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Veggie Burrito Bowl with Black Beans

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A super flavourful Veggie Burrito Bowl with Black Beans recipe made vegan and gluten-free makes for a tasty dinner or make-ahead lunch all week long. Packed with flavourful spiced brown rice, lots of veggies and the best black beans, this burrito bowl is good.


Veggie Burrito Bowl with Black Beans | healthy dinner recipe | vegan-possible, gluten free, vegetarian, easy to make |

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.

Hi! Welcome to my latest and greatest dinner (and make-ahead lunch!!) obsession.

Seriously.

This Veggie Burrito Bowl is the answer to all my Mexican-flavour cravings. The rice, the beans and the veggies all topped with lots of guac. As if we’d have it another way. And all made completely vegan and gluten-free with simple ingredients before we start getting crazy with toppings.

MORE ABOUT THIS VEGGIE BURRITO BOWL RECIPE…

There may seem like a lot of ingredients and a lot of work that goes into this recipe, but we are using a lot of the same ingredients over and over again just in different places (take the oil, spices or taco seasoning and cilantro). Trust me, it’s not that bad!!

Because brown rice does take a little while to cook… and when I say little while I mean about 35 minutes, the veggies and black bean will be done and ready with time to spare by the time the rice is finished. In order to time everything just right, I cut the veggies and get all of the cilantro and garlic that I will need prep just while the rice starts to simmer away.

I upped the flavour in this bowl by adding some taco spices and cilantro to the rice. Huuuuge flavour addition here which I think adds a nice little something-something to these burrito bowls. You can definitely skip the flavour additions here if you’d like and stick with the classic brown rice (or use a quicker cooking grain like quinoa if you prefer) instead but I think spicy, flavourful rice is my new JAM!!

I think the veggies fit in better with a nice char or caramelization to them. It’s more authentic or something. This is easily done by not stirring the veggies at all… Or at least for a couple minutes or so while they’re in that hot pan.

And the black beans!! Quite possibly my favourite part of this dish. These black beans are similar to the black beans used in these cheesy black bean quesadillas. They were good then and they are really, really good now. It may seem weird to add the juices of the black beans to the pan but do it. The black bean juice (is it weird to call it juice?) makes the black beans so thick and flavourful in a way that would never be achieved by water or stock.

In the end, these bowls are really easily put together and can be topped with only your favourite burrito-ey toppings. The rice, the beans and the veggies all go into the bowl and then go crazy with toppings. Guacamole and salsa are a must for me!! But cheese, sour cream (or even better – plain greek yogurt), more cilantro, jalapeños, extra veggies like lettuce or diced tomatoes all work perfectly!!

It’s perfect for dinner during the week or a nutritious and delicious lunch all week long!!

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Veggie Burrito Bowl with Black Beans


  • Total Time: 50 minutes
  • Yield: 4 1x
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Description

A super flavourful Veggie Burrito Bowl with Black Beans recipe made vegan and gluten free makes for a tasty dinner or make-ahead lunch for all week long. Packed with flavourful spiced brown rice, lots of veggies and the best black beans, this burrito bowl is good.


Ingredients

Scale

For the Rice:

  • 1 tablespoon oil (I used avocado oil)
  • 1 teaspoon (each) ground cumin, chili powder*
  • 1/2 teaspoon (each) ground coriander, onion powder, garlic powder, salt*
  • 1 cup uncooked brown rice**
  • 2 cups water or stock
  • Handful roughly chopped cilantro (about 1/4 cup), optional

For the Veggies:

  • 1 tablespoon oil (I used avocado oil)
  • 2–3 bell peppers (any colour; mine were small so I used 3)
  • 1 jalapeño pepper (optional)
  • 1 onion

For the Black Beans:

  • 1 tablespoon oil (I used avocado oil)
  • 2 cloves garlic, minced or finely grated
  • 1 teaspoon (each) cumin, chili powder*
  • 1/2 teaspoon salt
  • Pinch of red pepper flakes (optional)
  • 1 19 oz can no salt added black beans with their juices
  • 1/2 cup cilantro, roughly chopped

For the Burrito Bowl:

  • Avocado or guacamole, salsa, chopped crunchy lettuce, sliced jalapeño, green onion, cilantro, fresh lime, cheese, plain yogurt or sour cream (as toppings)

Instructions

For the Rice:

  1. In a medium-large pot over medium-high heat add the oil. Add the spices (cumin, chili powder, coriander, onion powder, garlic powder and salt) and the rice and stir everything together until the rice is evenly coated.
  2. Add the water or stock to the pot and bring to a boil. Reduce rice to low heat and cover with a tight fitting lid and allow the rice to simmer and cook for 30-35 minutes or until the water is all absorbed.
  3. Stir in roughly chopped cilantro, if using.

