Secret to the best Vegan Burrito Bowl in 15 Minutes
Craving a quick meal? Make this easy Vegan Burrito Bowl recipe for a healthy weeknight dinner. Discover how
Ingredients
- 4 cups cooked brown rice (from 2 microwaveable pouches or leftover)
- 2 cans black beans (15 oz each), rinsed and drained
- 1 can sweet corn (15 oz) or 1.5 cups frozen, thawed, drained
- 1 large bell pepper any color, diced
- 0.5 small red onion finely diced
- 2 medium avocados diced
- 1 cup salsa your favorite brand
- 2 limes for juicing and wedges
- 0.25 cup fresh cilantro chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil optional, for heating
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Ingredients: Drain and rinse the canned black beans and corn thoroughly. Dice the bell pepper, finely dice the red onion, dice the avocados, and chop the fresh cilantro. Cut one lime into wedges and prepare the other for juicing.
- Warm Rice: Heat the pre-cooked brown rice according to package directions (e.g., microwave for 90 seconds per pouch). Divide the warm rice evenly among 4 serving bowls.
- Heat Beans and Corn: In a large skillet, heat 1 tablespoon of olive oil (if using) over medium heat. Add the drained black beans and corn. Season with ground cumin and chili powder. Cook for 3-5 minutes, stirring occasionally, until heated through and fragrant. Alternatively, you can microwave the beans and corn with spices for 2-3 minutes, stirring halfway.
- Assemble Bowls: Top the warm rice in each bowl with the seasoned black beans and corn mixture.
- Add Toppings: Arrange the diced bell pepper, diced red onion, diced avocado, and a generous 1/4 cup of your favorite salsa over the beans and corn in each bowl.
- Finish and Serve: Squeeze fresh lime juice over each bowl. Garnish generously with chopped fresh cilantro. Season with salt and freshly ground black pepper to taste. Serve immediately with extra lime wedges.
Notes
For an even faster meal, use pre-chopped vegetables from the grocery store. Feel free to customize your bowl with other quick toppings like pickled jalapeños, a dollop of vegan sour cream, or crushed tortilla chips for added crunch. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but it's best to add the fresh avocado just before serving.
