Vegan Black Bean Burrito Bowl
Packed with protein, fiber, and flavor, this hearty and filling dish is perfect for a quick and easy weeknight dinner or a nutritious meal prep option. This recipe is vegan, gluten-free, and soy-free, making it suitable for a wide range of dietary needs and preferences. The combination of black beans, fresh veggies, and flavorful seasonings creates a satisfying and satisfyingly delicious meal that's sure to become a favorite in your household.
Ingredients
Vegetable Mixture for Burrito Bowl:
- 1.5 tablespoons avocado oil
- 1 medium to large red onion chopped
- 2 cups frozen corn
- 2 bell peppers (Suggest 1 green and 1 red, orange or yellow) Cut into thin strips and then halved
- 6 adobe peppers chopped +3-4 teaspoon of adobe sauce from can
- 2 teaspoons cumin
- 1 lime ½ juiced, other half sliced for serving/topping
Base of Burrito Bowl:
- 2-3 cups of cooked brown rice Cook according to package directions
- ~3 cups of cooked black beans or 1 can of black beans rinsed and drained
Toppings for Serving:
- Lettuce chopped
- Avocado slices or guacamole
- Hot sauce
- Salsa
- Vegan sour cream like tofutti Better then Sour Cream
- Tortilla chips
- Diced or quick pickled jalapenos
- Lime wedges
Instructions
Vegetable Mixture for Burrito Bowl:
- Heat avocado oil in large wok or pan over medium-high heat
- Add onion, sauté for 3 minutes
- Add corn and a dash of salt and cook for ~10 minutes on medium-high heat until the corn and onions start to brown, stir occasionally. This browning is good, you want that caramelized flavor!
- Add bell peppers, chipotle peppers, adobo sauce, juice of ½ the lime, and cumin, Sauté ~ 3 minutes
- Lower heat to medium and add garlic and sauté for an additional minute
Build your bowl:
- Start with brown rice, add black beans, then add the cooked vegetable mixture
- Top with lettuce, cilantro, avocado, hot sauce, lime wedges, etc.
Notes
Brown rice takes ~45 minutes to cook on the stove (or ~20 minutes in a Instapot) and is not included in the above listed cook time. This is something that can be prepared ahead of time or take this into account when preparing this meal.
Leftovers will keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you’re ready to serve, reheat your desired portions of rice, beans, and cooked veggies before adding the topping of choice (lettuce, guac, salsa, etc.) Alternatively, if you are meal prepping lunches portion some of the rice, beans and cooked veggies into to-go glass lunch containers for the week. Store all toppings separately and add on after reheating the beans/rice/cooked veggies.