Vegan Burrito Bowl

Vegan Burrito Bowl// ©THRIFTED 2015

My favourite meals to make lately have been big bowls of deliciousness. This Vegan Burrito Bowl is one of those. This bowl is full of fiber, protein, Vitamin A & C, potassium, and healthy fats. The rice gets some extra flavour and creaminess thanks to coconut milk and lime zest. The sweet potato and the black beans have the same southwest seasoning. The grilled pepper is simple but a perfect addition and the salsa and avocado round everything out. All of the flavours from your favourite veggie burrito deconstructed into bowl of awesomeness.

There is a bit of prep to this bowl but if you start with the rice, the sweet potato, black beans, and the pepper can cooked while the rice finishes up. It's worth the wait. 

Vegan Burrito Bowl// ©THRIFTED 2015

VEGAN BURRITO BOWL

Cook Time: 45 minutes

Coconut Lime Rice:

  • 1 cup brown rice
  • 1 can light coconut milk (400ml)
  • 1/2 cup water
  • 1 tablespoon coconut oil
  • zest of 1 lime
  • pinch of salt

Cook time will depend on the kind of brown rice you have. I would recommend following the instructions on the rice package for cook time.

Bring the coconut milk and water to a boil. Add the coconut oil, lime zest, and salt. Stir everything together and then add the rice. Reduce the temperature to a simmer. I cooked my rice for 40 minutes and let it steam for an additional 5 minutes. Fluff with a fork.

Southwest Sweet Potatoes:

  • 4 small sweet potatoes, peeled and cubed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon chilli powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Preheat your oven to 400˙F. Line a baking sheet with tinfoil or parchment paper. Spray with non-stick spray.

Place the sweet potato cubes evenly on the baking sheet. Drizzle with olive oil and sprinkle seasoning. Shake around to coat everything evenly.

Bake for 25 minutes until the potatoes are tender.

Southwest Black Beans:

  • 1 can of black beans
  • Juice from the lime you tested for the rice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon chilli powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Heat at a non-stick skillet over medium heat. Drain and rinse the beans. Add the beans to the pan followed by the seasoning. Cook until beans are heated through - about 5 minutes, stirring occasionally.

Extras:

  • 1 bell pepper, grilled 
  • 1 avocado sliced
  • As much salsa as you want

To Assemble:

Divide the rice, sweet potatoes, black beans, grilled pepper, avocado, and salsa between two large bowls. Enjoy!

CLICK HERE for a printer friendly recipe.

Vegan Burrito Bowl// ©THRIFTED 2015

xo Allison