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Home » Courses » Mains » Vegan Burrito Bowls Loaded with Veggies

Vegan Burrito Bowls Loaded with Veggies

Published: Jul 6, 2020 Modified: Apr 5, 2021 by Alison Corey

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Hearty and healthy vegan burrito bowls are loaded with veggies, and black beans with southwestern spices over a bed of brown rice topped with shredded lettuce, pico de gallo and a dollop of guacamole.

vegan burrito bowl with mixed vegetables

Burrito bowls are one of those easy weeknight meals that everyone around the table is going to love!

My kids always have a smile on their face when they know it’s Mexican night in our house.

When the kids walk into the house from being outside and say, “Mmmm, that smells so good! What’s for dinner?” it warms my heart!

I love it even more when I’m able to serve them something filled with veggies and whole grains and they finish their plate without complaining! One of my favorites to make is my vegan Chipotle bowl!

But these vegan burrito bowls also deliver! They’re family friendly, loaded with nutrient rich veggies, high fiber whole grains, and a healthy amount of protein from the black beans.

This recipe makes a large batch which makes it great for leftovers, or an easy dinner party with friends.

You can of course turn these burrito bowls into actual burritos too. Just wrap up the ingredients in a whole wheat tortilla! Any way you like it, this recipe makes for an easy vegan prep meal!

bowl of rice, mixed vegetables, lettuce, diced tomato, and wedges of lime

Why you’ll love these vegan burrito bowls with mixed vegetables…

  • Easy weeknight dinner
  • Family friendly
  • Makes a large batch which is perfect for a casual dinner party
  • Loaded with veggies including zucchini, squash, carrots, corn, and onions
  • Vegan
  • Gluten-free
  • Oil-free
  • Full of flavorful southwestern spices
  • Make it extra spicy with the addition of jalapeño

Ingredients You’ll Need

Here are a list of all the ingredients you’ll need to gather to prepare the recipe. Scroll down to the bottom to the printable recipe card for complete directions and measurements.

assorted vegetables on white platter

Vegetables:

  • Carrot-Shred the carrot using a grater or the shredding attachment on your food processor.
  • Zucchini-Shred the zucchini using the same method.
  • Yellow Squash-Shred the yellow squash using the same method as above.
  • Onion-Use a white, yellow, or red onion and dice.
  • Garlic-Finely mince your garlic cloves.
  • Red pepper-Slice into strips and then dice.
  • Ear of Corn-Shuck corn and remove kernels with knife.
  • Tomatoes-To dice and garnish on top.
  • Black Beans-You’ll need one 15 oz can of black beans drained and rinsed, or 2 cups of cooked black beans.

Spices:

  • Cumin
  • Chili powder
  • Cilantro
  • Salt and pepper

Serving suggestions and garnishes:

  • Brown Rice-Serve on top of brown rice.
  • Cilantro-Roughly chop and sprinkle on top.
  • Lime juice-Serve with a wedge of lime.
  • Shredded lettuce-I always enjoy my burrito bowls with shredded lettuce on the side.
  • Salsa-Top with your favorite salsa.
  • Avocado-Without the need for cheese, avocado adds a nice creaminess to this bowl.

Tools and Equipment You’ll Need

  • Food Processor-You’ll use this to easily shred your carrot, zucchini, and squash. You can use a grater.
  • Large Skillet-You’ll need a large skillet to sauté all of your vegetables, black beans and spices.

How to Make Vegan Burrito Bowls – Step by Step

Step 1: Prepare brown rice according to package instructions.

Step 2: Prepare vegetables: Wash and peel carrot, and finely shred using a grater or the shredding attachment on your food processor. Wash zucchini, cut off each end, and finely shred. Wash yellow squash, cut off each end, and finely shred. Dice red pepper and onion, and mince garlic.

shredded carrot, zucchini, and squash, diced red pepper, and onion on white platter

Step 3: In a sauté pan add 1/4 cup of vegetable stock or water. Add diced onions. Sauté on medium high heat for 5 minutes or until onions are translucent. Add minced garlic cook for an additional minute. Add corn, red peppers, and spices. Cook for 3 minutes.

sautéd corn, red pepper, and onions in skillet

Step 4: Add shredded carrot, zucchini, yellow squash, and rinsed and drained black beans. Add 1/2 cup of vegetable stock. Reduce heat and cover. Simmer for 10 minutes.

mixed vegetables in skillet

Step 5: Assemble your burrito bowls. Add cooked brown rice to the bottom of your bowl. Top with vegetable and black bean mixture. Top with roughly chopped cilantro, a side of mashed avocado, shredded lettuce, and a wedge of lime.

vegan burrito bowl with wedge of lime

Top Tips for Making the Best Vegan Burrito Bowls

  • For a quick preparation, make the brown rice in advance.
  • Using a food processor to shred the carrot, zucchini, and yellow squash will make for faster prep.
  • Don’t overcook the veggies, you still want them to have some texture.

Variations

No Shred-If you prefer you can dice the carrots, zucchini, and squash. It will result in a chunkier bowl!

Switch Up the Veggies-Use your favorite veggies, whatever you have on hand or what is in season.

Instead of Brown Rice-If you don’t like brown rice, or would like to try something different I suggest quinoa, or cauliflower rice.

forkful of rice, veggies, and black beans

Serving Suggestions

This is a complete meal all in one! You have your healthy whole grains with the brown rice, nutrient rich vegetables, and high protein black beans.

