Vegetarian Burrito Bowl

 

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AMAZING VEGAN BURRITO & BOWL RECIPE ����

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VEGAN BURRITO BOWL | Better-Than-Chipotle

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Chipotle Burrito Bowl At Home | Vegetarian Recipe

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DIY Chipotle Burrito Bowl | HEALTHY LUNCH IDEAS

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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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74 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����������
    I need support you������

  • 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.

  • Yum!!! I can’t wait to try this! Iam flirting with being vegan, but really vegetarian right now and I can’t believe how much better I feel and how yummy Whole Fresh foods are!!!!

  • Just finished making and eating this delicious burrito bowl �� Thanks so much for the lentil “meat” substitute, it’s much more affordable to make and nutritious to eat.

  • Just made myself this, with a few slight variations (self made sofritas instead of lentils) and it was so SO good. I can’t believe I made this. Thank you for sharing your recipe!

  • Let me find out, you’re making delicious vegan burritos that are healthy to eat..lol. Love it! I make mine with Avocado Dressing. So delicious. I just ate a huge salad with Pico De Gallo. So refreshing. Mine is spicy though, the Latina in me.

  • I have tried this amazing Burrito bowl recipe and it is really amazing. Thanks for sharing this recipe. Also here i have a special vegan buddha bowl recipe. Check out the recipe:
    https://www.foodybud.com/vegan-buddha-bowl-the-recipe-critic/

  • So I’ve came to a decision to start going plant based. And I’ve been looking up recipes and cooking them and I was surprised how good all the meals taste without any meat. I made this recipe with the vegan burrito bowl and it was fire ��

  • I made this. with some slight variants. but the “taco meat” and the salad are absolutely divine. I did mine as wraps. and happened to use a taco seasoning packet. ( UK adobo peppers/chipotle peppers can be hard to come by and I had the seasoning pk in.) I also subbed put lentils for Black lentils. ( This seems like a lot of subs now I come to write them down) I am not a vegan. I am not a vegetarian. I am choosing to eat less meat as part of my lifestyle and this will definitely be a repeat feature on my menu! thank you!

  • I love the name sweet potato soul! And I like the fact that you use oil and some salt too! Great job ������ I subscribed!!!! Can’t wait to see more! Thanks ��

  • I tried it yesterday…..it came out really well…very nice recipe! Even guests one more serving, I just microwaved rice + refined beans mix & top up with sour cream & nachos!!

  • Your kitchen though neat & clean is visually quite unpleasing. That green paint reminds one of old stuffy janta apartments of grandpa era. & the two ovens hung on bare walls look too much of a dehati style ☺️����

  • bro, ive been plant based ‘cold turkey’ for the last month and the hardest part is finding recipes and the next thing to eat. No one i know does it. so thank you so much for your videos!

  • @Simnett Nutrition

    when i saw that you were using rice for this recipe i was asking to myself when will you talk about rice because it does contain arsenic and i would like to how to make the best choice to make sure that the rice we bought doen’t contain any arsenic. also it would make a nice ”what you should eat it” video 😉

  • Absolutely LOVE this recipe and dish!! Made this thrice and everyone loved it. Of anything I am going to add this to my CV. Thank you so much!

  • Very well elaborated and was able to follow the recipe pretty easily.. I tried the same and came out very well, kids too loved it. Would be perfect for any party..

  • Such a nice video.. However with respect to you bringing this out for us, I feel it’s a little less traditional as the restaurants don’t mix the rice with veggies, and even guacamole is added. To sum it up, I do appreciate your efforts in making it easier for a common man to make it. And what a detailed recipe in description!

  • Listen no offence, u tried n did well but the thing is, opinion from an American, u shouldn’t like stack and compress the ingredients, it should be different, messy, colorful, just saying.

  • This is an uncommon version of the Burrito bowl. There are more common version out there and a good reason they are more common. Please search.

  • Please do not use avocados, iceberg lettuce and super fancy peppers they are so alien to our society. People like you should be encouraging local and seasonal produce.

