Vegan Burrito Bowl with Black Beans has the bold and vibrant flavors of Mexican inspired cuisine. This burrito bowl features black beans, salsa, and guacamole is a delicious and nutritious meal. It’s perfect for lunch or dinner! The bowl is filled with a base of protein packed quinoa, black beans, and roasted veggies. Then topped with zesty salsa and creamy guacamole.

Serving options

  • Vegan sour cream or Tofu Sour Cream can add a creamy and tangy element to the dish, which can balance out the spiciness of the salsa and the earthiness of the black beans. It can also provide a cool contrast to the warm ingredients in the burrito bowl.
  • Vegan Corn Salad: A simple, refreshing salad with fresh corn, cherry tomatoes, red onion, cilantro, and lime dressing.
  • Sweet Potato Fries: These crispy baked sweet potato fries are perfect to add a bit of sweetness to your meal.
  • Vegan Coleslaw: A crunchy coleslaw with a creamy vegan dressing made with tahini, apple cider vinegar, and maple syrup.
  • Cornbread would be a great vegan side dish to serve with a vegan burrito bowl. It can provide a nice contrast in texture and flavor to the burrito bowl.
  • Grilled Corn on the Cob or Mexican Street Corn Salad: Grilled Corn on the Cob and Mexican Street Corn Salad would be great options to serve alongside the Vegan Burrito Bowl. They both have a Mexican flavor profile that would complement the flavors in the burrito bowl.
  • Vegan Queso Dip and Plantain Chips: Vegan Queso Dip and Plantain Chips could also work as a tasty appetizer before serving the burrito bowl.

Storage tips

  • The Vegan Burrito Bowl with Black Beans, Salsa and Guacamole can be stored in an airtight container in the refrigerator for up to 3 – 4 days. It’s best to store the components of the bowl separately and assemble when ready to eat.
  • It is possible to freeze some components of this recipe, such as the cooked rice, black beans, and salsa. However, it’s not recommended to freeze the guacamole as it can become watery and lose its texture. It’s best to store the guacamole in an airtight container in the refrigerator and consume within a few days. When freezing, it’s important to store each component in a separate airtight container or freezer bag, labeled with the date, to keep them fresh for up to 3 months. To thaw, simply transfer the containers or bags to the refrigerator overnight and reheat as desired.

Vegan Burrito Bowl with Black Beans, Salsa and Guacamole

This vegan burrito bowl with black beans, salsa, and guacamole is a delicious and nutritious meal that is perfect for lunch or dinner. The bowl is filled with a base of fluffy rice, seasoned black beans, and roasted veggies, and is topped with flavorful salsa and creamy guacamole.
Print Recipe
Vegan burrito bowl with black beans, salsa, and guacamole on a black plate

Ingredients

  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small red onion, chopped
  • 1 zucchini, chopped (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 avocado, diced
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Salsa, for serving
  • Guacamole, for serving

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, and simmer for 15-20 minutes or until the quinoa is cooked and fluffy.
  • While the quinoa is cooking, place the chopped bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper.
  • Roast in the oven for 20-25 minutes or until the vegetables are tender and lightly browned.
  • Once the quinoa and roasted vegetables are ready, divide the quinoa into 4 bowls. Top each bowl with roasted vegetables, black beans, avocado, and fresh cilantro.
  • Drizzle with lime juice and serve with salsa and guacamole.

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