Description
Enjoy a flavorful and satisfying high-protein vegan burrito bowl, packed with plant-based goodness. Easy to make and customizable, this recipe is perfect for a healthy lunch or dinner.
Ingredients
Scale
- 2 cups cooked brown rice (or quinoa for an extra protein boost)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 tablespoon olive oil (or other neutral oil)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1 cup corn (fresh, frozen, or canned, drained)
- 1/2 cup salsa (your favorite kind – mild, medium, or hot)
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, diced
- 1/4 cup pickled jalapeños (optional, for extra tang and spice)
- Lime wedges, for serving
- Optional additions: Shredded lettuce, pico de gallo, vegan sour cream or cashew crema, hot sauce.
Instructions
- 1. Prepare the Base: If you don’t have cooked brown rice or quinoa on hand, start by cooking it according to package directions. Fluff it with a fork once cooked.
- 2. Sauté Aromatics: Heat the olive oil in a medium skillet or pot over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 3. Season the Beans: Add the rinsed and drained black beans to the skillet. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the beans evenly with the spices.
- 4. Simmer and Mash (Optional): Add about 1/4 cup of water to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it cook for 10-15 minutes. For a creamier texture, mash about a third of the beans against the side of the pan.
- 5. Taste and Adjust: Season the bean mixture generously with salt and freshly ground black pepper to your liking.
- 6. Assemble Your Bowls: Divide the cooked brown rice (or quinoa) into serving bowls. Top each bowl generously with the seasoned black beans.
- 7. Add the Freshness: Scatter the corn over the beans. Spoon your favorite salsa over the corn.
- 8. Garnish with Goodness: Add the diced avocado, chopped cilantro, and pickled jalapeños (if using) to each bowl.
- 9. Serve with Zest: Serve immediately with lime wedges on the side for squeezing over the top. Offer any other desired toppings.
Notes
Store assembled bowls in an airtight container in the refrigerator for up to 3-4 days. For best results, store toppings separately, especially avocado. Reheat rice and beans gently on the stovetop or in the microwave, then add fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 18g