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Want a colorful, plant-based meal that has lots of Mexican flavors? Serve this vegan burrito bowl for supper, and you won’t be disappointed. They’re packed full of fiber, protein, and healthy fats. Plus, it boasts fresh pico de gallo, creamy homemade guac, roasted vegetables, and fluffy cilantro lime rice.
- Base: cilantro lime rice, brown green rice, cauliflower rice, or quinoa
- Roasted Vegetables: bell peppers, white onion, button mushrooms, sweet corn, or sweet potatoes
- Legumes: black, white, pinto or re-fried beans
- Protein: walnut meat or tofu
- Greens: massaged kale or romaine
- Toppings: guacamole, pico de gallo, vegan sour cream, vegan queso, or corn salsa
- Dried Spices: cumin, fajita seasoning, salt and pepper
- Fresh Seasonings: lime juice and cilantro
- Garnish: lime slices, cilantro, or jalapenos
How do you build a burrito bowl?
Start with the base, which is usually a grain or cauliflower rice, then add cooked veggies (roasted, grilled, or sauteed). Next, add your protein of choice (beans, walnut meat, or tofu). Put in a handful of fresh greens, then make room for some toppings like pico de gallo, corn salsa, guacamole, or vegan queso.
Finish off the bowl with a garnish of lime, cilantro, or fresh jalapeños. Some people also like to drizzle a creamy sauce over the whole thing, or sprinkle it with lime juice or salt.
How do you keep guacamole from turning brown?
I’m glad you asked! There seems to be some different tricks out there.
- Plastic Wrap: smooth the surface of the guac and carefully place the plastic wrap right on the surface, and then up the sides of the bowl.
- Water: smooth the surface, pour a layer of water on top of the guac, then place plastic wrap over the bowl.
- Onion: smooth the surface, place the cut side of half an onion on top, then cover with plastic wrap.
- Avocado Pit: rinse off the avocado pit, place it in the center of the bowl, and cover with plastic wrap.
How many calories are in one serving?
If you divide this recipe into 4 large servings with 1/3 cup of guacamole, each bowl is 706 calories with 92.6g carbs and 17.5g of fiber. This recipe is off the charts for your daily intake of vitamin C and is also high in iron. For more nutritional information, scroll to the end of the recipe card.
Can I make this recipe ahead?
Why certainly. The most time consuming part of this recipe is cutting everything up, which can easily be done the night before and refrigerated in separate bowls. For the best flavor and texture, it is best to make the pico de gallo and cilantro lime rice the same day you want to use it.
Is this recipe meal prep friendly?
Yes. Use airtight containers or mason jars to store the ingredients: cilantro lime rice, black beans, roasted vegetables, and massaged kale. Leave the pico de gallo and the guac in small separate containers, as they have too much moisture to be stored with the rest.
Can this recipe be frozen?
Yes and no. The roasted vegetables, cilantro lime rice, and black beans freeze very well for up to one month. The pico de gallo and guacamole is should be eaten up the next day, if there’s any leftovers.
- Side: tortilla chips
- Drinks: non-alcoholic lime margarita, jalapeño marg, or strawberry marg
- Dessert: Mexican wedding cookies
How to Make
Pico de Gallo
Gather all the ingredients. To prep for this recipe, quarter the grape tomatoes, mince the garlic, dice the jalapeños and white onion, and finely chop the cilantro. Finish by squeezing the limes and measuring out the spices.
Mix the chunky ingredients first, then add the freshly squeezed lime juice and the spices (cumin, black pepper, and salt).
Stir until well mixed. Cover and refrigerate and let the flavors meld. For the best texture, eat within 12 hours.
Gather the ingredients. The prep involves slicing the mushrooms, bell peppers, and white onions, then measuring out the dried spices and the olive oil.
Make your own fajita seasoning by stirring together the following spices: chili powder, smoked paprika, cumin, onion powder, garlic powder, and salt. This makes 4 teaspoons of seasoning, and you will use it all up when roasting the vegetables.
Preheat the oven to 450F and line three large baking trays with foil. Toss 1 tablespoon of olive oil and 1 teaspoon of fajita seasoning with the yellow bell peppers, then spread in a single layer on the baking tray.
Repeat this process with the white onions and the mushrooms, except double the oil and seasoning for the mushrooms.
Spread the veggies out in a single layer on each foil-lined baking tray. Extra vegetables can be set aside, but keep them in separate bowls.
Bake at 450 F for 15 to 25 minutes, stirring halfway through cooking. The white onions will be done first, and the yellow bell peppers will take the longest. Repeat the process with the extra onions and bell peppers.
