This vibrant vegan burrito bowl brings together all the flavors of your favorite takeout, but in a wholesome, plant-powered way.
Packed with protein-rich sofritas or black beans, fiber-filled rice, and nutrient-dense veggies, it’s a meal that’s as satisfying as it is nourishing.
With heart-healthy fats from avocado, low saturated fat, and loads of fresh flavor, it’s perfect for quick weeknight dinners, meal prep, or fueling your day with energy.
30-Minute Vegan Burrito Bowl
Equipment
- 1 medium saucepan (for rice)
- 1 fine-mesh sieve (for rinsing rice)
- 1 large frying pan (12-inch, for fajita veggies)
- 2 mixing bowls (for salsa/guacamole prep)
- 1 cutting board + chef’s knife
- 1 wooden spoon (or spatula)
- 1 citrus zester + juicer
Ingredients
Protein (choose one or both)
- Sofritas prepared
- Mexican Black Beans prepared
Cilantro-Lime Rice
- 1 cup 190 g white Jasmine rice*
- 1 bay leaf
- 1 ½ cups 360 mL room temperature water
- ½ teaspoon kosher salt plus more to taste
- 2 teaspoons olive oil divided
- 1 medium lime zested + 1 ½ tablespoons juice
- ½ tablespoon lemon juice
- 1 cup 16 g fresh cilantro leaves and tender stems, chopped
Fajita Veggies
- 1 ½ tablespoons avocado oil or oil of choice
- 1 medium to large red onion thinly sliced
- 1 large green bell pepper thinly sliced**
- ½ tablespoon fresh oregano finely chopped (or ½ teaspoon dried Mexican oregano)
- ½ teaspoon kosher salt
- Freshly cracked black pepper to taste
Optional Toppings
- Charred Corn & Tomato Salsa or salsa of choice
- Lazy Guacamole or guac of choice
- Chopped fresh cilantro
- Vegan sour cream
- Shredded romaine lettuce
Instructions
- Prepare Your Protein Base: Decide whether you’d like to make sofritas, black beans, or a combination of both. These can be cooked fresh or made a day or two in advance to save time. If reheating, warm them gently over low heat in a saucepan with a splash of water or broth to keep them moist and flavorful. Having the protein ready at the beginning makes assembly smooth and stress-free.
- Rinse and Soak the Rice: Place the Jasmine rice into a medium-sized bowl and cover it with cold tap water. Using your hands, gently swish and rub the grains together for about a minute. This process removes excess starch, which helps the rice cook up fluffy instead of sticky. Drain thoroughly using a fine-mesh sieve and set aside. This little extra step makes all the difference in texture.
- Cook the Rice to Perfection: Transfer the rinsed rice into a medium saucepan. Add the water, bay leaf, salt, and 1 teaspoon of olive oil. Stir everything together, ensuring the grains are evenly coated and submerged. Place the pan over medium-high heat and bring it to a gentle boil. Once boiling, immediately reduce the heat to a low simmer and cover with a lid. Let the rice cook for about 7 minutes without stirring, until all liquid is absorbed and the grains are tender.
- Steam and Fluff the Rice: When the cooking time is complete, remove the pan from heat but do not stir yet. Take off the lid, quickly lay a clean kitchen towel across the pot, and place the lid back on top. Allow the rice to rest and steam in its own heat for 10 minutes. This steaming step separates the grains and makes them fluffy. After resting, remove the bay leaf, gently fluff with a fork, and set aside.
- Add Flavor to the Rice: Now it’s time to turn the plain rice into the star of the bowl. Stir in the lime zest, lime juice, lemon juice, and fresh cilantro. Toss everything together until the herbs are evenly distributed and the rice is fragrant. Taste and adjust with more salt if needed. For extra richness, drizzle in the remaining teaspoon of olive oil. This bright, citrusy rice forms the refreshing base of your burrito bowl.
- Sauté the Fajita Veggies: Heat avocado oil in a large (12-inch) frying pan over medium-high heat until shimmering. Add the sliced onions, bell peppers, oregano, salt, and a few twists of black pepper. Stir to coat the veggies in oil and seasonings. Cook for 8 to 10 minutes, stirring occasionally but not constantly—this allows the onions to caramelize and the peppers to develop that tender-crisp bite.If the bottom of the pan browns too much, splash in a tablespoon of water to deglaze and lift up the flavorful bits.
- Prepare Fresh Toppings: While the veggies are cooking, use this time to whip up your fresh toppings. Make a quick charred corn and tomato salsa or grab your favorite jarred salsa if you prefer convenience. Mash up some avocado for a simple lazy guacamole—just mix avocado with lime juice, salt, and optional cilantro. Chop extra cilantro, shred lettuce, or prepare any other toppings you’d like to serve. Having toppings prepped ahead keeps the final assembly stress-free.
