Vegan Chipotle Burrito Bowl

Bring the bold, smoky flavors of your favorite Tex-Mex meal to life with this Vegan Chipotle Burrito Bowl, a wholesome, plant-based twist on a classic! Packed with fluffy brown rice, hearty black beans, and sweet bursts of sautéed corn and bell peppers, this recipe is seasoned with a zesty blend of chipotle and cumin for maximum flavor. Fresh avocado, juicy cherry tomatoes, and vibrant cilantro add color and freshness, while a squeeze of lime ties everything together perfectly. With just 15 minutes of prep time and easy-to-follow steps, this gluten-free, vegan burrito bowl is perfect for quick weeknight dinners or meal prep. Loaded with protein, fiber, and smoky spice, it's a satisfying, customizable bowl that’s as healthy as it is delicious!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 can Black beans
• 1 cup Frozen corn
• 1 medium Red bell pepper
• 1 large Avocado
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 1 medium Lime
• 1 teaspoon Chipotle powder
• 1 teaspoon Cumin powder
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 cup Cilantro

Directions

Step 1

Rinse the brown rice under cold water. In a medium-sized pot, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes or until the rice is tender and water is absorbed.

Step 2

While the rice is cooking, drain and rinse the black beans. Set aside.

Step 3

In a medium skillet over medium heat, add 1 tablespoon of olive oil. Dice the red onion and bell pepper, and then add them to the skillet. Sauté for about 5 minutes until they are soft.

Step 4

Add the frozen corn to the skillet and cook for another 3-4 minutes until the corn is fully heated. Stir in the black beans, chipotle powder, cumin powder, and salt. Cook for another 2 minutes until well-combined.

Step 5

Dice the avocado, halve the cherry tomatoes, and chop the cilantro. Set them aside.

Step 6

Once the rice is done, fluff it with a fork and distribute it evenly among serving bowls.

Step 7

Top each bowl with the black bean mixture, diced avocado, cherry tomatoes, and a sprinkle of cilantro.

Step 8

Cut the lime into wedges and serve each burrito bowl with a lime wedge on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	1869.4 grams (1869.4g)

Amount per serving	% Daily Value*
Calories	1263

Total Fat 51.90g	67%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 5.00g
Cholesterol 0mg	0%
Sodium 2474mg	108%
Total Carbohydrate 179.10g	65%
Dietary Fiber 51.00g	182%
Total Sugars 22.50g
Protein 39.20g	78%

Vitamin D 0IU	0%
Calcium 348mg	27%
Iron 12mg	64%
Potassium 2214mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 11.7%

Carbs: 53.5%