The mushrooms will take 15 to 20 minutes to roast at 450 F; be sure to stir them halfway. You’ll notice they will shrivel up. Repeat the process with the extra mushrooms.
Gather all the ingredients. Slice 3 ripe Haas avocados in half lengthwise with a large knife. Whack the pit with the knife, and it should easily come out. Hold half of the avocado in your hand and scoop out the flesh with a spoon.
Mince the garlic, then finely chop the yellow onion and the cilantro. Squeeze the lime and measure out the cumin and fine sea salt.
Mash the ripe avocado with the back of a fork until it’s the consistency you want.
Add the lime juice next and stir it in so the avocado doesn’t turn brown as quickly.
Add the cumin, salt, onion, cilantro, and garlic and gently fold them into the mixture with a spatula.
Smooth the surface with the spatula, then cover the guac with plastic wrap, being careful to seal it from air or it will turn brown. Let the guac rest on the counter for one hour, so the flavors can meld.
Cilantro Lime Rice
Gather the ingredients. Prep this by zesting a lime, then juice it and 1 more lime to get 1/4 cup of juice. Mince the garlic, and finely chop the yellow onion and the cilantro. Measure out the filtered water, olive oil, coarse sea salt, and the bay leaf.
Rinse the white long grain rice under cold water until the water runs clear. This will help reduce the starch in the rice and will result if fluffier rice.
Heat the oil in a 3-quart saucepan over medium high heat until its shimmering, then add the onion and saute for three minutes. Next, add the rice and toast it for 3 minutes, stirring constantly, so the rice won’t stick to the bottom. Add the garlic and saute until fragrant.
Pour in the filtered water, add the bay leaf, and stir in the salt. Cover and bring to a boil, put the lid askew, reduce the heat to a low simmer, and cook for 15 to 18 minutes or until the water has been absorbed. When it’s done, remove it from the heat, cover it and allow to rest for 10 minutes.
Gently fluff with a fork, then fold in the lime juice, lime zest, cilantro, and olive oil.
This recipe makes 3 cups. If you want to use this for 4 burrito bowls, use 3/4 cup for each serving. If you want to stretch this out to 6 servings, use only 1/2 cup.
Assembling the Bowls
Gather all the ingredients: homemade guacamole, freshly made pico de gallo, fluffy cilantro lime rice, roasted mushrooms, onions, and bell peppers, black beans and kale.
To massage the kale, squeeze on 1 teaspoon of lime juice, sprinkle on some salt, then scrunch the kale with your hand until it turns dark green and fragrant.
To assemble the burrito bowl, divide all the ingredients equally between 4-6 bowls. Start by lining the base of the bowl with the cilantro lime rice, then artfully arrange the other ingredients on top. Use 1/3 cup of guacamole for each serving, then garnish with two lime slices and some fresh cilantro. Serve immediately and enjoy.
My girls ate everything in this bowl–even my younger ones who don’t like guac–and gave it two thumbs up. Make this for your family for dinner tonight, or meal prep it to have a healthy lunch all ready to go when your tummy gets rumbly.
- Want to add more protein? Try tofu or walnut meat.
- Don’t want rice? Try cauliflower rice or quinoa.
- Don’t have black beans? Use white, pinto, or refried beans.
- Don’t want guacamole? Use a green sauce.
- Need more veggie ideas? Try roasted sweet potatoes or grilled sweet corn.
- Want other sauces? Try chipotle peppers in adobo, chipotle, or vegan sour cream.
- Want to use brown rice? Make it creamier by stirring in a green sauce.
- Rinse the white rice. It will reduce the starch and make it more fluffy.
- Don’t have fajita seasoning? Make your own. See recipe notes.
- Want to tweak your guacamole? Make it tangy with more lime, spicier with jalapeño, or herbier with more cilantro.
- Short on time? Sauté the vegetables, use store bought pico de gallo, and guacamole.
- Have leftover guacamole? Carefully cover the surface with plastic wrap, water, or a cut onion. Place in the fridge and eat within two days.
- Glass Prep Bowls: these are the glass bowls that we use for our photos.
- Glass Food Containers: these containers are great for storing prepped ingredients.
- Spatulas: these excellent tools will help you mix, fold, and scrape out bowls easily.
- Citrus Reamer: this handy bamboo tool will help you squeeze lots of juice out of citrus!
- Aluminum Foil: keep your trays clean by lining them with foil.
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Try our vegan burrito bowl the next time you’re craving Tex Mex. This plant based recipe is a healthy, easy meal prep idea that is perfect for vegans, vegetarians, and meatless Mondays. You’ll also learn how to make homemade pico de gallo, guacamole, cilantro lime rice, and roasted vegetables with this recipe.
