Vegan Burrito Bowl Recipe

Do you ever have one of those days where you try to think about what you want to eat for dinner, and the only answer you can come up with is, “Everything”? Well, then this is the bowl for you! It is full of spicy, smokey, citrusy, goodness — and the ingredients are so affordable. I made made six generous servings, and all of the ingredients together cost around $20. It’s a perfect meal for a big group, or for meal prep.

I do have to note – this meal requires a little bit more cleanup than many of my recipes because I cooked each component of the dish in its own skillet to bring out the unique flavors in the different veggies. If you don’t have time for that, check out my one pot healthy Mexican dinner.

5 from 1 vote

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Recipe for Vegan Burrito Bowl

Course Main Course

Cuisine American-Mexican, American-Thai

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 15 oz can of black beans pinto would also work
• 1 15 oz can of chickpeas
• 2 zucchini
• 1 onion
• 2 bell peppers
• 3 medium tomatoes
• 2 sweet potatoes I used 1 orange and 1 purple just for fun
• 2 cups brown or white rice
• Olive oil
• 1-2 limes
• 1 bunch cilantro
• 1 jalapeno
• 1 avocado
• Chili powder
• Cayenne pepper
• Smoked paprika regular is fine, too!
• Cumin
• Cinnamon
• Oregano
• Garlic powder
• Salt & pepper

Instructions

1. Wash all of your veggies, and chop them up: chop the zucchini into ¼ inch discs, the onions and bell peppers into ¼ inch strips, the tomatoes into ½ inch wedges, and the sweet potatoes into ½ inch cubes. (These measurements are approximate; don’t waste your precious time being too exact about it!!)
2. Cut your lime(s) into wedges, and roughly chop your cilantro and set aside.
3. Rinse the beans and chickpeas in a strainer and set aside.
4. Assemble three medium sauce pans, one medium pot on your stove, and one small pot. Place 1 tablespoon of olive oil in each pan, and turn those burners on to a medium heat.
5. Sweet potatoes: Add your potatoes to one skillet with 1 tsp of cumin, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp cayenne, and a pinch of salt. Cook over a medium heat until tender and some of the edges start to brown, or about 20 minutes.
6. Rice: Put rice into your medium pot with 4 cups of salted water and about a tsp of olive oil. Bring to a boil, then reduce to low-medium heat for 18-20 minutes.
7. Beans: Combine beans with 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic, ¼ tsp paprika, juice from two lime wedges, and a pinch of salt. Cook over medium heat for 10-12 minutes and set aside.
8. Peppers and onions: Put peppers and onions in a skillet with ½ tsp of garlic powder, juice from two lime wedges, and salt and pepper to taste. Cook until soft and slightly brown in places, or about 15 minutes.
9. Zucchini and tomatoes: Put zucchini and tomatoes to a skillet and add ¼ cup cilantro, ½ tsp oregano, ½ tsp garlic powder, ¼ tsp cayenne, and salt and pepper to taste. Cook over medium heat until tender, or about 15 minutes.
10. Once everything has cooked, arrange desired portion of each dish over a bed of rice, and garnish with fresh avocado, jalapeno, cilantro, and lime juice.
    

Modifications

Not interested in a vegan meal? Put an egg on it!!