I love everything about this meal prep friendly, easy Vegan Burrito Bowl. It is bright and fresh, colorful, and packed with flavor. The recipe is naturally gluten free and can be made vegan with the right cheese, for a Chipotle-inspired vegan burrito bowl! IYKYK. I like to add my favorite toppings and ingredients to it, depending on what I have in the refrigerator. This makes it a great way to use up veggies or pantry staples I already have at home.
This veggie taco bowl also makes a great meal prep lunch option.It also makes a really light and easy weeknight dinner. All of the components of this customizable burrito bowl store well and can be quickly put together as an easy lunch or dinner. It’s great when you want something nourishing but also want to feel full. Plus, it’s a fun, build-your-own style meal with tons of variations to play around with. It’s so good, you’re going to love it!
Here’s a bunch of other Gluten Free Lunch Ideas to try. Plus, my Salmon Poke Bowl, Vegan Rice Bowl and Southwestern Chicken Bowl are all 100% worth putting on your list of lunch bowls to make!
Why you’ll love this gluten free recipe
This fresh and vibrant Vegan Burrito Bowl is pretty much everything I love about Chipotle’s burrito bowls, but cheaper, and a homemade vegan version! What could be better? It’s also really flavorful and perfect for meal prep. It’s a naturally gluten and dairy free recipe – depending on which cheese you use.
You can mix and match the ingredients to use up what you have at home. Plus, you can customize the toppings. I’ll often scale up the recipe so I have plenty of leftovers to enjoy the next day for a second round.
Ingredients and substitutions
Zucchini: I love the tender, slightly crisp texture of zucchini in this Vegan Burrito Bowl. Plus, it soaks up all the taco seasoning flavor – SO good!
Bell peppers (often roasted or sauteed): Use any color you like. Definitely use up any peppers you have at home before buying more.
Olive oil: Perfect for sauteing the veggies and making the vinaigrette.
Taco seasoning: Play around to get your heat level right. You can make your own spice mix with cumin, chili powder, smoked paprika and garlic powder.
Corn: Fresh or frozen both work. I love the crunch and color it adds. If corn isn’t in season, use defrosted frozen corn or canned corn instead.
Poblano pepper: Mild with a little smokiness. These are a great way to boost flavor without much heat.
Tomatoes( cherry, grape or diced): Juicy and bright.
Lettuce: Personally, I love romaine or iceberg for a crisp base.
Black beans: Protein-packed and hearty — remember to rinse them well before adding them to the Vegan Burrito Bowl.
White rice: You can swap for brown rice or quinoa if you prefer.
Guacamole: Homemade or store-bought both work.
Cotija cheese: Salty, crumbly cheese is best. Sometimes I’ll swap out for a dairy-free cheese to keep it fully vegan.
Lime olive oil vinaigrette: Simple, fresh dressing to tie it all together.
Directions (step by step)
Saute the veggies: Heat olive oil in a pan over medium heat. Add sliced zucchini and your bell pepper. Sprinkle with taco seasoning and cook for about five to seven minutes until tender and lightly golden. Set aside.
Make the rice: Cook the white rice according to package instructions for this Vegan Burrito Bowl.
Assemble the bowls: In each bowl, layer rice, black beans, corn, lettuce, cherry tomatoes, and chopped poblano peppers. Top with the sautéed veggies.
Add the toppings: Spoon guacamole over each bowl. Sprinkle with cotija cheese if using.
Make the dressing: Whisk together lime juice, olive oil, salt, and pepper. Drizzle over the bowls just before serving. Serve with cilantro or lime wedges.
Expert tips and tricks
For extra flavor, char the corn and poblano peppers in a dry pan before adding them to the bowls.
Time saver: Sometimes I’ll use pre-cooked rice or frozen rice packs.
Make it fully vegan by leaving out the cotija cheese or substituting it with a plant-based cheese.
Bulk it up with extras like sliced avocado, pickled onions, or a handful of crushed tortilla chips for crunch.
Adjust the taco seasoning to taste. Some blends can be spicy, so start light if you’re sensitive to heat.
Storage and meal prepping
I keep all my components in this Vegan Burrito Bowl separately. I find they keep well in an airtight container (especially glass) for up to 3 days in the refrigerator.
If you have leftovers, I recommend removing any extra guac or lettuce and tossing them out and replacing them when you want to eat the leftovers.
You can absolutely meal prep the veggies, rice, and beans ahead of time.
The lime vinaigrette holds up well in the fridge for about five days. Just give it a good shake before using it.
Variations
Swap white rice for brown rice, quinoa, or cauliflower rice in your Vegan Burrito Bowl.
Use roasted sweet potatoes or butternut squash instead of zucchini. These are both loaded with flavor.
Replace black beans with pinto beans or chickpeas for a different flavor and texture.
Add grilled tofu, tempeh, or vegan “chicken” strips for an extra high protein veg bowl that’s nourishing and satisfying.
Turn your veggie taco bowl recipe into a wrap by loading the ingredients into a large tortilla instead of a bowl.
Top with salsa or Pico de Gallo!
FAQs
What can I use leftovers for?
Leftovers are great for quick and easy meals the next day. You can use them to fill tacos or burritos, or toss everything together for a delicious taco salad. The flavors hold up well.
How can I add more protein to this?
To boost the protein, add tofu or tempeh (usually marinated or spiced)tempeh, or your favorite plant-based protein. You can also mix in extra black beans, pinto beans, or chickpeas.
Can I use a different grain in this easy vegan burrito bowl?
Absolutely! Swap the white rice for brown rice, cilantro rice, quinoa, or even cauliflower rice if you want a lighter, lower-carb option. It works well with most grains.
How do I make this Chipotle inspired bowl spicier?
If you love heat, drizzle over your favorite hot sauce, spoon on a spicy salsa, or top the bowl with sliced jalapenos or pickled jalapenos. Yum!
Looking for more gluten free recipes
Vegan Burrito Bowl (Gluten Free)
Ingredients
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 cup corn
- 1 fresh poblano pepper chopped
- 1 cup cherry tomatoes halved
- 2 cups chopped lettuce
- 1 cup black beans rinsed
- 1 ½ cups cooked white rice
- ½ cup guacamole
- ¼ cup crumbled cotija cheese
For the Lime Olive Oil Vinaigrette
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat. Add sliced zucchini and bell pepper.
- Sprinkle with taco seasoning and sauté for 5–7 minutes until soft and lightly browned. Set aside.
- Cook the rice according to box directions.
- In each bowl, layer cooked white rice, black beans, corn, chopped lettuce, cherry tomatoes, and chopped poblano peppers. Top with the sautéed veggies.
- Spoon guacamole on top. Sprinkle with cotija cheese.
- Whisk together lime juice, olive oil, salt, and pepper. Drizzle over each bowl just before serving.
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