  • Derek, can you clarify salt related things for me? Cause I def want to stay low salt as I notice negative effects if I eat too much. So on a can… how much is “too much” or “a lot”?… I saw 800mg, on the beans can, which is under a gram of salt per 100gr? So like 3.5gr salt per can? And when you cooked you scooped rougly half a tea spoon of salt in? Which would be 2.5gram instead of 7gram total for 2 cans? Just trying to get a baring on amounts

  • Your truly making a difference man and you remind me and look so much like my best friend whose a vegan as well. I’m just newly starting my vegan journey 3 months in now and I’m in love!! And your videos have helped me tremendously and always have great spirits. Keep making a huge difference and many blessing to you and your family ����❤️❤️

  • Looks delicious. I would love to see more lentil meat substitutes. I have Hashimoto’s and it’s not recommended that I do any soy type products.

  • So funny! Vegaaaaaay’s bah haha. Appreciate the sense of humor in your videos. And lookin forward to trying the mashed beans side!

  • Do you know what a burrito even means? Burrito bowl is like calling it a aloo paratha bowl or samosa bowl. Sanjeev is a dumb nut…his food is medicore. Who the hell uses ketchup in mexican rice…ewww…only indians use ketchup even in chinese food.

  • I have celiac disease which means that I can’t eat wraps/bread etc this bowl will be perfect for me, thank you so much for the inspiration xx

  • I needed to prepare some snacks this week, so I made your never-fried beans, rolled them in corn tortillas, and baked them for easy taquitos. So delicious!

  • About hating cilantro I was one of those people I couldn’t even smell it! It was so bad. Then I read Anthony William’s books and found out that it had nothing to do with genetics (as many ‘experts’ say) but everything to do with toxins in our body, especially in the brain. So I started to make a heavy metal detox smoothie which amongst other ingredients contains also cilantro and surprisingly enough I didn’t mind the taste. Guys, after a month I started to kinda like cilantro and now after two months or so I’m starting to love it �� The point is that that smoothie is really detoxing the body of heavy metals of which runoffs circulate in the body fluids and that’s why you can taste it in your saliva. Yes, I know it tastes like a soap but not anymore to me �� Google the smoothie and good luck!

  • Avocado tip: never buy an avocado with the nipple (top) of the avocado missing. If the little black stem attachment is missing the avocado will be dry and rotten inside. Black nipples missing/don’t buy it

  • Worst receipe for burrito ever!
    Rice should never be cooked with veggies the way you showed! And please do not make guacamole at first, it will oxidize and turn black! Do it at the end so that it will be still green while you eat

  • Thanks for the dinner inspiration Derek! Made the fancy spanish rich (so good), then I had dry black beans, so made those in the Instant Pot (love that thing!), then sauteed the VEGAYS!! We liked baked burritos, so assembled them in a baking dish, topped with salsa and baked. Oh and also topped with your pico when out of the oven. So good!!

  • Hey Derek, liked the idea of this recipe. On my second attempt I boiled the black beans with some baking powder as I would canned chickpeas for making hommus. I found this made the beans easier to mash and the resulting ‘mince’ far smoother. Just so you know. Thanks for the recipes my man.

  • Superb recipe and delicious dish! To9k me a while to do all the preps and i added some more veggies to the rice to make it more wholesome. It’s a super delicious meal! Thank you TD!

  • Thank you Derek, I tried your recipe last night, I loved every bite it was so delicious and filling. You will be my vegan guide for this new journey I’m starting ����❤️

  • turned out sooo yummy, especially the pico de gallo and the beans! I prefer to leave the rice white as there are already so many other flavors happening. thanks for the recipe derek, and keep doing what you’re doing!

  • I have tried this dish and the outcome is just awesome.. Thanks alot for making it in Vegetarian version.. Loved it. I have also lots of positive comments on the presentation of this dish.

  • Cilantro for president! I don’t like people who don’t like cilantro, they are scary.:p By the way, here in Norway we call those beans “bønnestuing” which in English is “bean stew” so maybe that?
    I’m a burrito overfiller too! Always have to eat those with knife and fork.

