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Vegetarian Burrito Bowl Recipe with Black Beans and Avocado

Make the best high-protein Vegetarian Burrito Bowl with soyrizo, black beans, and cilantro lime rice. If you love Chipotle’s Sofritas bowl, this easy recipe—vegan, gluten-free, and perfect for meal prep—will be a new favorite.

bowls filled with soyrizo, beans, rice and vegetables

Table of contents

  • Ingredients
  • Instructions
  • Other toppings
  • How to meal prep it
  • Pro tips
  • More vegetarian bowls

These vegetarian burrito bowls come together in about 24 minutes, making them faster than picking up dinner. They’re built from wholesome ingredients that deliver satisfying plant-based protein, bright fresh flavors, and plenty of color. They’re ideal for weeknight dinners and batch cooking—assemble everything ahead of time for a grab-and-go lunch that stays vibrant throughout the week.

ingredients for vegetarian burrito bowl on white background

Ingredients

  • Olive oil – a mild extra virgin olive oil works well; any neutral oil can be substituted.
  • Bell peppers – thinly sliced; use a mix of red and green (add yellow or orange for extra color).
  • Onion – thinly sliced; red onion adds a nice flavor, but yellow or white are fine.
  • Soyrizo – a refrigerated vegan chorizo alternative found near tofu and tempeh; it provides bold, savory flavor and protein.
  • Cilantro lime rice – cook rice in advance and toss with fresh lime juice and chopped cilantro to save time. Use regular rice, brown rice, cauliflower rice, or quinoa as desired.
  • Black beans – canned, drained and rinsed for convenience.
  • Tomato – diced; cherry tomatoes halved or Roma tomatoes both work well.
  • Jalapeño – thinly sliced for heat; remove seeds for a milder bite.
  • Guacamole or avocado – sliced avocado or a scoop of guacamole brings creaminess to the bowl.
  • Cilantro – chopped fresh leaves to finish the bowls.
  • Creamy chipotle sauce – a smoky, tangy drizzle to finish each bowl (can be made with soaked cashews blended with chipotle and seasonings, or use your favorite vegan sauce).
cooked sliced bell peppers and onions in skillet

Instructions

  1. If you don’t have cooked cilantro lime rice ready, start by cooking the rice. When the rice is done, stir in 1/4 cup fresh lime juice and 1/4 cup chopped cilantro, then set aside.
  2. Cook the vegetables.

    • Heat a large skillet over medium-high and add the olive oil.
    • Add sliced bell peppers and onions and cook until softened and slightly caramelized, about 6–7 minutes. Remove and set aside.
  3. Cook the soyrizo.

    • Add the soyrizo to the same skillet and crumble it as it heats.
    • Cook until warmed through and slightly browned, about 6–7 minutes. Remove from heat.
  4. Assemble the bowls.

    • Divide the cilantro lime rice among four bowls as the base.
    • Top each bowl with cooked bell peppers, onions, and soyrizo.
    • Add 1/2 cup black beans to each bowl, then finish with diced tomatoes, sliced jalapeños, avocado or guacamole, and chopped cilantro.
    • Drizzle with creamy chipotle sauce or serve it on the side. Serve warm or enjoy chilled.

Other toppings

Customize your bowl with any combination of these additions:

  • Corn or roasted corn salsa
  • Sour cream or dairy-free alternative
  • Salsa or pico de gallo
  • Shredded romaine for crunch
  • Pickled jalapeños or pickled onions for acidity
  • Cilantro lime sauce as an alternative dressing
  • Chopped green onions and shredded cheese (or vegan cheese)
  • Lime wedges to squeeze over the finished bowls
cooked vegetables, soy chorizo, beans, guacamole and rice in bowl with fork

How to meal prep it

This recipe is perfect for meal prep. Stored correctly, components stay fresh for easy lunches or dinners all week.

