These Vegan Burrito Bowls with Chipotle Crema are made with delicious cilantro-lime rice, black beans and sautéed peppers. This recipe is naturally vegan, gluten-free and makes the perfect healthy lunch or dinner!

A vegan burrito bowl topped with chipotle crema in a bowl with a wood spoon

What is a burrito bowl?

A burrito bowl is essentially a deconstructed burrito. It has the things you’d find inside a burrito, minus the tortilla.

It’s different from a taco salad, since it tends to have no (or less) lettuce than an actual salad, and has a base of rice.

Burrito bowls can include a variety of different ingredients and topping, but these Vegan Burrito Bowls with chipotle Crema are topped with peppers, corn, black beans and avocado.

A vegan burrito bowl with beans, corn and peppers

Ingredients you’ll need

  • Rice: long-grain or short-grain white rice, or any rice you love.
  • Lime: just a squeeze for the rice
  • Cilantro: chopped to add into the rice (and to garnish the bowls if you like!)
  • Avocado oil: to sautee the peppers and onions
  • Red pepper: any colour pepper works
  • Onion: any kind of onion or shallots!
  • Chimayo chilli powder: can use Aleppo or regular chilli powder too
  • Cumin: just a pinch to season
  • Salt: to season
  • Black Beans: from a can or cooked from dry beans
  • Corn: best fresh off the cob, but canned works too
  • Avocado: you can leave it cubed or mash it into some guacamole!

Substitutions and add-ins

One thing I love about burrito bowls is that they are SO versatile! There’s tons of additions or substitutions you can add to them. Here are some suggestions:

  • Jalapeno peppers
  • Tomatoes
  • Tortilla strips
  • Salsa
  • Shredded lettuce
  • Red onion
  • Roasted sweet potato
a vegan burrito bowl topped with chipotle crema

Tips for making this recipe perfectly

  • Cook the rice in vegetable broth instead of water. This will really season the rice and create a more delicious burrito bowl!
  • Don’t skip out on sauteeing the peppers and onion. This builds a lot of flavour in the bowls.
  • Make sure to use raw unsalted cashews for the crema! Roasted and salted cashews won’t work here.

More bowls to try

A vegan burrito bowl with rice, beans, corn, peppers and avocado in a white bowl

If you tried these Vegan Burrito Bowls with Chipotle Crema or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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A vegan burrito bowl topped with chipotle crema in a bowl with a wood spoon

Vegan Burrito Bowls with Chipotle Crema

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Mexican
  • Diet: Vegan

Description

This vegan burrito bowl is loaded with cilantro lime rice, sauteed peppers and beans and gets topped off with a homemade creamy chipotle sauce!


Scale

Ingredients

Burrito bowls

  • 1 cup of rice white rice (long or short grain)
  • 1 tbsp lime juice
  • 2 tbsp cilantro, chopped
  • 1 tbsp avocado oil (or vegetable oil)
  • 1 large red pepper, chopped
  • 1/2 onion, chopped
  • 1/2 tsp Chimayo chilli powder (can sub regular if needed)
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 cup black beans
  • 1 cup of corn kernels
  • 1 avocado, cut into cubes

Chipotle Crema

  • 1/2 cup raw cashews, soaked in hot water for an hour
  • 2 chipotle peppers in adobo (can sub 4 tbsp chipotle sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp Chimayo chilli powder (can sub regular if needed)
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 1/3 cup water

Instructions

  1. Cilantro lime rice: Cook the rice according to package directions. Once cooked, add in the lime juice and cilantro and mix together.
  2. Sauteed peppers: Heat the avocado oil in a large skillet on medium-high heat. Add the onion and cook for 1-2 minutes until translucent, then add the peppers, Chimayo chilli powder, cumin and salt and mix together. Reduce heat to medium and let cook for 3-4 minutes until tender.
  3. Chipotle Crema: Drain the cashews, then add to a  small blender or food processor with the rest of the crema ingredients. Blend until smooth, scraping down the sides of the blender as needed.
  4. Assemble the bowls: layer the rice, peppers, black beans, corn, and avocado in a bowl. Top with the chipotle crema.

Notes

Cook the rice in vegetable broth instead of water. This will really season the rice and create a more delicious burrito bowl!

Don’t skip out on sauteeing the peppers and onion. This builds a lot of flavour in the bowls.

Make sure to use raw unsalted cashews for the crema! Roasted and salted cashews won’t work here.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 6g
  • Fat: 8g
  • Carbohydrates: 60g
  • Fiber: 16g
  • Protein: 17g

Keywords: vegan burrito bowls, veggie burrito bowls, healthy burrito bowl, chipotle rice burrito bowl