Vegan burrito bowls are a fantastic way to enjoy a nutritious and satisfying meal. This guide will walk you through creating delicious vegan burrito bowls featuring brown rice, perfect for meal prep or a quick weeknight dinner. With a blend of fresh ingredients and spices, these bowls are not only healthy but also bursting with flavor. Let’s dive into the details!
Vegan Burrito Bowls with Brown Rice
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients
- Brown Rice: 2 cups cooked (about 1/2 cup per bowl)
- Pinto Beans: 1 (19 oz) can, drained and rinsed (or about 1/2 cup per bowl)
- Corn: 2 cups (fresh, frozen, or canned)
- Romaine Lettuce: 1 bunch, shredded (about 2 cups per bowl)
- Avocado: 1 medium (or 1/4 to 1/2 avocado per bowl)
- Salsa: 1 cup (store-bought or homemade)
- Optional Toppings:
- Diced red onion
- Shredded vegan cheese
- Vegan sour cream
- Diced bell peppers
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Brown Rice:
- Rinse 1 cup of brown rice under cold water.
- In a saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and water is absorbed. Fluff with a fork.
- Prepare the Beans and Corn:
- If using canned pinto beans, drain and rinse them under cold water.
- In a medium saucepan over medium heat, combine the pinto beans and corn. Heat until warmed through, about 5 minutes.
- Assemble the Bowls:
- In each serving bowl, layer the cooked brown rice as the base.
- Top with warm pinto beans and corn mixture.
- Add shredded romaine lettuce for crunch.
- Slice the avocado and add it to each bowl.
- Finish with salsa and any optional toppings you desire.
- Serve:
- Enjoy immediately while warm, or store in an airtight container for meal prep.
Notes
- Meal Prep Friendly: Prepare individual components in advance (rice, beans, chopped veggies) and assemble bowls as needed throughout the week.
- Customizable Ingredients: Feel free to substitute black beans for pinto beans or add other vegetables like zucchini or bell peppers for added nutrition.
- Storage: Store assembled bowls in airtight containers in the fridge for up to 3 days. Keep avocado separate until ready to eat to prevent browning.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 59mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 6g
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