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Vegan Burrito Bowls


  • Author: Elena Contis
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Enjoy this Chipote-inspired vegan burrito bowl made with fajita veggies, guacamole, rice, and beans. This recipe is easy, healthy, and great to meal prep for lunch or dinner!


Ingredients

Scale

For the Fajita Veggies:

  • 1 large green pepper, stemmed, cored, and sliced*
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Guacamole:

  • 2 large avocados, halved and pitted
  • 2 teaspoons lime juice
  • 1/4 cup red onion, finely chopped
  • 1/2 jalapeño, stemmed, seeded, and finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1/4 teaspoon salt

For Building the Bowl:

  • 2 cups cooked brown or white rice
  • 1 can of black or pinto beans, drained and rinsed
  • 1/2 cup frozen corn
  • 1 cup romaine lettuce, chopped
  • 3 Roma tomatoes, chopped
  • Optional: 1/2 cup vegan cheese shreds(I like the Mexican 4 Cheese blend from Daiya)
  • Optional: 1/4 cup vegan sour cream (Forager has a great vegan sour cream)
  • Lime slices for garnish

Instructions

  1. Prep the brown rice beforehand. I like to use frozen brown rice to make this recipe super quick and easy.
  2. Make the Fajita Veggies: Heat a pan over high heat with olive oil. When the olive oil is shimmering, add the remaining fajita veggie ingredients to the pan. Cook for about 5-7 minutes until the veggies have softened. Set aside, and save the pot for the beans and corn.
  3. Make the Guacamole: Combine the avocado and lime juice in a small bowl. Mash until you get your desired consistency. Mix in the remaining ingredients (red onion, jalapeño, cilantro, and salt) until well-combined. Set aside.
  4. Warm the Beans and Corn: Add the beans and corn to the pan you used for the fajita veggies. Heat through for about 5 minutes.
  5. Build the Bowls: First layer the rice on the bottom, then the beans and corn over top. Next, add the fajita veggies, then lettuce, tomatoes, and guacamole. If you're using vegan cheese and sour cream you can sprinkle the cheese and add a dollop of sour cream to finish off the bowls.
  6. Serve with a lime slice and enjoy!

Notes

You can use any kind of bell peppers that you would like. I am keeping it authentic to what Chipotle does which is green pepper, and red onion.

  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 665
  • Sugar: 6.6g
  • Sodium: 465mg
  • Fat: 24g
  • Saturated Fat: 3.4g
  • Carbohydrates: 103.7g
  • Fiber: 15.9g
  • Protein: 14.6g
  • Cholesterol: 0mg