These hearty Burrito Bowls are served with cauliflower rice and guacamole and are a vegan, gluten-free and grain-free masterpiece. They’re loaded with roasted sweet potatoes, red peppers, black beans, mushrooms, corn and more! Includes paleo, low carb, keto and Whole30 options.
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Updated March 2022
Easy Vegan Burrito Bowl Recipe
These Vegan Burrito Bowls are loaded with healthy veggies, plant-based protein and classic Mexican-inspired flavors with fluffy cauliflower rice and creamy guacamole. Burrito bowls from Chipotle will never be the same after you try this simple recipe.
You can customize these vegan and gluten-free veggie bowls with your go-to burrito ingredients and tailor them to meet any additional dietary needs you have. With paleo, Whole30, low-carb and keto options, the sky is the limit! Whenever you need a nutritious lunch or dinner for your family, these quick and easy burrito bowls have got your back.
What is a Burrito Bowl?
A burrito bowl is basically just a burrito without the tortilla wrapping. All of your favorite burrito fillings are piled into a bowl instead! This makes it much easier to save leftovers for later. Plus, you don’t have to worry about wrapping up your burritos only to have everything spill out.
Recipe Ingredients
Feel free to load up these bowls with whatever burrito fillings you’re craving. Here are all of the ingredients we use in ours:
For the Roasted Sweet Potatoes
- Sweet Potato: Cut into cubes.
- Olive Oil: This helps the paprika stick to the potatoes.
- Smoked Paprika: For a savory, smoky flavor with a touch of spice.
For the Veggie Bowls
- Avocado Oil: Or olive oil.
- Onion: Diced.
- Garlic: Freshly minced.
- Red Bell Pepper: Deseeded and diced.
- Tomato Paste
- Cumin
- Garam Masala: This spice blend adds some great South Asian flavor.
- Mushrooms: Sliced.
- Corn: Leave this out for paleo, Whole30, low-carb and keto burrito bowls.
- Coconut Aminos: You can use tamari instead if you’re not paleo or Whole30.
- Canned Black Beans: Drained and rinsed. Leave these out for paleo, Whole30 and low carb/keto compliance.
- Lime Juice: Freshly squeezed from 1 whole lime.
For Serving
- Cauliflower Rice: For details on how to make this from scratch, check out our fail-proof recipe.
- Lettuce: Chopped.
- Tomatoes: Diced.
- Cucumber: Diced.
- Avocado: Mashed.
- Extra Lime Juice: Optional, to garnish the bowls.
How to Make Vegan Burrito Bowls
These vegan veggie bowls are super easy to make in about 30 minutes. You just have to roast the sweet potatoes, cook the veggies and the rice, make the guacamole and assemble it up!
Prep for Roasting: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Season Potatoes: Spread out the sweet potatoes in a single layer on the prepared baking sheet and toss them with the oil, smoked paprika and some salt.
Roast: Roast the potatoes in the preheated oven for 20-25 minutes, or until they’re crispy, flipping them over halfway through.
Sauté Veggies: While the potatoes are roasting, heat the olive oil in a large skillet or pan over medium-high heat. Add the onion, garlic, bell peppers, tomato paste, cumin and garam masala. Cook for 5 minutes, until the vegetables soften. Next, add the mushrooms and corn, cooking for 3-4 more minutes. Add the coconut aminos and black beans.
Add Lime Juice: Squeeze in the lime juice and cook for 5 additional minutes, stirring frequently, until the beans soften.
Cook Rice: Cook the cauliflower rice over medium heat with a splash of oil until it’s soft.
Make Guacamole: Combine the mashed avocado with the rest of the lime juice and some salt & pepper.
Build Bowls: Distribute all of the ingredients evenly among 4 large serving bowls. If you know you’ll have extras, I recommend not building them all right away.
Enjoy! Serve warm.
Tips for Success
Before you start preparing your veggie bowls, take a moment to look over the tips and tricks below.
- Don’t Forget to Flip the Potatoes: In order for your sweet potatoes to get crispy on both sides, you’ll have to flip them over halfway through the baking process. Use tongs to do this and wear an oven mitt for your protection.
