Vegan burrito bowl

Vegan burrito bowl

A Mexican-inspired dinner

A vegan burrito bowl is a dairy-free dinner or lunch recipe. A spicy bean stew, sweetcorn & lime rice, fresh ribbons of carrot and creamy cubes of avocado with coriander.

A Mexican veggie burrito bowl that is adaptable and that you can eat hot or cold.

Ready in under 30 minutes this is a great meal to make during a busy week.

You don’t need to go out for a Mexican takeaway, have this fakeaway dish instead!

Close-up of vegan burrito bowl
Great for lunch or dinner

What is a burrito bowl?

A burrito bowl is essentially a burrito that isn’t wrapped in a tortilla but instead is served in a bowl.

A typical Tex-mex burrito contains a combination of savoury fillings such as rice, beans, sweetcorn, vegetables and avocado. Often they also contain meat, unlike my vegan version.

My veganised recipe contains a lime-flavoured white rice, a spiced bean stew, carrot ribbons and avocado chunks.

You should make a vegan burrito bowl because it is:

  • A flavourful vegan dish that is simple to make.
  • Quick and easy – make this recipe in under 30 minutes.
  • Budget-friendly – mostly inexpensive store cupboard ingredients & veggies.
  • Versatile – eat the burrito bowl hot or cold.

Vegan burrito bowl’s main ingredients:

  • Rice
  • Four bean mix
  • Smoked paprika
  • Onion
  • Tinned tomatoes
  • Lime
  • Avocado
  • Coriander
Vegan burrito bowl
Vegan burrito bowl

Tips for busy cooks

Rice – I use white rice in this dish but you could you use any type of rice that you prefer such as brown or wild rice.

Carrot – use a vegetable peeler to make ‘ribbons’ out of the carrot. Alternatively, you could grate the carrot.

Beans – use a four bean mix or any other type of pulse that you prefer such as chickpeas.

Chilli – I use a small, deseeded green chilli in this recipe. Depending on how much heat you like, you can use a red or green chilli.

Make in advance – prepare this recipe ahead of time and keep it in the fridge. Serve the burrito bowl hot or cold.

Serving suggestions:

  1. Dinner – enjoy a hot, vegan burrito bowl for your evening meal.
  2. Lunch – take this dish in your lunchbox to work for a delicious, cold midday meal.

A great vegan, fakeaway dish

A vegan burrito bowl is perfect to eat for dinner instead of going out and buying a Mexican takeaway. Beans, rice, avocado and carrot – this dish is full of flavour and is filling.

Did you use white or brown rice in this recipe?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Love Mexican-inspired recipes? Try this dish next:

Want more Vegan recipes? Have a look at these:

Looking for dairy-free salad recipes?

My Vegan Salads eBook is now available to buy on Amazon.

Vegan burrito bowl

A vegan burrito bowl is a dairy-free dinner or lunch recipe. A spicy bean stew, sweetcorn & lime rice, carrot and creamy cubes of avocado with coriander.

Meal Type Dinner, Lunch, Main Course
Cuisine Mexican-Inspired
Keyword Vegan, Vegan burrito bowl, Vegetarian
Total Time 25 minutes
Servings 4 servings
Author Veg Coast Cook

Ingredients

  • 160 g rice *see Recipe Notes
  • 1 tsp rice bran oil
  • 70 g onion (approx. 1 medium) peeled & chopped
  • 2 garlic cloves peeled & finely chopped
  • 250 g four bean mix tinned, drained
  • 1 chilli deseeded & finely chopped
  • 1 tsp smoked paprika
  • 400 g tinned tomatoes
  • 2 tbsp tomato paste
  • 100 ml water
  • Salt and pepper
  • 80 g sweetcorn kernels
  • 1 lime juice & zest
  • 1 tbsp coriander leaves chopped
  • 1 avocado peeled & de-stoned, diced
  • 150 g carrot topped & tailed, cut into ribbons *see Recipe Notes

Optional

  • 1 lime cut into quarters

Instructions

  1. Cook the rice as per the packet instructions (normally approx. 15-20 minutes for white rice).
  2. Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and garlic. Stir and fry for 5 minutes.
  3. Add the beans, chilli and smoked paprika. Stir and fry for 3 minutes. Add the tomatoes, tomato paste, water, salt and pepper. Stir and cook for 10 minutes.
  4. Once the rice is cooked, add the sweetcorn, half of the lime juice and finely grate in half of the lime zest. Also, mix in half of the coriander.

  5. Put the avocado in a small bowl. Add the remaining lime juice, grated lime zest and coriander.
  6. To serve (hot or cold) per person – put some of the rice in a shallow bowl and add some of the beans. Twist some of the carrot ‘ribbons’ around your fingers into circles and place in the bowl. Add the diced avocado to the bowl. Optional – serve with a lime wedge so that it can be squeezed over the whole dish before eating.

Recipe Notes

*Rice – I use white rice in this dish but you could you use any type of rice that you prefer such as brown or wild rice.

*Carrot – use a vegetable peeler to make ‘ribbons’ out of the carrot. Alternatively, you could grate the carrot.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.