DIY Burrito Bowl

by Angela (Oh She Glows) on November 2, 2015

DIYveganburritobowl5

Hello from Scottsdale, Arizona! We’re here visiting for a little work and play. I’m so excited to be getting away for some downtime after a busy year. My mom and stepdad are arriving soon too, and Adriana is pumped to have lots of quality time with her Mimi and Papa. The last time we were here I was 6/7 weeks pregnant so it’s pretty amazing to be here with my girl this year. That trip, I could barely get off the couch due to 1st trimester nausea (I think I hiked a total of 1 mile, lol); it’ll be nice to feel normal again. I plan on making up for the last visit in many ways, especially on the food front! Any new plant-based restaurants pop up?

Our trip is off to a bit of a strange start – we had a series of odd events yesterday during our trek here, and then we woke up to an earthquake (!) last night. It felt like a truck slammed into the side of our bedroom. Luckily, it wasn’t too bad (4.1-mag), but it did give us quite a scare in the middle of the night. Aka…I screamed and then said a couple choice words. I immediately checked the baby monitor and Adriana didn’t even budge! Oh to sleep like a baby. Anyway, that was quite the welcome.

This hearty meal was thrown together last week and I loved it so much I knew I had to share it with you. Plus, I figured we could all use a balanced meal after the Halloween festivities.

I did a an informal poll on Facebook asking you – burrito (in a wrap) or burrito bowl? Most of you said BOWL….just give me the bowl! Here are a handful of your responses:

Katherine loves the versatility of a bowl. “I love both. But I think there are more options with a bowl, especially for creative rice substitutions that have more nutritional value than a tortilla. And I trust you to make it delicious AND healthy!” (side note: I used classic white rice here (no regrets!! gah, so good), but you can use any base you like – cauliflower rice, quinoa, shredded lettuce, etc.)

Others think a burrito bowl creates feelings of jealousy and envy. Stacy wrote, “With the tortilla! Otherwise, it’s a pile of ingredients merely wishing they were a burrito!”

Some of you thought outside the box bowl. Jaya said, “A nice compromise is actually baking the flour/rice/whatever kind of tortilla into a bowl shape, so you get a crispy bowl!” (hello, lover)

Others mentioned giving the option of a wrap by serving the soft tortillas on the side. Jodi wrote, “Bowl for me, but kids would chose burrito. Win win either way!”

So I went with a bowl for this post, but rest assured you can also stuff this into a big soft tortilla wrap. I absolutely love burrito bowls because you can make them as simple or as complex as you want. They can be as basic as plain black beans, sliced avocado, store-bought salsa, and rice, or you can load on a wide array of toppings to your heart’s content. I tried to keep this one simple, but also included some interesting components that make it fun and unique. I hope you love it as much as we do!

burritobowlvegan

5 from 69 reviews
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DIY Burrito Bowl

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

This burrito bowl is so filling and healthy! The Spicy Black Beans are adapted from one of my favourite cookbooks, Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal. The spicy black beans are to die for. (Or, to live for!) I love to use the beans in a wrap, sprinkled on a salad, or even as a dip with tortilla chips and guacamole. The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe. To change up this recipe, stuff everything into a large soft tortilla wrap rather than enjoying it bowl style.

Yield
4 servings
Prep time
Cook time

Ingredients:

For the burrito bowl:
  • 1 cup dry white long-grain rice (or rice of choice)
  • 1 tablespoon refined coconut oil or vegan butter*
  • Salsa, as needed
  • Sliced green onion, for garnish
  • Sliced grape tomatoes, for garnish (optional)
For the Spicy Black Beans:
  • 2 tablespoons refined coconut oil or extra-virgin olive oil
  • 1 cup diced sweet onion
  • 4 medium garlic cloves, minced
  • 3/4 to 1 cup chopped fresh tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 plus 1/8 teaspoon fine sea salt, or to taste
  • 2 1/2 tablespoons tomato paste
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1/2 cup unpacked cilantro, large stems removed and finely chopped
For the Avocado-Lime Sauce (makes heaping 1/2 cup):
  • 1 large garlic clove
  • 1 large avocado, pitted
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1 tablespoon water
  • 1/4 teaspoon fine sea salt, or to taste

Directions:

  1. For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it’s tender and the water is absorbed. For white long-grain rice this will take 13 to 20 minutes, but please follow the directions on your specific package for best results.
  2. Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
  3. Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
  4. Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
  5. For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
  6. When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.

Nutrition Information

Serving Size 1 of 4 bowls | Calories 440 calories | Total Fat 17 grams
Saturated Fat 10 grams | Sodium 510 milligrams | Total Carbohydrates 64 grams
Fiber 10 grams | Sugar 4 grams | Protein 11 grams
* Nutrition data is approximate and is for informational purposes only.

