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easy vegan burrito bowl

Easy Vegan Burrito Bowl

This easy burrito bowl is plant-based and full of spicy, warming, nourishing flavors!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 bowls
Author: Kathy Patalsky


  • 1 small sweet potato baked, peeled, sliced
  • 1 ½ cups black beans canned, drained, rinsed
  • 3 tablespoon nutritional yeast
  • 1 cup rice dry - see notes
  • 1 tablespoon vegan butter
  • 3 tablespoon taco seasoning vegan
  • ½ - 1 small avocado sliced
  • ½ cup cilantro finely chopped
  • ½ cup salsa
  • salt to taste


  • 1 cup broccoli florets -- or another green veggie
  • 2 tablespoon vegan sour cream
  • ¼ cup vegan cheddar cheese
  • ¼ cup pumpkin seeds
  • smoky paprika over top to serve
  • corn or flour tortillas


  • 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 teaspoon 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!


rice note: you may have some leftover rice, if you don't want any leftovers, reduce dried rice amount to about a half cup and water to one cup. You can also halve the vegan butter and seasoning. However, I always make a little extra rice and if we don't finish it, it is great the next day as leftovers!

Nutrition Estimate

Calories: 585kcal | Carbohydrates: 96g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Sodium: 851mg | Potassium: 1405mg | Fiber: 22g | Sugar: 6g | Vitamin A: 10496IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 5mg