Description
A vibrant and satisfying Vegan Burrito Bowl recipe inspired by Purely Kaylie. Packed with black beans, corn, spices, and your favorite toppings, it’s a quick, healthy, and customizable meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn, thawed)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 cups cooked rice (brown rice or white rice work well)
- 1 (15-ounce) can pinto beans, rinsed and drained (optional)
- 1 tablespoon lime juice
- For Serving (Optional Toppings): Shredded romaine lettuce, Diced tomatoes, Diced avocado or guacamole, Salsa, Vegan sour cream or cashew crema, Fresh cilantro, chopped, Jalapeño slices
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened (5-7 minutes).
- 2. Add minced garlic and cook for 1 minute until fragrant.
- 3. Stir in black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until heated through. Stir in optional pinto beans for the last 2 minutes.
- 4. Stir in lime juice just before serving.
- 5. Assemble bowls with cooked rice, bean and corn mixture, and your desired toppings. Serve with lime wedges.
Notes
Store components separately in airtight containers in the refrigerator for 3-4 days. Reheat rice and bean/corn mixture. Best to assemble bowls just before serving to maintain freshness of toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 350-450 (depending on toppings)
- Sugar: 5-8g
- Sodium: 400-600mg
- Fat: 10-15g
- Carbohydrates: 50-60g
- Fiber: 10-15g
- Protein: 15-20g