A chipotle inspired vegan burrito bowl with black beans, cilantro lime rice and veggies with avocado is super easy to put together and makes a delicious healthy lunch, dinner or make ahead meal!
The Beans: Start with the beans, I usually make these ahead if making from scratch. If you’re making them fresh, the Instant Po Black Beans will take about 60 minutes to complete. If I don’t want to use homemade, open a can of black beans and simply drain and rinse them.
The Rice: The Cilantro Lime Rice takes about 25 – 30 from start to finish so it’s a good idea to get that started after the beans, unless using canned beans than you can start with the rice.
The Veggies: The fajitas only take about 15 minutes, including prep time, to finish. These can be made while the rice is cooking.
Assemble: To assemble your burrito bowls, in individual bowls add about 3/4 cup of rice, 3/4 cup of beans, 1/4 – 1/3 cup of corn salsa or pico de gallo, and 1/4 of the fajita mixture, along with a handful of shredded lettuce. Add a side of avocado (mashed or sliced), I usually use 1/4 of an avocado per bowl. Top with a squeeze of lime, pinch of salt and a dash of red pepper flakes.
Store: All the leftover components can be stored in the refrigerator for up to 3 – 4 days. Store individually or together (as for meal prep).
And if you love vegan cheese, feel free to add a sprinkle over the top as well!
Keywords: vegan burrito bowl