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Close up vegan burrito bowl with a gold fork

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.

Course Dinner
Cuisine American, Mexican
Keyword burrito bowls, vegan burrito bowls
Prep Time 10 minutes
Cook Time 30 minutes
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.

    Top view of roasted sweet potatoes on a baking sheet
  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. 

    Skillet of black beans and corn 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. 

    Close up vegan burrito bowl with a gold fork
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.