Pico de Gallo
- 2 cups grape tomatoes, quartered (287g)
- 1/3 cup white onion, finely diced (38g)
- 1/3 cup jalapeno, seeded and finely diced (34g)
- 4 teaspoon garlic, minced
- 1/3 cup cilantro, chopped (25g)
- 2 tablespoons freshly squeezed lime juice (30 ml)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cumin
- 3 large yellow bell peppers, cut in 1/4-inch strips (608g)
- 3/4 large white onion, thinly sliced (175g)
- 1 pound button mushrooms, cut in 1/4-inch slices (453g)
- 1/4 cup olive oil (60 ml)
- 4 teaspoons fajita seasoning (see notes for recipe)
- 3 Haas avocados, seeded and peeled (440g)
- 1 tablespoon lime juice (15 ml)
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/2 cup yellow onion, finely diced (55g)
- 1/3 cup cilantro, chopped (10g)
- 2 teaspoons garlic, minced
Cilantro Lime Rice
- 1 cup long grain white rice
- 1 tablespoon + 2 teaspoons olive oil
- 1/2 cup yellow onion, finely diced (67g)
- 2 teaspoons garlic, minced
- 2 cups water (480 ml)
- 1 bay leaf
- 1/4 teaspoon coarse sea salt
- 3 tablespoons cilantro, finely chopped (9g)
- 1 teaspoon lime zest
- 1/4 cup freshly squeezed lime juice (60 ml)
- 2 1/2 cups kale, ribs removed and chopped
- 1 tablespoon lime juice (15 ml)
- 2 pinches of salt
- 15-ounce can of black beans, drained and rinsed
- 1 large lime, thinly sliced
Pico de Gallo (Makes 2 Cups)
- Mix all the chunky ingredients in a bowl until blended.
- Stir in the lime juice and spices, cover, and chill until ready to use. It is best when eaten within 12 hours.
- Preheat the oven to 450 F, then line 3 large baking trays with aluminum foil.
- Mix the sliced yellow peppers with 1 tablespoon of oil and 1 teaspoon of fajita seasoning. Spread half of the peppers on a tray, being careful not to overcrowd. Do the same with the onions and mushrooms, except double the oil and seasonings for the mushrooms.
- Bake each tray one at a time for 15 to 25 minutes, until done to your liking. Stir each tray halfway through, and watch closely during the last 5 minutes. The onions and mushrooms will have shorter cooking times than the bell peppers.
Guacamole (Makes 2 Cups)
- Cut the avocados in half lengthwise, then pull apart. Remove the pit by whacking it with the blade of the knife, then scoop out the flesh with a spoon.
- Mash the avocado with a fork until it’s the consistency you desire, then mix in the lime juice to reduce browning.
- Blend in the spices and chunky ingredients until well combined.
- Smooth out the surface of the guac, and place a piece of plastic wrap right on the surface to keep the air out. Let it rest for 1 hour at room temperature.
Cilantro Lime Rice (Makes 3 Cups)
- Rinse the dry rice under cold water until the water runs clear. This will remove some of the starch.
- Heat up 1 tablespoon of oil in a 3-quart saucepan over medium high heat, then saute the onion for 3 minutes. Add the rinsed rice to the onions and toast it for 3 minutes, stirring constantly, then add the garlic and cook for 1 minute.
- Pour in the water and add the bay leaf and salt. Cover and bring to a boil, then reduce the heat to medium low and place the lid askew so it doesn’t boil over. Cook for 15 to 18 minutes, until all the water is absorbed.
- Remove the rice from the heat, cover and let it rest for 10 minutes, then fluff with a fork. Stir in the lime juice and oil, then mix in the lime zest and cilantro.
Assembling the Burrito Bowl
- Place the kale in a medium bowl and pour the lime juice and salt on top. Massage the kale with your hand by scrunching it until it is dark green and fragrant.
- Divide the rice evenly between 4 large bowls, then artfully arrange the other ingredients on top, dividing them equally between the bowls. Garnish with the lime slices and enjoy.
- Fajata Seasoning: 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt. Yield: 4 teaspoons
- To reduce the starch and make the rice more fluffy, rinse it with cold water.
- To make your guacamole have more tang, add more lime juice. To make it more spicy, add minced jalapeño. To make it taste more like herbs, add more cilantro.
- Want a short cut? Use store bought pico de gallo, and guacamole, then saute the vegetables.
- Carefully cover the surface of the guacamole with plastic wrap, water, or a cut onion. Place any leftovers in the fridge and eat within two days.
- Category: Lunch
- Method: Roasted
- Cuisine: Mexican
Keywords: mexican veggie burrito bowl, vegan