Vegetarian Burrito Bowl

 

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Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil.

This easy, one-pot Vegetarian Burrito Bowl recipe is perfect for meal prep or dinner. It is healthy, gluten-free, plant-based, and vegan-friendly. Made with black beans, corn, salsa, broth, Mexican spices, and rice!

You are going to love this easy burrito bowl recipe, because it is super tasty and satisfying. For the Burrito Bowls: Cook the instant rice according to package directions (this usually takes about 5 -10 minutes depending on brand). When the rice is done, add to the same pot the black beans, corn, and salsa. Cook over medium heat, stirring occasionally until heated through, about 5 minutes.

This vegan burrito bowl is packed with spices and flavour, but super simple to make and ready in under 20 minutes. We truly believe that Mexican food doesn’t have to be covered in cheese and filled with meat to be delicious and it can also be healthy too this vegan burrito bowl certainly proves that. The brainchild behind this brilliant Vegetarian Burrito Bowl is Lauren Keating, founder of the blog Healthy Delicious. They are featured in her new cookbook Healthy Eating One-Pot Cookbook, which is chocked full of 101 weeknight family friendly, healthy meals. Lauren.

5-Minute Vegetarian Burrito Bowl You could add sautéd veggies, shredded chicken, tofu, corn, or pico de gallo, or drizzle your bowl with salsa verde or enchilada sauce, or use pinto or refried beans instead of black beans, or top your bowl with with guacamole instead of sliced avocado so many possibilities! Prep Time: 5 minutes. You can make up all the elements that go into your burrito bowls, the black beans and corn, cilantro lime rice, shredded lettuce, pico de gallo and sour cream and use only as much as you need.

Then the leftovers can be stored in separate containers and used to make up another burrito bowl when you need it. This Chipotle inspired vegan Burrito Bowl features black beans, cilantro lime rice, and fajitas with fresh homemade salsa, romaine lettuce and avocado. Chipotle-inspired Vegetarian Burrito Bowls are one of those throw-together salads I love to make with easy, on-hand ingredients. I almost always have canned/cooked beans and brown rice available because I eat them so often. Also, I pretty much always have leafy greens, 5-minute blender salsa, avocado, cilantro, and lime on hand too.

Break a handful of the chips into pieces in the bottom of each serving bowl. Spoon some of the cooked grains over the chips, followed by some of the beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.).

List of related literature:

A vegetarian taco’s protein usually comes from black beans, pinto beans, or even tofu, while the veggie element will usually be a combination of crisp lettuce and a spicy salsa made with tomatoes, onions, chillies and garlic, sometimes served with creamy, tangy guacamole.

“Lonely Planet's Ultimate Eats” by Lonely Planet Food
from Lonely Planet’s Ultimate Eats
by Lonely Planet Food
Lonely Planet Global Limited, 2018

You can use canned vegetarian refried pinto beans or our Refried Pinto Beans.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

You can reheat leftover rice and serve it with steamed vegetables, bean burritos, or tacos; top it with vegetarian chili; add it to a filling for cabbage rolls; or use it to make rice pudding.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Many Mexican dishes can be made vegan friendly by simply omitting the meat and cheese.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

The burrito bowl comes together almost instantly if you have the components made already, but if not, allow up to half an hour to make the cauliflower rice, chili, guacamole, and salsa.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

You can stuff lettuce wraps with any kind of meat, seafood, poultry, veggie, and cheese combinations, or you can use pre-made stuffings such as kung pao chicken, fajita filling, jambalaya, shrimp or egg salad, or well, anything.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

Other ideas include making fajitas with a commercial fajita mix and tofu, onion, bell pepper, and summer squash; tossing black-eyed peas into a dirty-rice mix or pinto beans into a smoked-chipotle rice mix; or using TVP, portabella mushrooms, or “burger” crumbles instead of hamburger in noodle or rice dishes.

“Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance” by D. Enette Larson-Meyer, Matt Ruscigno
from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance
by D. Enette Larson-Meyer, Matt Ruscigno
Human Kinetics, 2019

Spread some beans down the middle of a tortilla, top with grated cheese, eggs, and then anything else you like: olives, scallions, avocado, tomatoes, cilantro, bacon, sausage, salsa—you get the picture.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Our food also includes a boatload of vegetarian options: casseroles of black beans and tortillas in chile sauce, plantain quesadillas stuffed with refried beans, eggs poached in delicious salsas.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Entrées such as bean burritos, rice and beans, soft corn tortilla tacos, and grilled vegetable fajitas are all foods we eat at home—it’s just really nice to have someone else make them for us now and then!

