Made in less than 25 minutes and all in one pot, this Vegan Burrito Bowl is a simple dinner to make for the family on busy weeknights. It’s packed with good-for-you ingredients, plant-based protein, and TONS of Mexican flavor!
Usher in Meatless Monday or an alternative Taco Tuesday with this Vegan Burrito bowl!
It’s tasty, filling, and contains tons of protein. There’s no missing ground beef with this veggie burrito bowl! The taco seasoning makes this dish come alive and the diced tomatoes with green chilies pack a powerful spicy punch. Add a generous sprinkle of crushed tortilla chips on top. The crunchy goodness = Y-U-M!
- Brown Rice: I use pre-cooked/microwave brown rice since it’s easy to just pop in the microwave and heat while I’m cooking the vegetables, but any rice will do. Use your favorite brown or Mexican rice.
- Pinto and White Beans: Pinto beans for the Mexican-style flair. You can substitute black beans too.
- Taco Seasoning: The easiest way to spice up this recipe is by using a packet of taco seasoning. You can also use a homemade blend.
- Green Peppers: Slice them up lengthwise and saute until browned or blackened. It adds a nice smokey element.
- Corn and Onion: For sweetness and extra texture.
- Canned Diced Tomatoes and Green Chilies: The green chilies give this recipe some heat. If you would rather have a mild version, use diced tomatoes without the green chilies.
- Shredded Vegan Cheese: Completely optional, but I like to add cheese to almost anything. You can also use a regular Mexican cheese blend if solely making this as a vegetarian meal.
- Crushed Tortilla Chips: Again, completely optional but adds a much-appreciated crunch.
How to Make a VegAn Burrito Bowl:
This burrito bowl can be thrown together in as little as 15 minutes. It’s such an easy lunch or dinner idea that everyone in the family will enjoy!
- In a heavy-bottomed pan, saute sliced peppers and onions in olive oil over medium heat. Add the diced tomatoes, corn, beans, and toss in the taco seasoning. Cook until the mixture is heated throughout.
- Add the rice to the pot and cook for a few extra minutes until the mixture is heated.
That’s it! Serve it with some tortilla chips and top with some vegan cheese or spinach for added color. A very simple dinner to make on busy weeknights.
Best beans to use for this veggie Bean bowl:
The recipe is different in that it calls for pinto and white beans. Most burrito bowls call for black beans, which you can certainly substitute for, but I find the pinto and white beans add a little variation to this dish. You can also use cannellini, kidney, or even refried beans.
Ways to spice it up:
My favorite way to spice up this veggie burrito bowl is with a taco seasoning packet. It gives off the illusion that you’re eating beef seasoned tacos which is perfect when you’re trying to please a crowd of meat-eaters or want a flavorful Mexican dish.
If you find yourself without taco seasoning packets or don’t love all the added ingredients, you can use a blend of chili powder, cumin, paprika, and onion powder.
How long does this keep?
I’ve made this for dinner and eaten the leftovers for lunch the next day. It tastes delicious heated in the microwave with a sprinkle of vegan cheese or regular shredded Mexican cheese if not making vegan.
Keep it in an airtight container in the fridge for up to 3 days for best-tasting results.
More Vegan Recipes:
Vegan Burrito Bowl
- 2 Cups Brown Rice (Cooked)
- 1 Tbsp Olive Oil
- 1 Green Bell Pepper (Sliced lengthwise)
- 1 Onion (Diced)
- 1 (10 Ounce) Can Diced Tomatoes with Green Chilies
- 1 (15 Ounce) Can Corn
- 1 (15 Ounce) Can Pinto Beans
- 1 (15 Ounce) Can White Beans
- 1 Packet Taco Seasoning
- Crushed Tortilla Chips
- Vegan Cheese
- Cook the rice according to the package instructions. Once finished, set aside.
- In a heavy-bottomed pan, saute sliced peppers and onions in olive oil over medium heat (about 2-3 minutes).
- Add the diced tomatoes, corn, beans, pre-cooked rice, and toss in taco seasoning. Cook until the mixture is heated throughout (about 5 minutes). Remove from heat, spoon into bowls, and top with crushed tortilla chips or vegan cheese.
- Brown or Mexican rice works best with this recipe, but you can also use quinoa.
- If using dry beans, soak them overnight and cook according to the listed directions.
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