Name: Vegan Burrito Bowls with Black Beans Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 cup uncooked brown rice; 1 tablespoon olive oil; 1 small red onion (diced); 2 garlic cloves (minced); 1 teaspoon ground cumin; ½ teaspoon smoked paprika; 1 (15-ounce) can black beans (drained and rinsed); 1 cup corn kernels (fresh or frozen); 1 cup cherry tomatoes (halved); 1 avocado (sliced); 1 lime (cut into wedges); ¼ cup chopped fresh cilantro; Salt and pepper to taste; vegan sour cream; salsa; jalapeños; shredded lettuce

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If you’re on the hunt for a flavorful, vibrant meal that comes together in under an hour, Vegan Burrito Bowls with Black Beans are about to become your weeknight obsession. This plant-powered dish is bursting with bold Mexican-inspired flavors and a gorgeous array of colors, thanks to juicy tomatoes, creamy avocado, sweet corn, and hearty black beans nestled over a bed of rice. Best of all, this recipe is endlessly customizable and always delivers a feast for your eyes and your taste buds—no tortilla required!

Vegan Burrito Bowls with Black Beans Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Vegan Burrito Bowls with Black Beans is that the ingredients are straightforward, familiar, and each plays a starring role in creating a rainbow of taste and texture. Here’s what you’ll need, along with tips to help each component shine!

Brown rice: Provides a hearty and filling base; try cooking it in vegetable broth for extra depth of flavor.
Olive oil: Adds subtle richness and helps sauté the veggies for big flavor impact.
Red onion: Brings sweetness and color; diced finely for even distribution in every bite.
Garlic cloves: Freshly minced garlic wakes up all the other flavors—don’t skip it!
Ground cumin: Infuses the bowl with earthy warmth—essential for that classic burrito taste.
Smoked paprika: Offers subtle smokiness that makes the beans truly irresistible.
Black beans (canned): The protein powerhouse and heart of this recipe—make sure to rinse and drain them for perfect texture.
Corn kernels: Sweetness and pop; use fresh if it’s summer, frozen any other time.
Cherry tomatoes: These juicy bursts of color brighten up each bite and the whole bowl.
Avocado: Silky, creamy, and cooling—the perfect topping to complete your bowl.
Lime wedges: A fresh squeeze over the top brings everything together in perfect harmony.
Fresh cilantro: Herbaceous and bright—sprinkle generously for that signature finish.
Salt and pepper: Season to taste so every component is just right.
Optional toppings: Vegan sour cream, salsa, jalapeños, shredded lettuce—mix and match to make it your own!

How to Make Vegan Burrito Bowls with Black Beans

Step 1: Cook the Brown Rice

Start by getting your brown rice on the stove since it takes the longest to cook. Follow the package directions—but if you’re feeling fancy, swap water for veggie broth to infuse the rice with even more flavor. Once it’s done, fluff the rice with a fork and keep it warm while you prep the toppings.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium. Add in your diced red onion and give it a good stir, letting it soften for about 3 to 4 minutes. Add the minced garlic and stir well, cooking just until fragrant—this little step brings out a world of flavor that will infuse the entire dish.

Step 3: Season & Cook the Beans and Corn

Next, sprinkle in the cumin and smoked paprika, stirring everything together so the spices coat the onions and garlic. Let this mix sizzle for a minute, then add the drained black beans and corn. Cook for 3 to 4 minutes, stirring often, until everything is heated through and smells absolutely heavenly. Season to taste with salt and pepper.

Step 4: Assemble Your Bowl

Here comes the fun part! Divide your fluffy brown rice into serving bowls. Pile on generous spoonfuls of the warm black bean mixture, then scatter the cherry tomato halves on top. Add ripe avocado slices and any optional toppings you love—think salsa, vegan sour cream, shredded lettuce, or jalapeños for a little kick.

Step 5: Add the Finishing Touches

Right before serving, shower the bowls with fresh chopped cilantro and give each bowl a big squeeze of lime. This last step adds brightness and pulls all those cozy flavors together. Dive in and enjoy!

How to Serve Vegan Burrito Bowls with Black Beans

Garnishes

Don’t underestimate the power of garnishes! A handful of chopped cilantro and extra lime wedges go a long way in adding pop and zing to every bite. Avocado slices look gorgeous fanned out on top, while dollops of vegan sour cream and salsa provide cooling contrast and richness that takes these Vegan Burrito Bowls with Black Beans straight into crave-worthy territory.

