This vegan burrito bowl is one of our go-to dinner ideas! With rice, roasted sweet potatoes, guacamole, corn and beans, these burrito bowls are flavorful and satisfying!
My family has been loving bowl recipes lately, and this vegan burrito bowl is our new favorite! I love that I can set out all of the ingredients and let everyone assemble their bowl just how they like it. With seasoned roasted sweet potatoes, brown rice, beans, corn, tomato, lettuce and toppings like guacamole and salsa, there’s so many delicious options to choose from!
I often prep some of the components for this vegan burrito bowl recipe ahead of time so that dinner (or lunch) comes together extra fast. The brown rice, sweet potatoes and lettuce can all be cooked/washed a day or two ahead. My other favorite meal prep bowl recipes include my Buddha Bowl recipe (also vegan), Chicken Burrito Bowl and Taco Salad.
Ingredient Notes
I love the flexibility of this recipe! Here are the ingredients that I typically add to this vegan burrito bowl. Below I’ve also shared some recipe variation ideas for you to switch things up!
- Brown Rice: My method for How to Cook Brown Rice is so easy and it makes the best fluffy rice! I’ve included the directions in the recipe below.
- Sweet Potato, Olive Oil, Chili Powder, Salt and Pepper: Before we roast the sweet potatoes, we cut them into cubes and season them with chili powder, salt and pepper.
- Romaine Lettuce: I love the way crisp romaine lettuce contrasts with the other ingredients in the bowl.
- Beans: I use black beans or pinto beans, depending on what I have on hand.
- Corn: Adding canned corn is an easy way to get an extra veggie into our meal.
- Tomato: Use either diced whole tomatoes or halved cherry tomatoes, depending on what you have available. Sometimes I swap the tomatoes for Pico de Gallo. I love the extra flavor and spice that it brings to this vegan burrito bowl!
- Guacamole or Avocado: Both are delicious in this recipe.
How to Make a Vegan Burrito Bowl
Follow these steps in order to maximize your time in the kitchen. While the rice cooks, prep the sweet potatoes and other ingredients. Then it’s just a matter of putting it all together.
Cook brown rice. I cook it like pasta, in an excess of water. This way, the rice can soak up exactly the amount of water it needs to become tender and you don’t have to worry about it burning on the bottom of the pot. Be sure to check it right at 30 minutes; you don’t want it to overcook and get mushy.
Roast sweet potatoes. Toss cubed sweet potatoes with olive oil, chili powder, salt and pepper. Bake at 425° F for 18-22 minutes, flipping them over halfway through.
Put it all together. To each bowl add: lettuce, brown rice, roasted sweet potatoes, beans, corn, tomato and guacamole or sliced avocado. I love to spoon some salsa over the bowls – it makes a great dressing! I sometimes add a bit of chopped fresh cilantro and a squeeze of fresh lime juice for extra flavor.
Recipe Variations
I often switch up the ingredients in these vegan burrito bowls. Here are a few of our favorite swaps:
- Fajita Veggies: Swap Fajita Veggies for the roasted sweet potatoes. Or, if you’re feeling ambitious, add both!
- Rice: I used plain brown rice to keep the prep simple, but if you have a bit more time make my Cilantro Lime Rice or Mexican Rice. Both are so deliciously flavorful!
- Lettuce: Use a mix of greens. I love to use a combination of romaine and baby arugula or spinach.
Vegan Burrito Bowl
Ingredients
- 1 cup long grain brown rice, rinsed
- 1 medium-large sweet potato, cut into ¾-inch cubes
- 1 ½ tablespoons olive oil
- ½ teaspoon chili powder
- salt and pepper
- 6 cups chopped romaine lettuce
- 15 ounce can black or pinto beans, rinsed and drained
- 1 cup canned corn, drained
- 1 cup diced tomato, or pico de gallo
- ½ cup guacamole, or 1 avocado, sliced
- Optional, for serving: fresh cilantro, salsa, lime wedges
Instructions
- Cook rice: Bring 8 cups water to a boil in a 3 quart or larger saucepan or pot. (Make sure to use a pot that has a tight-fitting lid, since you will need to cover the rice while it rests after cooking.) Stir in the rice and reduce the heat to maintain a gentle boil. Boil the rice, uncovered, for 30 minutes. Drain rice well and then immediately return the cooked rice to the hot empty pot; cover with the lid. Let the rice sit for 10 minutes before serving.
- Roast sweet potato: Preheat oven to 425° F. In a large bowl, toss sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Transfer to a parchment paper-lined baking sheet and bake for 18-22 minutes, or until tender, flipping halfway through the cook time.
- Assemble: Divide the lettuce between 4 serving bowls. To each bowl, add brown rice, roasted sweet potatoes, beans, corn, tomato and guacamole. Serve with a sprinkle of cilantro, a squeeze of lime juice, and/or salsa, if desired.
Notes
- Make Ahead: The rice can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat to steaming hot before serving. The sweet potatoes can be roasted up to 2-3 days ahead and stored in the refrigerator. Serve cold or reheat in a skillet over medium heat. Lettuce can be chopped and washed up to 2-3 days ahead; store in an airtight container in the fridge with a clean kitchen towel or paper towel on the bottom to absorb extra moisture.
- Fajita Veggies: Swap Fajita Veggies for the roasted sweet potatoes. Or, if you’re feeling ambitious, add both!
- Rice: I used brown rice to keep the prep simple, but if you have a bit more time make my Cilantro Lime Rice or Mexican Rice. Both are so deliciously flavorful!
- Lettuce: Use a mix of greens. I love to use a combination of romaine and baby arugula or spinach.
