Better than Chipotle, this burrito bowl recipe is easy and delcious! It’s made with seasoned rice and black beans (cooked in one pot) with fresh veggies and toppings, optional sofritas, and a creamy avocado sauce! Vegan and Gluten-free.
This Burrito Bowl couldn’t be easier to make. It’s fresh, healthy and comes together quickly! The rice and beans are cooked in one pot- quick and easy! I love the warm 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. Add our easy sofritas for extra protein!
Burrito Bowl Recipe Ingredients
- Rice: white rice, brown rice, or quinoa, or try other whole grains!
- Canned black beans: or use pinto beans.
- Spices: salt, cumin, chile powder, chipotle pepper, oregano, granulated garlic
- Veggies: any of the following veggies work great in burrito bowls! Lettuce (romaine lettuce, arugula, spinach) 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 Avocado Sauce, Vegan Cilantro Crema, Chipotle Mayo, or Creamy Cilantro Lime Dressing. Pick one sauce.
- 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).
Burrito Bowl Instructions
Step 1: Cook the rice and beans. Place the rice, canned beans and water in a medium pot. Add the salt, olive oil and the spices.
Bring to a simmer, then cover and cook on low heat until the rice is tender and the water has evaporated. Fluff with a fork.
Step 2: Make the optional Sofritas. In an oiled hot pan, crumble a block of tofu and break into bits. Add the spices and salt and saute until heated through, and slightly crispy. Add hot sauce or adobo sauce if you like!
Step 3: Prep your veggies! Use what veggies you have in the fridge. Dice tomatoes and cucumbers, slice cabbage and bell pepper, and add corn, mango, avocado, and onions if you like. Gather any additional toppings.
Step 4: Make a sauce. We love burrtio bowls with our Avocado Sauce and our Vegan Cilantro Crema. Both are vegan.
Step 5: Assemble the bowls! Place a bed of greens on the bottom, top with warm rice and beans, optional sofritas and add veggies!
Step 7: Add the sauce. Drizzle with your favorite sauce and serve with hot sauce and lime wedges.
Burrito Bowl Serving Suggestions
- Meal Prep! These can be prepped ahead for the busy week. Rice and beans, as well as veggies and sauces, keep 4 days in the refrigerator. They can be assembled ahead for lunches on the go.
- Burrito Bowl Party! Many times, my girlfriends and I will throw a spontaneous get-to-gether, and everyone will bring one thing. The host will make the rice and beans and we are good to go!
More Favorite Rice Bowl Recipes
- Chimichurri Cauliflower Bowl
- Korean Tofu Rice Bowls
- Moroccan Cauliflower Chickpea Bowls
- Crispy Sesame Tempeh Bowl
- Coconut Rice Bowls
- 31+ Best Buddha Bowls!
Burrito Bowl Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 Bowls 1x
- Category: Vegan, main, Bowl,
- Method: Stove top
- Cuisine: mexican
- Diet: Vegan
Description
This Burrito bowl recipe is way better than Chipotle takeout! Made with rice and beans and fresh, healthy veggies, it’s easy, adaptable and full of flavor! Perfect for meal prepping, vegan, vegetarian, gluten-free.
Ingredients
Quick Rice and Beans
- 1 cup dry rice: white rice, brown rice, or quinoa, or try other whole grains!
- 14-ounce can of 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 teaspoon smoked paprika– optional
- 1/2 tsp granulated garlic
- 1 teaspoon olive oil
Fresh Veggies: greens (arugula, spinach, chopped romaine), diced tomato, avocado, bell pepper, jicama, cucumber, corn, grated cabbage, radishes, etc.
Optional Toppings: Cilantro, scallions, microgreens, lime wedges , hot sauce, vegan sour cream, salsa, guacamole, pickled onions, pickled jalapenos.
Make a sauce: Avocado Sauce, Cilantro Crema, or Chipotle Mayo (vegan adaptable)
Optional Sofritas– see notes.
Instructions
- Make the rice and beans. Add the rice to a pot, with the recommended amount of water on the package, then add spices, salt, olive oil and drained beans, give a stir, bring to a boil. Cover, turn heat to low heat, and simmer until rice is cooked and water is evaporated. Fluff with fork.
- Prep your veggies: dice tomatoes, cucumbers and radishes, slice avocado and bell pepper, shred cabbage, etc.
- Make a Sauce.
- Make the optional Sofrito if using– see notes.
- Assemble the Bowls! Place a handful of greens in the bottom of the bowl, top with the rice and bean rice mix, and arrange veggies overtop.
- Add sauce and toppings: Drizzle with the sauce you made and add any of the optional toppings!
Notes
Rice and beans can be stored in a sealed container in the refrigerator for up to four days or frozen and reheated.
Tofu Sofritas- to make sofritas, heat a large skillet with olive oil. Take a block of tofu, and pat it dry, then crumble it in the pan. Sprinkle the tofu with taco seasoning, or add 1 teaspoon each of chili powder, garlic powder and cumin. Season with salt and pepper generously. Saute over medium-high heat, breaking it apart with a metal spatula, frying until almost crispy, about 7 minutes. Taste and adjust salt- you want it slightly salty. For smoky flavor, add smoked paprika, or hot sauce.
Nutrition
- Serving Size: 1 bowl
- 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
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.