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vegan burrito bowl with toppings

Vegan Burrito Bowl

  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 4 bowls 1x
  • Diet: Vegan


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

Roasted Vegetables

  • 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)

Burrito Bowl

  • 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)

  1. Mix all the chunky ingredients in a bowl until blended.
  2. Stir in the lime juice and spices, cover, and chill until ready to use.  It is best when eaten within 12 hours.

Roasted Vegetables

  1. Preheat the oven to 450 F, then line 3 large baking trays with aluminum foil.
  2. 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.
  3. 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)

  1. 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.
  2. Mash the avocado with a fork until it's the consistency you desire, then mix in the lime juice to reduce browning.
  3. Blend in the spices and chunky ingredients until well combined.
  4. 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)

  1. Rinse the dry rice under cold water until the water runs clear.  This will remove some of the starch.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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