This Spicy Vegan Burrito Bowl is packed with flavor – with lime rice, cumin black beans, and spicy chipotle cauliflower!
This post was created in collaboration with US Grown Rice and TheFeedfeed.
When I first started cooking plant-based meals, I thought that I’d be stuck eating pasta with marinara sauce and iceberg lettuce salads for the rest of my life. I had never seen kale anywhere else but Whole Foods, and I thought quinoa was something having to do with yoga (seriously lol). And I think this is a common theme with people who have grown up eating the Standard American Diet – feeling overwhelmed by the very thought of forgoing meat, dairy, and eggs. But it’s actually through vegan cooking that I learned about herbs, spices, and flavors!
Before going plant-based, my vegetarian meals were very basic and one-note. I had never even heard of paprika, and my idea of spice was store-bought Italian seasoning. And let me go on the record saying that there is nothing wrong with store-bought Italian seasoning!! But there are near infinite ways to combine herbs and spices, and there’s no better medium for this than plant-based food.
This spicy vegan burrito bowl is exactly the type of food I like to eat – plant-based, healthy, and packed with flavor. While this isn’t a “throw together in 5 minutes” type of meal, I promise the end result is worth the cooking time. We’re talking lime rice, chipotle cauliflower, cumin black beans, and spicy avocado sauce. Add on some kale, green onions, and hot sauce, and you’ve got one killer meal!
About This Recipe
For this recipe I used long-grain brown rice grown in the United States. I was so thrilled to be invited to participate in this campaign with US Grown Rice and The Feedfeed because rice is such a huge staple in my kitchen, and I love supporting American-made (or grown, in this case!) products. Rice is perfect for anyone looking to eat plant-based because it is cheap, healthy, easy to cook, and super nutritious too. And I love using brown rice because it is full of fiber, vitamins, and protein.
I hope you love this recipe as much as I do!
Spicy Vegan Burrito Bowl FAQs
What is a vegan burrito bowl made of?
The star of this burrito bowl is the chipotle cauliflower, which adds a hearty flavor instead of meat! Plus, the rice and beans together make a complete protein! So this would be a perfect option for vegans and vegetarians looking to boost their protein intake.
Is a vegan burrito bowl healthy?
Absolutely! Rice and beans are high in protein, cauliflower is a healthy, fiber-rich vegetable, and the avocado sauce provides healthy fats. This bowl checks all the nutritional boxes!
Can you make this burrito bowl with cauliflower rice?
I don’t recommend it, because that would be a little too much cauliflower!! However, a better idea might be to use half rice, half cauliflower rice. You can also try subbing in half quinoa, barley, or another grain you like.
Is a burrito bowl healthier than a burrito?
Not necessarily. Burritos are wrapped up in tortillas, which will make them higher in carbs. However, carbs are not the enemy! Burritos can still be a part of a healthy eating regimen. But for those looking to reduce their carb intake, this bowl is a great option.
Spicy Vegan Burrito Bowl
Ingredients
Chipotle Cauliflower
- 1 Medium Head Cauliflower
- Drizzle Neutral Oil like avocado
- 1/2 Tsp Salt
- 1 Tsp Chipotle Chili Powder
- 1/4 Tsp Cumin
- 1/4 Tsp Onion Powder
- Black Pepper to taste
- Pinch of Cayenne optional
Lime Rice
- 1 Cup Long-Grain US Grown Brown Rice uncooked
- Zest from 1 Lime
- Juice from 1/2 Lime
- 1/2 Tsp Salt
Cumin Black Beans
- 2 15 oz Cans Black Beans
- 1/2 Tsp Salt
- 1 Tsp Chili Powder
- 1/2 Tsp Cumin
- 1/2 Tsp Garlic Powder
Avocado Sauce
- 1 Avocado
- 2 Cloves Garlic
- 1/2 Jalapeño
- 1/4 Cup Water
- Juice from 1 Lime
- 1/2 Tsp Salt
- Black Pepper to taste
The Rest of the Bowls
- Chopped Green Onions
- Hot Sauce
- Baby Kale or Spinach
- Chopped Jalapeño optional
Instructions
Chipotle Cauliflower
- Preheat your oven to 425 degrees F.
- Break down your cauliflower into bite-sized florets (see photos for reference).
- Toss cauliflower with the oil and spices until evenly coated.
- On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway.
Lime Rice
- Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs – different varieties will call for different amounts).
- Cook brown rice until all water is absorbed, and rice is al dente.
- When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well.
Cumin Black Beans
- Rinse and drain your cans of black beans. (If using homemade, make about 3 cups).
- Add beans, salt, and spices to a small saucepot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened.
- Alternatively, you can use plain black beans or chickpeas in this recipe if you’d like.
Avocado Sauce
- Remove the ribs and seeds from the jalapeño (or keep them if you like extra spice!).
- Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy.
Putting It All Together
- Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions and jalapeños (if you’d like). Add on some hot sauce or extra black pepper, if you’d like.
- Enjoy!
P.S.
If you make this spicy vegan burrito bowl and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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