Mexican Vegan Burrito Bowl

My recent trip to Mexico was food heaven, and I have been so inspired with how simple, yet full of flavor a lot of the dishes are! My favorite dish was a veggie burrito bowl, so I decided to recreate it! My version is vegan, full of greens, healthy carbs, and protein! This Mexican vegan burrito bowl is great for any mealtime, whether it’s serving friends, or a weekly staple. And the best part is you can be super flexible with your ingredients.

Notes

I have gone with a vegan version for this dish, however feel free to sub the cheese for real dairy. My husband is also a diehard carnivore (lol), so I served his portion with grilled organic chicken. However this could also work with any other protein, that’s what I love about this dish. Adding some delicious chili and lime grilled prawns is a must for me next time! For the rice, I have gone with organic brown rice, but if you prefer a different kind, feel free to use it. Link below for the vegan cheese I used!

https://violifefoods.com/us/product/just-like-cheddar-shreds/

Ingredients You’ll Need

Bowl

• 1 cup organic brown rice (cooked)
• 1 cup organic black beans (cooked)
• 1/2 cup finely chopped tomatoes
• 1/2 cup chopped cilantro (optional)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped cucumber
• 3/4 cup grated cheddar (vegan or regular)
• 2 large handfuls of finely copped baby spinach
• 1/2 thinly sliced avocado (optional)

Avocado Dressing

• 1 cup cilantro, stems included
• 1 clove garlic
• 2 freshly squeezed limes
• 1 green chili, seeds and stalk removed
• 1/4 cup water
• 3/4 / 1 avocado (depends on the size)
• Salt and pepper

Mexican Vegan Burrito Bowl

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5 from 1 review

• Author: Administrator
• Total Time: 30 minutes
• Yield: 2 1x

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Description

Fresh salsa, warm beans and rice, paired with fresh greens and avocado dressing

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Ingredients

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Bowl

• 1 cup organic brown rice (cooked)
• 1 cup organic black beans (cooked)
• 1/2 cup finely chopped tomatoes
• 1/2 cup chopped cilantro (optional)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped cucumber
• 3/4 cup grated cheddar (vegan or regular)
• 2 large handfuls of finely copped baby spinach
• 1/2 thinly sliced avocado (optional)

Avocado Dressing

• 1 cup cilantro, stems included
• 1 clove garlic
• 2 freshly squeezed limes
• 1 green chili, seeds and stalk removed
• 1/4 cup water
• 3/4 / 1 avocado (depends on the size)
• Salt and pepper

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Instructions

1. If you don’t already have cooked rice, get this on the stove now. I always go with 1 cup rice to 2 cups water. This is good for about 4-5 portions, store leftovers in the fridge for up to 5 days.
2. Drain your beans (I buy organic black beans in a tin, so much easier!).
3. Finely chop your tomato, onion, cucumber, cilantro, and add to a large bowl for mixing. Add a good dash of salt and pepper, as well as your cup of black beans and cooked brown rice when it’s ready. Mix well and set aside.
4. Finally chop your spinach and set aside.
5. Make the avocado sauce – in a blender, add all your ingredients and blitz. You may need to add more water depending on the consistency.
6. Time to assemble  – in two shallow bowls, add your spinach, rice and beans ‘salsa’, cheddar, sliced avocado, and a generous dollop of your avocado sauce in the centre. Season and enjoy!

Notes

I have gone with a vegan version for this dish, however feel free to sub the cheese for real dairy. My husband is also a diehard carnivore (lol), so I served his portion with grilled organic chicken. However this could also work with any other protein, that’s what I love about this dish. Adding some delicious chili and lime grilled prawns is a must for me next time! For the rice, I have gone with organic brown rice, but if you prefer a different kind, feel free to use it. Link below for the vegan cheese I used!

https://violifefoods.com/us/product/just-like-cheddar-shreds/

• Cook Time: 30
• Category: Lunch/Dinner
• Cuisine: Mexican