Easy Vegan Burrito Bowls Recipe
Easy Vegan Burrito Bowls – quick, healthy, and customizable plant-based bowls featuring cilantro lime quinoa, smoky seasoned black beans and corn, and all your favorite toppings. Ready in under 20 minutes, these versatile bowls are perfect for meal prep, busy weeknights, or a satisfying meatless meal!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish, Bowl
- Method: Sauté
- Cuisine: Mexican
Ingredients
Scale
- Batch of cilantro lime quinoa
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can corn (drained and rinsed)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper (to taste)
- Salsa or pico de gallo (optional)
- Guacamole (optional)
- Lime juice (optional)
- Sour cream and cheese or vegan alternatives
Instructions
- Heat olive oil in a skillet over medium heat.
- Add black beans, corn, chili powder, smoked paprika, salt, and pepper.
- Cook for 5–10 minutes until heated through.
- Assemble bowls with cilantro lime quinoa as the base.
- Top with bean and corn mixture, salsa, guacamole, and desired toppings.
- Serve immediately and enjoy.
Notes
- For cilantro lime quinoa: cook 1 cup quinoa according to package instructions, then fluff and stir in 1/4 cup chopped cilantro, juice of 2 limes, and salt to taste.
- Add roasted sweet potatoes, bell peppers, or zucchini for extra veggies.
- Top with pickled red onions, jalapeños, or hot sauce for extra kick.
- Use brown rice, cauliflower rice, or lettuce as the base instead of quinoa.
- Add crumbled tortilla chips for crunch.
- Store components separately in the refrigerator for meal prep – assemble when ready to eat.
- Leftovers can be refrigerated for up to 5 days.
- These bowls are naturally vegan, gluten-free, and dairy-free.
Find it online: https://cookyaura.com/easy-vegan-burrito-bowls-recipe/