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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23 comments

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  • fun fact: in Mexico (at least on the south) burritos are not common. As a person who lives in Mexico, I’ve never had a burrito lol

  • Derek, mexican flavours are my absolute fav! Keep these awesome recipes coming. I love Pico and Cilantro and make it all the time. Although I do add a little bit of minced garlic clove to mine to take it up a notch. Great video!

  • Thank you Derek for all the amazing content you put out great channel and great community here…your food always looks so good yummy ����

  • I made this. It took way way longer than 10 minutes but it is some of the best damn stuff you can put in your mouth! All the different components are fantastic, from the lime vinaigrette, the lentil walnut taco “meat”, all of it. If you eat dairy you can add cheese or sour cream. Would make a great party meal, vegan or no..subscribed, thanks!

  • My 6 year old loves cooking and watching recipes.Except chilli flakes,he enjoyed watching it.We will soon try this out and let you know how it went:)

  • Can i use white rice isntead of brown and red kidney beans instead of the beans you used? I cant find either of the items where I live

  • This was delicious!!! I added chopped avocado to the salsa instead of using it as guac and used sour creme and taco saus as a saus. I didn’t think it would come out this awesome!

  • Cheaper than chipole where do you live? Where I live a chipole bowl is like $12… And with those $12 I would only be able to afford the cheese to make it at home lol

  • This was awesome. This recipe is similar with homemade Chalupas and is freaking amazing. https://www.youtube.com/watch?v=_ZoAceYKwHI

  • Wonderful recipei made a meal prep and kept this burrito as my lunch, but my avacado turned all black, is it good to eat black avacado?

  • Thanks for the info. By the way, you’re cute. I own several business and I want to open a Mexican restaurant, let me know if you want to be a co-owner:)

  • I bought the salsa, just used avocado slices with little lime squeezed on…made it an instant recipe, as long as u got your rice cooked! DELISH!

  • Wow! More than 100K views on this video, thanks to each and every one of you for the overwhelming support to my channel. Today I feel like this big milestone has proved that dreams do come true.

    I also want to clarify that though this recipe asks for a specific quantity of salt for 2 to 3 servings, but please feel free to adjust the quantity as per your individual taste. Also adjust the quantity of salt if you have put any salt in boiling the beans, or if you are planning to use canned beans as most canned beans have some salt in them.

    Thank you once again for all the love and support!
    ������

  • I tried this recipe yesterday and it was very easy. Despite the different parts to prepare, it’s all very simple and easy to do all at the same time. I liked it a lot!

  • So easily you have taught us with step by step preparation. Thanks this dish my daughter’s ever favourite! Will give her a surprise

  • Very nice video ��������
    You are great ����������
    I like your channel ☝️☝️☝️
    Fantastic ������������
    Very nice video I like your channel ������������
    I support you
    I joined you����������
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  • I have made this without knowing it was a ‘thing”.lol Didnt use the avocado sauce though. Thanks for the recipe. Nice presentation.

  • I really like burritos from America I will try deffo I lived in u.k but burritos are mexican food so here in u.k taste not like same but I will try on tortillas instead of like salad but thank you for sharing.

  • I’m definitely going to try this!! It looks delicious, filling and fresh:)
    Also, you are absolutely a stunning goddess �� thanks for sharing!

  • I have a question: I have been attempting to eat more vegan meals. I notice that a lot of vegan dressing recipes use maple syrup. Doesn’t that make it too sweet? I have maple syrup (the ‘real’ stuff) but have been hesitant to use it in a salad dressing. I have never been fond of sweet dressings….thank you

  • Wow this looks great! I’ve been trying to find more Spanish dishes to help me transition my family to the vegan life style ��������♥︎

  • This was sooo good!! I used green lentils and fresh tomatoes for the „meat“. Sadly the avocados I had weren’t good anymore so i didn‘t even have the guacamole. It was still so amazing! Thanks for making these videos, they are soo helpful and fun to watch����

  • Derek. To ensure that the avocado you’re choosing is ripe and creamy on the inside, peel back the small stem or cap at the top. If the area underneath is green, the avocado is good to buy. If the area is brown, the avocado is overripe so it’s best to avoid it.