Skip the trip to your favorite burrito joint and make this Vegetarian Burrito Bowl at home! The zesty cilantro lime rice is the perfect vehicle for the savory tofu and veggies, and is topped with a mixture of corn, black beans, and homemade guac. It's full of flavor, delicious, and great for meal prep too!
This Mexican rice bowl recipe is one of our go-to options for an easy dinner that is easy to assemble! Just prep the veggies and toppings while the cilantro lime rice is cooking, then layer it all together and serve. It's always a hit with the whole family and a great way to add extra veggies to your life, too!
Why You'll Love This Vegetarian Burrito Bowl
- Great for meal prep. Make 2-3 batches of this delicious vegan burrito bowl recipe and tuck the leftovers into your favorite meal prep containers for healthy lunches all week. It'll taste like you splurged on takeout but for way less!
- So quick to make. The slowest part of this dish is making the rice — but it is pretty hands off as you just have to wait for it to cook. The rest of the elements come together really quickly on the stove top!
- Filling and satisfying. With all the fresh vegetables, beans, tofu, and rice, this vegetarian burrito bowl recipe will really fill you up!
Ingredient Notes
To make this delicious vegetarian burrito bowl, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - to toast the veggies and tofu together. Use any vegetable oil you have on hand.
- tofu - be sure to use extra firm tofu to make sure it doesn't fall apart when sauteeing.
- veggies - chop the cauliflower into little bites and slice the red bell pepper and onion into strips, like for fajitas.
- seasonings - use a mixture of Mexican spices, like ground cumin, paprika, and chili powder to season the tofu and veggies. You will also need salt for the rice.
- lime juice - this really brightens up the savory spices and veggies. Lemon juice is a good alternative.
- long grain rice - this type of rice is the fluffiest. Jasmine and Basmati are great, but you can also use long-grain brown rice.
- cilantro + lime juice - these add the key flavors to the rice. Use the zest and juice for a strong lime flavor.
- corn - keep it simple with regular frozen corn.
- black beans - we rinsed and drained canned beans. One and a half cups of leftover cooked black beans or pinto beans work great, too. You can also use ½ cup dry beans but plan ahead as you will need to soak them overnight and cook them. See How to Cook Dried Beans for recipe instructions.
- guacamole - a delicious dip to balance out the flavors and texture. Make our homemade guacamole in a few minutes or use store bought guac.
You will also need measuring cups and spoons, a large skillet, and medium and small-sized pots.
How to Make the Best Vegetarian Burrito Bowl
- Cook the tofu and veggies. In a large skillet, heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add tofu, cauliflower, and bell pepper. Saute until tender, about 5 minutes.
- Season. Add cumin, chili powder, paprika, and lime juice. Mix well until evenly combined and cook for another 2 minutes. Set aside on a plate.
- Make rice. In a medium-sized cooking pot, wash the rice thoroughly and drain. Add water, olive oil, garlic, and salt, and give it a good stir. Bring to a boil, uncovered, over high heat, about 4-5 minutes. Turn the heat down to low and cover. Simmer for 20-25 minutes until the rice is soft and fluffy. Add lime juice, lime zest, and cilantro, and toss to combine. Fluff with a fork and set aside.
- Cook corn. In a small pot, add the corn and water. Heat over medium-high heat for 5 minutes. Once cooked, drain in a colander. Set aside until assembly.
- Prepare black beans. Drain and wash the canned black beans. Place in a cooking pot and heat over medium-high heat for 5 minutes until warm. Set aside until assembly.
How to Assemble a Burrito Bowl
Place an equal portion of rice into the bottom of each bowl. Decorate the border with corn, black beans, and sautéed vegetables in the centre of each bowl. Top off with a scoop of guacamole.
Recipe Variations
- Add your favorite toppings. We usually like to keep these veggie burrito bowls pretty simple to let the veggies shine, but you can really load it up! Add sliced red onion, avocado slices, homemade salsa or pico de Gallo, shredded romaine lettuce, vegan sour cream, tortilla chips, and all the fixings. This cilantro lime slaw is a delicious addition, too!
- Make it lower carb. Feel free to replace the white rice with cauliflower rice in this Mexican bowl to reduce the carbs and add extra nutrients and fiber.
- Use plant-based proteins. Tofu works great in this recipe as it really absorbs the flavors from the spices, but you can definitely use a beef or chicken substitute instead.
How to Serve
This vegetarian burrito bowl is delicious served exactly as it is, or customize it with other toppings and sides including:
- Pico de Gallo
- Pinto Bean Soup (Sopa Tarasca)
- Tortilla Strips
- Jalapeño Poppers
- Mexican Street Corn Salad
- Refried Beans
For more recipe ideas, see our 25 Mexican Side Dishes.
Recipe Tips and Tricks
- Press the tofu. If you have a little extra time, place the tofu between two kitchen towels and set a dinner plate or bowl on top. Remove as much of the moisture as possible for a really crispy bite with a tender, meaty texture.
