Vegan Burrito Bowls

These Vegan Burrito Bowls are easy to make and loaded with roasted sweet potatoes, red bell peppers, mushrooms, black beans, corn and served with cauliflower rice and guacamole. A healthy and veggie packed lunch or dinner to satisfy that Chipotle craving. Gluten-free, vegan with paleo, Whole30 or low carb / keto options.

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Updated February 2021

Easy Vegan Burrito Bowl Recipe

Need an easy dinner for busy weeknights? These Vegan Burrito Bowls are full of healthy veggies, plant-based protein and perfect when you want a Mexican-inspired dinner but don’t feel like having tacos.

They are packed with flavor and made with roasted sweet potatoes, red bell peppers, mushrooms, black beans, corn and served over a bed of cauliflower rice.

Packed with flavor and so easy to customize with your favorite protein and veggies and perfect when you’re craving fajitas or a burrito bowl from Chipotle.

Why we love this Chipotle Veggie Bowl

Quick and easy to make: Fajitas are something that my family says they can have on the regular since they take about 30 minutes to put together.

Simple to customize: You can pretty much use any protein and veggies you like on hand to suit your family. The girls in our house always choose these Vegan Burrito Bowls while the boys in the family love these Steak Burrito Bowls or Chicken Burrito Bowls.

Lots of options for toppings and serving choices: You can even add some grain-free nachos for an added crunch or serve with your favorite rice if you’re not a fan of cauliflower rice.

Suitable for multiple dietary lifestyles: Naturally gluten-free, grain-free and can easily be made paleo, Whole30, low carb and keto with just a few swaps.

Works great for meal prep: Everything can be made ahead of time and stored in lunchbox or meal prep containers.

Ingredients you need:

For the healthy burrito bowls:

• Veggies:
  • Sweet potato – cut into cubes and seasoned with smoked paprika
  • Red bell pepper – deseeded and diced
  • Mushrooms – sliced
  • Corn –  you can use frozen corn or canned  (leave out for paleo / Whole30 / low carb / keto)
  • Black beans – drained and rinsed (leave out for paleo / Whole30 / low carb / keto)
• Aromatics: Onion + garlic
• Seasonings: tomato paste, cumin, garam masala + coconut aminos

How to make Vegan Burrito Bowls

1. ROAST THE VEGGIES: Preheat the oven to 400F. 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 and full softened, flipping halfway through.
2. SAUTE THE VEGETABLES: Meanwhile, heat olive oil in a large skillet or 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.
3. MAKE THE SIDES: Cook the cauliflower rice until soft and make the guacamole. Mash avocado with the rest of the lime juice and some salt and pepper.
4. ASSEMBLE THE BOWLS: Serve the sweet potato and black beans in a bowl together with the cauliflower rice, lettuce, tomatoes, cucumber, avocado, and extra lime juice. 

STORAGE AND REHEATING TIPS

How to Store

Store any leftover veggie fajita bowls in an airtight container (or a few containers for meal prep) in the fridge.

How to Reheat

When ready to serve, reheat in the microwave on 50% power, stirring occasionally, until warmed through (which should take a few minutes).

More vegan recipes you will love: 

Vegan Fajita Bowls

Healthy Vegan Caesar Salad

Vegan Chili

Print

Vegan Burrito Bowls

Prep Time

10 mins

Cook Time

30 mins

 

These Vegan Burrito Bowls are easy to make and loaded with roasted sweet potatoes, red bell peppers, mushrooms, black beans, corn and served with cauliflower rice and guacamole. A healthy and veggie packed lunch or dinner to satisfy that Chipotle craving. Gluten-free, vegan with paleo, Whole30 or low carb / keto options.

Course: Dinner

Cuisine: American, Mexican

Keyword: burrito bowls, vegan burrito bowls

Servings: 4 servings

Calories: 368 kcal

Author: Kelly

Ingredients

For the roasted sweet potatoes

• 3 cups cubed sweet potato
• 1 tbsp olive oil
• 2 tsp smoked paprika

For the veggie black beans

• 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

To serve

• 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

Instructions

1. Preheat the oven to 400F. 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 and full softened, flipping halfway through.

   

2. 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. 

   
3. Cook the cauliflower rice until soft and make the guacamole. Mash avocado with the rest of the lime juice and some salt and pepper.
   

4. Serve the sweet potato and black beans in a bowl together with the cauliflower rice, lettuce, tomatoes, cucumber, avocado, and extra lime juice. 

   

Nutrition Facts

Vegan Burrito Bowls

Amount Per Serving (1 serving)

Calories 368 Calories from Fat 144

% Daily Value*

Fat 16g25%

Carbohydrates 32g11%

Fiber 14g56%

Sugar 11g12%

Protein 10g20%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.