This Vegan Burrito Bowl features protein rich black beans paired with healthy kale and quinoa for a delicious, quick and easy burrito bowl!
Something about all this wholesome goodness mixed together with a creamy sauce that gets me every time. It’s the first vegan burrito bowl to be added to the recipe collection and I know you’re going to love it!
It’s a simple, mindful and deliciously flavorful recipe, all the while being packed with nutrient dense foods to keep you satisfied & feeling your best without breaking the bank. It’s a win, win all around!
Despite the recipe list looking long, it’s pretty straight forward. There isn’t much to change-up unless you opt for using a different sauce/dressing as noted below.
How To Make Vegan Burrito Bowl
This vegan burrito bowl is super easy to throw together and can be made even simpler by using some of the options suggested below (like using pre-made pico de gallo). I hope you enjoy this often!
For the beans, either heat or don’t heat. You can decide whether you like them at room temperature or warmed. For me I don’t usually heat them since the quinoa will be served warm and that’s enough for me. It’s also one less dish to wash. I have both ways noted in the recipe for you. Instead of canned, try making homemade Instant Pot Black Beans.
For the quinoa, use any color. I love the tri-color the best, use your favorite. The quinoa is what will take the longest to cook so start it first, giving you plenty of time to prep the other ingredients.
Kale, king of the leafy greens, will benefit from marinating in lime juice for a few minutes while the quinoa is cooking. The acid from the lime will help soften the kale making it a bit more pleasing for those who find raw kale hard to eat.
Tip: To save yourself from washing one less dish you can marinate the kale right on your cutting board. If you don’t have an extra cutting board to spare for prepping your other ingredients you can use a large bowl to marinate it in.
Pico De Gallo
The pico de gallo is easy to make, but if you prefer use an already prepared one from your local grocery store (I won’t tell).
The recipe here will give you about 3 cups worth so you may like to cut the recipe in half or save the leftovers for another burrito bowl.
Chipotle Tahini Sauce
The tahini sauce is super easy to make, and is what really makes this salad delicious! The creaminess combined with all the other goodness will make you say ahhhh.
Not a fan of tahini? Try making a sauce out of Just Mayo Chipotle flavor and a little water to thin. It’s really handy and quick to make.
And there you have it, an easy and healthy vegan burrito bowl perfect for lunch, dinner or make ahead meal!
You may find this to be on repeat in your meal rotations for a while!
If you try this vegan burrito bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
KALE & QUINOA VEGAN BURRITO BOWL
Packed with heart smart goodness, this burrito bowl is filled with simple ingredients and delcious flavors!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 2 - 3 1x
- Category: Entree
- Cuisine: Vegan
- 1/2 cup dry quinoa
- 3/4 cup water + 2 tablespoons
- 1/4 rounded teaspoon garlic powder
- 1/4 rounded teaspoon onion powder
- 1/4 rounded teaspoon mineral salt
- 1/4 heaping teaspoon red pepper flakes
- 1/2 bunch kale, center stem removed and julienned
- 1 – 2 limes
Chipotle Tahini Sauce
- 3 tablespoons tahini
- 2 tablespoons water, plus more as needed
- juice of 1/2 lime
- 1/8 – 1/4 teaspoon chipotle powder
- dash garlic & onion powder
- pinch of salt
Pico de gallo
- 1 small yellow onion, diced
- 2 tomatoes, seeds removed and diced
- 1 jalapeno, seeds removed and diced (some seeds ok for heat)
- 1/4 cup loosely packed cilantro leaves, chopped
- 1 lime, juice of
- 1 can (15 oz.) black beans
- 1 avocado, sliced
- cilantro, chopped
- lime wedges
Quinoa: In a medium pot, add quinoa, water, garlic & onion powder and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 minutes, fluff with fork. You will most likely have a bit of leftovers.
Kale: Rinse kale, remove the hard center stem and julienne. Either right on the cutting board or in a large bowl, squeeze the juice of 1 – 2 limes over top and mix to coat (this will help soften the kale), set aside to let the kale marinate.
Chipotle Sauce: Place all ingredients in a small bowl and mix well. Taste for flavor adjusting as needed. To thicken add a tad more tahini, to thin add more water. Set aside, the flavors will develop over a few minutes.
Pico de gallo: Dice vegetables, place in medium size bowl, add juice of 1 lime over top and mix well. Keep covered in the refrigerator for up to a week. Makes about 3 cups.
Beans: To heat or not to heat is up to you (I typically don’t). If heating, place beans with juices in small pan and heat over medium until warm. If not heating, drain and rinse beans well.
To serve: In serving bowl, place about 1 cup cooked quinoa, 3/4 – 1 cup beans, fill the rest in with kale. If using a extra large bowl, I’ll do 1/4 quinoa, 1/4 with beans and the other 1/2 I fill with kale. Top with pico de gallo, avocado and chipotle tahini sauce. A few smashed tortilla chips or pepitas (pumpkin seeds) sprinkled over top would also be a nice crunchy addition. Mix it all together and enjoy!
Serves 2 – 3
Dressing: If you happen to have Just Mayo Chipotle (you can find it pretty easily these days at your local grocery store), you can use that as a dressing by combining a few tablespoons with water. Adjust as needed for consistency by adding more mayo to thicken and more water to thin. If you’re not a fan of heat try this Cumin-Lime Tahini Dressing, Creamy Avocado-Cucumber Dressing (something cool & refreshing) or this Cilantro-Lime Cashew Cream.
Simplify this by using your favorite ready-made pico de gallo.