Vegan Burrito Bowls
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I used to love chipotle. It was the first place I went to after I got my license when I was 16. Almost every week for school, I would stop by on Thursdays and get a burrito bowl topped with everything I could possibly fit into that little tinfoil bowl. Unfortunately for me however, I was one of the victims of Chipotle’s e.coli incident. Let’s just say I didn’t return to a chipotle for many years after that.
In that time though, I did miss my hearty burrito bowls. I set out to make my own and quickly discovered how easy they were to make. Not to mention, a whole lot cheaper than a $15 bowl of mostly wilted romaine.
These vegan burrito bowls are cheap, easy, and customizable option. These vibrantly colored bowls are on a base of shredded cabbage and a cilantro lime cauliflower brown rice mix. I like the mix of cauliflower rice with regular rice for some added nutrients as well as volume. Feel free to use all cauliflower rice to make this lower carb, or all brown or white rice for a heartier option. This is topped with fresh vegetables like bell pepper, red onion, and corn. You can swap any of the vegetables out for what you have on hand though!
These vegan bowls are protein rich from the seasoned black beans. If you’re not a fan of beans though, you can swap them out for sofritas, smoked tofu, or grilled chicken if you’re not vegetarian.
I made a sweet and spicy tahini lime dressing to drizzle on top, but, like with everything else in these bowls, pile on whatever you fancy. Before serving, throw on some avocado cubes or guacamole, salsa, pepitas, sour cream, and/or cotija cheese.
Skip the line at chipotle and make a few of these Vegan Burrito Bowls to enjoy throughout the week. Your stomach and wallet will thank you.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3 servings
141 g - Frozen Sweet Corn + 3tbsp water
1 15oz Can - Black Beans - Rinsed and drained
Quarter - Red Onion - Diced
100 g - Cucumber - Diced
100 g - Radish
180 g - Cabbage - Chopped
1 - Red Bell Pepper - Diced
1 - Small Jalepeno - Chopped, plus more for garnsih
¼ tsp - smoked paprika
1 tsp - Salt + more to taste
½ tsp - Black pepper
¼ tsp - Cayenne pepper - Omit for mild
¼ tsp - Onion Powder
¼ tsp - Garlic Powder
Cilantro Lime Cauliflower Brown Rice Mix:
185 g - Frozen Cauliflower Rice
150 g - Cooked Brown Rice - Sub all cauliflower rice or white rice
3 Cloves - Garlic - Minced
1 - Lime - Juice and Zest
2 tbsp - Chopped Cilantro
½ tbsp - Kosher Salt - Plus more to taste
¾ tsp - Black Pepper - Plus more to taste
Spicy Sweet Tahini Lime Dressing:
24 g - Tahini
2 tbsp - Lime Juice
20 g - Date Syrup
½ tsp - Kosher Salt
¼ tsp - Garlic Powder
½ tsp - Cayenne Pepper
2 tbsp - Water
Optional Toppings: Cotija Cheese
Lemon or Lime Wedge
In a microwave safe dish, add frozen corn and water. Microwave on high for 3 minutes until cooked through. Drain excess water and allow to cool.
In a pan over medium low heat, using non-stick method of choice (i.e. oil, cooking spray, nonstick pan, etc.), add minced garlic and salt. Saute until fragrant. Add in frozen cauliflower rice and cook until heated through.
Add in brown rice, lime juice and zest, cilantro, and pepper. Stir until well incorporated. Remove from heat and allow to cool.
In a bowl, mix together black beans, smoked paprika, salt, black pepper, cayenne pepper, onion powder, and garlic powder.
In another bowl, add all tahini dressing ingredients. Stir until smooth.
In bowls or Tupperware, add a bed of cilantro lime rice mix and cabbage, top with red onion, cucumber, radish, bell pepper, jalapeño, beans and any optional toppings desired.
When ready to serve, pour over the tahini dressing and enjoy.
Store in the fridge for up to 4 days*.
If you want to add avocado or guacamole, add it right before serving to avoid browning.
If meal prepping, I’d recommend storing the dressing and burrito bowl separate
Looking for that 3 Ingredient Bagels recipe? Find it here!