Burrito Bowl...with cilantro sauce ....vegan and gluten free |

Vegan Burrito Bowl with Creamy (Vegan) Cilantro Sauce

  • Author: Sylvia Fountaine
  • 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 ½ C black beans (canned, rinsed, drained- or use cooked dried beans)
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp chile powder
  • ½ tsp granulated garlic
  • ——–
  • 1 tomato- diced
  • ½  yellow pepper- thinly sliced
  • ½  red pepper- thinly sliced
  • ½ C jicama or cucumber chopped or sliced( optional)
  • ½ avocado sliced ( optional)
  • 12 C lettuce, arugula, spinach,(optional)

Creamy Vegan Cilantro Sauce

  • 1 box silken tofu – firm
  • 1 bunch cilantro
  • 1 clove garlic
  • ¼ C fresh lime juice (1 large lime)
  • 1 tsp kosher salt
  • pepper
  • 2 slices jalapeno (optional)


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 and simmer until rice is cooked and water is evaporated, about 45 minutes. ( Some rice takes longer).While rice is cooking, prep veggies

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!

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