Vegan Burrito Bowl

Vegan Burrito Bowl

By: Mika
Date: April 25, 2021

Vegan Burrito Bowl

This Vegan Burrito Bowl checks all the boxes. It’s full of healthy veggies, packed with bold spice and flavor, and perfect for meal prep. Of course it’s vegan and also gluten free!

 

Vegan Burrito Bowl Ingredients

Vegan Burrito Bowl

 

How to make a Vegan Burrito Bowl

  1. Prep vegetables by dicing the onions, jalapeños, and bell pepper and thinly slicing the radishes
  2. Preheat oven to 375, line a baking sheet with foil
  3. Turn Instant Pot on and set to “saute”. Then, coat the bottom in avocado oil. Note: If you don’t have an Instant Pot, no worries! Just make the rice in a pot on the stovetop following the directions on your rice packaging.
  4. Add the rice, onions, and sugar to the instant pot (or pot on the stovetop)
  5. Saute for 5 minutes or until onions are softened, stir often to keep the rice from burning.
  6. Add water, chipotle sauce, lime juice, garlic, pinto beans, salt, and pepper to the instant pot
  7. Close the instant pot and turn it to high pressure. Pressure cook on high for 4 minutes. It will take 5-10 minutes for the pot to build up pressure before the 4 minutes start. Once the 4 minutes is up, let the pot naturally release for 10 minutes before manually releasing the remaining pressure.
  8. While the rice cooks, spread sliced peppers and jalapeños on the baking sheet. Top with avocado oil and salt and pepper
  9. Bake for 10 minutes until softened
  10. While this bakes, make the cream by mixing the vegan sour cream, salt, and lime juice in a small bowl
  11. Also while the veggies bake, prep the radishes by mixing salt, lime juice, and sliced radishes in a bowl.
  12. Remove vegetables from onion and manually release the remaining pressure from the instant pot to open. Assemble your bowl with the rice, vegetable, radishes, sliced avocado, and topped with cream. Enjoy!

 

 

Vegan Burrito Bowl Recipe Quick Facts

How long does this dish take? 35 minutes

How much does this make? 4 servings

Does this meet my dietary needs? This recipe is gluten free and vegan

How many bowls should I plan for this meal? 1 Instant Pot

How long does this keep? This is great for meal prepping for weeknight dinners. They keep 1 week in the fridge in a sealed container

Is it freezer friendly? Yes

Can I pack this for lunch? You betchya!

 

Substitution Options

All substitution options are a 1:1 substitution unless noted otherwise.

Rice:  Any type of rice can be used, such as white rice, cilantro brown rice, cilantro lime cauliflower rice, aside from instant rice.

Lime Juice: Lemon juice can be used but will result in a different flavor.

Pinto Beans: Black beans can be used.

Chipotle Sauce: Enchilada sauce, 1 tablespoon of taco seasoning mixed with 3 tablespoons of water, or salsa can be used.

Bell Pepper: Poblano peppers, red pepper, sweet potatoes, or zucchini’s can be used. You can also substitute fresh romaine lettuce or cherry tomatoes for a different taste. Otherwise, the bell peppers can be omitted all together.

Jalapeños:  Diced green chilies, canned jalapeños, fresno peppers, or any other spicy pepper can be used. You can also use chili powder or cayenne pepper.

Radish: Thinly sliced carrots can be used or these can be omitted – but we love the crunch they add!

Red Onion and Garlic: Any onion can be used or 1 tablespoon onion powder. 1 tablespoon garlic powder can be used.

Plant Based Sour Cream: Any sour cream or Greek yogurt can be used. We love Forager!

Coconut Sugar: Brown sugar, honey, or agave can be used. This coconut sugar is easy to get and sustainably sourced!

Avocado Oil:  Olive oil or coconut oil can be used.

Salt, Black Pepper, and Water:  Sorry, no substitutions for these.

