2 In Recipes/ Gluten Free/ Main Meal/ Dairy Free/ Refined Sugar Free/ Vegan/ Vegetarian/ Egg Free/ Soy Free

Vegan Burrito Bowl

Birdseye view of vegan burrito bowl with avocado, red and orange pepper and coriander in background on a white backdrop.

This Vegan burrito bowl with sauteed chipotle black beans, corn, creamy avocado topped off by a smoky cashew dressing makes a healthy meatless meal that the whole family will love.  This tasty Mexican style dish is filling and satisfying! Gluten Free, Vegan, Dairy Free.

If you are looking for a new meatless meal that is easy to prepare, full of flavour, makes great leftovers and can easily add or swap out ingredients then this Vegan Burrito bowl is for you!  This nutritious bowl of food makes for a delicious dinner or lunch.

Full of fresh ingredients that work together this Vegan Burrito Bowl ticks all the boxes…….

  • It is healthy, filling and super tasty!
  • So easy to prepare and is easily adaptable to suit the whole family.
  • Makes for great leftovers or is a great way to use up leftover rice or veggies.

I have made a smoky cashew dressing (think chipotle mayonnaise but dairy-free). Making a sauce from cashew nuts from scratch can seem a little daunting but it is actually very easy, I urge you to give it a go if you haven’t tried this. The cashew dressing brings the whole dish together nicely and adds extra flavour.

You can use dried black beans or canned black beans for this recipe. I like to serve the beans hot and sauteed in spices for extra flavour. If you are using dried black beans you will need to soak and cook them first.

Close up of vegan burrito bowl in black bowl with dressing poured over the top and lime wedge on the side.

How to make this easy Vegan Burrito Bowl…….

  1. Cook rice of choice as per instructions on the packet.
  2. Add the cashew nuts to a bowl and enough hot water to cover them, cover bowl and let them sit for 10 minutes while you make the rest of the salad. Alternatively you can use cashews that you have soaked overnight.
  3. Rinse and drain your beans thoroughly if they are from a can or use pre-soaked and cooked black beans. Gently pat the beans dry with a paper towel to absorb some of the excess water.
  4. In a medium skillet or pan heat the olive oil and saute the onion, and garlic for 1-2 minutes until translucent. Next add the beans and the spices, cook for 3-5 minutes until piping hot, stirring occasionally. Remove from the heat and set the beans aside.
  5. Next cook the sweet peppers and corn. Bring a medium sized skillet or pan to a high heat. Add the chopped sweet peppers and shucked corn to another medium sized skillet or pan. Stirring occasionally, cook  for about 3-4 min until they are just lightly browned, remove from the heat and set aside.
  6. Make the cashew dressing. Rinse and drain the cashews. Add the soaked cashews and the remainder of the ingredients into a high speed blender and blitz until smooth. If it is too thick add more water to get the consistency you desire. Add salt and pepper to taste.
  7. Assemble bowls with rice on the bottom, top with beans, corn, peppers, chopped avocado, coriander, cherry tomatoes, kale and a wedge of lime. Drizzle with the cashew dressing.

Additional Recipe Tips

  • To make this meal Paleo friendly or grain free with lower carbs then cauliflower rice can be used instead of plain rice.
  • This dish works well with brown or white rice, quinoa is another option.
  • If the cashew dressing is not for you then mash the avocado up into guacamole with some raw garlic, lemon and salt and pepper for another dressing option.
  • If you have trouble digesting beans then try using dried black beans and soaking and cooking them first.

Other recipes you might like:

Gado Gado Indonesian Salad

Vegan Buddha Bowl – Asian Style

Mediterranean Chickpea Salad

Eggplant Bruschetta

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Hope

Serves 4

Vegan Burrito Bowl

A healthy Vegan Burrito Bowl loaded with mexican style veggies and a chipotle cashew dressing.

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe

5 based on 1 review(s)

Ingredients

    Rice
  • 1 cup rice, uncooked. Brown or white.
  • Beans
  • 1 Tbsp olive oil
  • 1/4 red onion, diced
  • 1 can black beans (400gm/14oz)
  • 1 tsp garlic, crushed
  • 1/2 tsp cumin powder
  • 1/4 tsp ground chipotle powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Vegetables/Salad for Burrito Bowl
  • 1 Tbsp olive oil
  • 4 sweet red peppers, small
  • 2 corn ears, outer leaves removed and corn shucked
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup kale or spinach leaves, stems removed and chopped
  • 1 avocado, quartered and sliced
  • 1/4 cup coriander/cilantro leaves, chopped
  • Chipotle Cashew Dressing
  • 1/3 cup raw cashews, soaked
  • 1/4 cup almond milk, unsweetened
  • 1/2 tsp garlic, crushed
  • 1/4 tsp cumin powder
  • 1/8 tsp ground chipotle powder
  • salt and pepper to taste
  • Lime wedge to serve

Instructions

  1. Cook rice of choice as per instructions on the packet.
  2. Add the cashew nuts to a bowl and enough hot water to cover them, cover bowl and let them sit for 10 minutes while you make the rest of the salad. Alternatively you can use cashews that you have soaked overnight.
  3. Rinse and drain your beans thoroughly if they are from a can or use pre-soaked and cooked black beans. Gently pat dry with a paper towel to absorb some of the excess water.
  4. In a medium skillet or pan heat the olive oil and saute the onion, and garlic for 1-2 minutes until translucent. Next add the beans and the spices, cook for 3-5 minutes until piping hot, stirring occasionally. Remove from the heat and set the beans aside.
  5. Next cook the sweet peppers and corn. Bring a medium sized skillet or pan to a high heat. Add the chopped sweet peppers and shucked corn to another medium sized skillet or pan.Stirring occasionally, cook  for about 3-4 min until they are just lightly browned, remove from the heat and set aside.
  6. Make the cashew dressing. Rinse and drain the cashews. Add the soaked cashews and the remainder of the ingredients into a high speed blender and blitz until smooth. If it is too thick add more water to get the consistency you desire. Add salt and pepper to taste.
  7. Assemble bowls with rice on the bottom, top with beans, corn, peppers, chopped avocado, coriander, cherry tomatoes, kale and a wedge of lime. Drizzle with the cashew dressing.

Notes

The above cooking time includes time for cooking brown rice, this will be slightly shorter if you make white rice. This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

Tags

Cuisines
Mexican
Courses
Dinner
Main Course
Cooking
Sauteeing
Boiling
Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
sesame free
mustard free

Nutrition

Calories

356 cal

Fat

16 g

Carbs

43 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
100
https://lovefoodnourish.com/vegan-burrito-bowl/

 

 

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