Name: Vegan Burrito Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Sofritas and/or Mexican Black Beans; 1 cup (190g) white Jasmine rice; 1 bay leaf; 1 ½ cups (360 mL) room temperature water; ½ teaspoon kosher salt (more to taste); 2 teaspoons olive oil (divided); 1 medium lime (zested + 1 ½ tablespoons juice); ½ tablespoon lemon juice; 1 cup (16g) fresh cilantro leaves and tender stems, chopped; 1 ½ tablespoons avocado oil (or oil of choice); 1 medium to large red onion (thinly sliced); 1 large green bell pepper (thinly sliced into strips); ½ tablespoon fresh oregano (finely chopped or ½ teaspoon dried Mexican oregano); ½ teaspoon kosher salt; Freshly cracked black pepper; Charred Corn and Tomato Salsa (or salsa of choice); Lazy Guacamole; Chopped cilantro; Vegan sour cream; Shredded romaine lettuce

Why Make This Recipe

If you love the tasty flavors of a burrito bowl but want a healthier and plant-based option, this Vegan Burrito Bowl is perfect for you. It’s just as satisfying as what you might get at Chipotle, but made with fresh, wholesome ingredients. Plus, it’s customizable! You can personalize it to suit your tastes or dietary needs, making it a favorite for everyone.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Vegan Burrito Bowl

Ingredients:

Sofritas and/or Mexican Black Beans
1 cup (190g) white Jasmine rice*
1 bay leaf
1 ½ cups (360 mL) room temperature water
½ teaspoon kosher salt (more to taste)
2 teaspoons olive oil (divided)
1 medium lime (zested + 1 ½ tablespoons juice)
½ tablespoon lemon juice
1 cup (16g) fresh cilantro leaves and tender stems, chopped
1 ½ tablespoons avocado oil (or oil of choice)
1 medium to large red onion (thinly sliced)
1 large green bell pepper (thinly sliced into strips)
½ tablespoon fresh oregano (finely chopped or ½ teaspoon dried Mexican oregano)
½ teaspoon kosher salt
Freshly cracked black pepper
Charred Corn and Tomato Salsa (recipe below) (or salsa of choice)
Lazy Guacamole (recipe below)
Chopped cilantro
Vegan sour cream
Shredded romaine lettuce

Directions:

Make the protein of your choice. Both the Sofritas and Mexican Black Beans can be made a few days ahead of time.
Make the Charred Corn and Tomato Salsa if using.
Prep the rice. Add the rice to a bowl under cold tap water and rinse for 1 minute while you agitate the rice with your hands. Drain in a fine-mesh sieve and transfer the rice to a medium saucepan. Add the water, ½ teaspoon kosher salt, bay leaf, and 1 teaspoon oil to the rice. Stir well.
Cook the rice. Bring to a boil, then reduce the heat to a simmer. Cover the pan of rice and simmer for 7 minutes without stirring until all liquid is absorbed and the rice is tender. You may want to uncover once or twice to ensure it’s at a simmer and not at a boil, but don’t stir. Take off the heat, uncover the pan, layer a clean dish towel on top of the pan, and place the lid back on. Steam for 10 minutes.
Finish the rice. Remove the bay leaf and fluff the rice with a fork. Stir in the lime zest, lime juice, lemon juice, and cilantro. Toss and season with salt. If desired, add the extra teaspoon of olive oil for a little richness.
Meanwhile, make the Fajita Veggies. Heat the 1 ½ tablespoons oil in a 12-inch frying pan over medium-high heat until the oil shimmers. Add the peppers, onions, oregano, ½ teaspoon kosher salt, and pepper to season. Toss occasionally, but not too often, and cook for 8 to 10 minutes, or until peppers are tender-crisp and the onions are starting to get caramelized. If there are lots of brown bits on the bottom of the pan, you can deglaze with a splash of water.
Make the Lazy Guacamole, if desired (recipe below).
Assemble the bowls: Layer some cooked rice into bowls, top with Sofritas and/or Mexican Black Beans, add a scoop of fajita veggies, a scoop of salsa, and a scoop of guacamole. If desired, finish with chopped cilantro and other toppings like vegan sour cream or shredded romaine lettuce.

How to Serve Vegan Burrito Bowl

Serve your Vegan Burrito Bowl warm, straight from the kitchen, for the best flavor. You can share it with family and friends or enjoy a hearty meal all to yourself. It’s great for lunch or dinner!

How to Store Vegan Burrito Bowl

Store any leftovers in an airtight container in the fridge. The burrito bowl can be kept for up to 4 days. To reheat, simply microwave the bowl until it’s warmed through, adding a little water to the rice if needed to keep it moist.

Tips to Make Vegan Burrito Bowl

Be sure to rinse the rice to remove excess starch; this will help keep the rice from becoming gummy.
Customize the toppings based on your preferences. You can add different salsas, beans, or vegetables.
Prepare the protein and salsa ahead of time to make assembly quicker.

Variation

Feel free to swap out the veggies or protein! You can use different beans, such as pinto or kidney beans, or even add roasted sweet potatoes for extra flavor. Also, change up the grains by using quinoa instead of rice if you prefer.

FAQs

1. Can I make this bowl gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Be sure to check the labels of any commercial items, like sauces.

2. How can I make this burrito bowl spicier?
Add jalapeños, hot sauce, or a spicy salsa to give it a kick. You can also sprinkle in some cayenne pepper or chili powder while cooking the veggies.

3. Can I prep this in advance?
Absolutely! You can make the rice and protein ahead of time and store them in separate containers for easy assembly later in the week.