Tips:

  • * Why the use of refined coconut oil? Unlike virgin coconut oil, refined coconut oil doesn't have a noticeable coconut flavour. I use it whenever I don't want a coconut flavour to come through. That being said, if you don't mind a bit of coconut flavour feel free to use the virgin kind.

Photography credit: Ashley McLaughlin Photography

vegnewsawards

I recently heard that Oh She Glows won “Favorite Blog” in the 14th annual Veggie Awards™. Even though I never feel quite deserving of such a title given the immense talent in our plant-based community, I’m so grateful for those of you who love what I do and take the time to vote. You guys inspire me to grow and improve in so many ways! My 7-year “blogiversary” was on Halloween (seriously, I can’t believe it has been that long!), and this blog would be nothing without YOU. My favourite part of blogging is that I’ve met so many incredible people over the years, so just know that if you’ve ever taken time to leave a comment or said hello in person, it’s not something I take lightly. Or, if you’ve made a recipe and enjoyed it with your family, even better!

 

Ps – Thanks for all your reviews on the Pumpkin Gingerbread Muffins! So glad you are enjoying them.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 57 comments… read them below or add one }

Page 4 of 4«1234
Sarah April 12, 2016 at 5:41 pm
Recipe Rating:

Loved this meal! So did my whole family, including two picky toddlers – a keeper for sure!

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Angela Liddon April 13, 2016 at 8:26 am

I’m so happy to hear it was a hit with everyone, Sarah!

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Sarah April 12, 2016 at 10:47 pm

Any recommendations for adding veggies to this dish?

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yannick April 26, 2016 at 7:58 am
Recipe Rating:

Angela, you are awesome. We made this bowl last week and are doing it again this week. I couldn’t believe how fast i put it together and was done in 20 minutes!
We loved it! EVEN THE KIDS!
Thanks for a great, hearty, delicious recipe once again!

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Ella April 30, 2016 at 6:21 pm
Recipe Rating:

I made these burrito bowls and they were soooo good. My eyes are really sensitive to onions so I was tearing up the whole time from the onions. But this recipe was really pushed up with the avocado lime sauce. mmmmm…… so DELICIOUS!

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Isabelle Peterson May 1, 2016 at 5:46 pm
Recipe Rating:

Love this recipe!!! Family Favorite.
Small Changes: We use 1 can of FireRoasted Tomatoes (time saver and adds a hint of flavor) & 1 cup of Frozen Roasted Corn (from Trader Joe’s) and stretches the recipe to feed all 4 of us.
And sometimes we actually roll it into an actual Burrito Wrap. DELISH!!!

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Angela Liddon May 3, 2016 at 11:29 am

Thanks for the great suggestions, Isabelle! I’m so happy you and your fam have been enjoying the recipe.

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Searcy May 15, 2016 at 8:10 pm
Recipe Rating:

Tried your DIY Burrito bowl for dinner tonight. Wow! My husband and I loved it. We will be making it again.

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Angela Liddon May 19, 2016 at 8:40 am

I’m so glad it was a hit, Searcy!

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Kate May 23, 2016 at 4:09 am
Recipe Rating:

Amazing! So simple and incredibly delicious. I added vegan garlic mayo and Vegusto vegan cheese for extra joy.
My burrito bowl turned out extremely spicy – I think I had some especially vicious chili powder and cayenne – so next time I will tone down the spices a little, but otherwise this was great. Thanks so much!

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Emma May 24, 2016 at 11:22 am
Recipe Rating:

This recipe is just what I was looking for; something meat free, delicious, and easy to freeze so I could take to work. I usually don’t like plain beans, but this fresh bean mixture is perfect. I made this last night and tripled it. It fed three adults, I freezed 4 one cup portions, and had a cup and a half for lunch today! Definitely my new favorite recipe. If it comes out too spicy, add extra avacodo sauce. :-)

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kesondra June 8, 2016 at 9:21 pm

This is delicious! Fantastic, yet again. Thank you :3
I h

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Kesondra June 8, 2016 at 9:22 pm
Recipe Rating:

This is delicious! thank you!
I have a ridiculous amount of pimentos in my fridge so I added it to the avocado sauce, freaking awesome. Keep it up!

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Denisa June 14, 2016 at 9:25 am

Burrito Bowl ?! OMG genial, im going to try it out this weekend. Love our recipes Angela

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Angela Liddon June 14, 2016 at 11:44 am

Hi Denisa, I hope you love it!

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Michelle MacKenzie June 29, 2016 at 7:21 pm
Recipe Rating:

OMG i made this tonight and it was super delicious. My boyfriend went back for seconds and thirds…darn, he took my lunch. Yummy!!!

