Vegan Burrito Bowl with Brown Rice
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover components separately in airtight containers in the refrigerator.
Reheat rice and bean mixture gently in a microwave or on the stovetop. Add fresh avocado and cilantro after reheating.
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