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Home » Recipes » Main meals

Mexican burrito bowl

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burrito bowl
burrito bowl
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.

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.

burrito bowl

Ingredients

ingredients for burrito bowl

How to make a vegan Mexican burrito bowl

sweet potato cubes

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.

rice and herbs in pan with wooden spoon

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.

tomato salsa

5. Next make the salsa. Mix the chopped tomatoes and red onion with some chopped coriander, lime juice and salt to taste. Set aside.

onions in pan

6. Heat a tablespoon of olive oil in a medium frying pan. Add a chopped red onion and fry gently until soft.

onions and spices in pan

7. Mix through the spices and fry for a further minute. 

beans and sweecorn

8. Add the black beans and the sweetcorn and cook for 3-4 minutes until warmed through. Stir through the coriander.

vegan guacamole in bowl

9. Make your guacamole.

10. 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. 

burrito bowl

11. Add a generous spoonful of guacamole and some jalapeños depending on taste. 

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

burrito bowl

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
Print Recipe Pin Recipe
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
 
 

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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burrito bowl

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Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

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