Vegan Burrito Bowls with Rice and Beans
Ingredients
- For the Rice
- 1 cup long-grain white or brown rice
- 2 cups water or vegetable broth
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro (optional)
- Pinch of salt
- For the Beans
- 1 tablespoon olive oil
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1/2 cup corn kernels (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Veggie Toppings
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved or diced tomatoes
- 1 cup diced bell peppers
- 1/2 cup diced red onion
- 1 avocado, sliced or cubed
- 1/2 cup salsa or pico de gallo
- 1 lime, cut into wedges
- Optional Additions
- Vegan sour cream
- Pickled jalapeños
- Hot sauce
- Fresh cilantro
- Sliced olives
- Roasted vegetables
Instructions
- Rinse the rice under cold water.
- Combine rice and broth in a pot. Bring to a boil, then reduce heat and simmer until cooked.
- Fluff rice with a fork and stir in lime juice, cilantro, and a pinch of salt.
- Heat a skillet with olive oil.
- Add beans and corn (if using).
- Season with cumin, chili powder, garlic powder, salt, and pepper.
- Cook for 3–4 minutes until heated through and fragrant.
- Chop and prepare all fresh vegetables and toppings.
- Assemble bowls: add a base of rice, top with beans, layer on veggies, add avocado, and spoon salsa on top.
- Finish with lime wedges and any additional toppings.