This post may contain affiliate links. Read my full disclosure policy.
I like the warmth and comfort of the rice and beans paired with the cool crunchy veggies – a good contrast in temperature and textures. It also gives you the feeling you are eating a hot meal, although it’s mostly “raw” with all the healthy veggies.
To make the sauce, just puree everything up until very smooth in the food processor —making sure to use “silken tofu“ not regular tofu. Look for this packaging ( see photo).
I generally use Mori Nu brand, and buy the “firm”. Also, when looking for it, keep in mind, it is usually not refrigerated, although sometimes it is. Often it’s located in the health food aisle of your grocery store, or just ask.
You can whip up silken tofu with smoked chipotles or smoked paprika to make a smoky spicy version as well. Play around with it and have fun. It’s a blank canvas, waiting for you to create your own masterpiece.
Basically add enough water to the pot, according to the directions of the grain you are using. Instead of rice, you can also use quinoa or any other whole grain.
Then add the spices, the drained and rinsed cooked beans. Bring to a boil, cover and let simmer until the water has evaporated and the grains are tender. Short grain brown rice can take 55 minutes. Quinoa, however, can be done in 20 minutes flat. Basmati rice, lands somewhere in between.
For Brian’s Bowl, a hearty amount of rice and beans went in first.
Then just start piling on fresh vegetables. Bell peppers, tomato, jicama, carrots, shredded beets, radish, avocado….whatever you like!
More recipes you may like!
Vegan Burrito Bowl with Creamy (Vegan) Cilantro Sauce
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 1x
- Category: Vegan, main, Bowl,
- Method: Stove top
- Cuisine: mexican
Vegan Burrito Bowl – loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy!
- 1 C brown rice (or any whole grain- quinoa, buckwheat,)
- 1 1/2 C black beans (canned, rinsed, drained- or use cooked dried beans)
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chile powder
- 1/2 tsp granulated garlic
- 1 tomato- diced
- 1/2 yellow pepper- thinly sliced
- 1/2 red pepper- thinly sliced
- 1/2 C jicama or cucumber chopped or sliced( optional)
- 1/2 avocado sliced ( optional)
- 1–2 C lettuce, arugula, spinach,(optional)
Creamy Vegan Cilantro Sauce
- 1 box silken tofu – firm
- 1 bunch cilantro
- 1 clove garlic
- 1/4 C fresh lime juice (1 large lime)
- 1 tsp kosher salt
- 2 slices jalapeno (optional)
Make the creamy cilantro sauce. Place tofu, cilantro garlic lime juice salt pepper and jalapeno ( optional) into a food processor and process until very smooth, scraping down sides as necessary.
This will make 1 ½ Cups. Use the leftovers as dip for veggies, or a flavorful spread.
When rice is done, assemble bowls. Place a bed of lettuce in a bowl, top with bean rice mix, and arrange veggies over top. Spoon or drizzle creamy cilantro sauce over top. Enjoy!
- Serving Size:
- Calories: 353
- Sugar: 5.3 g
- Sodium: 1239.6 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
Keywords: vegan burrito bowl, vegan buddha bowl, burrito bowl recipes, healthy burrito bowls, vegan burrito bowls
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!
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.