Vibrant Veggie Burrito Bowl
A colorful, protein-packed vegan burrito bowl featuring cilantro lime rice, spiced black beans, sautéed veggies, and a creamy cilantro dressing. Quick to assemble and perfect for meal prep, this bowl is satisfying, healthy, and full of flavor.
Equipment
- 1 medium saucepan (for rice)
- 2 nonstick skillets (for veggies and beans)
- 1 high-powered blender (for dressing)
- Measuring Cups and Spoons
- Knife and cutting board
- Mixing spoon or spatula
Ingredients
Cilantro Lime Rice:
- 1 cup jasmine rice uncooked
- ¼ tsp salt
- 2 tbsp lime juice about 1 lime
- 2 tsp lime zest optional, about 1 lime
- ¼ cup cilantro roughly chopped
Sautéed Veggies:
- 1 large red onion sliced
- 1 medium bell pepper cut into strips
- ½ tsp dried oregano
- ¼ tsp salt
Spiced Black Beans:
- 2 cloves garlic minced
- 1 can black beans drained and rinsed
- 1 cup frozen corn thawed
- ¾ tsp cumin
- ¾ tsp chili powder
- Salt to taste
Creamy Cilantro Dressing:
- ¼ cup raw cashews soaked in hot water 20–30 minutes (or overnight in room temp water)
- ⅓ cup cilantro
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- ½ tsp garlic salt
- 3 tbsp water
Toppings (Optional):
- 1.5 cups romaine chopped
- 1 cup cherry tomatoes halved or quartered
- Salsa as desired
- Guacamole as desired
- Shredded vegan cheese as desired
Instructions
- Prepare the Cilantro Lime Rice: Start by cooking your jasmine rice according to the package instructions. Use either a medium saucepan with a tight-fitting lid or a rice cooker for perfect results. While the rice cooks, prep your cilantro by roughly chopping ¼ cup. Once the rice is tender and fluffy, remove it from heat and let it sit covered for 2–3 minutes. Then, gently fold in ¼ teaspoon of salt, 2 tablespoons of freshly squeezed lime juice, and optional lime zest for extra citrusy brightness. Finally, stir in the chopped cilantro, fluffing the rice with a fork to ensure the flavors are evenly distributed. Taste and adjust salt if needed.
- Sauté the Vegetables: Heat a nonstick skillet over medium heat. Slice 1 large red onion and 1 medium bell pepper into even strips so they cook evenly. Once the pan is warm, add the onion, bell pepper, ½ teaspoon dried oregano, and ¼ teaspoon salt. Sauté for 7–10 minutes, stirring occasionally, until the onions are slightly caramelized and the peppers are tender but still slightly crisp. Add small splashes of water as needed to prevent sticking, and make sure not to overcook; the vegetables should retain vibrant color and a pleasant texture. Once cooked, remove the pan from heat and set aside.
- Cook the Spiced Black Beans: In a separate nonstick skillet, heat over medium heat. Add 2 minced garlic cloves and sauté for 1–2 minutes until fragrant, making sure not to burn the garlic. Then, add 1 can of drained and rinsed black beans and 1 cup of thawed frozen corn. Sprinkle in ¾ teaspoon cumin, ¾ teaspoon chili powder, and salt to taste. Stir the mixture gently to combine all ingredients and cook for an additional 3–5 minutes until everything is warmed through and fragrant. Taste and adjust seasoning if necessary. This step ensures the beans are flavorful, spiced perfectly, and paired harmoniously with the vegetables and rice.
- Blend the Creamy Cilantro Dressing: Drain the soaked cashews and add them to a high-powered blender. Then add ⅓ cup fresh cilantro, 2 tablespoons lime juice, 1 tablespoon rice vinegar, ½ teaspoon garlic salt, and 3 tablespoons water. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. The dressing should be thick yet pourable, with a fresh, herbaceous cilantro flavor balanced by the tang of lime and vinegar. Taste and adjust lime or salt if desired. Set aside until ready to drizzle over the bowls.
- Assemble the Veggie Burrito Bowls: Divide the cilantro lime rice evenly among 4 bowls as the base layer. Add sautéed vegetables and spiced black beans on top of the rice, arranging them in a visually appealing manner. Sprinkle 1.5 cups of chopped romaine and 1 cup of halved or quartered cherry tomatoes over the top for freshness and crunch. Drizzle the creamy cilantro dressing generously over each bowl, allowing it to coat the ingredients. If desired, add optional toppings such as salsa, guacamole, or shredded vegan cheese for extra flavor and richness.
- Serve and Enjoy: Serve the Veggie Burrito Bowls immediately while the rice and beans are warm and the vegetables are perfectly tender. Encourage diners to mix all components together for a balanced bite of rice, beans, veggies, and creamy dressing. These bowls are ideal for weekday lunches, easy dinners, or meal-prepped meals for the week. Leftovers can be stored separately in airtight containers for optimal freshness.
Notes
- Use fresh, high-quality vegetables for vibrant color and natural sweetness.
- Jasmine rice is recommended for its aroma, but long-grain or basmati rice works well.
- Soak cashews properly for a creamy dressing—hot water works for 20–30 minutes; overnight soaking gives a smoother texture.
- Taste and adjust seasoning at each step to ensure balanced flavors.
- Sauté vegetables slowly over medium heat to caramelize natural sugars without burning.
- Cooking rice and beans ahead of time makes assembly faster during the week.
- Optional toppings like guacamole, vegan cheese, or salsa add extra flavor and texture.
- Keep components separate when storing for meal prep to maintain freshness and texture.
