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
Scale
- 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