Vegan Burrito Bowl with Guacamole

Indulge in a vibrant and wholesome Vegan Burrito Bowl with Guacamole, a plant-based delight that's as nutritious as it is flavorful! This recipe combines fluffy brown rice, spiced black beans, sweet corn, and a medley of fresh, colorful vegetables, creating a bowl bursting with textures and tastes. The star of the show is the creamy homemade guacamole, made with ripe avocados, zesty lime juice, and fragrant cilantro. With a hint of smoky cumin and chili powder seasoning the beans, every bite offers a satisfying kick. Perfect for meal prepping or a quick, healthy dinner, this recipe is ready in under an hour and serves four hearty portions. Serve it up as a standalone meal or pair it with tortilla chips for an extra crunch—this vegan burrito bowl is a guaranteed hit!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 15 oz can Black beans, canned
• 1 cup Corn kernels
• 1 whole Red bell pepper, diced
• 1 cup Cherry tomatoes, halved
• 1 small Red onion, finely chopped
• 1 bunch Cilantro, chopped
• 1 whole Lime, juiced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 ripe Avocado
• 1 whole Garlic clove, minced

Directions

Step 1

Start by cooking the brown rice. Rinse 1 cup of rice under cold water, then add it to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender. Fluff with a fork and set aside.

Step 2

While the rice is cooking, prepare the veggies. Dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion and cilantro.

Step 3

In a saucepan over medium heat, add 1 tablespoon of olive oil. Saute the diced red bell pepper for about 5 minutes until softened. Add the black beans (drained and rinsed), corn kernels, ground cumin, chili powder, salt, and black pepper. Stir well and cook for another 5 minutes until heated through.

Step 4

In a small bowl, prepare the guacamole by mashing the avocados with a fork. Add the juice of 1 lime, minced garlic, half of the chopped cilantro, and a pinch of salt. Mix well to combine.

Step 5

To assemble the burrito bowls, divide the cooked rice into four serving bowls. Top with equal portions of the black bean and corn mixture, cherry tomatoes, and remaining cilantro.

Step 6

Add a dollop of guacamole to each bowl and drizzle with the remaining 1 tablespoon of olive oil if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2109.4g)

Amount per serving	% Daily Value*
Calories	1626.2

Total Fat 79.9g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 2837.6mg	0%
Total Carbohydrate 202.9g	0%
Dietary Fiber 61.5g	0%
Total Sugars 29.4g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 341.5mg	0%
Iron 14.8mg	0%
Potassium 4043.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 11.0%

Carbs: 47.2%