- Use leftover rice. To get dinner on the table even faster, use leftover rice instead of cooking it fresh. This is best when the rice is just a day old. You may need to add a little extra liquid when you reheat it.
- Try store-bought swaps. No time to make everything from scratch? Use frozen fajita veggies, store-bought guacamole, or even minute rice. From scratch always tastes best, but sometimes you need all the help you can get!
Storing and Freezing Instructions
How to Store
It's best to layer the leftovers in meal prep containers to make reheating easy. Add a scoop of the cilantro-lime rice and fluff it with a rice paddle to avoid large clumps. Then add the tofu mixture and the black bean and corn topping. Store any perishable toppings in separate containers on the side to add after reheating.
How to Reheat
Place the container in the microwave and heat for 3-4 minutes or until fully warmed through. Add any additional toppings before serving.
How to Freeze
Freeze the leftovers (without any perishable garnishes) in an airtight container for 2-3 months. Thaw in the fridge before microwaving to reheat.
FAQ
Keep it simple with a mixture of black beans and corn and a little guacamole, or create a toppings bar with all the fixings! You can offer different salsas (tomato or corn salsa), fresh avocado, cotija cheese or a little vegan cheese, chopped cilantro, chopped olives, fresh lime wedges, sliced radishes, and more. There are so many options!
Unless you're using really premium ingredients, you will almost always spend much less to make food at home. For example, many of the ingredients in this recipe are inexpensive, like the rice, beans, frozen corn, onions, tofu, and spices. The bell peppers and avocados might be a little pricier, but still much cheaper than buying them at a restaurant! This easy vegan burrito bowl is an easy way to enjoy a warm, filling meal without splurging on your budget.
There are really endless options depending on the flavors you like to eat! I like to use a mixture of cauliflower, bell peppers, and onions. The peppers and onions remind you of fajitas and really hold onto those spices. You can also add roasted mushrooms or broccoli, sauteed zucchini and corn, roasted sweet potatoes, fresh cherry tomatoes, and so much more. It's fun to adapt the recipe based on what's in season, so get creative with it!
More Vegetarian Mexican Recipes
- 30 Mexican Recipes for Cinco de Mayo
- Cauliflower Tacos
- Vegan Burritos
- Crispy Refried Bean Tacos
- Vegetarian Quesadillas
- Vegan Queso
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Recipe
Vegetarian Burrito Bowl
- Total Time: 50 minutes
- Yield: 2 large bowls
- Diet: Vegan
Description
Skip the trip to your favorite burrito joint and make this Vegetarian Burrito Bowl at home! The zesty cilantro lime rice is the perfect vehicle for the savory tofu and veggies, and is topped with a mixture of corn, black beans, and homemade guac. It's full of flavor, delicious, and great for meal prep too!
Ingredients
- 2 tablespoons avocado oil
- 2 cups extra-firm tofu, cut into 1-inch cubes
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 tablespoons lime juice
For the cilantro lime rice:
- 1 ½ cups long grain rice
- 2 ½ cups water
- 2 tablespoons lime juice
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ cup fresh cilantro, chopped
For the toppings:
- ½ cup corn kernels, frozen
- ½ cup canned black beans
- ½ cup guacamole
Instructions
Cook the vegetables:
- In a large skillet, heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add tofu, cauliflower, and bell pepper. Saute until tender, about 5 minutes.
- Add cumin, chili powder, paprika, and lime juice. Mix well until evenly combined and cook for another 2 minutes. Set aside on a plate.
Prepare the rice:
- In a medium-sized cooking pot, wash the rice thoroughly and drain. Add water, olive oil, garlic, and salt, and give it a good stir. Bring to a boil, uncovered, over high heat, about 4-5 minutes.
- Turn the heat down to low and cover. Simmer for 20-25 minutes until the rice is soft and fluffy. Add lime juice, lime zest, and cilantro, and toss to combine. Fluff with a fork and set aside.
Cook the corn and beans:
- In a small pot, add the corn and water. Heat over medium-high heat for 5 minutes. Once cooked, drain in a colander. Set aside until assembly.
- Drain and wash the canned black beans. Place in a cooking pot and heat over medium-high heat for 5 minutes until warm. Set aside until assembly.
Assemble the burrito bowls:
- Place an equal portion of rice into the bottom of each bowl. Decorate the border with corn, black beans, and sautéed vegetables in the centre of each bowl. Top off with a scoop of guacamole.
Notes
How to store: It's best to layer the leftovers in meal prep containers to make reheating easy. Add a scoop of the cilantro-lime rice and fluff it with a rice paddle to avoid large clumps. Then add the tofu mixture and the black bean and corn topping. Store any perishable toppings in separate containers on the side to add after reheating.
How to reheat: Place the container in the microwave and heat for 3-4 minutes or until fully warmed through. Add any additional toppings before serving.
How to freeze: Freeze the leftovers (without any perishable garnishes) in an airtight container for 2-3 months. Thaw in the fridge before microwaving to reheat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Assemble
- Cuisine: Mexican
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