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.
Hi! Welcome to my latest and greatest dinner (and make-ahead lunch!!) obsession.
This Veggie Burrito Bowl is the answer to all my Mexican-flavour cravings. The rice, the beans, 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, 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!!
The perfect for dinner during the week or a nutritious and delicious lunch all week long!!