Mexican burrito bowl

I love Mexican food. Although not traditionally vegan, the veggies, beans, herbs and spices used in Mexican cooking lend themselves perfectly to plant-based meals.

This recipe is for a Mexican-inspired bowl meal. Bowls work really well for us as a family as everyone can pick and choose the parts they like best.

Ingredients

Please do not reproduce this recipe without permission.

1. Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Peel and chop your large sweet potato. 

2. Place in a roasting tin and add a tablespoon olive oil, a pinch of seasalt and a teaspoon of smoked paprika. Roast for 20 minutes, remove from the oven and stir and then roast for a further 20 minutes or until cooked.

3. To make the rice, rinse 200g long grain (I use basmati) rice under running water until the water runs clear. Place in a saucepan with a pinch of salt and 400 ml water.

4. Bring to the boil, then cover the saucepan with a lid, reduce the heat to low and cook for 12 minutes. Turn the heat off and leave the rice for several minutes.

Please do not reproduce this recipe without permission.

If you have made this recipe and loved it please consider leaving a comment and rating below.

Vegan burrito bowl

This vegan burrito bowl is packed full of veggies, beans, rice and most importantly flavour. A colourful meal that tastes just as good as it looks.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Mexican, Vegan

Servings 2

Calories 908 kcal

Equipment

• Roasting tin
• Chopping board
• Knife
• Saucepan
• Bowl

Ingredients

 

MetricUS customary

 

1x2x3x

For the sweet potato

• 1 large sweet potato
• 1 tablespoon olive oil
• Salt to taste
• 1 teaspoon taco seasoning or smoked paprika

For the green rice

• 200 g long grain rice
• 400 ml water
• Pinch salt
• Handful coriander chopped
• 1 lime juiced

For the black beans and sweetcorn

• 1 tablespoon olive oil
• 1 small red onion chopped
• 2 teaspoon taco seasoning or 1 teaspoon ground cumin, ½ teaspoon ground coriander and ½ teaspoon smoked paprika
• 240 g black beans drained and rinsed (1 standard tin)
• 160 g cooked sweetcorn drained and rinsed (1 small tin)
• Handful coriander chopped
• Salt to taste

For the tomato salsa

• 2 medium tomatoes chopped
• 1 small red onion chopped
• 1 lime juiced
• Handful coriander chopped
• Salt to taste

To serve

• 1 portion guacamole
• Jalapeños
• Lime wedges
• Coriander leaves

Instructions

 

Roast sweet potatoes

• Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6
• Peel and chop your large sweet potato.
• Place in a roasting tin and add a tablespoon olive oil, a pinch of seasalt and a teaspoon of smoked paprika.
• Roast for 20 minutes, remove from the oven and stir and then roast for a further 20 minutes or until cooked.

Green rice

• To make the rice, rinse 200g long grain (I use basmati) rice under running water until the water runs clear. Place in a saucepan with a pinch of salt and 400 ml water.
• Bring to the boil, then cover the saucepan with a lid, reduce the heat to low and cook for 12 minutes. Turn the heat off and leave the rice for several minutes.
• Mix through a handful of chopped coriander and the juice of a lime and cover to keep warm.

Black beans and sweetcorn

• Heat a tablespoon of olive oil in a medium frying pan.
• Add a chopped red onion and fry gently until soft.
• Mix through the spices and fry for a further minute.
• Add the black beans and the sweetcorn and cook for 3-4 minutes until warmed through.
• Stir through the coriander.

Tomato salsa

• Mix the chopped tomatoes and red onion with some chopped coriander, lime juice and salt to taste. Set aside.

Assemble your burrito bowl

• Make your guacamole.
• To assemble your burrito bowl place a portion of sweet potatoes in a bowl, followed by a portion of green rice, black beans and sweetcorn and tomato salsa.
• Add a generous spoonful of guacamole, some jalapeños depending on taste

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 908kcalCarbohydrates: 170gProtein: 25gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 99mgPotassium: 1619mgFiber: 22gSugar: 18gVitamin A: 17319IUVitamin C: 52mgCalcium: 163mgIron: 5mg

Keyword burrito bowl

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