• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Vegan Main Dishes » Vegan Burrito Bowl {gluten free}

Vegan Burrito Bowl {gluten free}

Published: Aug 5, 2018 · Updated: Oct 26, 2020 · This post may contain affiliate links.

412shares
Jump to Recipe Print Recipe
Vegan Burrito Bowl gluten free
Vegan Burrito Bowl gluten free
Vegan Burrito Bowl gluten free
Vegan Burrito Bowl gluten free
Vegan Burrito Bowl gluten free

This Vegan Burrito Bowl is bursting with flavor, and it’s so quick easy to make! It’s packed with wholesome ingredients like black beans and fresh veggies, and topped off with a creamy homemade guacamole. Plus, it’s completely vegan and gluten-free.

vegan burrito bowl being served with avocado

Is this even really Mexican food?

I just love Mexican food- it’s something I don’t cook nearly enough. But did you know that when you make Mexican food, like this vegan burrito bowl, you’re probably really making Tex-Mex ?

You see, when people first started settling in Texas, they started incorporating Texan food into traditional Mexican cuisine, which was introduced to the settlers by the Tejanos (Texans who were of Mexican descent).

vegan burrito bowl being served

Over time, Tex-Mex cuisine became even more Americanized and people started using yellow cheese, black beans, canned vegetables (like tomatoes), and one of my favorite spices — cumin.

I just think it’s so interesting how food evolves over time, to reflect the culture of the people preparing it.

But whether this vegan burrito bowl is actually Mexican food, Tex-Mex, or something in between… it’s definitely 100% delicious. And even better – it’s also completely gluten-free.

vegan burrito bowl topped with guacamole and fresh veggies

Making the Homemade Guacamole

I think the best part of this vegan burrito bowl is the homemade guacamole! I’m a sucker for avocados – so creamy and delicious. And good for you too!

avocados and limes on a cutting board

First, cut the avocados the long way around, then twist the two sides apart, and remove the pit.

Now, if you’ve never learned how to properly de-seed an avocado, you should definitely stop for a minute and watch this video. This stab and twist maneuver is the easiest way to go.

avocado sliced in half

Next, scoop the avocado flesh into a bowl and add some lime juice. You can squeeze the lime juice directly onto the avocado, but watch out for seeds! We don’t want those in the guacamole.

I like to stab a fork into the lime pulp as I squeeze the lime because it seems to get more of the juices out. Try turning the fork while you squeeze and watch how much more lime juice you’ll get — especially if the lime is a little hard.

avocado being mashed for guacamole

Then add the garlic, salt, and pepper – and mix everything together. You can use a food processor to get everything nice and smooth if you prefer.

But if you don’t want yet another thing to wash, just go ahead and use a fork to smash the avocado. I like my guacamole a bit chunky anyway!

guacamole being prepared

Let’s Make Vegan Burrito Bowls!

There really isn’t much to preparing this vegan burrito bowl- it’s a super easy, quick meal to make on a weeknight.

I love it because it’s one of the quickest and easiest dinner recipes I know. It’s perfect for weeknight dinners, when everyone’s hungry and too tired to cook.

If you have beans and rice, you can use pretty much any combination of veggies to turn it into a filling one-bowl dinner.

You can speed things up even more by making your rice ahead of time in a rice cooker or instant pot.

lettuce being cut for vegan burrito bowls

While your rice is cooking – go ahead and prep your veggies. You can use any combination of fresh veggies for this bowl, so feel free to use your favorites.

I like to use crunchy romaine lettuce, fresh corn sliced from the cob, tomatoes, and bell peppers.

corn being cut for vegan burrito bowls

Next, drain the black beans and give them a good rinse in a colander.

Once your rice is ready to go, it’s simply a matter of assembling your burrito bowl.

In serving bowls, combine the rice with black beans and all your favorite veggie toppings.

Squeeze a bit of fresh lime juice over the whole bowl, and top it with a big dollop of that homemade guacamole. Yum!

close up of vegan burrito bowl with veggie toppings

And that’s it! Serve your  vegan burrito bowls with a delicious drink, like this lemongrass, mint and ginger cocktail, and you’re set for a great meal.

Vegan Burrito Bowl gluten free

Vegan Burrito Bowl {gluten free}

This Vegan Burrito Bowl is bursting with flavor, and it’s so quick easy to make! It’s packed with wholesome ingredients like black beans and fresh veggies, and topped off with a creamy homemade guacamole. Plus, it’s completely vegan and gluten-free.
5 from 2 votes
Print Pin Email
Course: Main Course
Cuisine: gluten free, Mexican, vegan, vegetarian
Keyword: easy vegan dinner, how to make a burrito bowl, vegan burrito bowl
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 701kcal
Author: Delicious Everyday
2 servings

Ingredients

  • 1 cups rice
  • 1/2 cup corn kernels removed from cob
  • 1 cup black beans drained and rinsed
  • 1/2 cup fire-roasted tomatoes canned
  • 1 cup green bell pepper chopped
  • 1 cup romaine lettuce chopped
  • 2 cilantro for garnish
  • 1 lime

For Guacamole

  • 1 avocado
  • 1 lime
  • 1 teaspoon garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
US Customary – Metric

Instructions

  • Prepare the rice according to package directions.
  • While the rice is cooking, prepare the guacamole. Half an avocado, and remove pit.
  • Scoop the avocado flesh into a small bowl.
  • Add the juice of one lime, garlic, salt, and pepper. Mash into a chunky guacamole, combining well. Set aside.
  • When the rice is done cooking, assemble burrito bowls.
  • Add rice to serving bowls. Top with black beans, lettuce, corn, bell peppers, and tomatoes.
  • Squeeze juice from the remaining lime over the bowls. Top each bowl with a large dollop of guacamole, and sprinkle with cilantro. Serve

Nutrition

Calories: 701kcal | Carbohydrates: 125g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Sodium: 776mg | Potassium: 1212mg | Fiber: 20g | Sugar: 6g | Vitamin A: 2865IU | Vitamin C: 93.2mg | Calcium: 118mg | Iron: 4.6mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
412shares

You Might Like

roasted alfredo pasta

Vegan Creamy Roasted Red Pepper Pasta

tom kha gai a spicy and sour hot soup

Vegan Thai Coconut Soup

gluten free vegan flourless chocolate cake

Vegan Flourless Chocolate Cake

vegan fudge dairy free

Vegan Fudge

Previous Post: « No Bake Strawberry Cheesecake Bites
Next Post: Valli Little – This Is How I Cook »

Reader Interactions

What Do You Think? Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

one pot vegan cookbook
vegetarian cooking challenge

More Recipes

roasted alfredo pasta

Vegan Creamy Roasted Red Pepper Pasta

tom kha gai a spicy and sour hot soup

Vegan Thai Coconut Soup

gluten free vegan flourless chocolate cake

Vegan Flourless Chocolate Cake

vegan fudge dairy free

Vegan Fudge

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Us | Work with Me | Privacy & Disclosure Policy

As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

© 2021 Delicious Everyday | Hook & Porter Media