine avocado, plant-based yogurt, lime juice, and salt. Blend until smooth and creamy. Add a tablespoon of water if needed for consistency.
- Assemble the Bowls: In each bowl, layer a generous scoop of lime rice, followed by roasted vegetables, spiced black beans, and a dollop of avocado crema. Garnish with fresh cilantro, jalapeño slices, or lime wedges if desired.
Notes
- Use brown rice instead of jasmine for a whole-grain option.
- Add corn, shredded lettuce, or pickled red onion for extra crunch and contrast.
- For a protein boost, top with grilled tofu or tempeh.
Nutrition
Calories: 446kcalCarbohydrates: 66gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 762mgPotassium: 817mgFiber: 12gSugar: 5gVitamin A: 1729IUVitamin C: 64mgCalcium: 89mgIron: 3mg
Tried this recipe?Rate this recipe !
