30-Minute Vegan Burrito Bowl
A nourishing vegan burrito bowl layered with cilantro-lime rice, sofritas or black beans, caramelized fajita veggies, fresh salsa, and creamy guacamole. High in plant protein, rich in fiber, and full of fresh flavor—this one-bowl meal is quick, versatile, and perfect for both weeknight dinners and meal prep.
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.