- Avoid Overcooking the Cauliflower Rice: Stop cooking your cauliflower rice as soon as it softens. Overcooking it will cause it to become mushy.
- Jazz Up the Guac: The guacamole in this recipe is pretty basic, but you can easily spice it up with a few quick additions. Check out my Homemade Guacamole for the specifics!
Variation Ideas
Let’s talk about some simple ways you can customize your vegan burrito bowls. Try one of the following ideas!
- Sub the Potatoes for Tofu: Not a huge fan of sweet potatoes? As long as you aren’t following a paleo, keto or Whole30 diet, you can swap them out for tofu instead.
- Add Grain-Free Nachos: If you’re craving a little extra crunchiness, go ahead and add some grain-free nachos into your burrito bowls.
- Swap the Guac for Salsa: Sometimes I like to make these bowls with Tomato Salsa instead of guacamole. I encourage you to give it a try!
- Use Another Kind of Rice: For those of you who aren’t gluten-free or grain-free, regular white or brown rice can be used in place of the cauliflower rice.
Storage and Reheating
These bowls are great for meal prep – they’ll stay fresh in the fridge for up to 2 days if they’re stored in airtight containers. I like to cook everything a day in advance, store it, then heat it up and assemble the bowls the next day.
To reheat the cauliflower rice, simply warm it up over a low-heat burner on your stove, adding a splash of oil or water to re-hydrate it and stirring occasionally. The veggies can be reheated in the same way. Warm up your potatoes in a 400°F oven for 10-15 minutes, or until they’re warmed through. If your bowls are already assembled, microwave them in 30-second intervals, stirring after each and reducing the cook time as needed.
Do Burrito Bowls Freeze Well?
These bowls can also be frozen either before or after they’re built. Just be sure to keep everything stored in freezer-safe containers that are well sealed. Thaw out your bowls in the fridge, reheat them and enjoy them within 2-3 months of freezing.
More Healthy Vegan Dinners to Try
- Easy Vegan Taco Bowls
- The Best Vegan Pizza
- Vegan Fajita Bowls
Served with cauliflower rice and guacamole, these hearty Burrito Bowls are a vegan, gluten-free and grain-free masterpiece. They're loaded with roasted sweet potatoes, red peppers, black beans, mushrooms, corn and more!
- 3 cups cubed sweet potato
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tbsp avocado oil OR olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp garam masala
- 2 cups mushrooms sliced
- 3/4 cup corn (optional - leave out for paleo / Whole30 / low carb / keto)
- 2 tbsp coconut aminos
- 1/2 cup canned black beans drained and rinsed (optional - leave out for paleo / Whole30 / low carb / keto)
- Juice of 1 lime
- 1 cup cauliflower rice
- 2 cups lettuce chopped
- 1 cup tomatoes diced
- 1 cup cucumber diced
- 1 large avocado mashed
- Extra lime juice to garnish
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Spread out the sweet potatoes and toss with oil, salt and smoked paprika and roast in preheated oven for 20-25 minutes, until crispy, flipping halfway through.
Meanwhile, heat olive oil in a large skiillet/pan over a medium-high heat.
Add the onion, garlic, bell peppers, tomato paste, cumin and garam masala. Cook for 5 minutes, until the vegetables soften.
Next, add the mushrooms and corn (if using), cooking for 3-4 minutes more.
Add the coconut aminos and black beans, if using. Squeeze in the lime juice and cook for 5 minutes, stirring frequently, until the beans soften.
- Cook the cauliflower rice until soft and make the guacamole. Mash avocado with the rest of the lime juice and some salt and pepper.
Serve the sweet potato and black beans in a bowl together with the cauliflower rice, lettuce, tomatoes, cucumber, avocado and extra lime juice.
- To Store: Refrigerate in airtight containers for up to 2 days.
- To Reheat: Microwave in 30-second intervals, stirring after each and reducing cook time as needed.
- To Freeze: Store in freezer-safe containers that are well sealed for up to 3 months. Thaw in the fridge before reheating.
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