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Angela Liddon June 30, 2016 at 2:17 pm

Hahaha, I’m sorry your lunch got snagged, Michelle! But I’m glad the Burrito Bowl was a hit. :)

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Elizabeth Shaw July 1, 2016 at 11:46 am
Recipe Rating:

This was to die for! I made it on a lazy night when all I wanted to do was lay on the couch. I made it spur of the moment and ended up having all the ingredients! The recipe was so simple and all my coworkers were jealous when I brought the leftovers to work the next day!

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Angela Liddon July 4, 2016 at 12:27 pm

Haha! Gotta love leftover envy! ;)

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Kathryn July 25, 2016 at 10:11 pm
Recipe Rating:

Tried this tonight and it was SO good! I added chopped romaine lettuce and it gave it some nice color and great crunch. I think I might add a bit of corn next time. But the flavor of the beans was awesome.

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Angela Liddon July 26, 2016 at 2:25 pm

I think corn would be a great addition, Kathryn!

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Clara August 6, 2016 at 1:42 am
Recipe Rating:

Just made this today. It’s delicious, cheap, and comes together quickly. I did not have fresh tomatoes so I used canned diced tomatoes (drained), and used homemade pinto beans instead of black beans. It will be a regular at our home.

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Harper August 15, 2016 at 9:37 am
Recipe Rating:

Made this for a potluck. I always like trying out new recipes for a crowd, plus ensure that I will have something to eat (since I’m a vegetarian with food restrictions I don’t rely on others for food). Let’s just say we were all happy… And full! Only thing I can’t figure out is why it took me so long to make – 1-1/2 hours! Anyone have any tips for speedier cilantro washing?

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Angela Liddon August 22, 2016 at 4:02 pm

So glad it was a hit, Harper! Regarding the cilantro, I tend to rinse herbs quickly and I’m not really picky about getting every little speck off them. For cilantro I eyeball how much I think I’ll need (measuring only if necessary), and rip the leafy top part off of the thicker stems. Then I quickly rinse the leaves under the tap, shake off excess water, and give it a pat with an absorbent towel. It’s okay if it’s not bone dry. Then I throw it onto my cutting board and chop it with my favourite chef’s knife. The entire process only takes a minute; I’m all about saving time in the kitchen! :)

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Emilie August 30, 2016 at 6:51 pm
Recipe Rating:

Made this as my first homemade vegan meal (transiting from vegetarian to vegan) and oh my god it was good. It made me realize you can still eat amazing meal without the dairy products (and meat of course). My boyfriend who’s not vegan also thought it was amazing. Thank you for this recipe :)

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Angela Liddon August 31, 2016 at 3:39 pm

Thanks so much for the awesome comment, Emilie. I’m glad you enjoyed it!!

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Rebecca September 18, 2016 at 1:30 pm

Great recipe! I was craving Taco Bell but wanted something healthy and found this recipe. I was out of chili powder so I used a pinch of crushed red pepper and some grated fresh hot pepper, and left out the tomato paste as I forgot to buy it – though I bet that makes it even better :D Served with plain avocado instead of avocado sauce simply because I was lazy, and squeezed fresh lemon over everything. Thanks for this recipe.

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Angela Liddon September 19, 2016 at 2:42 pm

So glad this satisfied the craving, Rebecca!

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Paige October 19, 2016 at 1:20 pm
Recipe Rating:

I just made this and it was amazing! I’d rather have this than going to a burrito restaurant! This was one of the best burrito bowls I’ve ever had!!

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Angela Liddon October 20, 2016 at 8:53 am

Thanks, Paige – I’m so happy you enjoyed it!

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Kim M. November 30, 2016 at 12:31 am
Recipe Rating:

I made this tonight. It was really tasty! The avocado-lime sauce was a great topper. All the flavors blended so well together. I will definitely make this, again! I served it on a bed of greens.

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Angela Liddon November 30, 2016 at 11:06 am

So lovely to hear you enjoyed it, Kim!

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andrea December 4, 2016 at 8:43 pm
Recipe Rating:

i really enjoyed this! it was easy to make, and the tastes went really well together. I added a bell pepper, and some spinach. Will definetly make again

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Astrid January 19, 2017 at 10:53 pm

Can anyone tell me what “sweet onion” is (in Australian English)? Also, can you use fresh garlic and fresh oregano, instead of powdered and dried? Thanks in advance. Looks delicious!

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Sienna January 26, 2017 at 10:44 pm
Recipe Rating:

Showstopper. Best meal I’ve made in a while. Wow! 6 stars

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Lisa March 7, 2017 at 6:34 pm
Recipe Rating:

I made the spicy black beans as specified in the recipe. They were delicious and loved by the entire family! I think that our burrito bowls were better than Chipotles.

