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–+ servings

Vegan Burrito Bowls

vegan protein 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.
Serving Size 2 bowls

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.