For an updated version of this recipe, check out my post from 1/26/2017! –> Vegan Burrito Bowl 2.0!
First off, this vegan burrito bowl is absolutely delicious! Second, I must warn you that it does create quite a mess in the kitchen! It is so worth it though. This is one of those meals that you could prep the ingredients over the weekend and toss together for an easy weeknight meal. Just reheat everything and set it out as a build-your-own-burrito-bar at home. No need to run out to chipotle to get your burrito bowl fix.
In this bowl you’ll find spanish rice, seasoned black beans, roasted corn, guacamole, cherry tomatoes, and chimichurri sauce. However, you can customize it as much as you like and make it non-vegan if you prefer – adding cheese, chicken, sour cream, roasted peppers, etc. Either way, this bowl is loaded with good for your nutrients like fiber, protein, monounsaturated fat, vitamins A and C, and iron. If you aren’t familiar with chimichurri sauce, it is simply a green sauce made from pureed parsley, cilantro, oil, and vinegar that originated in Argentina.
Since many of you reached out to say you loved this recipe (thank you!!), I have left the original recipe here. If you want to see an updated version check it out here –> Vegan Burrito Bowl 2.0! I know some have left comments that you had trouble with the brown rice, there are a couple of things you can try. You can cook the brown rice completely beforehand and then just add the rest of the ingredients when you are ready to make the bowl. (Check out this helpful post from The Kitchn on cooking brown rice on the stovetop!) You can also purchase quick cooking brown rice to ensure that your rice will be cooked through in just 15 minutes.
- 2 tablespoons olive oil
- ½ yellow onion, minced
- 3 cloves garlic, minced
- 1 (15 oz) can chopped tomatoes w/green chiles
- ¼ jalapeño, chopped
- 1 cup brown rice (quick cooking works best!)
- 1½ cups vegetable broth
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ½ teaspoon oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ¼ cup chopped yellow onion
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 clove garlic, minced
- ¼ cup vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup fresh parsley
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 3 cloves garlic
- ½ cup cilantro
- ¾ teaspoon ground red pepper (adjust to your spice preference)
- ½ teaspoon cumin
- Dash of salt
- To Serve:
- Red cabbage
- In a large, deep skillet, heat the olive oil and onions. Cook for about 5 minutes or until translucent. Stir in the minced garlic and cook another minute until fragrant.
- Stir in the rice and cook until lightly browned, about 3 minutes.
- Meanwhile, puree the canned tomatoes and jalapeño together until smooth in a blender or food processor.
- Add the tomato puree, broth, and seasonings to the pan and stir. Bring to a simmer and cover. Cook until all the liquid is absorbed, ~15-25 minutes.
- Heat the olive oil and onion up in a small saucepan. Cook about 5 minutes or until onion is translucent.
- Add the garlic and cook another minute.
- Stir in the seasonings, beans, and broth.
- Simmer for ~7 minutes or until beans are heated and most of the broth has been absorbed.
- Simply puree all the ingredients together in a food processor until smooth.
- Divide the rice, beans, and add-ins evenly among four bowls. Drizzle with chimichurri.
If you are looking to try the updated version of this recipe, click below!