Easy Vegan Burrito Bowls
This easy, healthy weeknight vegan burrito bowl is packed with punchy, southwest flavors that will satisfy all kinds of eaters!
Servings 3
Calories 607kcal
Equipment
Ingredients
Protein
- 2 cups beans cooked or canned, such as black beans or pinto beans
Grain
- 1 cup brown rice dry
Sautéed Veggie Options (Fajita Style)
- 1 onion thinly sliced into long strips
- 1 bell pepper any color, thinly sliced into long strips
- 6 oz mushrooms sliced
- 1 zucchini sliced and halved
Fresh Veggies
- 1 cup fresh or frozen corn kernels thawed
- 1 head of romaine lettuce shredded
Garnish Ideas for Serving
- 1 avocado sliced, or sub storebought or homemade guacamole
- 2 tbsp salsa fresh or jarred
- 1/8 cup black olives
- 1 bunch fresh cilantro chopped, for garnish
- tortilla chips for serving, optional
- 1 lime cut into wedges, to serve
Seasonings
- salt & pepper to taste
- 1/2 tsp taco seasoning or a dash of cumin, garlic powder, and chili powder
Instructions
- Chop your veggies into fajita-style strips.
- In a wide skillet, heat a small splash of cooking oil over medium-high heat and add the veggie strips and a pinch of salt and pepper. Allow them to blacken a little bit, stirring occasionally, for about 10 minutes. I like to sprinkle a little bit of cumin, chili powder, or taco seasoning on them, but don’t go overboard.
- While the veggies are cooking, prepare the rest of the components and put them into individual bowls for serving.
- Rinse and drain the beans. (I usually don't bother to heat or season them, but you can if you wish)
- Chop the remaining garnishes.
- Set out bowls or containers with serving spoons if doing a burrito bowl bar.
Nutrition
Calories: 607kcal | Carbohydrates: 105g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Sodium: 186mg | Potassium: 1584mg | Fiber: 22g | Sugar: 10g | Vitamin A: 2557IU | Vitamin C: 83mg | Calcium: 102mg | Iron: 5mg