Gluten Free Vegan Burrito Bowl

Total time50 min

Prep time20 min

Cook time30 min

Bright cilantro-lime rice forms the base of this bowl, piled high with smoky, spiced black beans and corn kernels charred until they're deeply caramelized. Fresh pico de gallo brings a zippy, acidic snap, while creamy avocado slices and crisp shredded romaine round out every bite with contrasting texture. Each component gets built from scratch and layered separately, so you get pops of flavor in every scoop rather than one muddled mix. A squeeze of extra lime and a dash of hot sauce at the table let you dial the brightness and heat exactly how you like it. It's a colorful, satisfying bowl built entirely from whole vegetables, beans, and rice, making it a genuinely solid choice for a gluten free lineup. Meal-prep it once and you've got vibrant, ready-to-go lunches for days.

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Ingredients

4 servings

For the cilantro-lime rice

1 cup long-grain white rice
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1 ¾ cups water
½ tsp salt
3 tbsp fresh lime juice (from about 2 limes)
½ cup fresh cilantro, roughly chopped

For the seasoned black beans

2 cans (15 oz each) black beans, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
¼ tsp salt
⅓ cup water

For the roasted corn

2 cups frozen corn kernels
1 tbsp olive oil
¼ tsp salt

For the pico de gallo

3 medium roma tomatoes, diced
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt

For serving

2 ripe avocados, pitted and sliced
1 cup shredded romaine lettuce
1 lime, cut into wedges (optional)
hot sauce, to taste (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, make the pico de gallo: combine the diced tomatoes, red onion, jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a mixing bowl. Stir to combine and set aside to let the flavors develop.

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