Vegan Burrito Bowl
This vegan burrito bowl is filled with with seasoned black beans, avocado corn salsa, and Mexican slaw for a hearty and healthy weeknight dinner.
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Servings: 4 people
Calories: 445kcal
Ingredients
Black Beans
- 2 cups cooked black beans or 1 15 oz can
- ½ teaspoon cumin
- salt to taste
Avocado Corn Salsa
- 1 cup fresh corn
- 1 cup cherry tomatoes halved
- 1 large avocado cubed
- 1 tablespoon jalepeno diced
- ¼ cup fresh cilantro minced
- Juice of 1 lime
- ½ teaspoon cumin
- salt to taste
Mexican Coleslaw
- 2 cups cabbage
- 2 large carrots
- 1 red bell pepper
- ¼ cup fresh cilantro minced
- Juice of 1 lime
- 1-2 teaspoons agave nectar
- salt to taste
- 1 heaping tablespoon cashew sour cream optional
Everything Else
- cilantro
- cashew sour cream
- hot sauce
- 1 cup brown rice, uncooked
Instructions
- Begin by making the rice according to package's directions.
- To make the Avocado Corn Salsa, combine everything in a medium size bowl. Refrigerate until ready to use.
- To make the Mexican Coleslaw, using a handheld shredder or the shredder attachment in a food processor, shred cabbage, carrots, and bell pepper. Transfer to a medium bowl and add the remaining ingredients. Mix together to combine then refrigerate until ready to use.
- To make the Black Beans, coat beans in spices and place in a pot over medium heat. Cook until heated all the way through, stirring as necessary.
- Assemble the bowls by placing the rice on the bottom. Top with salsa, coleslaw and beans. Serve with cilantro, hot sauce, and/or cashew sour cream.
Notes
*using quinoa significantly increases the amount of protein and fiber in this meal
Nutrition
Calories: 445kcal | Carbohydrates: 78g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 1084mg | Fiber: 15g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 73.6mg | Calcium: 73mg | Iron: 4.1mg