Vegan Burrito Bowl

Name: Vegan Burrito Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 1/2 cups white rice (cooked); 3 tbsp lime juice; 1/4 cup cilantro (chopped); 1/2 cup corn; 1/2 cup black beans (rinsed); 1 bell pepper (sliced with seeds removed); 1/2 cup red onion (sliced); 1/4 tsp chipotle seasoning; 1 avocado (sliced); 2 tbsp cilantro (chopped); chipotle aioli (for topping; see notes for other options)

By Erin AlvarezUpdated Oct 09, 2023, Published May 23, 2022

Jump to Recipe ▼

Reader Rating

Total Time 30

Servings 2

This post may contain affiliate links. Please read our disclosure policy.

This Vegan Burrito Bowl is the homemade version of your favorite Chipotle bowl. It’s made with cilantro-lime rice then topped with sautéed vegetables, black beans and avocado for a healthy and delicious veggie-forward meal that’s ready in just 30 minutes!

bowl of rice topped with black beans, corn, peppers, avocado, salsa, and chipotle aioli

Who doesn’t love a burrito bowl? This vegan burrito bowl recipe is JUST like the vegan-friendly bowl from Chipotle. As much as I love their burritos, the burrito bowls are much more my style because they’re incredibly filling, a bit healthier and less messy, too.

The best part is that making your own burrito bowl at home is surprisingly simple, and the toppings are easy to customize.

Why you need this vegan burrito bowl

Think of this as the homemade version of your favorite Chipotle burrito bowl
The toppings are easy to customize based on what ingredients you want and/or have on hand
It’s easy to meal prep, and can be enjoyed as a meatless lunch and/or dinner

Ingredients

Rice: brown or cilantro lime (like in my steak fajita bowls)
Beans: black or pinto
Fajita veggies: red onion, plus any variety of bell pepper
Toppings: The possibilities are endless! I used corn, avocado, cilantro, and salsa, along with a drizzle of chipotle aioli, but plain dairy-free yogurt works too.

burrito bowl filled with rice, veggies and avocado

Step-by-step instructions

Step 1: Cook the rice. Start by cooking the rice on the stove as you normally would, then add the cilantro and lime juice once it’s done, which elevates the flavor.

Step 2: Sauté the veggies. Add the onion and pepper to a large skillet, along with a bit of olive oil and chipotle seasoning, and sauté until soft, about 5 minutes.

cooked bell peppers and red onion in a skillet

Step 3: Heat the corn and beans. Make sure to drain and rinse the beans first, then heat them in a small saucepan on the stove. Heat the corn the same way.

Step 4: Assemble the bowls. Divide the rice amongst bowls, then top it with the fajita veggies, beans and corn. Then, add the toppings: avocado, salsa, cilantro, and a drizzle of chipotle aioli and/or vegan yogurt (which mimics sour cream) as a dressing.

FAQ and Tips

Other optional toppings include: sliced grape tomatoes, diced and cooked sweet potato, pico de gallo, vegan sour cream (instead of yogurt), romaine lettuce and/or shredded vegan cheese.
Want to take it up a notch? Try adding my walnut taco meat as well.
Make this recipe feel like a true burrito bowl by serving it with a side of tortilla chips.

Can I make any substitutions?

Rice: I used cilantro lime rice, but you can use brown rice or even cauliflower rice if you prefer.

Protein: This recipe mainly uses beans as the protein, but my crispy baked tofu (link) would be delicious as well!

Beans/Corn: If you don’t have beans and/or corn, you can use rinsed chickpeas instead. They’ll add a punch of protein and they pair well with the other ingredients.

Toppings: The recipe suggests salsa, chipotle aioli and/or dairy-free yogurt, but you could also drizzle the bowl with guacamole salsa.

Can I meal prep this bowl?

Absolutely! Simply prep all the ingredients and place them in an air-tight container in the refrigerator for up to 3 days. Then, before you’re ready to eat, add the avocado, salsa and yogurt!