Vegan Burrito Bowl Recipe
Make Vegan Burrito Bowl Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grain & Base
Seasoned Beans
Roasted Veggies
Fresh Toppings
Quick Pico & Sauce
Garnish (optional)
Method
Grain & Base
- 1
Cook rice
Rinse 1 cup brown rice in a fine-mesh sieve until water runs clear. Combine rinsed rice, 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover and cook for 40–45 minutes until tender and water is absorbed. Remove from heat and let sit, covered, 10 minutes.
- 2
Finish rice
Fluff rice with a fork, stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Keep warm until assembling bowls.
Seasoned Beans
- 3
Sauté aromatics
Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- 4
Season and simmer beans
Add the drained and rinsed 15 oz black beans to the skillet. Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/4 cup vegetable broth (or water), 1/2 tsp salt and 1/4 tsp black pepper. Gently mash about one-third of the beans with the back of a spoon for a creamier texture. Simmer uncovered 5–7 minutes until warmed through and slightly thickened. Taste and adjust seasoning. Keep warm.
Roasted Veggies
- 5
Prep and roast vegetables
Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 1 sliced red bell pepper, 1 sliced zucchini and 1/2 red onion wedges with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer and roast 18–22 minutes, stirring once halfway through, until edges are caramelized and vegetables are tender. Remove from oven and keep warm.
Quick Pico & Sauce
- 6
Make pico de gallo
In a small bowl combine 1 finely diced roma tomato, 1/4 cup finely diced red onion, 1/2 minced jalapeño (if using), 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/4 tsp salt. Stir and let rest 5–10 minutes for flavors to meld.
- 7
Mix creamy sauce
In another small bowl whisk together 1/4 cup vegan sour cream (or dairy-free yogurt) with 1 tsp sriracha (optional) and a pinch of salt. Taste and adjust heat/salt as desired.
Fresh Toppings & Assembly
- 8
Prepare toppings
Chop 2 cups romaine lettuce, halve 1 cup cherry tomatoes, measure 3/4 cup corn kernels, slice 1 avocado, thinly slice 2 tbsp green onions and reserve 1 tbsp chopped cilantro for garnish.
- 9
Assemble bowls
Divide the cilantro-lime rice between 2 bowls (about 1 cup cooked rice per bowl). Spoon seasoned black beans (about 1/2 of the pan each) next to the rice. Arrange roasted vegetables, romaine, cherry tomatoes and corn in separate sections. Top with sliced avocado, a spoonful of pico de gallo, a drizzle of the creamy sauce and sprinkle reserved green onions and cilantro. Serve with lime wedges and optional crushed tortilla chips or pickled jalapeños.