LunchDinnerMain Course

Vegan Burrito Bowl with Brown Rice

Name: Vegan Burrito Bowl with Brown Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 cup brown rice uncooked; 2 cup vegetable broth; 425 g black beans canned, rinsed and drained; 1.5 cup corn fresh or frozen; 0.5 pcs red onion diced; 1 pcs bell pepper any color, diced; 1 pcs avocado diced; 1 pcs lime juiced; 0.25 cup fresh cilantro chopped; 1 tsp chili powder; 1 tsp cumin; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil; 0.5 cup salsa (optional)

This hearty vegan burrito bowl features seasoned brown rice, black beans, corn, and fresh vegetables. It's a customizable and satisfying meal perfect for a quick lunch or dinner.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 488 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 cupbrown rice, uncooked
2 cupvegetable broth
425 gblack beans, canned, rinsed and drained
1.5 cupcorn, fresh or frozen
0.5 pcsred onion, diced
1 pcsbell pepper, any color, diced
1 pcsavocado, diced
1 pcslime, juiced
0.25 cupfresh cilantro, chopped
1 tspchili powder
1 tspcumin
0.5 tspgarlic powder
0.5 tspsalt
0.25 tspblack pepper
1 tbspolive oil

garnish

0.5 cupsalsa(optional)

Equipment

saucepan · knife · skillet · cutting_board

The method

Step by step

1
Cook the brown rice: Combine brown rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until liquid is absorbed and rice is tender.
About 30 min
2
While the rice cooks, prepare the vegetables. Dice the red onion and bell pepper.
About 5 min
3
Heat olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper and sauté for 5-7 minutes until softened.
About 7 min
4
Stir in the black beans, corn, chili powder, cumin, garlic powder, salt, and black pepper. Cook for another 3-5 minutes, stirring occasionally, until heated through and spices are fragrant.
About 5 min
Cook’s note: If using frozen corn, ensure it's fully thawed before adding.
5
Once the rice is cooked, fluff it with a fork. Divide the rice among four serving bowls.
About 1 min
6
Top the rice with the black bean and corn mixture. Add diced avocado and chopped fresh cilantro to each bowl.
About 2 min
7
Squeeze fresh lime juice over the bowls. Serve immediately, with salsa if desired.

Per serving

Nutrition

72%Score

Calories: 487.6kcal
Protein: 17.7g
Carbs: 84g
Fat: 12.2g
Fibre: 16.4g
Sugar: 9.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover components separately in airtight containers in the refrigerator.

Reheating

Reheat rice and bean mixture gently in a microwave or on the stovetop. Add fresh avocado and cilantro after reheating.