Vegan Burrito Bowl
User Reviews
5
Vegan Burrito Bowl
Description
This Vegan Burrito Bowl combines cooked rice tossed with fresh lime juice and cilantro with a warm sauté of black beans, sweetcorn, and a carefully blended mix of paprika, cumin, cayenne pepper, and coriander. The accompanying salsa blends cherry tomatoes, red onion, jalapeño, lime juice, and fresh cilantro, providing a tangy freshness alongside the richness of the guacamole made from mashed avocado, lime juice, cilantro, and seasoning. Crisp shredded romaine lettuce and diced red bell pepper add crunch and color to the bowl.
The dish offers a satisfying balance of creamy, spicy, and fresh elements typical of burrito bowls while maintaining a vegan profile using simple, whole ingredients. The layering of textures and flavors makes it a complete meal suitable for lunch or dinner.
Ingredient substitutions can be made: other greens like spinach or kale may replace romaine, alternate beans such as chickpeas or kidney beans are suitable, and hummus can be used instead of guacamole. Non-vegan options include shredded leftover chicken or cheese for topping. Experimenting with different salsas also adjusts the flavor profile to preference.
Ingredients
- 2 head romaine lettuce shredded
- 100 g rice
- 1 lime (juice only)
- 25 g cilantro cilantro, fresh
- 1 red bell pepper diced
- 200 g black beans canned, drained
- 100 g sweetcorn canned, drained
- 0.5 teaspoon paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground coriander
For the salsa:
- 15 cherry tomato mixed colour
- 1 pinch sea salt
- 1 pinch black pepper
- 0.25 red onion
- 1 jalapeños sliced
- 0.5 lime juice only
- 25 g cilantro fresh
For the guacamole:
- 1 avocado
- 25 g cilantro fresh
- 1 lime juice only
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Put 100 g Rice in a pan with boiling water and simmer for 15 minutes until cooked.
- Make the salsa by adding 15 Cherry tomatoes, 1 Jalapeños, 0.25 Red onion, 1 pinch Sea salt and ground black pepper, juice of 0.5 Lime and 25 g Fresh coriander (cilantro) to a bowl and mix well.
- In a bowl, mix together 200 g Black beans, 100 g Sweetcorn 0.5 teaspoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Cayenne pepper, and 0.5 teaspoon Ground coriander. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.
- Make the guacamole by mashing 1 Avocado in a bowl and then stirring in 25 g Fresh coriander (cilantro), 1 pinch Sea salt and ground black pepper and juice of 1 Lime.
- Drain the rice and then stir in 25 g Fresh coriander (cilantro) and juice of 1 Lime.
- Build the burrito bowl up by dividing 2 head Romaine lettuce between 2 bowls and then adding some rice, bean/sweetcorn mixture, salsa and guacamole. Finally, sprinkle over some chopped 1 Red bell pepper.
Notes
- Try replacing romaine with spinach or kale for added nutritional variety.
- For non-vegan variations, top with shredded chicken or cheese if desired.
- Black beans can be substituted with chickpeas, pinto beans, or kidney beans as alternatives.
- If you prefer to skip guacamole, hummus or avocado hummus can provide a creamy element.
- Mix up the flavor by using different salsas, such as pineapple salsa, for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 563kcal | 28% |
| Carbohydrates | 104g | 35% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 50mg | 2% |
| Potassium | 1787mg | 38% |
| Fiber | 23g | 92% |
| Sugar | 11g | 22% |
| Vitamin A | 7800IU | 156% |
| Vitamin C | 164.6mg | 183% |
| Calcium | 129mg | 13% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