Other Additions: The best part of this recipe is the whole family can custom make their own burrito bowl by adding their favorite ingredients. Some other things that are a great addition to your bowl include fresh pico de gallo, corn salsa, avocado slices, homemade guacamole, or creamy avocado sauce. We also like to dip tortilla chips in the bowls! Also, these make great tacos by just putting the bowl contents in flour or corn tortillas. Or add on top of a bed of lettuce in a large bowl for a taco salad!

 

Fun Fact! 

Vegan Sour Cream?  Vegan sour cream is a plant based, tangy and smooth alternative to traditional sour cream.  Every plant based sour cream is different, but what we look for is the velvety texture and slightly sour taste that is so crucial to sour cream (duh, ha!).  Many companies use tapioca starch from the cassava plant to get a thick consistency and distilled vinegar with probiotics to get that tang!  (Source)

 

Try these other delicious recipes!

Cilantro Lime Rice

Healthy Jalapeño Hotdish

Homemade Chipotle Bowl

Spinach Artichoke Dip



 

Note: Joy to the Food gets commissions for purchases made through links in this post.

Vegan Burrito Bowl

Vegan Burrito Bowl

This Vegan Burrito Bowl checks all the boxes. It’s full of healthy veggies, packed with bold spice and flavor, and perfect for meal prep. Also,it's vegan and gluten free!
5 from 1 vote
Print Pin Rate
Course: lunch
Cuisine: Mexican
Keyword: burrito, Chipotle, dinner, gluten free, Italian Bowl, lunch, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 People
Calories: 382kcal

Ingredients

Rice Ingredients

  • 1 cup white rice
  • 1 can pinto beans 8 ounces
  • 1 tbsp garlic minced
  • 1 tbsp lime juice
  • 1/4 red onion diced
  • 2 tbsp coconut sugar
  • 2 tbsp avocado oil
  • 1/2 tsp salt & pepper
  • 3 tbsp chipotle sauce
  • 1 cup water

Lime Crema

  • 1/2 cup Plant based sour cream or Greek yogurt
  • 1 tbsp Lime juice
  • 1 pinch salt

Toppings - Radishes

  • 4 radishes thinly sliced
  • 2 tsp lime juice
  • 1/4 tsp salt

Toppings - Roasted Vegetables

  • 1 bell pepper
  • 1 jalapeño
  • 1 tbsp avocado oil
  • 1/4 tsp salt & pepper

Optional

  • 1 Avocado Or guacamole

Instructions

  • Prep vegetables by dicing the onions, jalapeños, and bell pepper and thinly slicing the radishes.
  • Preheat oven to 375, line a baking sheet with foil.
  • Turn Instant Pot on and set to “saute”. Then, coat the bottom in avocado oil.
  • Add the rice, onions, and sugar to the instant pot (or pot on stovetop, see notes below).
  • Saute for 5 minutes or until onions are softened, stir often to keep the rice from burning.
  • Add water, chipotle sauce, lime juice, garlic, pinto beans, salt, and pepper to the Instant Pot.
  • Close the instant pot and turn it to high pressure.  Pressure cook on high for 4 minutes.  It will take 5-10 minutes for the pot to build up pressure before the 4 minutes start.  Once the 4 minutes is up, let the pot naturally release for 10 minutes before manually releasing the remaining pressure.
  • While the rice cooks, spread bell peppers and jalapeños on the baking sheet.  Top with avocado oil and salt and pepper.
  • Bake for 10 minutes until softened.
  • While this bakes, make the cream by mixing the vegan sour cream, salt, and lime juice in a small bowl.
  • Also while the veggies bake, prep the radishes by mixing salt, lime juice, and sliced radishes in a bowl.
  • Remove vegetables from onion and manually release the remaining pressure from the instant pot to open.  Assemble your bowl with the rice, vegetable, radishes, sliced avocado, and topped with crema.  Enjoy!

Video

Notes

Nutritional information is an estimate and for informational purposes only.
*Note: Additional substitution information can be found above in the substitution section of this post
Note: If you don’t have an Instant Pot, no worries! Just make the rice in a pot on the stovetop following the directions on your rice packaging.

Nutrition

Calories: 382kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 180mg | Potassium: 409mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1048IU | Vitamin C: 52mg | Calcium: 31mg | Iron: 1mg
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