- Assemble the Burrito Bowls: Now comes the fun part—layering everything together! Start by adding a scoop of cilantro-lime rice to each serving bowl. Top with a generous portion of sofritas or black beans (or both for extra protein). Add a colorful pile of fajita veggies, followed by your chosen toppings such as salsa, guacamole, and chopped cilantro. For extra creaminess, finish with a spoonful of vegan sour cream, or for crunch, sprinkle shredded romaine lettuce over the top.
- Serve and Enjoy: Your homemade vegan burrito bowl is now ready to enjoy! Each bite is a balance of tangy, spicy, creamy, and fresh flavors—all in one nourishing bowl. These bowls are excellent for weeknight dinners but also make fantastic meal prep lunches. Simply portion into airtight containers, store in the fridge, and reheat the rice, beans, and veggies before eating (add guacamole and salsa fresh to keep them tasting vibrant).
Notes
- Use Jasmine rice for the best fluffy texture, but any long-grain white rice works with minor adjustments.
- For a whole-grain option, swap in brown rice—just increase the water and cooking time.
- Bell peppers can be mixed and matched—green, red, or yellow—for extra sweetness and color.
- If you’re short on time, use canned black beans (season them with spices for more flavor).
- Fresh herbs like cilantro add brightness, but you can adjust to taste or substitute parsley if needed.
- To keep the guacamole vibrant, squeeze extra lime juice over the top and cover tightly.
- For extra heat, stir in jalapeños or hot sauce when assembling.
- This recipe is naturally vegan and gluten-free, making it a great option for mixed-diet households.
- Great for meal prep—just store the fresh toppings separately and add before serving.
- Leftovers taste even better after the flavors meld overnight.
Chef’s Secrets for Perfect Results
The magic of this burrito bowl lies in the details. Always rinse your rice before cooking—this simple step removes surface starch and ensures fluffy, separate grains.
When making fajita veggies, avoid stirring too often; letting them sit for a minute between tosses helps them caramelize and develop smoky flavor.
Don’t be afraid to season generously with lime juice and salt at the end—bright acidity and proper seasoning are what transform a good burrito bowl into an outstanding one.
And finally, if you’re making sofritas or beans, cook them a day ahead; the flavors deepen and taste even better after resting overnight.
Serving Suggestions for Every Occasion
This vegan burrito bowl is a meal in itself, but it also pairs beautifully with other dishes if you’re hosting or want to elevate dinner.
Serve alongside warm corn tortillas or tortilla chips for scooping up salsa and guacamole.
For a heartier spread, offer roasted sweet potatoes, Mexican-style street corn, or a crisp cabbage slaw for crunch.
Drinks like sparkling lime agua fresca or iced hibiscus tea make refreshing companions.
For family dinners, set out toppings buffet-style so everyone can build their own bowl, adding their favorite extras.
Storage Tips for Freshness and Flavor
This recipe is ideal for meal prep, but storing each component correctly ensures it stays fresh.
Cooked rice, beans, and sofritas can be refrigerated in airtight containers for up to 4 days.
Fajita veggies keep well for about 3 days but may soften slightly when reheated—revive them in a hot pan for best texture.
Salsa and guacamole are best enjoyed fresh, though guacamole can be kept for 1–2 days if stored with a layer of lime juice pressed on top and sealed tightly.
For longer storage, freeze the rice and beans in portion-sized containers for up to 2 months, then reheat directly from frozen.
Always add fresh toppings like lettuce and cilantro right before serving for the best flavor.
Frequently Asked Questions
1. Can I make this bowl ahead of time?
Yes! This recipe is meal-prep friendly. Prepare the rice, beans, and veggies in advance, and store them separately in airtight containers.
Just reheat before serving and add fresh toppings like guacamole, salsa, and lettuce at the last minute to keep everything crisp and flavorful.
2. What’s the best substitute for sofritas?
If you don’t have tofu for sofritas, simply use black beans or pinto beans as your protein base. You can also try lentils or chickpeas for a twist.
The key is to season them well with cumin, paprika, or chili powder so they complement the other layers of the bowl.
3. Can I use brown rice instead of white?
Absolutely. Brown rice is a great high-fiber alternative. Just increase the cooking liquid to 2 cups of water for every cup of rice and simmer for 35–45 minutes.
Steam and fluff as directed, then finish with citrus and cilantro for the same bright flavor.
4. How do I keep guacamole from turning brown?
To slow oxidation, press plastic wrap directly onto the surface of the guacamole and store in an airtight container.
You can also cover it with a thin layer of lime juice before sealing. Even if it darkens slightly, it’s still safe to eat—it just won’t look as vibrant.
5. Can I freeze the burrito bowl?
Yes, but not fully assembled. Freeze the rice, beans, and sofritas in separate containers for up to 2 months.
Reheat on the stovetop or microwave, then prepare fresh veggies, salsa, and guacamole when ready to serve. This way, you’ll enjoy the same fresh flavors without compromise.
