About the Recipe
Easy Vegan Burrito Bowl Recipe
These Vegan Burrito Bowls are loaded with healthy veggies, plant-based protein and classic Mexican-inspired flavors with fluffy cauliflower rice and creamy guacamole. Burrito bowls from Chipotle will never be the same after you try this simple recipe.
You can customize these vegan and gluten-free veggie bowls with your go-to burrito ingredients and tailor them to meet any additional dietary needs you have. With paleo, Whole30, low-carb and keto options, the sky is the limit! Whenever you need a nutritious lunch or dinner for your family, these quick and easy burrito bowls have got your back.
Ingredients
For the Veggie Bowls
Avocado Oil: Or olive oil.
Onion: Diced.
Garlic: Freshly minced.
Red Bell Pepper: Deseeded and diced.
Tomato Paste
Cumin
Garam Masala: This spice blend adds some great South Asian flavor.
Mushrooms: Sliced.
Corn: Leave this out for paleo, Whole30, low-carb and keto burrito bowls.
Coconut Aminos: You can use tamari instead if you’re not paleo or Whole30.
Canned Black Beans: Drained and rinsed. Leave these out for paleo, Whole30 and low carb/keto compliance.
Lime Juice: Freshly squeezed from 1 whole lime.
For Serving
Cauliflower Rice: For details on how to make this from scratch, check out our fail-proof recipe.
Lettuce: Chopped.
Tomatoes: Diced.
Cucumber: Diced.
Avocado: Mashed.
Extra Lime Juice: Optional, to garnish the bowls.
Preparation
Prep for Roasting: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Season Potatoes: Spread out the sweet potatoes in a single layer on the prepared baking sheet and toss them with the oil, smoked paprika and some salt.
Roast: Roast the potatoes in the preheated oven for 20-25 minutes, or until they’re crispy, flipping them over halfway through.
Sauté Veggies: While the potatoes are roasting, heat the olive oil in a large skillet or pan over medium-high heat. Add the onion, garlic, bell peppers, tomato paste, cumin and garam masala. Cook for 5 minutes, until the vegetables soften. Next, add the mushrooms and corn, cooking for 3-4 more minutes. Add the coconut aminos and black beans.
Add Lime Juice: Squeeze in the lime juice and cook for 5 additional minutes, stirring frequently, until the beans soften.
Cook Rice: Cook the cauliflower rice over medium heat with a splash of oil until it’s soft.
Make Guacamole: Combine the mashed avocado with the rest of the lime juice and some salt & pepper.
Build Bowls: Distribute all of the ingredients evenly among 4 large serving bowls. If you know you’ll have extras, I recommend not building them all right away.
Enjoy! Serve warm.
Tips for Success
Before you start preparing your veggie bowls, take a moment to look over the tips and tricks below.
Don’t Forget to Flip the Potatoes: In order for your sweet potatoes to get crispy on both sides, you’ll have to flip them over halfway through the baking process. Use tongs to do this and wear an oven mitt for your protection.
Avoid Overcooking the Cauliflower Rice: Stop cooking your cauliflower rice as soon as it softens. Overcooking it will cause it to become mushy.
Jazz Up the Guac: The guacamole in this recipe is pretty basic, but you can easily spice it up with a few quick additions. Check out my Homemade Guacamole for the specifics!