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 will love! My kids always have a smile on their faces 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 serving them veggies and whole grains; 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, making 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! This recipe makes for an easy vegan prep meal anyway you like it!
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Why You’ll Love These Vegan Burrito Bowls
- Easy weeknight dinner
- Family-friendly
- It 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 and Notes
Vegetables:
- Carrot-Shred the carrot using a grater or the shredding attachment on your food processor or use a grater.
- 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 a knife.
- Tomatoes-To dice and garnish on top.
- Black Beans-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.
How to Make Vegan Burrito Bowls
Step 1: Prepare brown rice according to package instructions.
Step 2: Prepare vegetables: Wash and peel the 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 ¼ 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 and 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 ½ 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 mashed avocado, shredded lettuce, and a wedge of lime.
Top Tips for Making the Best Vegan Burrito Bowls
- For 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 and Substitutions
Dice the Veggies-If you prefer, 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.
Substitute Brown Rice: If you don’t like brown rice or want to try something different, I suggest quinoa or cauliflower rice.
Garnishes: I suggest serving this bowl with shredded lettuce; you can also do it 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.
How to Store and Keep
Store each part of the burrito bowl in separate containers: rice, veggies, beans, and garnishes in an airtight container in the refrigerator for up to 4 days. When ready to reheat, warm veggies and rice and add garnishes.
More Vegan Mexican Inspired Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Burrito Bowls Loaded with Veggies
Equipment
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 teaspoon cumin
- 1 tablespoon chili powder
- 15 oz can of black bean rinsed and drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup vegetable stock divided
Brown Rice
- 2 cups brown rice
- 4 cups water
Garnish
- 2 tablespoon 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 ¼ 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 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 ½ cup of vegetable stock. Reduce heat and cover. Simmer for 10 minutes.
- 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
- For 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.
- Store in an airtight container for up to 4 days.
Crissy
These burrito bowls were delicious, so colorful and flavorful, we loved it and so did our 2 year old! Great recipe!
Alison Corey
Thanks so much for the kind review! So glad the whole family loved it!
Denise
Delicious 😋
Alison Corey
Glad you enjoyed the recipe!
Jacque Hastert
Burrito bowl are an absolute favorite of mine! I love that these are vegan friendly and don’t skip out on the flavor.
Kushigalu
This bowl is so healthy and colorful. I love the combination of ingredients used. Thanks for sharing
Angela
I love burrito bowl meals for their ease. This recipe is delicious. Thanks for sharing!
Jenn
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!