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, diced tomatoes, and avocado.
Prep Time10 minutes mins
Cook Time20 minutes mins
Rice Cook Time35 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 447kcal
- 1 small red onion diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 yellow squash diced
- 1 cup frozen corn kernels removed
- 1 red pepper diced
- 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 tomatoes diced
- 1 avocado diced
- 1 lime cut into wedges
- 2 cups shredded lettuce
Prepare brown rice according to package instructions.
Prepare the vegetables: Dice the zucchini, yellow squash, red pepper, onion, and mince the garlic.
In a sauté pan, add ¼ cup of vegetable stock or water. Add the diced onions to the pan—Sauté on medium-high heat for 5 minutes or until onions are translucent. Add the minced garlic and cook for an additional minute. Add corn, red peppers, and spices. Cook for 3 more minutes.
Add the zucchini, yellow squash, and the rinsed and drained black beans with ½ cup of vegetable stock. Reduce the 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.
Tip for Making Vegan Burrito Bowls
- For quick preparation, make the brown rice in advance.
- Don't overcook the veggies; you still want them to have some texture.
- Store in an airtight container for up to 4 days.
Calories: 447kcal | Carbohydrates: 84g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 261mg | Potassium: 1052mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1615IU | Vitamin C: 51mg | Calcium: 89mg | Iron: 4mg