For the Veggies:

  1. While the rice is simmering, slice 2-3 bell peppers as well as 1 jalapeño pepper (if using) being sure to remove any seeds and ribs. Then halve a peeled onion, and slice each half fairly thin. Set aside.
  2. Over medium-high heat add oil to a large, stainless steel or cast iron skillet. When the pan is hot add the peppers. Stir to coat the peppers in the oil and then let the peppers cook for 2-3 minutes without stirring so they start to brown and caramelize.
  3. When the peppers develop their colour, add the onions and stir to incorporate. Let cook untouched for another 2 minutes or so until the onions just start to soften and develop some colour.
  4. Remove pan from heat and transfer peppers to a bowl covered with foil.

For the Black Beans:

  1. Reduce the heat on the stove to medium.
  2. In the same skillet the veggies were cooked (no need to clean it out), add oil, garlic, cumin chili powder, salt and red pepper flakes, if using. Cook until very fragrant, about 20 seconds.
  3. Add the black beans and their juices and cilantro. Stir well.
  4. Let the black beans gently bubble away, stirring frequently so they don’t stick until the rice has finished cooking.

For the Burrito Bowls:

  1. In a bowl, add rice then topped with black beans, veggies and any toppings you’d like – guacamole, salsa and lime juice are my favourites.

Notes

Or you can use an equal amount of your favourite taco or fajita seasoning (about 1 heaping tablespoon for the rice and 2 teaspoons for the black beans). If your taco seasoning does not contain salt be sure to add some to the rice. You could also opt for plain, unseasoned rice instead and skip the seasoning there if you’d like.

*I like brown rice here the best but brown rice does take about 35 minutes to cook up. If you are in a hurry, you can substitute quinoa or a quicker cooking whole grain instead.

This recipe makes enough for 4 good-sized bowls. When assembling a bowl use 1/4 of each component (1/4 of the rice, 1/4 of the black beans and 1/4 of the veggies).

Black Beans inspired from Easy Cheesy Black Bean Quesadillas.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

Did you make this recipe?

Tag @alwaysnourished on Instagram

May 23, 2017

« Lemony Vegetable Pasta Salad
Crazy Easy Black Bean Mango Quinoa Salad »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. deb says

    December 31, 2017 at 10:17 am

    Love this recipe I made it twice, first with lettuce, second time with a cabbage cactus salad. Yummm. Next I’m trying ur roasted cauliflower and healthy butter chickpeas. Thank you so much for ur blog.

    Reply
    • Rebecca says

      January 1, 2018 at 1:29 pm

      So glad you enjoyed this recipe, Deb!! Thank you for your comment 🙂

      Reply
  2. Meg @ With Salt and Wit says

    January 25, 2017 at 9:31 am

    This Bowl!! I am in love with the colors and the flavors you have in it! I cannot wait to try this! I am thinking I could eat it all week for lunch!

    Reply
  3. Sonali- The Foodie Physician says

    January 24, 2017 at 9:04 pm

    I love making burritos bowls and I’m always looking for different combinations. This one here looks AMAZING! Those bean are packed with so much flavor!

    Reply
  4. Emily says

    January 24, 2017 at 8:42 pm

    Mexican inspired dishes are my favorite!! I love the idea of this tasty bowl, can’t wait to give it a try!!

    Reply
    • Rebecca says

      January 25, 2017 at 6:44 am

      Thanks Emily!! I know you will love it!!

      Reply
  5. Jessica @ Nutritioulicious says

    January 23, 2017 at 8:03 pm

    Mmmm, this makes a wonderful dinner or lunch! I love the guac sauce on top!

    Reply
  6. Sarah says

    January 23, 2017 at 6:28 pm

    This is screams my name! I love a good veggie burrito bowl and could eat Mexican food daily! I have so many avocados to use up and everything for this except for fresh cilantro which I know is key when it comes to fresh Mexican. Calling my husband now hoping he can pick some up.

    Reply
  7. Laura says

    January 23, 2017 at 4:59 pm

    YES and can I come over for dinner?! These look so delicious!

    Reply
    • Rebecca says

      January 25, 2017 at 6:44 am

      Haha, Any time!! Thanks, Laura!!

      Reply
  8. amanda -runtothefinish says

    January 23, 2017 at 2:56 pm

    Bowls are literally my daily go to!! This is a great reminder to mix up my ingredients and I can always go for a spicy lunch!

    Reply

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Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

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