Vegan Burrito Bowl

This Vegan Burrito Bowl is a vibrant and nourishing dish packed with colorful veggies, protein-rich beans, and flavorful spices. Perfect for a quick weeknight dinner, it’s both wholesome and satisfying.

Ingredients

• Brown rice - 1 cup
• Black beans - 1 can (400g), drained and rinsed
• Corn kernels - 1 cup (fresh or frozen)
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Avocado - 1, diced
• Cherry tomatoes - 1 cup, halved
• Red onion - 1/2, finely chopped
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Vegetable broth - 2 cups (for cooking rice)

Steps

1. In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and the liquid is absorbed.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2-3 minutes until softened.
3. Add the diced red bell pepper and zucchini to the skillet, cooking for another 5 minutes until the vegetables are tender.
4. Stir in the corn, black beans, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes until everything is heated through.
5. Once the rice is done, fluff it with a fork and divide it between two bowls.
6. Top the rice with the vegetable and bean mixture, followed by the diced avocado, halved cherry tomatoes, and chopped cilantro.
7. Drizzle with lime juice before serving.

Nutrition

• Calories: 520
• Protein: 15 g
• Carbs: 85 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• High in fiber which supports digestive health.
• Rich in plant-based protein and vitamins from the vegetables.

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