Loaded Vegan Burrito Bowl with Black Beans and Avocado

Healthy, simple, and packed with flavor, this Vegan Burrito Bowl is ideal for meal prep or a quick weeknight dinner. A base of cilantro-lime cauliflower rice is topped with a bright black bean and corn relish, fresh pico de gallo, avocado, and crisp romaine for a satisfying gluten-free, low-carb meal.

If you love bowl-style meals that are fast, customizable, and colorful, this Chipotle-inspired Vegan Burrito Bowl should be on your regular rotation. It comes together in about 15 minutes, can be eaten warm or cold, and stores well for lunches throughout the week. The cauliflower rice keeps the dish light while black beans and avocado add satisfying protein and healthy fat.

Instructions

1. Make the cilantro-lime cauliflower rice: Use a store-bought cauliflower rice or pulse a head of cauliflower in a food processor until it resembles rice. Sauté the cauliflower rice in a large skillet with a little olive oil over medium heat for 5–7 minutes, until tender. Stir in chopped cilantro and fresh lime juice, then remove from heat.
2. Prepare the black bean and corn relish: In a bowl, combine drained and rinsed black beans and corn with finely diced red onion, 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, ground cumin, black pepper, and kosher salt. Taste and adjust seasoning as needed.
3. Assemble the bowls: Divide the cilantro-lime cauliflower rice among four bowls. Spoon the black bean and corn mixture over the rice.
4. Add fresh toppings: Top each bowl with pico de gallo or fresh tomato salsa, sliced avocado, and shredded romaine lettuce. Sprinkle the remaining tablespoon of cilantro over the bowls for brightness. Serve with hot sauce or extra salsa if you like more heat.

Frequently asked questions

• Can you eat these burrito bowls cold? Yes. These bowls are delicious served warm or cold. In this method, the cauliflower rice is best served warm while the black bean and corn topping is served at room temperature. If you prefer the topping warm, gently heat it in a saucepan for 5–10 minutes before adding to the bowls.
• How long will assembled bowls last in the fridge? If you store the bowls without sliced avocado and shredded romaine, they will keep well for up to 5 days. Add the avocado and lettuce the morning you plan to eat them to keep everything fresh. Wrapping avocado slices tightly in plastic can slow browning for a few hours.

More recipes with beans

If you want to add more bean-based meals to your week, try these ideas for inspiration:

• Greek quinoa salad with chickpeas
• Hearty Greek-style turkey and chickpea soup
• One-pot turkey taco soup
• Crock pot three-bean vegan chili
• One-pot Mediterranean sausage and lentils
• Instant Pot chicken tikka masala with lentils

Recipe details

Vegan Burrito Bowl

Healthy, easy and delicious—this bowl uses cauliflower rice as a light base topped with black beans, corn, pico de gallo, avocado, and romaine for a gluten-free, satisfying meal.

Servings: 4 burrito bowls

Prep time: 15 minutes • Total time: 15 minutes

Author: Whitney Bond

Ingredients

• 6 cups cilantro-lime cauliflower rice (see cilantro-lime cauliflower rice recipe)
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (15.5 ounce) can corn kernels, drained and rinsed
• 1/2 cup red onion, finely diced
• 1 tablespoon fresh lime juice
• 3 tablespoons cilantro, chopped and divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1 avocado, sliced
• 1 cup pico de gallo or fresh tomato salsa
• 1 cup romaine lettuce, shredded

Instructions (concise)

1. Cook or prepare cilantro-lime cauliflower rice and divide it between four bowls.
2. Mix black beans, corn, red onion, lime juice, 2 tablespoons cilantro, black pepper, cumin, and salt in a bowl.
3. Top the cauliflower rice with the bean and corn mixture.
4. Finish each bowl with avocado slices, pico de gallo, shredded romaine, and the remaining tablespoon of cilantro.

Nutrition facts (per bowl)

Tips, swaps, and variations

• For a heartier bowl, swap cauliflower rice for cilantro-lime white rice or brown rice.
• Add roasted sweet potato, grilled peppers, or sautéed mushrooms for extra texture and flavor.
• To keep bowls fresher for meal prep, store components separately: cauliflower rice and bean mixture together, and add avocado and lettuce just before eating.
• For more heat, add sliced jalapeño, a drizzle of your favorite hot sauce, or a pinch of cayenne to the bean mixture.
• Make it nut-free and oil-free by steaming the cauliflower rice and skipping added oils when sautéing.

These Vegan Burrito Bowls are flexible, colorful, and built for quick assembly. They store well, taste great hot or cold, and are easy to customize—perfect for busy weeks and simple entertaining.