Vegan Burrito Bowls
This delicious Vegan Burrito Bowl is amazing for lunches. Throw some spiced rice in a container, top with vegan burrito mix, some homemade tortilla chips, an avocado, and you’ve got yourself an authentic Mexican meal wherever you go.
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Introduction
I always struggled with finding foods that I’d be able to throw in a Tupperware container and take to work with me. Usually I’d wing up eating cold food that should have been hot (think pastas, curries etc.), because I didn’t have access to a microwave. When designing this recipe, I wanted it to be something you could eat hot or cold, so no matter where you are, its enjoyable.
This comes together so quickly - even the homemade tortilla chips. Not to mention, it makes loads. So if you’re into meal prepping, give this recipe a go. It should make you about 5-7 servings.
When I cook the rice, I’ll add a splash of lime juice right after they’ve finished cooking, as well as cumin and chili powder to add some more flavour. It keeps the rice from drying out on you, too.
The burrito mix has so many great ingredients in it and when combined with the spices, it really pops. As for any additional toppings and recommendations, like the Pickled Red Onions, check out the Spruce it Up section following the Method!
Eat wonderfully.
Before we Get Started
Prep Time: 15 minutes
Cooking Time: 5-25 minutes*
*Depending on how long your rice takes to cook.
Total Time: 20-40 minutes
Yield: 5-7 Servings
Ingredients
2 cups Uncooked Rice
1 can Black Beans
1 can Corn
3 Tomatoes
1/2 medium Red Onion
2 cloves Garlic
Cilantro
2 tsp. Cumin
2 tbsp. Chili Powder
Splash Lime Juice
1 (10-inch) tortilla (optional)
1 avocado (optional)
Method
Preheat your oven to 350 degrees Fahrenheit.
Cut a tortilla in half, and make small triangular cuts throughout each half to make your tortilla chips. Place on a baking tray with some oil and a good sprinkle of salt.
Put in the oven for 8-10 minutes.
Bring a pot of water to a boil, add salt, and cook your rice. When your rice has finished cooking, add 1 tsp. cumin, 1 tbsp. chili powder, a splash of lime juice, and mix
Chop your onion and garlic. Add to a bowl.
Halve your tomatoes. Remove the seeds and pulp from the middle, and dice the tomato (just the outsides). Drain and rinse your black beans and corn. Add to the bowl. Chop up some cilantro, and toss it in too.
Add 1 tsp. Cumin and 1 tbsp. Chili Powder, as well as a healthy pinch of salt and a splash of lime juice to the bowl. Stir to mix everything together.
Halve an avocado, remove the skin, and cut in half again to form four quarters. Make small slices lengthwise, but don’t cut the entire way. Turn the avocado over, and fan out.
Enjoy.
Spruce it Up
Add some Pickled Red Onions.
Toss on some vegan sour cream, or your favourite salsa.
Add a bit of lime zest to the tortilla chips.
Refried beans make a great addition to this dish.