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A vegan burrito bowl on a wooden cutting board beside a striped kitchen towel

Vegan Burrito 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!

Course Dinner
Cuisine Mexican
Keyword burrito bowl, vegan burrito, veggie bowls
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
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 Bowls

  • 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

For Serving

  • 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 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.

    Roasted sweet potatoes on a parchment-lined baking sheet with half of a fresh lime

  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. 

    Black beans, mushrooms, peppers and corn cooking in a skillet while being stirred with a wooden spoon
  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.
    Top view of a bowl of easy cauliflower rice without a food processor

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

    A vegan burrito bowl on a wooden cutting board beside a striped kitchen towel

Recipe Notes

  • 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.
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.