Go Back
Vegan Burrito Bowl

Loaded Vegan Burrito Bowl Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt, divided
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon lime zest
  • 1/2 cup raw cashews, soaked if needed
  • 1/4 cup water
  • 1 chipotle pepper in adobo sauce, plus 1 tsp adobo sauce
  • 1/2 teaspoon garlic powder
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup frozen corn kernels
  • 1/2 teaspoon chili powder
  • 1 ripe avocado, diced
  • 1 large tomato, diced
  • 1/4 small red onion, finely diced
  • 1 jalapeño, thinly sliced
  • Shredded lettuce or extra cilantro for serving

Method
 

  1. Rinse rice, then cook with 2 cups water, 1 tbsp lime juice, and 1 tsp salt. Simmer covered 15 minutes, rest 5, then fold in 1/4 cup cilantro and lime zest.
  2. Blend soaked cashews, 1/4 cup water, chipotle pepper with adobo, 1 tbsp lime juice, garlic powder, and 1/4 tsp salt until smooth.
  3. In a skillet over medium heat, warm beans and corn with chili powder and a pinch of salt for 3 to 4 minutes.
  4. Toss diced tomato, red onion, a squeeze of lime, and salt for quick pico. Dice avocado and slice jalapeño.
  5. Divide rice among bowls, top with bean mixture, pico, avocado, jalapeño, and drizzle with dressing. Add lettuce or cilantro and serve.

Notes

Soaking the cashews in hot water for 15 minutes before blending yields the creamiest dressing. For meal prep, keep components separate and assemble just before eating.