This Easy Vegan Burrito Bowl is a recipe that I have been making for years. I whip this warm and nourishing bowl up when I am in the mood for some healthy comfort food with some heat and color. You can easily make this in under thirty minutes with just a few basic ingredients.
This bowl can also be served as fajitas if you add some warm corn or flour tortillas on the side. Or fold everything into a giant tortilla for a vegan burrito. But if you are in the mood for a big, cozy bowl — here’s your meal!…
Instapot Rice
I just discovered my Instapot about a month ago. My mom gave me one and it had been sitting in my closet for months. I finally pulled it out one day to steam some veggies. Then I tried some rice. And I fell in love! It is big and clunky and my small kitchen doesn’t really have room for it, but it’s great for speedy sides.
I love using my Instapot to make rice!
Today’s red rice was so simple.
And yes, you can absolutely make this rice using a basic pot on your stove — it will just take about twice as long.
Black Beans
For this bowl, you can use black or pinto beans for traditional Mexican flair. I season my beans very simply using salt, nutritional yeast and some vegan cheddar cheese shreds.
Black beans are so good for you! They are rich in fiber and a good source of plant-based iron and protein and more. Black beans are also rich in antioxidants and polyphenols. All the science-y details here. Polyphenols offer a whole host of health benefits.
I am still using canned beans most often, though I definitely need to experiment more with dried beans because I know the texture and flavor increases when you soak and cook dry beans yourself. I love Eden brand for canned beans.
Sweet Potato in a Burrito Bowl?
Yup. I always love that contrast of something sweet with me meal. Sometimes it’s a sweet drink like pomegranate juice or lemonade, and sometimes it comes in the meal. With all these savory, salty vegan burrito bowl ingredients, the tender, oven-baked sweet potato works so well.
A perfect substitute for sweet potato in a Vegan Burrito Bowl would be skillet plantains! I love plantains so much, but they are harder to find.
Something Green
My something green in this bowl is a large handful of finely chopped cilantro, as well as some quickly steamed broccoli. You can change it up if you’d like!
Always Avocado
An absolute must for any Vegan Burrito Bowl is avocado. You can slice it up and serve right on top, or mash it into your favorite guacamole.
Something Creamy
I love a dollop of vegan sour cream or even Vegenaise on the side of my vegan burrito bowls. That creamy richness cuts so well with all the heat and spices. I tried Kite Hill’s new sour cream and loved it for this bowl.
Salsa of course..
Every burrito bowl needs a kick of salt and spice from either salsa or your favorite hot sauce. I used Frontera roasted salsa. I also love Cholula hot sauce or even sriracha.
Fajita it!
Add some warmed corn or flour tortillas and make this bowl into build-your-own tacos, aka fajitas.
Easy Vegan Burrito Bowl
Ingredients
- 1 small sweet potato, baked, peeled, sliced
- 1 1/2 cups black beans, canned, drained, rinsed
- 3 tbsp nutritional yeast
- 1 cup rice, dry – see notes
- 1 tbsp vegan butter
- 3 Tbsp taco seasoning, vegan
- 1/2 – 1 small avocado, sliced
- 1/2 cup cilantro, finely chopped
- 1/2 cup salsa
- salt to taste
optional
- 1 cup broccoli, florets — or another green veggie
- 2 tbsp vegan sour cream
- 1/4 cup vegan cheddar cheese
- 1/4 cup pumpkin seeds
- smoky paprika, over top to serve
- corn or flour tortillas
Instructions
- First, start your fluffy rice. Add one cup dried rice to a rice cooker or soup pot for stove. Add in about 2 cups of water, the vegan butter and taco seasoning. Cook according to rice cooker instructions – or on a stove top: bring to a boil, cover with lid, reduce to a simmer then cook for 15-20 minutes. Keep lid on for at least five minutes after turning off heat. Then just before serving, fluff with a fork. (You may have some leftover rice, that's ok!)
- For the optional broccoli, steam or saute it and season with salt and pepper to taste. Set aside.
- For the sweet potato, cook ahead of time in the oven (400 degrees for 45 minutes) or microwave (4-7 minutes) or peel and boil (5-10 minutes). Optional: drizzle some maple syrup and melted vegan butter over top the cooked slices for added flavor. Salt to taste, if desired.
- For the beans: Warm in a skillet over high heat. Add 1-2 tsp EVOO or water to keep from sticking to pan. Add in the nutritional yeast and cover with a lid until warm. You can also heat in the microwave. To serve: add in the vegan cheese just long enough for it to melt.
- Peel and slice the avocado. Finely chop cilantro and pour salsa in two small side bowls. If using tortillas, warm on the stove or oven or microwave.
- Assemble your bowl! Add the fluffed rice, warm and cheese black beans, sweet potato, optional broccoli, cilantro, sprinkle of pumpkin seeds, sprinkle of paprika, pour some salsa over top or keep on the side. Optional dollop of vegan sour cream. And serve!
Notes
nutrition estimate | per serving
My Instant Pot totally changed my life – since lockdown I now make my own soy yoghurt and my own tempeh in it too. Try steaming sweet potato and butternut squash – you can just chuck them in whole, no chopping required, and it makes them SO easy to peel!!