Description
A simple and delicious easy vegan burrito bowl recipe featuring wholesome brown rice, seasoned black beans, fresh corn, diced tomatoes, and creamy avocado, topped with lime juice and cilantro for a fresh, vibrant meal perfect for a quick dinner or lunch.
Ingredients
Scale
Grains and Legumes
- 1 cup brown rice
- 1 can (15 oz) black beans
Vegetables and Fruits
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 ripe avocado
- 1/4 cup fresh cilantro
Seasonings and Other
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Toppings
- Sliced jalapeños
- Salsa
- Vegan sour cream
Instructions
- Cook the brown rice: Combine 1 cup of brown rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 40-45 minutes until water is absorbed and rice is tender.
- Prepare the black beans: Drain and rinse the black beans. Heat them in a small saucepan over medium heat. Add 1 teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper. Cook for 5-7 minutes to warm through and blend flavors.
- Prepare the vegetables: If using fresh corn, cut the kernels off the cob. Drain the diced tomatoes. Chop the cilantro finely and dice the avocado into small pieces.
- Assemble the burrito bowl: Start with a base of cooked brown rice in each bowl. Layer the seasoned black beans on top, followed by the corn kernels and diced tomatoes.
- Finish and serve: Top each bowl with diced avocado, drizzle with lime juice, and sprinkle fresh cilantro. Add optional toppings such as sliced jalapeños, salsa, or vegan sour cream if desired. Serve immediately while fresh and warm.
Notes
- For a quicker rice option, you can substitute brown rice with instant brown rice, adjusting cooking times accordingly.
- Using canned beans and tomatoes makes this recipe convenient and easy to prepare.
- If fresh corn is unavailable, frozen corn can be used as a substitute.
- The avocado should be ripe but firm to avoid mushiness when diced.
- Adjust the amount of chili powder and jalapeños based on your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
