Easy Vegan Burrito Bowl
by: claire cary
This easy vegan burrito bowl is a healthy and easy to make dinner recipe that is perfect for meal prep. With cilantro lime rice, black beans, sautéed veggies and finished off with a dairy free cashew crema.
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4
Ingredients
Bowl
- 1 batch cilantro lime rice click for recipe
- 2 red bell peppers
- 1 red onion
- 1 tbsp olive oil
- 1 cup cooked corn
- 1 avocado
Beans
- 1 can black beans
- ¼ tsp chili powder
- ¼ tsp paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cumin
Cilantro Lime Crema
- 1 cup raw cashews
- 1/2-1 cup water
- ½ cup cilantro
- 2 tbsp lime juice
- ¼ tsp salt
- 1 clove garlic
Instructions
- Add the cashews to a bowl and cover with boiling water. Set aside to soak while we prep everything else.
- Slice the peppers and onions into strips and add to a skillet with the olive oil. Saute for about 10 minutes or until they start to brown.
- Drain the black beans (but don't rinse!) and add to a pot with all of the spices. let combine over low heat for 5 minutes to warm.
- Drain and rinse the cashews and add to a blender with all crema ingredients. Blend for 1 full minute or until smooth. Taste and adjust flavors as desired.
- Assemble your bowls with a base of rice, then layer on the sauteed pepper/onion, black beans, corn, avocado and drizzle with the crema.
Notes
If you're in a pinch, you can just use precooked but frozen white rice and add in fresh lime juice and cilantro.
You can use another color of bell pepper, but I think red has the best flavor.
Serving: 1bowl / Calories: 408kcal / Carbohydrates: 37g / Protein: 14g / Fat: 21g / Saturated Fat: 4g / Fiber: 12g / Sugar: 5g
