Vegan burrito bowls are easy to throw together any night of the week, and full of healthy veg and protein-packed beans to keep you satisfied!
Happy August!! I know literally everybody says this, but where the heck is the time going?! Maybe that’s part of being an adult, you just constantly proclaim how quickly time is going by.
But seriously, summer is already halfway gone and I feel like it just started! Hopefully you’ve all been getting your favorite summery sweets in accordingly.
Between all the ice cream and fruity summer treats, there’s room for vegan burrito bowls, right? I mean, I guess we have to eat something savory now and then, cause ya know, dinner. Not that I’d be against dinner being sweet, but that’s a conversation for another day. Plus, these burrito bowls are sooo good that I’m okay with straying from the normal sweet path around here!
Ingredients for vegan burrito bowls
- Base/grain of your choice: I love riced cauliflower, but brown rice or quinoa would also be great.
- Greens: I love adding a bed of greens over the base, just for an extra serving of super nutrient-dense veg.
- Vegetable stock: you’ll use some veggie stock to sauté, to avoid using oil.
- Veggies: feel free to use whatever veggies you like. I went with diced bell pepper, corn, red onion, and jalapeño.
- Spices of your choice: again, spice the veggies to your taste! I love garlic powder, turmeric, black pepper.
- Beans: black beans are an obvious choice, but really any bean would be good on these bowls.
- Toppings of your choice: think salsa, pico de gallo, mashed avocado, cashew sour cream, cilantro, etc.
Tips for making vegan burrito bowls
- Make it your own. These bowls are super simple to build and easy to customize with your favorite flavors and textures, so have fun mixing it up with the veggies, spices, grains, beans, and toppings that you like.
That’s it! Told you this was easy peasy. This dinner is SO FAST and easy, literally the only work involved is sautéing vegetables which takes maybe 15 minutes, tops. It’s so satisfying, healthy, and the flavor combinations are so, so yum. This has been in our regular dinner rotation for awhile now, and it never gets old.
Xo,
Sara
Vegan Burrito Bowls
Ingredients
- 1 cup cooked grain/base of choice: I use green giant cauliflower rice, but brown rice or quinoa is also great
- 1/4 cup vegetable stock, more as needed to sauté
- 1/2 cup bell pepper, diced
- 1/4 cup frozen corn
- 1/4 cup red onion, diced
- 1 tbsp jalapeño, diced
- Spices to your taste – I used garlic powder, turmeric, black pepper
- 1/2 cup beans of your choice
- Toppings of your choice: salsa, pico de gallo, guacamole, cashew sour cream, cilantro
Instructions
- Cook or heat up the base for your bowl – cauliflower rice, quinoa or brown rice
- Sauté the bell pepper, corn, and red onion in a little bit of vegetable stock and the spices on medium-high heat, until they're cooked to your liking.
- To build the burrito bowl, top your base with plenty of greens, then add the sautéed vegetables, beans, and your desired additional toppings.
Ahhh looks so healthy and delicious. And cauliflower rice is the perfect way to include extra veg!!
Thanks Elizabeth! Yes cauliflower rice is one of my favorite store-bought ingredients, so simple but the best way to add some veggie bulk to meals 🙂