Vegan Bean Burrito Bowl

Popularity

4.0

A vibrant and satisfying lunch bowl packed with plant-based protein and fiber, featuring seasoned black beans, brown rice, sautéed veggies, fresh salsa, and creamy avocado.

Nutrition per Serving

388

Calories

11g

Protein

55g

Carbs

17g

Fat

high_protein high_fiber heart_healthy weight_loss gut_friendly

Recipes in this Meal

1. Vegan Bean Burrito Bowl

A vibrant and satisfying bowl packed with perfectly seasoned black beans, fluffy brown rice, and fajita-style veggies. Made completely from scratch with fresh ingredients, it's a healthy, plant-based meal that's bursting with flavor.

Prep20 min

Cook50 min

Servings4

Serving size: 1 bowl

388cal

11gprotein

55gcarbs

Ingredients

1 cup black beans (dried, picked over and rinsed)
1 cup brown rice (long-grain)
5 cup water (3 cups for beans, 2 cups for rice)
1 tbsp olive oil
2 pcs bell pepper (large, any color, sliced)
1.5 pcs onion (1 large sliced for veggies, 1/2 small diced for salsa)
1.5 cup corn kernels (from 2 fresh cobs, or frozen)
2 pcs tomato (medium, diced for salsa)
1 pcs jalapeno (deseeded and finely chopped, for salsa)

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Health Benefits

💪

High in Plant Protein

Black beans provide a significant source of protein for muscle repair and satiety.

🌾

Excellent Source of Fiber

Beans, brown rice, and vegetables contribute to digestive health and keep you full longer.

❤️

Heart-Healthy Fats

Avocado is rich in monounsaturated fats, which support cardiovascular health.

⚡

Sustained Energy

Complex carbohydrates from brown rice and beans provide a slow release of energy.

Frequently Asked Questions

Is a Vegan Bean Burrito Bowl healthy?

Yes, it's a very healthy meal. It's rich in plant-based protein from black beans, high in fiber from beans and vegetables, and contains healthy monounsaturated fats from avocado, making it a well-balanced and filling option.

How many calories are in this Vegan Bean Burrito Bowl?

This specific serving is designed to be approximately 605 calories, providing a substantial and nutritious lunch. Calorie counts can vary based on specific toppings and portion sizes.

What else can I add to a burrito bowl?

You can customize it with shredded romaine lettuce, pickled jalapeños, a squeeze of fresh lime juice, chopped cilantro, or a dollop of vegan sour cream for extra creaminess.

Can I meal prep this bowl?

Absolutely. Cook the rice, beans, and sautéed vegetables ahead of time and store them in separate containers in the fridge. Assemble the bowl just before eating and add fresh salsa and avocado last to prevent sogginess.

Is this burrito bowl gluten-free?

Yes, this recipe is naturally gluten-free as it uses rice, beans, and vegetables. Ensure any store-bought seasonings or salsas are certified gluten-free if you have a sensitivity.

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About Vegan Bean Burrito Bowl

A vibrant and satisfying lunch bowl packed with plant-based protein and fiber, featuring seasoned black beans, brown rice, sautéed veggies, fresh salsa, and creamy avocado.

This tex_mex dish is perfect for lunch. With 387.89 calories and 10.85g of protein per serving, it's a high_protein, high_fiber, heart_healthy, weight_loss, gut_friendly option for your meal plan.

17gfat

1.5 tsp chili powder

1 tsp cumin powder

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 tsp salt (divided)

0.25 tsp black pepper (freshly ground)

2 pcs avocado (medium, sliced or diced for topping)

2 pcs lime (1 for salsa, 1 cut into wedges for serving)

0.5 cup coriander leaves (fresh, chopped, divided for salsa and garnish)

Instructions

1
Cook the black beans
- Soak the dried black beans in water for at least 6 hours or overnight. Drain the soaking water.
- In a pressure cooker, combine the soaked beans, 3 cups of fresh water, and 1/4 tsp of salt.
- Secure the lid and cook on high pressure for 15-20 minutes.
- Allow the pressure to release naturally. Drain any excess water and set the beans aside.
2
Cook the brown rice
- While the beans cook, combine 1 cup of brown rice and 2 cups of water in a medium saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until water is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3
Prepare the fresh salsa (Pico de Gallo)
- In a small bowl, combine the diced tomatoes, 1/2 diced small onion, chopped jalapeno, and 1/4 cup of chopped cilantro.
- Squeeze the juice of one lime over the mixture.
- Stir gently to combine. Set aside for the flavors to meld.
4
Sauté the vegetables
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced onion and bell peppers. Sauté for 6-8 minutes until tender-crisp and slightly charred.
- Season with the remaining 1/4 tsp salt and black pepper. Remove from the skillet and set aside.
5
Season the beans and corn
- In the same skillet, add the cooked black beans and fresh corn kernels.
- Stir in the chili powder, cumin powder, garlic powder, and smoked paprika.
- Cook for 3-4 minutes, stirring, until the corn is tender and everything is heated through. Mash a few beans to create a creamier texture if you like.
6
Assemble the burrito bowls
- Divide the cooked brown rice evenly among four bowls.
- Top with the seasoned bean and corn mixture.
- Add a portion of the sautéed peppers and onions.
- Garnish each bowl with a generous spoonful of fresh salsa, sliced avocado, a sprinkle of fresh cilantro, and a lime wedge on the side.

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