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Rachel White

Burrito Bowl Vegan Dinner Recipe

Burrito Bowl Vegan Dinner Recipe layers rice, beans, vegetables, and bold toppings into an easy satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 2 cups cooked rice warm
  • 1 can black beans drained and rinsed
  • 1 cup corn
  • 1 cup romaine lettuce shredded
  • 1 cup cherry tomatoes halved
  • 1 avocado avocado sliced
Seasoning & Toppings
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 cup salsa
  • 1 tbsp lime juice

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Skillet
  • Knife
  • Tray
  • Freezer

Method
 

  1. Warm rice and beans in a saucepan with cumin and chili powder.
  2. Prepare lettuce, tomatoes, avocado, and corn while grains heat through.
  3. Add rice to bowls, then spoon beans over one side for neat assembly.
  4. Arrange vegetables and avocado around the bowl for color and texture contrast.
  5. Top with salsa and lime juice, then serve immediately.

Notes

Use warm toppings for softer texture or add chilled vegetables for crisp contrast. Freeze rice and beans separately up to 1 month. Keep toppings separate until assembly. Customize with tofu, jalapeños, vegan sour cream, or chips. Refrigerate leftovers up to 4 days.