Vegan Naked Burrito

Enjoy a vibrant and wholesome twist on Mexican-inspired cuisine with this Vegan Naked Burrito recipe—a healthy, flavorful bowl loaded with nutrient-rich ingredients and bold, zesty flavors. Perfect for meal preppers and plant-based enthusiasts alike, this vegan burrito bowl ditches the tortilla to highlight layers of nutty brown rice, seasoned black beans, sautéed veggies, and a creamy avocado-lime dressing. Fresh lettuce, juicy cherry tomatoes, and a garnish of cilantro add a refreshing finish, while homemade taco seasoning elevates the aromatic profile. Ready in just 45 minutes, this one-bowl meal is gluten-free, customizable, and perfect for quick weeknight dinners or satisfying lunches. Dive into this healthy vegan meal today and savor the delicious simplicity of a naked burrito!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 can (15 oz) black beans
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 medium red bell pepper, diced
• 1 cup corn kernels
• 1 large avocado
• 1 lime, juiced
• 1 cup cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 2 cups lettuce, shredded

Directions

Step 1

Start by rinsing and cooking the brown rice. Combine 1 cup of rice with 2 cups of water in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 30-35 minutes or until the water is absorbed and the rice is tender.

Step 2

While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

Step 3

Add the minced garlic to the skillet and sauté for another 1 minute. Stir in the taco seasoning and cook for an additional 30 seconds to bloom the spices.

Step 4

Drain and rinse the black beans, then add them to the skillet along with the diced red bell pepper and corn kernels. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are just tender. Season with salt and black pepper.

Step 5

For the avocado dressing, mash the avocado in a small bowl. Add the juice of one lime and 1/2 cup of chopped cilantro. Mix well until creamy and smooth.

Step 6

To assemble the vegan naked burrito, divide the cooked rice into serving bowls. Top each with the black bean and vegetable mixture.

Step 7

Add a generous amount of the avocado dressing on top, followed by the halved cherry tomatoes and shredded lettuce.

Step 8

Garnish with the remaining chopped cilantro. Serve immediately and enjoy your delicious and healthy vegan naked burrito!

Nutrition Facts

Serving size	(2311.9g)

Amount per serving	% Daily Value*
Calories	1383.9

Total Fat 54.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 5257.5mg	0%
Total Carbohydrate 202.6g	0%
Dietary Fiber 60.2g	0%
Total Sugars 33.5g
Protein 48.8g	0%

Vitamin D 0IU	0%
Calcium 512.7mg	0%
Iron 16.6mg	0%
Potassium 3121.6mg	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: 32.8%

Protein: 13.0%

Carbs: 54.2%