This Burrito Bowl is loaded up with healthy veggies, rice, and black beans with a flavorful Creamy Vegan Cilantro Sauce! Easy, delicious and vegan.
Veggie Burrito Bowl w/ creamy (vegan) cilantro sauce GF |
And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don’t believe in magic will never find it.~ Roald Dahl
This simple Vegan Burrito Bowl couldn’t be more satisfying, nutritious or any easier to make.  I love it!
Warm, flavorful rice and beans, seasoned with Mexican spices are topped with fresh crunchy vegetables, then drizzled with the most delicious and deceptively creamy Cilantro-Lime Sauce, both vegan and low in fat –that will have you licking the bowl. You won’t miss the sour cream, the meat or the cheese.
The Creamy Vegan Cilantro sauce, made with silken tofu, cilantro, jalapeno and lime juice, is one to add your cooking repertoire, because once you know how to whip this up- you can use it as a starting point for many other flavor profiles and uses.
It’s a great low fat, vegan alternative for sour cream, which honestly, I love, but am taking a temporary break from. (And just an FYI — Brian had absolutely no idea this sauce was made out of silken tofu and not sour cream.) Be sure to save the leftover sauce — it makes a tasty veggie dip.

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.

Veggie Burrito Bowl w/ creamy (vegan) cilantro sauce GF |

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.

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy! #burritobowl #veganburritobowl #vegan #healthybowls #glutenfreebowl |

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.

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy! #burritobowl #veganburritobowl #vegan #healthybowls #glutenfreebowl |
Put a medium pot of rice, beans and spices to simmer. Using canned beans makes this simple and fast –but soaked dry beans are always an option ( though you may have to cook separately, because the beans, in general, may take longer than the rice.)
Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy! #burritobowl #veganburritobowl #vegan #healthybowls #glutenfreebowl |

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.

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy! #burritobowl #veganburritobowl #vegan #healthybowls #glutenfreebowl |

For Brian’s Bowl, a hearty amount of rice and beans went in first. 

For mine, a bed a greens.

Then just start piling on fresh vegetables. Bell peppers, tomato, jicama, carrots, shredded beets, radish, avocado….whatever you like!



Drizzle the flavorful Creamy Vegan Cilantro Sauce over top and serve with lime and cilantro.

Veggie Burrito Bowl w/ creamy (vegan) cilantro sauce GF |

Veggie Burrito Bowl w/ creamy (vegan) cilantro sauce GF |
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Burrito Bowl...with cilantro sauce ....vegan and gluten free |

Burrito Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Sylvia Fountaine
  • 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


Vegan Burrito Bowl – loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy!


  • 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 tsp granulated garlic
  • 1 large tomato, diced
  • Optional additions: avocado, bell pepper, jicama, cucumber, corn, grated cabbage, pickled onions, chopped cilantro, scallions
  • Lime and hot sauce.

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
  • pepper
  • 2 slices jalapeno (optional)


  1. Add the rice to a pot, with the recommended amount of water, and add spices, salt and cooked beans, give a stir, bring to a boil. Cover, turn heat to low heat, and simmer until rice is cooked and water is evaporated.
  2. While rice is cooking, prep any veggies for the bowl.
  3. 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 a dip for veggies or a flavorful spread.
  4. When the rice and beans are done, assemble the burrito bowls.
  5. Place greens in the bottom of the bowl, divide the warm rice and bean rice mix, and arrange veggies over top.  Spoon or drizzle creamy cilantro sauce over top.
  6. Serve with lime wedges and hot sauce.


Rice and beans will last up to 4 days in a sealed container in the refrigerator or can be frozen and reheated.


  • 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

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  1. 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!

  2. 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!

  3. 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!

  4. I subbed in equal parts mayo, sour cream and greek yoghurt, for the silken tofu, with the dressing and it was all absolutely delicious 🌟

  5. Amazing. Especially the cilantro sauce is freaking amazing, and how, I don’t know. It just wworks. Vegan sorcery right here…

  6. 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??

  7. The cilantro sauce is amazing! I served the rice and beans separately, and tortillas so people could make a wrap if they wished.

  8. 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.

    1. Thanks Christina– yes the sauce is versatile….I Iove it as a dip for veggies, or as a spread for wraps.


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