Vegan Burrito Bowl

Total time50 min

Prep time20 min

Cook time30 min

This bowl is a full-on flavor celebration — bright cilantro-lime rice, smoky spiced black beans, charred corn, fresh pico de gallo, and creamy sliced avocado all piled together in one seriously satisfying meal. Every component pulls its weight, and the combination of textures and temperatures makes each bite feel intentional rather than thrown together. The beans get bloomed in cumin, chili powder, and smoked paprika before a splash of water brings everything together into a glossy, deeply savory coating that tastes like it took way longer than five minutes. Meanwhile, the corn goes into a screaming-hot skillet until it picks up those irresistible charred spots that add a subtle smokiness to the whole bowl. Everything here is built from whole, plant-based ingredients — no substitutions needed, no dairy to swap out, no hidden animal products to hunt down on a label. It comes together in well under an hour and serves four, making it an easy weeknight win or a meal-prep hero you'll actually look forward to eating.

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Ingredients

4 servings

For the cilantro-lime rice

1 cup long-grain white rice
Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White Wholesome Pantry Organic Long Grain White Rice, 32 oz Cadia Organic Long Grain White Rice H-E-B Organics 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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