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.

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!

These vegan burrito bowls 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!

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.

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.

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.

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.

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.

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.

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.

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!