Our favorite burrito bowl recipe is made with seasoned black beans and rice topped with fresh tomatoes, avocado, corn, shredded cabbage, and a vegan cilantro lime crema.
Burrito bowls are one of my favorite bowl recipes (and yes, we have quite a few on the blog!). As a chef, I love making a batch of black beans from scratch, then turning them into different meals during the busy week. It’s such an efficient way to cook!
You can always freeze some of the beans for later if cooking for one or two. I like to make the rice ahead too, and then it’s just a matter of adding the toppings as needed.
But, I admit, when I’m in a hurry, I’ll often make a quick cheater version that allows you to cook rice with canned beans in about 20 minutes. While it simmers, you can prep the remaining ingredeints and have dinner on the table in 30 minutes flat!
You did it again Sylvia! This burrito bowl was delicious and truly better than Chipotle. It was a hit at our vegan summer dinner party. Thank you again for all of your amazing recipes!
Why You’ll Love This Burrito Bowl Recipe
- Fast and easy. This Burrito Bowl couldn’t be easier to make. It’s fresh, healthy, and comes together quickly! In a hurry? Substitute canned black beans for a quick alternative – see recipe notes for our 20-minute one-pot rice and beans! While the rice and beans cook, prep the remaining ingredients for a tasty 30-minute dinner!
- Perfect for Meal Prep. Batch cook the black beans and rice for meals throughout the week!
- Nutrient-dense. Black beans are so healthy and nutritious – full of fiber, protein, antioxidants, vitamins, and minerals. This is just one more delicious way to serve them up!
- Customizable! Customize the bowl to meet your needs! Add extra protein (like our tofu soffritos) and add whatever veggies you like. Keep it vegan or add cheese or meat. Up to you!
Burrito Bowl Recipe Ingredients
- Black beans: The bae of the bowl. Make them from scratch or use canned black beans- either works!
- Rice: white rice, brown rice, or quinoa, or try other whole grains like quinoa or farro. Use what you have on hand. Here we are using jasmine rice.
- Veggies: any of the following veggies work great in burrito bowls- tomatoes, avocado, bell pepper, jicama, radishes, cucumber, corn, grated cabbage, or carrots.
- Optional Burrito Bowl Toppings: Sprinkle with cilantro or scallions, add a dollop of sour cream, a squirt of hot sauce, lime juice, or make a batch of pickled red onions or pickled jalapenos for an extra kick! Add Pico de Gallo Salsa, or guacamole if you like. If not vegan, add cotija cheese or cheddar cheese.
- Optional Sauces: The sauce really elevates and adds a lot of flavor here! Make our Cilantro Lime Crema or Chipotle Mayo – both can be made vegan.
- Optional Protein Boost: Make our 10-minute tofu sofritas, or add chicken breast, or ground meat ( seasoned, browned ground turkey, ground beef, vegan ground meat).
How to make A burrito Bowl
Step 1: Prep the rice and beans ahead of time, along with the cilantro lime crema. Store in the fridge until ready to use! Tip: If you are in a hurry, make our 20-minute one-pot rice and beans- see note in the recipe card!
Step 2: Assemble the bowls. Divide the rice and black beans among bowls- and be sure to add a little warm bean juice too- this will add a lot of flavor. Top with any of the veggies and toppings you like!
Step 7: Drizzle! Drizzle with your cilantro lime crema (or see other sauce options!)and serve with hot sauce and lime wedges.
Storing your Burrito Bowl Components
All components can be prepped ahead for the busy week. Rice and beans, as well as veggies and cilantro lime crema, will keep up to 4 days in the refrigerator in separate air-tight containers. They can be assembled ahead for lunches on the go. Rice and beans also freeze well.
Burrito Bowl Serving Suggestions
- Garnishes: Garnish with cilantro, scallions, microgreens, lime wedges, hot sauce, pico de gallo salsa, guacamole, pickled onions, pickled jalapenos, or sour cream.
- Sauces Make either Cilantro Lime Crema or Chipotle Mayo (both are vegan adaptable)
- Throw a Burrito Bowl Party! Many times, my girlfriends and I will throw a spontaneous get-together, and everyone will bring one thing for the bowl. The host will make the rice and beans, and we are good to go!
More Favorite Bowl Recipes
- Chimichurri Cauliflower Bowl
- Korean Tofu Rice Bowls
- Moroccan Cauliflower Chickpea Bowls
- Crispy Sesame Tempeh Bowl
- Coconut Rice Bowls
- One-Pan Cheesy Rice and Beans
Easy Burrito Bowl Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 Bowls 1x
- Category: Bean recipe, bowl, buddha bowl, easy dinner idea, Main, meal prep recipes, vegan, vegetarain Main, weeknight dinner, whole grain recipe
- Method: Stove top
- Cuisine: American, Mexican
- Diet: Dairy-Free, Gluten Free, Gluten-Free, high fiber, Vegan, Vegetarian
Description
These burrito bowls are healthy, delicious and easy to make- especially when you batch cook the rice and black beans ahead! Make the flavorful cilantro lime crema to drizzle over top! See notes for Quick One Pot Rice and Beans
Ingredients
- 3 cups cooked rice – jasmine rice, cilantro lime rice, basmati rice or quinoa
- 3 cups of cooked black beans (or use canned black beans- see notes) or these Mexican Pinto Beans
- 3 cups chopped veggies- diced tomato, avocado, bell pepper, jicama, cucumber, corn, shredded cabbage, radishes, etc.
- Optional: a batch of 10-minute tofu sofritas for extra protein.
- Garnishes: Cilantro, scallions, microgreens, lime wedges, hot sauce, pico de gallo salsa, guacamole, pickled onions, pickled jalapenos, sour cream.
