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Home » Recipes » Vegan Burrito Bowl

Published: Apr 7, 2020 · Modified: Jul 12, 2022 by Kelsey· This post may contain affiliate links ·

Vegan Burrito Bowl

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This homemade vegan taco bowl is made using fresh and roasted vegetables, warm beans and rice, and is topped with a drizzle of spicy homemade chipotle sauce.

A plant based taco bowl filled with avocado, lime, onion, sauce, beans, roasted sweet potatoes, and cilantro.

This vegan and vegetarian burrito bowl is made using some of my favorite foods and flavors.

I love going out to eat and making "fake away" aka do it yourself takeaway is so much fun and super satisfying.

This vegan and vegetarian chipotle bowl is a great starter recipe if you want to make a diy chipotle bowl at home.

Ingredients

Labeled ingredients consisting of: sweet potato, radish, cilantro, onion, cabbage, jalapeno, rice, lettuce, avocado, beans, peppers, oil, and seasoning.

Rice: The rice is a great way to help make this recipe extra filling and satisfying and what makes this Mexican rice bowl recipes one of my favorites.

I used white rice in this recipe but feel free to use brown rice or any other variety of rice that you like best.

If you want to get extra fancy, you can season the rice with lime, cilantro, and a bit of salt for extra flavor.

Beans: I used classic black beans in this recipe and made this a black bean bowl, but just like with the rice, you can use whatever type of beans you prefer.

Roasted Vegetables: The roasted veggies help add great flavor and texture. The sweet potato is one of my favorite staples and makes this sweet potato burrito bowl so yummy.

This article talks about some of the surprising health benefits of sweet potatoes, and part of what makes this such a healthy burrito bowl.

Fresh Vegetables: I used fresh lettuce, radishes, jalapenos, cilantro, cabbage, avocado, and onion in this bowl.

If you want to turn this more into a vegan taco salad, add 2x the amount of lettuce to the recipe.

Seasoning: I used classic store bought taco seasoning to keep things nice and simple in this recipe.

Feel free to use any level of spiciness that you like best. I usually lean toward more of a medium level of spice.

Chipotle Sauce: I used to homemade chipotle sauce from my Vegetable Tacos recipe to drizzle on top of this yummy chipotle bowl.

See recipe card below for quantities.

Instructions

A hand holding a small white container pouring homemade chipotle sauce on a plant based taco bowl.

Start out by roasting any vegetables you plan on using in this vegan Mexican bowl. Toss the veggies in olive oil and then the taco seasoning.

Then roast in the oven for about 15-20 minutes at 425 degrees.

Vegetables on a roasting pan with three steps: 1. wash and chop veggies, 2. add olive oil and seasoning, 3. toss and roast veggies.

While the vegetables roast, wash and prepare the remaining ingredients for your chipotle veggie bowl according to the ingredient list.

Prepare the chipotle sauce then set it aside.

Build your chipotle veggie bowl or vegan taco salad by adding the lettuce to a bowl, followed by the remaining ingredients.

Last, you'll want to add a drizzle of your homemade chipotle sauce on top or add a scoop of guacamole or salsa instead.

An overhead shot of a veggie burrito or taco bowl with fresh and roasted vegetables, sauce, and lime.

Storage

I love eating these chipotle bowls at home but also love taking them to work or on the go!

If you plan on saving this recipe for later or using it as a vegan meal prep, store the roasted veggies and the sauce separately from the fresh veggies. This will make reheating a breeze and will keep your food from getting soggy.

If stored in an airtight container in the fridge as noted above, this chipotle veggie bowl can be stored in the fridge for up to 4 days.

Orange chipotle sauce drizzled over roasted vegetables, beans, and a lime.

Notes and Tips

This vegetarian taco bowl is one of my favorite burrito bowl recipes and plant based power bowl recipes because you can switch things up to best fit your taste and needs.

You can swap out any veggies for your favorites. I do however recommend that if you take a veggie or ingredient out, you put something back in its place. This will help you keep a variety of flavors and textures in your burrito bowl.

As noted above, you can turn this from a burrito or taco bowl into a taco salad by simply increasing the amount of lettuce you use.

If you do choose to make this into more of a salad, add twice the amount (or more if desired!) of the lettuce that the recipe calls for.

A close up image of a vegetarian burrito bowl

If you enjoyed this recipe, be sure to try some of my other plant based recipes next:

  • Vegetable Tacos
  • Vegan Pumpkin Chili
  • Buffalo Cauliflower Tacos
  • Lentil Tacos
A white bowl filled with plant based taco ingredients

Vegan Burrito Bowl

Kelsey Riley
This warm and savory burrito bowl is filled with deliciously seasoned plant based ingredients.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 504 kcal

Equipment

  • Sheet pan

Ingredients
  

  • ½ cup rice
  • ½ cup black beans
  • 2 cups lettuce shredded
  • 1 sweet potato diced
  • ½ red onion sliced
  • ½ avocado diced
  • 2 radishes sliced
  • 1 tablespoon olive oil
  • 2 tablespoon taco seasoning
  • cilantro to garnish

Instructions
 

  • Wash and prep all ingredients according to the ingredient list.
  • Coat your sweet potatoes and any of the other veggies you wish to roast in the olive oil and then toss in the taco seasoning. Roast in the oven for 15-20 minutes until thoroughly roasted.
  • Cook the rice according to package instructions.
  • Warm the beans on the stovetop and add any desired seasoning.
  • While the food cooks, prepare the chipotle sauce if desired.
  • Let warmed and cooked food cool slightly before assembling all ingredients in two bowls.

Notes

If storing for later, store the warm/cooked ingredients separately from the raw ingredients to make reheating easier. 

Nutrition

Calories: 504kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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