This Vegan Burrito Bowl is a perfect choice for those following a plant-based diet or simply looking to incorporate more veggies into their meals. The combination of ingredients, such as black beans, brown rice, fresh vegetables, and flavorful spices, creates a satisfying and filling bowl.
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Key Takeaways:
- Simplify Roasting and Storing Peppers: Roasting red or yellow bell peppers in advance and freezing them in small portions ensures you have quick, ready-to-use roasted peppers year-round.
- Brown Rice for Brain Health: Rich in magnesium and antioxidants, brown rice supports brain function, improves memory, and reduces cognitive decline, making it a neuro-nutrition powerhouse.
- Customizable Vegan Burrito Bowl: Build a flavorful base with Mexican Black Beans and Brown Rice, then add layers of grilled vegetables, fresh toppings, and a tangy lime dressing.
- Time-Saving Tips: Prepare the beans and rice simultaneously, roast vegetables in batches, and assemble all ingredients for an efficient meal prep process.
- Healthy Homemade Dressing: A simple mix of lime juice, olive oil, and spices elevates the burrito bowl, providing bold flavors without processed ingredients.
- Versatile Ingredients: This recipe allows for endless customization with toppings like avocado, cilantro, and vegan sour cream, making it suitable for diverse dietary preferences.
Overview
This vibrant Vegan Burrito Bowl is a nutrient-packed, flavor-rich dish perfect for a hearty, plant-based meal. Centered around homemade Mexican black beans and Mexican brown rice, the bowl is layered with colorful roasted vegetables like zucchini, sweet onion, charred corn, and either roasted red or yellow peppers—fresh or preserved from your summer garden bounty. Grape tomatoes, creamy avocado slices, and a zesty lime-cumin dressing tie it all together. Beyond being delicious, this bowl offers brain-boosting benefits thanks to brown rice, which is loaded with fiber, antioxidants, and magnesium to support memory and focus. Whether you’re prepping a quick lunch or a wholesome dinner, this recipe delivers both taste and neuro-nutrition in every bite.
SIS Tip - Simple is Smart
My recipe calls for Roasted Red or Yellow Peppers. You can purchase roasted red peppers in a jar, it’s quick and easy. At the end of the summer I always have an over abundance of red and yellow bell peppers. I roast them and package 2 or 3 roasted peppers in a food vacuum bag. Then when I want roasted red peppers for a salad, dip, or main dish I simply take out a bag and in about 10 minutes they are defrosted and ready to use.
Neuro Nutrition Nugget - Brown Rice
Brown rice is a powerhouse of neuro-nutrition, providing numerous benefits for our brain health. Packed with essential nutrients like vitamins, minerals, and fiber, it nourishes our neurons and supports optimal brain function. One of the main nutrients found in brown rice is magnesium, which plays a crucial role in promoting healthy brain cells and improving memory. Additionally, brown rice is also rich in antioxidants that protect our brain from oxidative stress and inflammation, reducing the risk of cognitive decline. Including brown rice in our diet can help enhance focus, concentration, and overall cognitive performance.
Ingredients for a Vegan Burrito Bowl
Mexican Black Beans: Pop over to my recipe for Mexican Black Beans in the Instant Pot. Whip up a pot of beans and while they are cooking make the rice.
Mexican Brown Rice: While the black beans are cooking in the Instant Pot jump on over to this recipe for Mexican Brown Rice and make the rice.
In addition to the Mexican Black Beans and Mexican Brown Rice you will need the following ingredients.
- Charred Corn Kernels: roast up a couple of ears of corn on the cob.
- Roasted zucchini
- Roasted Red or Yellow Peppers
- Grape or Cherry Tomatoes
- Sweet Onion
- Cilantro for garnish,
- Avocado
- Lime Wedges
For the Dressing, you will need the following:
- Olive oil: extra virgin, please
- Lime Juice: freshly squeezed
- Cumin
- Smoky Paprika
- Chili Powder
- Salt and Pepper to taste
Step by Step Instructions for Vegan Burrito Bowl.
Make the Dressing:
Mix the lime juice, olive oil, and all the seasonings together and set aside.
Make the Black Beans and Rice
Watch the video or Follow this link for my Mexican Black Beans Instant Pot and this link for my Mexican Brown Rice Recipe, while they are cooking make the burrito bowl.
Make the Burrito Bowl.
- Cut the zucchini into 3 or 4 slices lengthwise, Brush the slices with olive oil and grill on a BBQ or inside on a grill pan until barely tender. Cut into 1/2 inch pieces. Salt and pepper to taste.
- Slice the onion into wedges, toss with a little olive oil and grill until charred and translucent.
- Brush the corn with olive oil. Grill the corn until charred. After grilling the corn cut the corn off the cob.
- Dice the tomatoes, or cut the cherry tomatoes in half.
- Slice the avocado, chop the cilantro, slice a lime into wedges.
- Assemble the Burrito Bowl with 1 cup of Mexican Rice, 1/2 cup Mexican black beans as the base. Top with1/2 of the zucchini, onions, red peppers, and corn.
- Tops with ¼ of each of the roasted vegetables. Optional toppings include lime wedges, avocado, vegan sour cream, vegan grated cheese.
- Add the dressing and enjoy.
FAQ
Are burrito bowls healthy?
How long can you store a burrito bowl?
Can I freeze a burrito bowl?
Vegan Burrito Bowl
Equipment
Ingredients
Dressing
- ½ cup Extra virgin olive oil.
- 4 tbsp Lime juice
- 1 tbsp Chili powder
- 2 tsp Smoked Paprika
- 1 tbsp cumin
- Salt and Pepper to taste
Burrito Bowl
- 4 cups Cooked Mexican Rice see notes *
- 2 cups Mexican Black Beans see notes**
- 2 tbsp olive oil for grilling the veggies
- 1 Roasted Red or Orange Pepper cult into slices see notes***
- 2 Ears Corn on the Cob or 1 cup Roasted Corn Kernels
- 1 Small Zucchini sliced lengthwise into 3 or 4 pieces.
- 1 medium sweet onion sliced into wedges
- 1 cup Diced Ripe Tomatoes or cherry tomatoes
- 2 Haas Avocados Sliced or made into guacamole
- lime wedges
- Fresh Cilantro for Garnish
- optional Salsa, Vegan Sour Cream, Hot Sauce, Grated Vegan Cheese.
Instructions
Dressing
- Mix the lime juice, olive oil, and all the seasonings together and set aside.
Mexican Black Beans and Rice
- Watch the video or Follow this link for my Mexican Black Beans Instant Pot and this link for my Mexican Brown Rice Recipe, while they are cooking make the rest of the ingredients for your burrito bowl.
Burrito Bowl
- Cut the zucchini into 3 or 4 slices lengthwise, Brush the slices with olive oil and grill on a BBQ or inside on a grill pan until barely tender. Cut into 1/2 inch pieces. Salt and pepper to taste
- Slice the onion into wedges, toss with a little olive oil and grill until charred and translucent
- Brush the corn with olive oil. Grill the corn until charred. After grilling the corn cut the corn off the cob.
- Dice the tomatoes, or cut the cherry tomatoes in half.
- Slice the avocado, chop the cilantro, slice a lime into wedges
- Assemble the Burrito Bowl with 1 cup of Mexican Rice, 1/2 cup Mexican black beans as the base. Top with1/2 of the zucchini, onions, red peppers, and corn.
- Tops with ¼ of each of the roasted vegetables. Optional toppings include lime wedges, avocado, vegan sour cream, vegan grated cheese.
- Add the dressing and enjoy.
