Dinner/ Low-Calorie/ Lunch/ Recipes

Easy Super Healthy Vegan Burrito Bowl

Easy Super Healthy Vegan Burrito Bowl
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!


What is the star of this here? I would say the mix of veggies and brown rice. They just work so well together. Everything work well with the other. Not to mention that you get a complete meal here, you got protein, carbs, veggies, fiber, everything you need.

What I like about this recipe is that you can stuff this filling into burritos, wraps, sandwiches, fajitas, and so much more. If you are staying clear of bread or you are gluten-free, then having it like that in a bowl, works just as well too.

More Similar Vegan Recipes:

1. Buddha Bowl With Miso Dressing
2. Superfood Buddha Vegetable Bowl
3. Easy Healthy Sweet Potato & Almond Goodness Bowl

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.



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