Vegan Burrito Bowl with Guacamole
Dive into a burst of fresh, zesty flavors with this Vegan Burrito Bowl with Guacamole! Packed with wholesome ingredients like hearty brown rice, protein-rich black beans, sweet corn, and vibrant red bell peppers, this colorful bowl is as nourishing as it is delicious. Spiced with smoky cumin and chili powder, every bite has a satisfying kick, balanced beautifully with the creamy, lime-infused guacamole. Quick and easy to prepare in just 50 minutes, it’s perfect for a healthy weeknight dinner or meal prep. Garnished with fresh cilantro and juicy cherry tomatoes, this gluten-free and plant-based recipe is a feast for the senses that’s sure to be a new favorite. Whether you're a die-hard vegan or just looking to try a meat-free dish, this burrito bowl delivers bold flavors and wholesome nutrition in every bite!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 15 oz can Black beans, canned
- 1 cup Corn kernels
- 1 whole Red bell pepper, diced
- 1 cup Cherry tomatoes, halved
- 1 small Red onion, finely chopped
- 1 bunch Cilantro, chopped
- 1 whole Lime, juiced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 ripe Avocado
- 1 whole Garlic clove, minced
Instructions
Start by cooking the brown rice. Rinse 1 cup of rice under cold water, then add it to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender. Fluff with a fork and set aside.
While the rice is cooking, prepare the veggies. Dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion and cilantro.
In a saucepan over medium heat, add 1 tablespoon of olive oil. Saute the diced red bell pepper for about 5 minutes until softened. Add the black beans (drained and rinsed), corn kernels, ground cumin, chili powder, salt, and black pepper. Stir well and cook for another 5 minutes until heated through.
In a small bowl, prepare the guacamole by mashing the avocados with a fork. Add the juice of 1 lime, minced garlic, half of the chopped cilantro, and a pinch of salt. Mix well to combine.
To assemble the burrito bowls, divide the cooked rice into four serving bowls. Top with equal portions of the black bean and corn mixture, cherry tomatoes, and remaining cilantro.
Add a dollop of guacamole to each bowl and drizzle with the remaining 1 tablespoon of olive oil if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 31.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4989 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