The avocado adds healthy fats. You don’t need to serve it with anything else, however if you’re looking for a light accompaniment I suggest trying my vegan gazpacho.

Garnishes: I suggest serving this bowl with shredded lettuce, you can also serve with cabbage, or slaw. Top with pico de gallo, diced tomato or salsa. Add some creaminess with avocado, or make a delicious vegan cheese sauce.

Store and Keep

Store each part of the burrito bowl in separate containers: rice, veggies and beans, and garnishes in an air tight container in the refrigerator for up to 4 days.

When ready to reheat, warm veggies and rice, and then add garnishes.

close up of vegan burrito bowl topped with cilantro

Check out these other Mexican inspired vegan meals!

  • Southwest Lentil Tacos
  • Vegan Stuffed Peppers with Mexican Spices
  • Vegan Nachos with Black Beans
  • Black Bean Quinoa Salad
  • Vegan Chorizo Crumbles
  • Vegan Stuffed Butternut Squash
  • Vegan Refried Beans
  • Smashed Avocado Vegan Quesadillas by Yup! It’s Vegan

If you’ve tried these Vegan Burrito Bowls, please rate the recipe and let me know how they turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!

vegan burrito bowl with mixed vegetables

Vegan Burrito Bowls Loaded with Veggies

Hearty and healthy vegan burrito bowls are loaded with veggies, and black beans with southwestern spices over a bed of brown rice topped with shredded lettuce, pico de gallo and a dollop of guacamole.
5 from 6 votes
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: Mexican
Keyword: vegan burrito bowls, veggie burrito bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Rice Cook Time: 35 minutes
Servings: 8
Calories: 317kcal

Equipment

  • food processor

Ingredients

  • 1 small onion diced
  • 2 cloves garlic
  • 1 large carrot
  • 1 zucchini
  • 1 yellow squash
  • 1 ear of corn kernels removed
  • 1 red pepper
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 15 oz can of black bean rinsed and drained
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup vegetable stock divided

Brown Rice

  • 2 cups brown rice
  • 4 cups water

Garnish

  • 2 tbsp cilantro roughly chopped
  • 1 cup tomato diced
  • 1 avocado
  • 1 lime cut into wedges
  • 2 cups shredded lettuce

Instructions

  • Prepare brown rice according to package instructions.
  • Prepare vegetables: Wash and peel carrot, and finely shred using a grater or the shredding attachment on your food processor. Wash zucchini, cut off each end, and finely shred. Wash yellow squash, cut off each end, and finely shred. Dice red pepper. Dice onion, and mince garlic.
  • In a sauté pan add 1/4 cup of vegetable stock or water. Add diced onions. Sauté on medium high heat for 5 minutes or until onions are translucent. Add minced garlic cook for an additional minute.
    onions and garlic in skillet
  • Add corn and red peppers. Cook for 3 minutes. Add shredded carrot, zucchini, yellow squash, and rinsed and drained black beans. Add cumin, chili powder, salt and pepper. Add 1/2 cup of vegetable stock. Reduce heat and cover. Simmer for 10 minutes.
    mixed vegetables in skillet
  • Assemble your burrito bowls. Add cooked brown rice to the bottom of your bowl. Top with vegetable and black bean mixture. Top with roughly chopped cilantro, a side of mashed avocado, shredded lettuce, diced tomato and a wedge of lime.

Video

Notes

  1. For a quick preparation, make the brown rice in advance.
  2. Using a food processor to shred the carrot, zucchini, and yellow squash will make for faster prep.
  3. Don’t overcook the veggies, you still want them to have some texture.
  4. Store in an air tight container for up to 4 days. 

Nutrition

Calories: 317kcal | Carbohydrates: 58g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 745mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2659IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 3mg
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Reader Interactions

Comments

  1. Jenn

    July 06, 2020 at 3:53 pm

    5 stars
    I love burrito bowls and am so glad to see this recipe – it means I can make them at home and save $$! These look delish, healthy, and flavorful. Can’t wait to make!

    Reply
  2. Angela

    July 06, 2020 at 4:15 pm

    5 stars
    I love burrito bowl meals for their ease. This recipe is delicious. Thanks for sharing!

    Reply
  3. Kushigalu

    July 06, 2020 at 4:19 pm

    5 stars
    This bowl is so healthy and colorful. I love the combination of ingredients used. Thanks for sharing

    Reply
  4. Jacque Hastert

    July 06, 2020 at 5:37 pm

    5 stars
    Burrito bowl are an absolute favorite of mine! I love that these are vegan friendly and don’t skip out on the flavor.

    Reply
  5. Denise

    October 22, 2020 at 3:47 am

    5 stars
    Delicious 😋

    Reply
    • Alison Corey

      October 22, 2020 at 11:21 am

      Glad you enjoyed the recipe!

      Reply
  6. Crissy

    April 01, 2021 at 2:57 am

    5 stars
    These burrito bowls were delicious, so colorful and flavorful, we loved it and so did our 2 year old! Great recipe!

    Reply
    • Alison Corey

      April 01, 2021 at 3:26 pm

      Thanks so much for the kind review! So glad the whole family loved it!

      Reply

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Hi! I'm Alison!

I'm a plant-based vegan, married to a meat eater, with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen. My goal is to create simple and flavorful main dishes, salads, snacks, and the occasional dessert that I feel good about feeding my family, and they delight in eating.

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