This Easy Super Healthy Vegan Burrito Bowl has all the fixings of a burrito, like bell peppers, black beans, peppers, and corn – minus the wrap! The brown rice is tossed in a zesty cilantro, lime, and jalapeno avocado sauce to make a green rice that you’ll want to serve with everything.
VEGAN BURRITO BOWL WITH AVOCADO RICE
The real star of this recipe is the green avocado rice. If you’ve never tried “green rice”, let me be the first to introduce you to this creamy, flavorful rice that elevates the flavor and texture of any dish. Green rice is simply any cooked rice mixed together with a creamy green sauce, made from avocado. In this sauce, I am using cilantro, lime, jalapeno, and avocado for the perfect zesty and spicy kick these burrito bowls need.
I can’t get enough of meals like these – I have them weekly, especially on the nights when I don’t feel like “cooking,” but want to get something healthy on the table.
Let’s make some healthy gluten-free Burrito bowls!
Do let me know how you found this Easy Super Healthy Vegan Burrito Bowl though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe Serves 4-6
1 tablespoon extra virgin olive oil
3 large red bell pepper, sliced
3 large green bell pepper, sliced
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
salt and pepper
1 cup/200g of sweetcorn
1/4 cup chopped cilantro
1/2 cup sliced red onion
2/3 cup cherry tomatoes, halved
1 tablespoon minced jalapeno (or more if you like spice)
3 limes, juiced
2 cups (28oz) canned/tinned black beans, drained, rinsed
3 cups/600g cooked brown rice ( I used a mixture of brown and wild rice )
For the green sauce:
1 small avocado
1 large jalapeno, seeded and chopped
2 limes, juiced
1 lightly packed cup cilantro
2 garlic cloves, minced
salt and pepper
water, to thin the dressing
1. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the peppers. Season with oregano, chili powder, garlic powder, salt, and pepper. Toss well and cook until wilted, about 10 minutes.
Once the peppers are done, add the corn and cook for 3-5 minutes or until slightly charred and warmed through. Set the pepper and corn mixture aside.
2. Meanwhile, prepare the tomato mixture – place the cilantro, white onion, tomatoes, jalapeno and lime juice in a small mixing bowl and season with salt and pepper. Stir well to combine and set aside.
3. Also, prepare the green sauce. Place all of the ingredients into a food processor, season with salt and pepper. and pulse until creamy and thick. Add a tablespoon of water at a time until it thins out to be easily combined with the rice, about 3 tablespoons. Add the sauce to the bottom of a medium mixing bowl and add the rice. Stir well to combine.
4. Once everything is prepared and done cooking, divide them onto plates and add the tomato mixture, black beans, and green rice. Serve.