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Vegan Burrito Bowl

This vibrant vegan burrito bowl combines fluffy cauliflower rice, hearty black beans, sweet corn salsa, and creamy avocado for a colorful and nourishing meal. The dish is assembled with toasted spices, fresh herbs, and a zesty lime finish, resulting in a bowl with contrasting textures and bold flavors. Perfect for a quick weeknight dinner that feels satisfying and wholesome.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cauliflower rice fresh or frozen
  • 1 cup black beans canned, rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 avocado ripe avocado sliced just before serving
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon cumin seeds toasted briefly
  • ½ teaspoon smoked paprika optional for smoky flavor
  • ½ teaspoon ground cumin for seasoning beans and cauliflower
  • 1 lime fresh lime zested and juiced
  • ¼ cup cilantro chopped, for garnish

Equipment

  • large skillet or frying pan
  • Small saucepan
  • Mixing bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Bring a small saucepan of water to a boil, then add the cauliflower rice. Cover and simmer for 5 minutes until tender, then drain and set aside.
  2. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until lightly golden and fragrant. Season with a pinch of salt and pepper.
  3. In the same skillet, add another teaspoon of olive oil. Toast the cumin seeds for about 30 seconds until fragrant, then add smoked paprika and ground cumin. Stir briefly to release their aroma.
  4. Add the rinsed black beans to the skillet with the toasted spices. Cook for 2-3 minutes, mashing some beans slightly with the back of a spoon for creaminess, until heated through.
  5. While the beans cook, heat a separate dry skillet over medium-high heat. Add the corn kernels and sear for 3-4 minutes until slightly charred and smoky. Toss with a squeeze of lime and chopped cilantro, then remove from heat.
  6. Slice the avocado in half, remove the pit, and slice the flesh. Squeeze fresh lime juice over the slices and sprinkle lightly with salt to keep it bright.
  7. Assemble the bowls by starting with a base of the toasted cauliflower rice. Top with the seasoned black beans, charred corn salsa, and sliced avocado.
  8. Squeeze additional lime over the assembled bowls, sprinkle chopped cilantro on top, and adjust seasoning with salt and pepper as needed. Serve immediately for the freshest flavors.

Notes

Feel free to customize with your favorite toppings like hot sauce, diced tomatoes, or a drizzle of vegan sour cream. Make ahead by prepping cauliflower rice, beans, and corn in advance; assemble just before serving for maximum freshness.