Vegan Burrito Bowl in Just 35-Minutes!
This chipotle-inspired vegan burrito bowl is healthy, easy to make, and perfect for meal prep. It’s made with mushrooms, peppers, cilantro lime rice, avocado, black beans, pico de gallo, and topped with a homemade dairy-free chipotle crema sauce.
Ingredients
Burrito Bowls
- 1 cup cooked black beans canned or dried
- 1 avocado cut into cubes
- 1 cup white or brown rice
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 lrg bell pepper of your choice, chopped
- 1 med onion chopped
- 1/2 tsp chili powder
- 2 garlic cloves minced
- salt & black pepper to taste
Pico De Gallo
- 1 serrano pepper, finely minced (use jalapeño for a milder version or de-seed the pepper)
- 3/4 cup white or red onion diced
- 2 1/2 tbsp fresh lime juice plus more to taste
- 3/4 tsp kosher salt plus more to taste
- 12 oz tomatoes (good-quality) diced
- 1/2 cup fresh cilantro chopped
- freshly cracked black pepper to taste
Chipotle Crema
- 1/2 cup raw cashews soaked in hot water for an hour & drained
- 2 chipotle peppers in adobo can sub 4 tbsp chipotle sauce
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 tbsp lime juice
- 1/3 cup water
Instructions
- Cilantro lime rice: Cook the rice following the package instructions (approx. 15-20 minutes), then mix in chopped cilantro and a squeeze of fresh lime juice.
- Sautéed veggies: Heat avocado oil in a large pan over medium-high heat, sauté onion, garlic, mushrooms, yellow pepper, and spices (approx. 10 minutes).
- Seasoned Black beans: In the same pan, sauté black beans with a pinch of salt and your favorite seasoning until well-seasoned (approx. 5-7 minutes).
- Pico de gallo: Finely chop tomatoes, onion, cilantro, and serrano pepper. Combine with salt, lime juice, and serrano pepper; marinate for 10 minutes. Optionally, remove tomato seeds, sprinkle with salt, and rest for 10 minutes to drain excess water. Add tomatoes and cilantro to the remaining mixture; season with salt and black pepper. Toss, adjust seasonings, and rest for 5-10 minutes for flavors to meld.
- Chipotle crema: Blend raw cashews, water, chipotle peppers in adobo sauce, and spices until smooth & creamy.
- Make your burrito bowls: Layer cilantro lime rice, pico de gallo, seasoned black beans, sautéed veggies, avocado, cilantro, and lime. Drizzle with chipotle crema.
Video
Notes
Pico de gallo: feel free to remove the seeds from the tomatoes or place them in a strainer and sprinkle them with a pinch of salt. Let them rest for 10 minutes, while the remaining mixture is marinating. The purpose is to drain excess water from tomatoes and avoid a watery salsa.
Chipotle Crema: use raw cashews. Don’t substitute with roasted or salted cashews. They should be raw cashews to blend into a creamy sauce.
Storing: These burrito bowls will stay for up to 5 days in the fridge.
Reheat the bowl in the microwave or toss the ingredients (excluding the pico & avocado) into a pan on the stovetop and heat through in a pan.