Vegan Burrito Bowls
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These vegan burrito bowls are one of my favorite quick dinners when I want something colorful, fresh, and filling without spending hours in the kitchen.
Everything goes into one bowl! Grains, beans, veggies, and that zesty cilantro-lime dressing that ties it all together. It’s the kind of meal that tastes even better the next day, making it perfect for meal prep too.
Ingredients
- Quinoa and brown rice – I love using both for extra texture and nutrients, but you can use just one if that’s easier. White rice or even cauliflower rice works too.
- Black beans – My go-to for burrito bowls! They add a hearty bite and plenty of protein. Canned beans are fine—just rinse and drain them first.
- Cherry tomatoes and corn – Sweet, colorful, and full of flavor. If corn isn’t in season, frozen or canned works just as well.
- Green or red cabbage – shred it finely!
- Vegan feta or cashew cheese – Adds a salty, creamy touch that balances the fresh veggies. You can skip it or swap in your favorite vegan cheese.
- Cilantro lime dressing – Bright and tangy with a little kick from garlic and red pepper flakes. It’s easy to make and totally pulls the bowl together.
How to Make Vegan Burrito Bowls
- Cook the grains – Prepare your quinoa and brown rice ahead of time or use pre-cooked pouches if you’re in a rush.
- Make the dressing – Whisk together lime juice, olive oil, maple syrup, garlic, cilantro, salt, pepper, and a pinch of red pepper flakes.
- Warm the beans – Heat the black beans for a few minutes in a pan or microwave, they taste so much better warm.
- Assemble the bowls – Add quinoa and rice to each bowl, then layer with beans, cabbage, tomatoes, corn, jalapeno, and vegan feta.
- Top it off – Drizzle with dressing and add extras like avocado, salsa, or a little hot sauce.
- Serve and enjoy – Finish with lime wedges and fresh cilantro for that final burst of flavor.
Tips & FAQs
- Cook grains ahead of time and keep them in the fridge for up to 4 days.
- Frozen corn? No problem, just heat it in a skillet or microwave for a few minutes.
- Vegan feta or cashew cheese adds a nice salty bite but totally optional.
- Hot sauce or salsa adds an extra layer of flavor.
- For a creamy twist, stir a spoonful of vegan yogurt into the dressing.
- Add grilled tofu, tempeh, or roasted chickpeas for more protein.
What to Serve With
- Crunchy tortilla chips
- Fresh guacamole or pico de gallo
- Lime wedges
- Iced hibiscus tea, agua fresca or sparkling lime water
Storing Leftovers
These bowls are great for meal prep, just store the dressing separately until ready to eat.
- To Store. Keep everything in separate containers. The bowls stay fresh for 3–4 days in the fridge.
- To Freeze. You can freeze the cooked grains and beans, but keep veggies and dressing fresh.
- To Reheat. Warm the grains and beans, then add the cold toppings and drizzle with dressing.
More Healthy Vegan Recipes
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Vegan Burrito Bowls
These Vegan Burrito Bowls are fresh, flavorful, and easy to make for busy weeknights. A healthy plant-based meal with black beans, quinoa, corn, and zesty cilantro lime dressing.
Ingredients
Bowls
- ½ cup cooked quinoa
- ½ cup cooked rice
- 1 can (14-ounces) black beans
- ¾ cup cherry/plum tomatoes, halved
- ½ cup grilled corn
- ½ cup vegan feta or cashew cheese, optional
- 2 tablespoons fresh cilantro
- lime wedges
- salt and pepper
- 1-2 cups green cabbage, finely sliced
- moore toppings of choice, I love jalapeno, avocado
Cilantro Lime Dressing
- 2 tablespoons lime juice
- 1 teaspoon maple syrup, or agave
- ¼ cup fresh cilantro
- 1-2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch of red pepper flakes
- 2 tablespoons olive oil
Plant Based Yogurt Dressing (optional)
- 1/2 teaspoons garlic, minced
- ½ cup plant based Greek-style yogurt
- 1 tablespoons lime juice, freshly squeezed
- ½ cup cilantro, diced
- salt + black pepper, to taste
Instructions
- Cook the grains – Prepare your quinoa and rice ahead of time or use pre-cooked pouches if you’re in a rush.
- Make the lime cilantro dressing – Whisk together lime juice, olive oil, maple syrup, garlic, cilantro, salt, pepper, and a pinch of red pepper flakes. Make the yogurt dressing or simply use a dollop of plant based yogurt instead.
- Warm the beans – Heat the black beans for a few minutes in a pan or microwave—they taste so much better warm.
- Assemble the bowls – Add quinoa and rice to each bowl, then layer with beans, tomatoes, cabbage, corn, vegan feta and more toppings if you like.
- Top it off – Drizzle with dressing and add extras like avocado, salsa, or a little hot sauce.
- Serve and enjoy – Finish with lime wedges and fresh cilantro for that final burst of flavor.
