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–+ servings
A healthy vegetarian burrito bowl next to a jar of Cotija cheese
Kate Ramos

Healthy Vegetarian Black Bean Burrito Bowl Recipe

Colorful and satisfying, this healthy vegetarian burrito bowl recipe is made with vibrant roasted vegetables, coconut rice, seasoned black beans, and chipotle crema. Full of flavor and totally customizable.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Plant Based Mexican
Cuisine: Mexican-American
Calories: 122
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Chipotle Crema
Toppings

Equipment

Method
 

  1. Start by making the coconut rice and best-ever canned black beans then keep them warm while you prepare the veggies and toppings.
  2. Heat oven to 425°F for the roasted vegetables and blend the 1/2 cup Mexican crema, 1/2 cup mayonnaise, 2 tablespoons lime juice, 2 chipotle peppers, and 1/2 teaspoon salt in the blender to make the chipotle crema.
  3. Combine the sliced red onion, sliced bell pepper, 12 ounces sliced sweet potatoes, and 2 cups of cauliflower florets on a baking sheet. Drizzle with the 2 tablespoons olive oil, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon ground black pepper. Toss to combine until vegetables are well coated.
  4. Roast vegetables in the oven until tender and browned in some spots, about 20-25 minutes.
  5. Slice avocado, mix together pico de gallo, chop cilantro, and slice lime while you wait for the vegetables to roast.
  6. Spoon rice into each bowl, top with a spoonful of black beans and roasted vegetables. Add avocado, pico de gallo, and cilantro. Drizzle with chipotle crema, sprinkle with cotija, and add a lime wedge to each bowl. Enjoy!

Nutrition

Serving: 1gCalories: 122kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 25mgSodium: 333mgFiber: 2gSugar: 6g

Video

Notes

  1. Make-ahead: You can make all the separate elements (rice, black beans, crema, and toppings) up to 5 days in advance. Keep in separate containers and rewarm in the microwave or in separate pans, covered in the oven at 350°F until warmed through.
  2. Rice: I really like the flavor of the coconut rice but you can use any grain you choose. Steamed brown rice, Cilantro-Lime rice, cauliflower rice, or even quinoa would be good.
  3. Short-cut: If you are short on time, use more store-bought ingredients like store-bought salsa, sour cream instead of the chipotle crema, and pre-cooked rice and beans.
  4. Add meat: Carne deshebrada, grilled chicken, or carnitas go great on this bowl as well.

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