Super simple Vegan Burrito Bowl! So quick and easy it takes less than 20 minutes! Flavorful and customizable. Make this your go-to weeknight meal in a pinch!
In a hurry? Low on funds? No worries – you can still have a delicious dinner! I have been eating this quick and easy vegan burrito bowl since long before I switched to a plant-based diet.
I made this at least once a week in my first (very tiny studio) condo in downtown Chicago. It’s inexpensive and gets dinner on the table in a few short minutes. It is also surprisingly flavorful without having to add a bunch of spices.
Back then, I didn’t add the avocado sauce that I’m featuring here, so if you are really short on time or funds or just don’t feel like making the sauce, rest assured this Vegan Burrito Bowl is plenty flavorful without it – it’s all about the salsa, so make sure you get a good one.
Ingredients you need
Ingredient notes and substitutions
Rice ~ Since this meal is designed to be super quick and easy, I like to use Minute brown rice. It takes just 10 minutes to cook and turns out perfectly every time. The nutritional difference between quick-cooking varieties and regular is minimal.
If you have leftover rice in the fridge, even better! I would not recommend arborio rice, black rice, or wild rice, but other than that, use what you’ve got!
Beans ~ My kids like black beans the most, so that’s what I use. And we generally use canned beans for convenience. Just be sure to drain and rinse canned beans well to get rid of any excess sodium.
Again, if you have leftover beans in the fridge, use those! Pinto beans would work great if you don’t have black beans.
Veggies ~ Corn and peppers are pretty standard for burritos, so that’s what I use.
You can add some lettuce or diced tomatoes, too, if you like. If you like an extra kick of heat, some sliced or diced jalapeños would be nice. Pickled red onions are always a delicious addition, too.
Sauce ~ We always top off our bowls with salsa. This dish relies on the salsa for most of the flavor, so be sure to use a bold, flavorful one.
Most times we also drizzle on a creamy avocado sauce and other times we go for diced avocado instead of the avocado sauce.
How to make the recipe
I use Minute brown rice, canned beans and store bought salsa – pantry staples – to whip this up in less than 20 minutes. Of course, whole grain rice, beans cooked from scratch, and even homemade salsa would be wonderful if you’ve got the time, but that’s not what this recipe is intended for.
Simply cook the rice according to package directions. Then throw in the remaining ingredients and serve!
If you want to keep the components separate, you can heat up the black beans and corn in the microwave for a minute or two. Or heat them gently on the stove in separate pots.
Storage and freezing
Fridge: Store leftovers in an air-tight container in the fridge for 3 to 4 days. I recommend keeping the avocado sauce separate, if possible.
Freezer: You can freeze leftovers, too. Let it cool completely before transferring to an air-tight freezer safe container or plastic bag. It should keep well for up to 6 months.
Reheat: To reheat from either the fridge or the freezer, heat in the microwave (in a microwave safe container) for a minute or two until warmed through. You could also reheat on the stove top in a skillet.
Pro tips and tricks
It’s pretty hard to mess this meal up, but here are a few tips to get you the best results.
~ Use Minute rice or similar quick-cooking rice to get this meal on your table in 20 minutes or less!
~ Drain and rinse the canned beans to get rid of excess sodium and any tinny taste from the can.
~ Dice the peppers about the same size as the beans and corn so it’s easy to scoop it all up with tortilla chips.
~ No need to thaw the frozen corn, just throw it in the pot frozen. It only take a few minutes to warm through.
~ Use a flavorful salsa! Don’t skimp on a wimpy salsa here. Since this is providing most of the flavor for the bowls, you want one with bold flavors. If you like heat, grab a spicy one. If not, go for a smoky roasted salsa.
~ Use homemade or store-bought guacamole or simply diced avocado if you want to skip making the creamy avocado sauce.
~ A squeeze of fresh lime juice over the whole bowl will add a fresh, bright flavor.
~ Skip the utensils and scoop up the ingredients with tortilla chips!
A burrito bowl consists of all the ingredients you’d find in a burrito, but instead of wrapping it in a tortilla the filling is served in a bowl and eaten with a fork. Typical ingredients include beans, rice, peppers, corn, lettuce, salsa, and avocado or guacamole.
Yes! Restaurant or store-bought burrito bowls probably have too much sodium and fat, but if you make one yourself at home, you control all of the ingredients that go into it. This vegan burrito bowl has healthy carbs, plant protein, vitamins and minerals.
You could keep all the components separate or mix them all together. Eat it with a fork or a spoon. Our favorite way to eat burrito bowls is to mix everything in the bowl together and then scoop it up with tortilla chips – no utensils needed!
More vegan bowl recipes
- BBQ Lentil Power Bowls
- Sweet Potato Quinoa Bowls
- Roasted Veggie Rice Bowls
- Hawaiian Tofu Bowls
- Pesto Quinoa Bowls
- even more Vegan Bowls recipes.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Burrito Bowl
- 1 can (15 oz) black beans rinsed and drained
- 1 cup frozen corn kernels
- 2 cups instant brown rice
- 1 jar (12 oz) Salsa I like Trader Joe's Salsa Authentica, but use your favorite
- 1 red bell pepper seeded and diced
- handful cilantro chopped
- Cook the instant rice according to package directions (this usually takes about 5 to 10 minutes depending on brand).
- While the rice is cooking, combine all ingredients for the Creamy Avocado Sauce, if using, in a small bowl and stir well to combine. Add additional yogurt, if needed, to reach your desired sauce consistency. Set aside.
- When the rice is done add the black beans, corn, and salsa to the same pot. Cook over medium heat, stirring occasionally until heated through, about 5 minutes.
- Take off the heat, add the bell peppers and cilantro.
- Serve with tortilla chips or over chopped Romaine lettuce with a drizzle of the Creamy Avocado Sauce.