Vegan Naked Burrito
Indulge in the bold flavors of this Vegan Naked Burrito, a wholesome, plant-based twist on everyone’s favorite burrito bowl. Packed with nourishing brown rice, protein-rich black beans, and a medley of colorful vegetables like red bell peppers, corn, and juicy cherry tomatoes, this recipe offers a vibrant and fresh meal in every bite. The creamy, tangy avocado-lime dressing elevates the dish to new heights, while fragrant cilantro adds a final burst of freshness. Ready in just 45 minutes and perfect for meal prep, this healthy vegan recipe is gluten-free, highly customizable, and brimming with fiber, vitamins, and plant-powered goodness. Skip the tortilla and dive into a bowl of clean eating that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 can (15 oz) black beans
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 medium red bell pepper, diced
- 1 cup corn kernels
- 1 large avocado
- 1 lime, juiced
- 1 cup cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 2 cups lettuce, shredded
Instructions
Start by rinsing and cooking the brown rice. Combine 1 cup of rice with 2 cups of water in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 30-35 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic to the skillet and sauté for another 1 minute. Stir in the taco seasoning and cook for an additional 30 seconds to bloom the spices.
Drain and rinse the black beans, then add them to the skillet along with the diced red bell pepper and corn kernels. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are just tender. Season with salt and black pepper.
For the avocado dressing, mash the avocado in a small bowl. Add the juice of one lime and 1/2 cup of chopped cilantro. Mix well until creamy and smooth.
To assemble the vegan naked burrito, divide the cooked rice into serving bowls. Top each with the black bean and vegetable mixture.
Add a generous amount of the avocado dressing on top, followed by the halved cherry tomatoes and shredded lettuce.
Garnish with the remaining chopped cilantro. Serve immediately and enjoy your delicious and healthy vegan naked burrito!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 8.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 844 mg | 18% | |
*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.