  • For storage:
    • Cook rice, sauté the veggies, and brown the soyrizo.
    • Divide rice, peppers, soyrizo, and beans between four microwave-safe containers.
    • Store fresh toppings—tomatoes, jalapeños, cilantro, and avocado or guacamole—in separate small containers.
    • Keep creamy chipotle sauce in its own small container.
    • Refrigerate for up to 5 days.
  • To reheat and eat:
    • Microwave the main container (rice, beans, soyrizo, and peppers) for about 2 minutes or until hot.
    • Add fresh toppings and drizzle with sauce before serving. Bowls also work well cold for a refreshing meal.

Pro tips

  • Cut vegetables evenly: Slice onions and peppers into similar-width strips so they cook uniformly.
  • Vary the grain: Swap white rice for brown rice, cauliflower rice, or cilantro lime quinoa to change textures and nutrition.
  • Keep it vegan and gluten-free: Use vegan sour cream and cheese if desired, and verify that the soyrizo is labeled gluten-free.
  • Substitutions: If you can’t find soyrizo, use 1 pound of meatless crumbles seasoned with a tablespoon of taco seasoning, cooked and broken up in the skillet.
  • Make the sauce ahead: Prepare the creamy chipotle sauce in advance; it will add flavor and keep the bowls tasting fresh throughout the week.
cooked rice, vegetables and soy chorizo in bowl with guacamole and chipotle sauce

More vegetarian bowls

Other Mexican-inspired vegetarian and vegan bowls to try:

  • Vegan Burrito Bowl
  • Veggie Fajita Rice Bowl
  • Chipotle-style Taco Bowls with Tofu Crumbles
  • Tofu Scramble Burrito Bowl
  • Mexican Roasted Delicata Squash Bowl
  • Sweet Potato Vegan Burrito Bowl

Soyrizo Vegetarian Burrito Bowl

A high-protein vegetarian burrito bowl with soyrizo, black beans, and cilantro lime rice. Vegan, gluten-free, and ideal for meal prep.

Servings: 4 bowls   |   Prep Time: 10 minutes   |   Cook Time: 14 minutes   |   Total Time: 24 minutes   |   Author: Whitney Bond

Ingredients

Cilantro Lime Rice

  • 3 cups cooked white rice
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro

Soyrizo Burrito Bowl

  • 1 tablespoon olive oil
  • 2 cups bell peppers, thinly sliced
  • 1 cup onion, thinly sliced
  • 12 ounces soyrizo
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 tomato, diced
  • 1 jalapeño, thinly sliced
  • 1 avocado, thinly sliced or 1/2 cup guacamole
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup creamy chipotle sauce

Instructions

  1. Prepare cilantro lime rice by mixing cooked rice with lime juice and chopped cilantro.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add sliced bell peppers and onions; cook 6–7 minutes until softened. Remove and set aside.
  4. Add soyrizo to the skillet, crumble, and cook 6–7 minutes until browned.
  5. Divide 3/4 cup cilantro lime rice into four bowls.
  6. Top rice with peppers, onions, soyrizo, and 1/2 cup black beans per bowl.
  7. Add diced tomatoes, jalapeño slices, avocado or guacamole, and chopped cilantro.
  8. Drizzle with creamy chipotle sauce and serve warm or chilled.

Notes

  • Cut vegetables into even strips so they cook evenly.
  • Try brown rice, cauliflower rice, or quinoa as a base for different textures and nutrition.
  • Use vegan dairy alternatives to keep the bowls fully vegan.
  • Check that packaged soyrizo is labeled gluten-free if you require a gluten-free meal.
  • Substitute 1 pound of meatless crumbles seasoned with taco seasoning if soyrizo isn’t available.

Nutrition Facts (per serving)

Calories: 640 kcal   |   Carbohydrates: 80 g   |   Protein: 25 g   |   Fat: 26 g

Sodium: 1524 mg   |   Fiber: 22 g   |   Sugar: 8 g

Vitamin A: 2910 IU   |   Vitamin C: 121 mg   |   Iron: 7 mg