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Julie Foucault April 22, 2017 at 4:15 pm
Recipe Rating:

I am a meat lover. But this this recipe is amazing. I am not missing meat at all. Yummy. Thanks.

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Angela Liddon April 24, 2017 at 9:15 am

I’m glad you enjoyed the recipe, Julie! :)

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Sue April 23, 2017 at 9:47 pm
Recipe Rating:

Made your DIY Burrito Bowl tonight. It was a winner – very good! Thank you for the recipe!

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Angela Liddon April 24, 2017 at 9:03 am

Glad to hear it was a hit, Sue!

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Teele May 7, 2017 at 2:36 pm
Recipe Rating:

Very good

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Hailey May 23, 2017 at 6:35 pm
Recipe Rating:

Made this for dinner tonight. So yummy and pretty easy to make. Thank you :)

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Angela Liddon May 24, 2017 at 9:11 am

I’m glad you enjoyed it, Hailey! :)

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leann July 10, 2017 at 4:03 pm
Recipe Rating:

Wow! I just made this tonight, so good!!!
Is the bean mixture something I can freeze?

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Angela Liddon July 21, 2017 at 12:42 pm

Hi Leann, So glad to hear you enjoyed the recipe! Yes, I think you can freeze the bean mixture. I think it would keep in an airtight container in the freezer for up to 1 to 2 months. I would probably put it in a freezer zip bag, press out all the air, and then place the bag into an airtight container (can you tell I hate freezer burn!? haha)

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Sophia August 24, 2017 at 6:51 am
Recipe Rating:

This is hubby’s firm favourite dinner at the moment. We use brown basmati rice, the optional cherry tomatoes, and also some corn chips. A big squeeze of lime juice makes it perfect. The first time I made it I thought I needed more beans (for 4 serves), so did double the amount the second time, but think I’ll go back to the recommended amount as it drowned out the other flavours with double the beans. Because they are soooooo full of flavour.

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Susan Hudson September 15, 2017 at 5:00 pm

My husband and I are new to vegan eating….changing our diet in an effort to try and help my husband overcome a lot of inflamation created by Lyme disease. This recipe is the BOMB! The flavors and textures are fantastic and you never miss meat or cheese. Thank you!

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Angela Liddon September 15, 2017 at 6:44 pm

Hi there Susan, I’m so happy to hear you both enjoyed this recipe! Sending you a ton of well wishes; I hope this change in diet helps your husband’s health!!

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Susan Hudson September 15, 2017 at 5:01 pm
Recipe Rating:

Forgot to rate this recipe….it is a twelve out of ten! but will give it five stars.

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Denise October 10, 2017 at 9:35 pm

Omg! Just made these bowls for the first time tonight…unbelievably amazing! 😍 I added some roasted sweet potato into the bowl and all the flavors together were so delicious. I doubled the recipe to make leftovers for my partner and I tomorrow. The beans are definitely the best part, and the avocado sauce is SO good. Thank you for this recipe!

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Angela (Oh She Glows) October 11, 2017 at 8:47 am

Hey Denise, I’m so happy the burrito bowls were such a hit! Good call on doubling the recipe…it doesn’t last long!

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Andrea November 13, 2017 at 3:16 pm
Recipe Rating:

We love this recipe! It was surprisingly quick to make and gets rave reviews from BOTH my 12-year-old vegetarian daughter and my 9-year-old son who does not love beans. It feels miraculous to serve a meal that all three of us enjoy. The leftovers make a delicious and filling lunch too. Thanks for the amazing meals :)

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Angela (Oh She Glows) November 14, 2017 at 1:26 pm

Oh I can relate so much when you wrote “It feels miraculous to serve a meal that all three of us enjoy.” I find that such a challenge too (mainly for my 3 year old…hehe). I’m so glad this one was such a hit Andrea.

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Celine March 22, 2018 at 9:48 pm

Made these bowls tonight for dinner (minus the avo sauce) and they were DELICIOUS!! I will definitely be making this again. Thank you so much :)

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Angela (Oh She Glows) March 25, 2018 at 1:40 pm

Hey Celine, Whohoo so glad it was a hit! It’s one of my go-to “don’t know what to make for dinner” weeknight recipes. And sliced avocado and lime juice work in a pinch if I don’t have time to make the avocado sauce :)

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Amber April 9, 2018 at 11:39 am
Recipe Rating:

This is totally awesome and yummy! I am trying to eat healthier at lunch at work and this bowl was delicious and filling. I did a mix of Quinoa and Rice and it added a great texture. My one question…what is the nutritional info on the recipe as you make it? I cant find it, and I really want to know. Please help! :)

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Angela (Oh She Glows) April 13, 2018 at 8:04 am

Hey Amber, I’m so glad you loved it so much! I’m sorry I don’t have the nutritional info for this recipe.

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