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Vegan Burrito Bowl
Homemade vegan burrito bowl recipe with fresh corn salsa and homemade guacamole
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Mexican Inspired
Cuisine:
Mexican
Keyword:
vegan burrito bowl
Servings:
4
Author:
Joy Shull
Ingredients
4
servings of brown rice
I made around 4.5 cups worth of cooked rice
1
can of black beans
drained and rinsed
chopped romaine lettuce
1
batch of this fresh corn salsa
1
batch of this homemade guacamole
halved cherry tomatoes
Instructions
Cook brown rice according to package instructions. I used a rice cooker for convenience
While rice is cooking, make a batch of
guacamole
.
Make
corn salsa
and set aside (see notes)
Chop up romaine and slice cherry tomatoes
Once rice is finished, assemble burrito bowls with brown rice, black beans, romaine, corn salsa, guacamole, and cherry tomatoes
Top with optional
Vegan Queso
Serve with tortilla chips
Notes
This recipe is best served fresh, (especially the corn salsa) Leftovers can be kept in the fridge but are best served the same day for optimal flavor and freshness
Nutrition
Calories:
355
kcal
|
Carbohydrates:
73
g
|
Protein:
12
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Sodium:
16
mg
|
Fiber:
12
g
|
Sugar:
3
g