Dwelling in California, I simply crave a scrumptious wholesome burrito bowl, crammed with spicy brown rice, savory black beans, crunchy veggies, velvety avocado slices, and creamy cashew cheese. It’s one among my favourite issues to order on the menu of eating places, however burrito bowls are additionally a simple meal to arrange at residence. All you need to do is combine up some Spanish brown rice (yow will discover it in premade pouches, packing containers to make it residence, or make it from scratch with my easy recipe), open a can of black beans (or black soybeans), and chop an assortment of veggies (lettuce, avocado, tomatoes, radishes, onions, cilantro). Then begin creating these lovely gluten-free Vegan California Burrito Bowls by layering within the components and topping with plant-based cheese, cashew cream, limes, and crunchy tortilla chips. Yummy! This recipe is type of like a copycat chipotle burrito bowl (which you may get vegan at Chipotle’s, too), however significantly better!
This recipe makes 4 entree-sized burrito bowls, the superbly balanced meal in a single. This Vegan California Burrito Bowl recipe is nice for meal prep throughout the week–simply create your bowls in individual glass storage containers with lids and refrigerate for as much as 4 days. For greatest outcomes, Add avocado and cashew cream instantly earlier than consuming. I additionally like to serve this recipe as an interactive meal when friends come. I simply put together all of the toppings, pile on a platter and in serving bowls, and let folks make their burrito bowls simply the way in which they like them. Simple peasy!
Step by Step Information
Description
This wholesome, scrumptious, gluten-free Vegan California Burrito Bowl recipe is the best meal in a single, balanced in diet and filled with taste.
- 4 cups chopped salad greens (i.e., romaine, little gem, curly leaf)
- 2 cups prepared Spanish brown rice (or use packaged rice mix or make your individual here)
- 1 (15-ounce) can black beans or black soybeans, rinsed, drained
- 1 massive avocado, peeled, sliced
- 1 massive tomato, sliced
- 4 radishes, thinly sliced
- ½ medium pink onion, thinly sliced
- 2 stalks green onion, sliced
- 1/4 cup chopped cilantro
- ½ cup shredded plant-based Mexican-style cheese
- ½ cup ready cashew cream (make your individual here)
- 1 lime, quartered
- 4 ounces corn tortilla chips
- Line the underside of 4 individual-sized bowls (about 3 cups capability every) with 1 cup chopped lettuce per bowl.
- Organize ½ cup ready Spanish rice in every bowl (could use cooled rice or heat rice—for greatest outcomes, don’t use sizzling rice, as greens will wilt shortly).
- Organize one-fourth of the black beans or black soy beans (about ½ cup every) into every bowl.
- Organize ¼ of the avocado slices into every bowl.
- Organize ¼ of the tomato slices into every bowl.
- Organize 1 sliced radish into every bowl.
- Organize ¼ of the sliced pink onion into every bowl.
- Prime every bowl with: ¼ of the sliced inexperienced onions, 1 tablespoon chopped cilantro, 2 tablespoons shredded plant-based Mexican cheese, 2 tablespoons cashew cream, and 1 quarter of the lime.
- Serve every bowl with 1 ounce corn tortilla chips.
- Serve instantly. Makes 4 entrée-sized particular person bowls. Alternatively, meal prep these burrito bowls by including components as directed to particular person glass dishes with lids.
Notes
Substitute pinto or pink beans as a substitute of canned black beans or black soybeans.
Add your different favourite toppings, resembling jalapenos, black olives, sprouts, and cabbage.
Might swap out corn tortilla chips with corn tortillas.
Attempt serving this recipe in massive particular person serving bowls, just like those featured right here. I used hand-made pottery from my native city of Ojai on this picture shoot, however you need to use these rustic stoneware bowls here for inspiration.
- Class: Entree
- Delicacies: American, Mexican
Diet
- Serving Measurement: 1 serving
- Energy: 676
- Sugar: 5 g
- Sodium: 377 mg
- Fats: 24 g
- Saturated Fats: 5 g
- Carbohydrates: 102 g
- Fiber: 18 g
- Protein: 18 g
For different Mexican-inspired recipes, try:
Easy Vegan Tacos with Refried Beans and Corn Salsa
Spicy Hummus Veggie Tacos
Vegan Tacos with Jackfruit, Black Beans and Quinoa
Tofu Mushroom Tacos
Spicy Lentil Tacos
Vegan Tortilla Soup
Instant Pot Mexican Black Beans with Epazote
Easy Cauliflower Chickpea Tacos
As an Amazon Influencer, I earn from qualifying purchases. For extra details about affiliate hyperlinks, click on here.
