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vegan burrito bowl with mixed vegetables
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5 from 6 votes

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.
Prep Time10 mins
Cook Time20 mins
Rice Cook Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: vegan burrito bowls, veggie burrito bowls
Servings: 8
Calories: 317kcal
Author: Alison Corey


  • 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
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¾ cup vegetable stock divided

Brown Rice

  • 2 cups brown rice
  • 4 cups water


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


  • 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.
    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 ½ 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.



  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. 


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