Description
These Vegan Burrito Bowls with Black Beans are a delicious and nutritious meal, perfect for a quick and easy lunch or dinner. Packed with flavor and wholesome ingredients, these bowls are sure to satisfy your cravings for a hearty, plant-based dish.
Ingredients
Scale
Main Ingredients:
- 1 cup brown rice (uncooked)
- 1 tablespoon olive oil
- 1 small red onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
Garnishes:
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 cup salsa or pico de gallo
- 1/2 cup shredded lettuce or cabbage
- vegan sour cream or cashew crema (optional)
Instructions
- Cook the Brown Rice: Prepare the brown rice according to package instructions and set aside.
- Sauté Onion and Spices: In a skillet over medium heat, sauté the red onion in olive oil until soft. Add garlic, cumin, smoked paprika, chili powder, and salt, and cook for another minute.
- Add Beans and Corn: Stir in black beans and corn, cooking until heated through.
- Prepare Garnishes: Toss cherry tomatoes with lime juice and salt.
- Assemble Bowls: Divide rice into bowls, top with bean mixture, tomatoes, avocado, lettuce, salsa, and cilantro. Add vegan sour cream or cashew crema if desired. Serve.
Notes
- For extra flavor, cook the rice in vegetable broth.
- Enhance with sautéed peppers or grilled tofu.
- Leftovers can be stored in the fridge and assembled fresh for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
