Vegan Burrito Bowl (Gluten Free)
I’m obsessed with this easy Vegan Burrito Bowl — it’s fresh, colorful, and full of flavor! Perfect for meal prep and naturally gluten free. Just swap in your favorite plant-based cheese to keep it fully vegan. It’s inspired by that Chipotle-style burrito bowl vibe we all love. The best part? You can mix and match toppings with whatever veggies or pantry staples you’ve got on hand.
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.
Nutrition
Calories: 496kcalCarbohydrates: 60gProtein: 14gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 11mgSodium: 231mgPotassium: 1062mgFiber: 13gSugar: 9gVitamin A: 4822IUVitamin C: 114mgCalcium: 125mgIron: 3mg
Tried this recipe?Let me know how it was!