  • Grilled
    Chicken Street Tacos Recipe
    https://blogchef.net/grilled-chicken-street-tacos-recipe/
    #recipe #blogchef #GrilledChickenStreetTacosRecipe

  • Yuuuuuuuuuum. I make burritos and burrito bowls often but I have never put nooch in my nofried beans. I will try it this weekend. I’m going to do this recipe exactly but I’m going to add one thing CASHEW CREAM DRESSING!!!!

  • Legendary burrito Derek full of life and cellular protection.
    Thanks for sharing your healthy ideas ��I love mashing my beans =joy��

  • Made this tonight for my doctor hubby Derek….it was so delicious:) A real treat! Thanks so much…I can see why you’ve been on a burrito run recently…leftover for lunch tomorrow:)) Hooray!! X

  • Hi Derek, thank you for the amazing buritos and all your videos. I just started vegan jerney and wondering to you have idea of vegan “fish” and “seafood” recepies. I can go withot meat easy, scrampled tofu is great for eggs substitution, but what about seafood?! Love seafood. Thank you

  • Always love your videos Derek! We have a very similar cooking style:-) do you ever make cheese sauce or something you would pour over your burrito bowl or burrito? Do you have a recipe for a type of cashew cream sauce? Thank you

  • (Putting this ingredients list for myself when I’m cooking, cause sometimes I forget)
    Rice: Any rice
    Bay Leaves
    Sea Salt
    Mix these in later after leaving the rice to cool down a bit:
    Cilantro
    Lemon Juice
    Lime Juice
    Beans: Any beans
    Garlic
    Oregano
    Cumin
    Chipotle Pepper
    Salt
    Combine all ingredients in small pot, and cook over medium heat.
    Veggies: Colorful bell peppers
    Red Onion
    Oregano
    Grapeseed oil/any oil
    Salt & Pepper
    A bit of red pepper flakes
    Heat oil in skillet, and cook onions for 2-3 minutes, then add in everything else.
    Put everything together and add additional desired toppings.

  • Hi Derek! Sometimes when I’m on a cooking/nutrition low, I just turn on a few of your videos and your enthusiasm and Chrystal’s amazingness just makes me wanna cook and eat ��������

    Question: It seems to me like you’re using quite a lot of rice in your diet. In Sweden, where I live, the National Food Agency recommends that you ease down on rice (especially brown) because of the arsenic content. What are your thoughts on that?

    Thanks again for amazing inspiration and knowledge ��

  • Hi chef… Can u please please please make a video on how to make your passion for cooking your career. About all the courses and best institutes for it. How to take this career on great hights like you? All the aspects of this course and opportunities under it. And also earnings of a chef (coz Indian parents give importance to it��)
    Please. ��

  • Thank you so much! Appreciate the recipe in the description because sometimes it’s hard to keep going back on the video. Like to watch it and then refer to the written. Thanks again! Awesome recipe.

  • HI Derek!! that is one great looking burrito!! will do this for sure, thank you for your videos!! Just wanted to say..when my granddaughter was young, she would call refried beans “melted beans”.. haha, we still today call them that.. just thought it was hilariously cute.

  • The only thing would say is don’t cook your yeast (it kills the nutritional value) It all looks so yummy. I think I will try it tomorrow if I have the time. Thanks for the recipes.

  • I made this today and it was delicious! Definitely the tastiest meal I have had in ages, it will be in my regular rotation from now on. Thank you so much for sharing with us x

  • Dig it man… this is our dinner tonight! First time ever posting to Youtube… I have been watching Derek and Crystal do their thing for awhile and figured I should say something… my wife and I love this program and it has helped to make some amazing changes in our lives. Thank YOU!

  • Do you think it’s worth sprouting the beans before cooking them for removing the anti-nutrients, especially phytic acid for mineral absorbtion?
    Or is the higher mineral content of the un-sprouted beans equalizing it? (or sprouting maybe don’t remove that much PA )
    Thank you for your time ;)!

  • Why is the music so loud? Why is it even there? It detracts from an otherwise very good video. With all due respect, it’s like listening to two people talk at once. Great recipe, and thanks.