This nourishing vegan burrito bowl is perfect for one of those days where you just want to toss everything into a bowl and call it a meal. This Vegan burrito bowl easy to prepare meal to use for those weekday lunches, as a quick and easy weeknight dinner or to bring for a potluck/picnic.
I am absolutely obsessed with the burrito bowls at Chipotle and after spending far too much money getting it at the actual storefront, I decided that it was about time that I re-create it in my own kitchen.
Customize your bowl
I mean, it’s such a simple thing to make and it’s much more customizable when you make it in your own home.
Not that Chipotle doesn’t let you customize the truckload out of your meal already but as a veggie lover, I can never have enough veggies in my bowl. So, the fajita veggies and romaine lettuce they offer there just doesn’t cut it for me.
Plus who doesn’t love colourful food?
What’s your favorite way to enjoy your burrito bowl?
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Vegan burrito bowl recipe
- 4 cups of brown rice, prepared
- 1/3 red onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced (~3/4 cup)
- 3/4 cup corn nibbles
- one 12oz can of black beans, soaked and drained
- 1 1/2 cup shredded chicken (optional)
- 2 cups romaine lettuce, sliced
- juice of 2 limes
- zest of 1 lime
- 1/2 cup chopped cilantro
- salt, chili flakes and pepper to taste
- guacamole and salsa (optional for serving)
- 3/4 cup shredded cheese of choice (optional for serving)
- Prepare all your ingredients
- Combine your brown rice, red onion, garlic, tomatoes, lime zest, corn nibbles, black beans, chicken (if using), cilantro, lime juice and seasonings in a large bowl. Mix until well combined.
- Divide the romaine lettuce amongst the serving bowls or place a the bottom of a large bowl if not dividing into portions.
- Add the brown rice mixture. Top with guacamole, salsa and shredded cheese
- Serve immediately to enjoy it warm or chill in the fridge to enjoy it as a salad