- Sauce: Make either Cilantro Lime Crema or Chipotle Mayo (both are vegan adaptable)
Instructions
- Prep the rice and beans– either make both ahead or *make our 20-minute rice and beans recipe in the notes below.
- Prep your toppings. Shred cabbagem cut veggies, make a sauce.
- Assemble the bowls. Divide the rice among four wide shallow bowls. Top with warm black beans (and be sure to add some of the warm bean juice!). Top with optional sofritas and divide the fresh veggies.
- Garnish. Sprinkle with any of the optional garnishes and drizzle with one of the sauces.
Notes
Feeding a crowd. If you’re serving big groups, prep everything ahead and let people build their own bowl.
Store leftovers separately in airtight containers in the refrigerator for up to 4 days- this way you can easily create a bowl whenever you need it!
20-minute, One-Pot Rice and Beans: Add 1 cup rinsed jasmine rice to a medium pot, with the recommended amount of water on the package. Then stir in ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon chile powder (or smoked paprika) , ½ teaspoon oregano, 1 teaspoon olive oil, and a 14-ounce can of drained black beans. Give a good stir, and bring to a boil. Cover, lower heat to medium low, and simmer until rice is cooked and water is evaporated-fluff with a fork. Rice and beans can be stored in a sealed container in the refrigerator for up to four days or frozen and reheated. White jasmine rice and white basmati rice cook in about 20 minutes!
Nutrition
- Serving Size: 1 bowl
- Calories: 353
- Sugar: 5.3 g
- Sodium: 291.5 mg
- Fat: 6.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 62.6 g
- Fiber: 12.4 g
- Protein: 13.8 g
- Cholesterol: 0 mg
Why is there so much salt in this recipe?
Hi there, sorry there was a typo in the nutrition calculator. All fixed now. 🙂
this is absolutely divine – thank you!
Glad you enjoyed Brenda!
Super yummy – all the right blends of spices, creaminess from the avocado and more. Very satisfying and easy weeknight meal!
Glad you enjoyed Pam!
Did the one pot rice and bean method. Will be nice to have multiple servings available to use this way and also may use some in a veggie burrito or enchilada. Like the cooking method, easy to do!
Great to hear Frances!
could I make these into black bean burritos with soft tortillas? What would I need to change?
thank you
It would be delicious. Just layer all ingredients in the tortilla, similar to the order in the bowl.
Thanks Tonia! I’ll make it tomorrow for dinner. I will leave out the rice since I am using the tortillas. I think the bowls would be tasty too. I love every recipe I have tried from this site!!
Love to hear how it turns out Sandy!
One of my favs! Don’t skip the pickled red onions!
Glad you are enjoying!
As always. I love your receipes. Thank you Sylvia
Thanks Maggy, this means alot!
Love the burrito bowls colorful healthy and yummy💜
Glad you like these Jacqueline!
You did it again Sylvia!! This recipe was delicious and truly better than Chipotle. It was a hit at our vegan summer dinner party. Thank you again for all of your amazing recipes!
So glad you enjoyed Ingrid!
Thank you Sylvia for another wonderful recipe. The touches you add make every dish an elevated experience.
Thanks for this, so glad you enjoyed!
Such an amazing meal, and so simple to prepare. Added olives and fetta, and used the Lime cilantro dressing with it. Brilliant. Definitely will stay on the regular meal rotation. 😊
One of our favorites. Glad you enjoyed!
The flavor is so good. This will be a regular rotation in our meal . My kids loved it.Thank you so much. You’re right better than Chipotle .
Great to hear!
Excellent recipe!! I LOVE the sauce!! Thanks for showing us which silken tofu brand you use! I used garbanzos since that’s what I had. I also added sliced black olives to mine. Will easily return to this recipe again and again!
Sounds perfect Angeli!
Wow, this is fantastic! Thank you so much for this recipe. I sauteed yellow and red bell pepper and used basmati – those with gluten problems do better with white rice so I chose that. It’s like the best burrito in a bowl. I had sides of mango/avocado/tomato and the bell peppers and it’s definitely going to be in my regular rotation to make this. Will check out your other recipes, too! The bomb!
Love it Julianne!
Creamy cilantro sauce is so good. I considered making only half of the recipe but this is something I would eat with a spoon so I am glad I made the full batch!
I subbed in equal parts mayo, sour cream and greek yoghurt, for the silken tofu, with the dressing and it was all absolutely delicious 🌟
Amazing. Especially the cilantro sauce is freaking amazing, and how, I don’t know. It just wworks. Vegan sorcery right here…
love this sauce put in 2 jalapenos as I didn’t read properly so it had extra bite lol 🥵 lucky I can handle it. Always looking for delish vegan sauce recipes rather than buy so I know what’s in them. Could this sauce be frozen??
Great question! I’m honestly not sure how this would affect the texture. if you try, let me know!
Delicious, especially the sauce!!
Really good!!!! 😋
The cilantro sauce is amazing! I served the rice and beans separately, and tortillas so people could make a wrap if they wished.
Awesome thanks Lee!
One of my favorites, easy flavorful and healthy. Thanks!
Oh yay!
I made this tonight for the family. Big hit!! Sauce was delicious.
Thanks, that is great!
Sauce was delicious.thanks
Awesome, glad to hear!
This Veggie Burrito Bowl is definitely a must try dish and can’t wait to make one. It really looks so delicious and it’s perfect for health-conscious people like me. Its mouthwatering presentation looks similar to the vegetarian dish i enjoyed before at Sydney’s premier restaurant, Steersons Steakhouse.
This looks so refreshing and perfect. I can see making that sauce with any number of things- yum!
Thanks Christina– yes the sauce is versatile….I Iove it as a dip for veggies, or as a spread for wraps.