These Easy Vegan Burrito Bowls are colorful, filling, and perfect for busy weeknights. Packed with seasoned rice, protein-rich beans, and fresh toppings, they deliver bold Tex-Mex flavor without meat or dairy. If you enjoy simple plant-based meals like this sweet potato chickpea bowl , this recipe will quickly earn a spot in your weekly rotation.
Why You’ll Love It
- Quick: Ready in about 30 minutes from start to finish.
- Meal-prep friendly: Stores well for lunches all week.
- Customizable: Mix and match toppings based on what you have.
- Wholesome: Made with plant-based proteins and fiber-rich veggies.
Ingredients
- 1 cup long-grain white or brown rice, uncooked
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- Salt and black pepper, to taste
- Fresh lime wedges
Instructions
- Cook the rice according to package directions using water or vegetable broth. Fluff with a fork and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the bell pepper and cook for another 2 minutes until slightly tender.
- Add cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir until the spices are fragrant.
- Add black beans and corn to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
- Divide the rice among bowls and top with the bean and vegetable mixture. Finish with a squeeze of fresh lime juice.
Tips & Variations
- For extra heat, add diced jalapeños or a pinch of cayenne.
- Swap rice for quinoa for a protein boost, similar to the base used in this cheesy rice recipe .
- Roast the veggies for deeper flavor, inspired by techniques from garlic roasted eggplant .
Substitutions
Pinto beans or kidney beans work well if you do not have black beans. Brown rice, cauliflower rice, or cilantro-lime rice can replace plain white rice. If corn is unavailable, diced zucchini makes a great alternative.
Serving Suggestions
Serve these vegan burrito bowls with sliced avocado, pico de gallo, shredded lettuce, or dairy-free sour cream. They pair well with lighter sides like this cucumber carrot salad .
Storage & Reheating
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave in 60-second intervals, stirring in between. Add a splash of water to keep the rice from drying out.
FAQs
Are vegan burrito bowls good for meal prep?
Yes. The ingredients hold up well and stay flavorful for several days.
Can I freeze vegan burrito bowls?
You can freeze the rice and bean mixture, but add fresh toppings after reheating.
More to Try
Conclusion
These Easy Vegan Burrito Bowls prove that plant-based meals can be hearty, flavorful, and simple. With flexible ingredients and bold seasoning, this recipe is perfect for quick dinners, meal prep, or casual gatherings.
Print
Easy Vegan Burrito Bowls
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Diet: Vegan
Description
These Easy Vegan Burrito Bowls are colorful, filling, and perfect for busy weeknights. Packed with seasoned rice, protein-rich beans, and fresh toppings, they deliver bold Tex-Mex flavor without meat or dairy.
Ingredients
- 1 cup long-grain white or brown rice, uncooked
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- Salt and black pepper, to taste
- Fresh lime wedges
Instructions
- Cook the rice according to package directions using water or vegetable broth. Fluff with a fork and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the bell pepper and cook for another 2 minutes until slightly tender.
- Add cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir until the spices are fragrant.
- Add black beans and corn to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
- Divide the rice among bowls and top with the bean and vegetable mixture. Finish with a squeeze of fresh lime juice.
Notes
For extra heat, add diced jalapeños or a pinch of cayenne. Swap rice for quinoa for a protein boost. Roast the veggies for deeper flavor. Pinto or kidney beans can be used instead of black beans. Diced zucchini works as a corn substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan burrito bowl, tex-mex, plant-based, easy dinner, meal prep