This vegan burrito bowl is simple, healthy, and so delicious! The recipe consists of rice, spicy black beans with coriander, and fresh guacamole. It’s a quick, plant-based Mexican recipe that’s perfect for lunch or dinner!
Who doesn’t love to bite into a fresh, tasty burrito? The spicy beans, the creamy guacamole, and the filling rice are a true dream combo.
Reason enough to bring this Mexican fast food dish into your own kitchen.
The fresh ingredients, delicious spices, and creamy guacamole make the perfect vegan bowl. As with the usual burrito, I also use different components for my simple vegan burrito bowl: rice, spicy black beans with coriander and tomatoes, and creamy guacamole with lemon and garlic.
WHY YOU SHOULD TRY THIS VEGAN BURRITO BOWL
Here are four reasons why you should definitely try this delicious vegan bowl:
- This burrito bowl is super easy to prepare, fresh, delicious, and super healthy!
- You can use the burrito bowl for your meal prepping. The rice, beans, and avocado cream will keep in the refrigerator for up to 3 days.
- If you are not a fan of rice, you can simply replace it with quinoa, bulgur, etc.
- This simple vegan burrito bowl is perfect for lunch or dinner.
WHAT YOU NEED FOR THIS VEGAN RICE BOWL
For 2 Portions you need:
- 180 g rice
Beans:
- 1 onion (finely chopped)
- 1 can of black beans
- 1 tomato (finely chopped)
- 1 bunch of fresh coriander (or parsley, washed & chopped) Set aside a little coriander for the topping.
- 1/2 teaspoon paprika powder
- Salt pepper
Guacamole:
- 2 avocado
- 1 clove of garlic (peeled)
- 1 tomato (finely diced)
- 1 teaspoon mustard
- 1 teaspoon agave syrup
- 1 tbsp lemon juice
- Salt pepper
HOW TO MAKE YOU BURRITO BOWL
- Cook the rice according to the instructions.
- For the beans: sauté the onion in a little oil until translucent. Drain and add beans. Add diced tomato, coriander, salt, pepper, paprika powder, stir well and simmer gently for 4-5 minutes. Stir occasionally.
- For the guacamole: mash the avocado with a fork in a small bowl. Press the garlic through a garlic press and add, also add the chopped tomato, mustard, agave syrup, and lemon juice and stir well. Season to taste with salt and pepper.
- Serve the cooked rice with the beans and guacamole. Top with a little fresh coriander and enjoy!
CRAVING MORE FRESH AND HEALTHY DISHES?
Ingredients
- 180 g rice
Beans:
- 1 onion (finely chopped)
- 1 can of black beans
- 1 tomato (finely chopped)
- 1 bunch of fresh coriander (or parsley, washed & chopped) Set aside a little coriander for the topping.
- 1/2 teaspoon paprika powder
- Salt pepper
Guacamole:
- 2 avocado
- 1 clove of garlic (peeled)
- 1 tomato (finely diced)
- 1 teaspoon mustard
- 1 teaspoon agave syrup
- 1 tbsp lemon juice
- Salt pepper
Instructions
Cook the rice according to the instructions.
For the beans: sauté the onion in a little oil until translucent. Drain and add beans. Add diced tomato, coriander, salt, pepper, paprika powder, stir well and simmer gently for 4-5 minutes. Stir occasionally.
For the guacamole: mash the avocado with a fork in a small bowl. Press the garlic through a garlic press and add, also add the chopped tomato, mustard, agave syrup, and lemon juice and stir well. Season to taste with salt and pepper.
Serve the cooked rice with beans and guacamole. Top with a little fresh coriander and enjoy!
