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 meal 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 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 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.
This Vegan burrito bowl is easily adaptable to be mild or spicy so the whole family can enjoy it. Packed full of fresh wholefoods you are getting lots of veggie goodness all in one bowl.
The Vegan Chipotle Dressing....
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 this burrito bowl together nicely and adds extra flavour.
You can soak your cashew nuts overnight or quick soak them for 10 minutes while you make the rest of the burrito bowl.
I love black beans, they are so satisfying and healthy too. They are a good source of protein, fibre and folate. You can use dried black beans or canned black beans for this recipe. I like to serve the black 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.
Additional Recipe Tips
- To make this burrito bowl Paleo-friendly or grain-free with lower carbs then cauliflower rice can be used instead of plain rice.
- This recipe works well with brown or white rice, quinoa is another option.
- If the chipotle 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:
I hope you enjoy this Vegan Burrito Bowl recipe. Please let me know how you got on in the comments below or please leave a star rating, I love hearing from you!
- 1 cup rice, uncooked. Brown or white.
- 1 tablespoon olive oil
- ¼ red onion, diced
- 1 can black beans (400gm/14oz)
- 1 teaspoon garlic, crushed
- ½ teaspoon cumin powder
- ¼ teaspoon ground chipotle powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Vegetables/Salad for Burrito Bowl
- 1 tablespoon olive oil
- 4 sweet red peppers, small
- 2 corn ears, outer leaves removed and corn shucked or 1 cup or corn kernals rinsed and drained from a can.
- ½ cup cherry tomatoes, cut in half
- 1 cup kale or spinach leaves, stems removed and chopped
- 1 avocado, quartered and sliced
- ¼ cup coriander/cilantro leaves, chopped
Chipotle Cashew Dressing
- ⅓ cup raw cashews, soaked
- ¼ cup almond milk, unsweetened
- ½ teaspoon garlic, crushed
- ¼ teaspoon cumin powder
- ⅛ teaspoon ground chipotle powder
- salt and pepper to taste
- Lime wedge to serve
- Cook rice of choice as per instructions on the packet.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- The above cooking time includes time for cooking brown rice, this will be slightly shorter if you make white rice.
- 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.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 424Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 655mgCarbohydrates 52gNet Carbohydrates 38gFiber 15gSugar 8gProtein 14g
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.