Easy Vegan Burrito Bowl
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Craving a tasty Mexican-inspired meal that’s both healthy and easy to make? You’ll love this vegan burrito bowl recipe! It’s packed with flavor and ready in just 50 minutes. This dish swaps meat for chipotle-marinated mushrooms, black beans, and grilled fajita veggies, making it a satisfying plant-based option.
You can customize your bowl with your favorite toppings like guacamole, pineapple salsa, and cilantro. It’s perfect for a quick weeknight dinner or meal prep. Give it a try and enjoy a delicious, nutritious meal that’s sure to become a new favorite!
Exact Ingredients List
Here’s what you’ll need to make this tasty vegan burrito bowl:
For the bowls:
• 1 cup cooked pinto or black beans
• 1-2 chopped chipotle peppers in adobo
• 1/2 tsp olive oil
• 1 cup cooked rice (white, brown, or cilantro-lime)
• 2 cups chopped arugula
• 1/2 cup guacamole
• 1/2 cup pineapple salsa
• 1/4 cup chopped cilantro
• Salt and pepper
For the veggies:
• 2 portobello mushroom caps
• Olive oil for drizzling
• Adobo sauce from canned chipotles
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 jalapeño, sliced (optional)
You’ll also need some extra olive oil, salt, and pepper for seasoning. Don’t forget a lime for juice! This recipe serves 2 people, so feel free to double it if you’re feeding a crowd or want leftovers.
Instructions
Mix the beans with chipotle peppers, olive oil, lime juice, salt, and pepper in a small bowl.
Preheat your grill to medium heat. Place a cast iron pan on it.
Coat the mushroom caps with olive oil and adobo sauce. Sprinkle with salt and pepper. Grill them for 4-5 minutes on each side until charred.
Toss pepper strips with olive oil, salt, and pepper. Grill in the cast iron pan for 8-10 minutes, stirring now and then.
Slice the grilled mushrooms.
Put rice in your bowl. Add the bean mix, arugula, and grilled veggies.
Top with guacamole, pineapple salsa, and cilantro.
Your vegan burrito bowl is ready! Enjoy your tasty, healthy meal.
Possible Substitutes List & Recipe Variations
You can easily change up this vegan burrito bowl to suit your tastes. Here are some tasty swaps and additions:
Protein options:
• Tofu sofritas
• Tempeh crumbles
• Jackfruit “pulled pork”
• Lentils
Grain alternatives:
• Quinoa
• Cauliflower rice
• Farro
• Barley
Try swapping the pineapple salsa for mango salsa or corn salsa. For a spicier kick, add extra jalapeños or a dash of hot sauce.
You can replace the guacamole with sliced avocado or a cashew-based sour cream. For extra crunch, top your bowl with tortilla strips or pumpkin seeds.
Feel free to mix up the veggies too. Roasted sweet potatoes, grilled zucchini, or sautéed kale make great additions. You can also use different types of beans like pinto or kidney beans.
For a lower-carb option, serve your burrito bowl over a bed of lettuce instead of rice. Or wrap everything up in a large tortilla for a burrito-style meal.
Remember, the best part about burrito bowls is how customizable they are. Don’t be afraid to get creative and make it your own!
Tips, Tricks & Storing
Make your vegan burrito bowls even tastier with these easy tips:
Cook rice and beans in big batches. You can use them all week, saving time on busy days.
Try swapping in different veggies like sweet potato or zucchini. Get creative with what you have on hand!
Add your favorite toppings. Salsa, vegan cheese, or hot sauce can make your bowl extra special.
For meal prep, store ingredients separately. This keeps everything fresh. Mix them just before eating.
Leftover bowls stay good in the fridge for 3-4 days. Make sure to store in airtight containers.
Freeze extra rice and beans for up to 3 months. Thaw in the fridge overnight when you’re ready to use them.
Prep veggies ahead of time. Chop and store them in the fridge for quick assembly during the week.
Don’t forget to warm up your beans and rice before serving. It makes a big difference in taste!