Description
This vibrant and healthy Vegan Burrito Bowl features seasoned black beans, fluffy rice, and a fresh mix of corn, tomatoes, red onion, and avocado. Perfect for a quick, flavorful plant-based meal that’s easy to prepare and packed with nutrients.
Ingredients
Scale
Black Beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1/2 cup vegetable broth or water
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (optional)
Rice
- 1 cup long-grain white rice (or brown rice, quinoa, or cauliflower rice for a lower-carb option)
- 2 cups water or vegetable broth
- 1/2 teaspoon garlic powder
- Salt, to taste
Toppings
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1 avocado, sliced or mashed
- 1/4 cup fresh cilantro, chopped
- Salsa or pico de gallo
- Lime wedges, for serving
Instructions
- Prepare the Rice: In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, garlic powder, and salt. Stir, then reduce the heat to a simmer, cover, and cook for 15-20 minutes (depending on rice type) until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork. Set aside.
- Cook the Black Beans: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened.
- Add Spices and Garlic: Add the minced garlic, cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well and cook for 1-2 minutes until fragrant.
- Simmer the Beans: Add the drained black beans and vegetable broth (or water) to the skillet. Stir to combine, and let the mixture simmer for 5-7 minutes, until the beans are heated through and the flavors meld. Stir in lime juice and fresh cilantro (if using). Remove from heat.
- Prepare the Toppings: While the beans are simmering, prepare the other toppings. In a small bowl, combine the corn, halved cherry tomatoes, diced red onion, and avocado (either sliced or mashed). Set aside.
- Assemble the Burrito Bowls: Divide the cooked rice between 4 bowls. Top with the black bean mixture, followed by the corn-tomato-onion-avocado mixture.
- Add Salsa and Garnish: Add a generous scoop of salsa or pico de gallo on top and garnish with fresh cilantro.
- Serve: Serve the burrito bowls with lime wedges on the side for extra flavor.
Notes
- Use brown rice or quinoa as a healthier or gluten-free alternative to white rice.
- For a lower-carb option, substitute cauliflower rice.
- Adjust the cayenne pepper amount according to your spice preference or omit if you prefer mild flavors.
- Fresh cilantro is optional but adds a bright, fresh flavor to the dish.
- Salsa or pico de gallo can be store-bought or homemade.
- To save time, use pre-cooked or canned beans and pre-chopped vegetables.
- This recipe is easily customizable with additional toppings such as jalapeños, olives, or shredded lettuce.
