Vegan Chipotle Burrito Bowl
Indulge in the bold, smoky flavors of a Vegan Chipotle Burrito Bowl—a healthy, plant-based meal that’s perfect for lunch or dinner. Packed with hearty brown rice, protein-rich black beans, vibrant sautéed veggies, and creamy avocado, this dish is a feast for both the eyes and the palate. Seasoned with chipotle and cumin for a subtle kick, this bowl is loaded with nutrient-dense ingredients like sweet corn, juicy cherry tomatoes, and fresh cilantro, tying it all together with a zesty squeeze of lime. Ready in just under 45 minutes, this customizable recipe is ideal for meal prep or family gatherings. Bursting with flavor and texture, it’s your new go-to for vegan Tex-Mex cravings!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 can Black beans
- 1 cup Frozen corn
- 1 medium Red bell pepper
- 1 large Avocado
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 1 medium Lime
- 1 teaspoon Chipotle powder
- 1 teaspoon Cumin powder
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 cup Cilantro
Instructions
Rinse the brown rice under cold water. In a medium-sized pot, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, drain and rinse the black beans. Set aside.
In a medium skillet over medium heat, add 1 tablespoon of olive oil. Dice the red onion and bell pepper, and then add them to the skillet. Sauté for about 5 minutes until they are soft.
Add the frozen corn to the skillet and cook for another 3-4 minutes until the corn is fully heated. Stir in the black beans, chipotle powder, cumin powder, and salt. Cook for another 2 minutes until well-combined.
Dice the avocado, halve the cherry tomatoes, and chop the cilantro. Set them aside.
Once the rice is done, fluff it with a fork and distribute it evenly among serving bowls.
Top each bowl with the black bean mixture, diced avocado, cherry tomatoes, and a sprinkle of cilantro.
Cut the lime into wedges and serve each burrito bowl with a lime wedge on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 22.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2214 mg | 47% | |
*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.