Side Dishes

These bowls are plenty hearty on their own, but if you’re serving a crowd or just feeling extra hungry, you can’t go wrong with a side of crispy tortilla chips, a refreshing cucumber salad, or even grilled veggies. For ultimate taco night vibes, pair your Vegan Burrito Bowls with Black Beans with spicy roasted sweet potatoes or sautéed bell peppers.

Creative Ways to Present

Planning a party? Try setting up a DIY burrito bowl bar! Arrange the rice, bean and corn mixture, tomatoes, avocado, and toppings in colorful bowls so everyone can build their own custom creation. Or, layer everything in a large platter for a family-style presentation that lets everyone dig in together—proof that Vegan Burrito Bowls with Black Beans are both simple and show-stopping at the same time.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply transfer all the components into separate airtight containers. The rice and the black bean mixture keep best when stored apart, and you’ll want to add the fresh toppings just before serving for peak freshness. This is meal prep magic!

Freezing

The bean and corn mixture freezes beautifully—just pack it into a freezer-safe container and store for up to three months. When ready to enjoy, thaw overnight in the fridge. The fresh elements (tomato, avocado, cilantro) are best enjoyed fresh, so save those for day-of finishing touches.

Reheating

To reheat, simply warm the rice and the bean mixture separately in the microwave or on the stovetop with a splash of water or broth if needed. Once piping hot, assemble your Vegan Burrito Bowls with Black Beans as usual and top with fresh veggies, avocado, and herbs for maximum flavor.

FAQs

Can I use white rice or quinoa instead of brown rice?

Absolutely! White rice or quinoa both work wonderfully as the base for Vegan Burrito Bowls with Black Beans. Simply follow package cooking instructions and assemble as directed—feel free to make it your own.

Is this recipe gluten-free?

Yes, Vegan Burrito Bowls with Black Beans are naturally gluten-free, just make sure all your packaged ingredients (like salsa or vegan sour cream) are certified gluten-free if that’s important for you.

How spicy are these bowls?

The base recipe is mild, but you can easily add more heat with jalapeños, a hot salsa, or your favorite spicy sauce. Adjust toppings to fit your heat preference!

Can I add more veggies?

Definitely! Roasted sweet potatoes, sautéed bell peppers, zucchini, or even shredded lettuce all make fantastic additions to Vegan Burrito Bowls with Black Beans. This recipe is made for customization.

Can I pack these bowls for lunch?

Vegan Burrito Bowls with Black Beans are ideal for meal prep lunches. Just keep wet toppings like avocado and salsa separate until you’re ready to eat to avoid sogginess.

Final Thoughts

If you’re looking to liven up your mealtime routine, give Vegan Burrito Bowls with Black Beans a try—they’re fun, filling, and endlessly customizable. You’re just a few steps away from a colorful, satisfying meal that you’ll want to make again and again. Happy cooking!

Vegan Burrito Bowls with Black Beans Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Enjoy a delicious and satisfying meal with these Vegan Burrito Bowls with Black Beans. Packed with flavor and nutrients, this plant-based dish is a perfect option for a healthy dinner.

Ingredients

Scale

Main Components:

1 cup uncooked brown rice
1 tablespoon olive oil

For the Black Bean Mix:

1 small red onion (diced)
2 garlic cloves (minced)
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 (15-ounce) can black beans (drained and rinsed)
1 cup corn kernels (fresh or frozen)

For Assembly:

1 cup cherry tomatoes (halved)
1 avocado (sliced)
1 lime (cut into wedges)
¼ cup chopped fresh cilantro
Salt and pepper to taste

Optional Toppings:

vegan sour cream
salsa
jalapeños
shredded lettuce

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Instructions

Cook Brown Rice: Prepare the brown rice according to package instructions.
Prepare Black Bean Mix: Sauté onion in olive oil until softened. Add garlic, cumin, smoked paprika, black beans, and corn. Cook until heated through. Season with salt and pepper.
Assemble Bowls: Divide cooked rice among serving bowls. Top with black bean mix, cherry tomatoes, avocado slices, and optional toppings. Garnish with cilantro and lime juice.