Quick Burrito Bowl

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.…

A Couple Cooks – Recipes worth repeating.

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.

Burrito bowl recipe

Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).

How to make a burrito bowl… fast!

The longest lead time item in a burrito bowl is the rice. If you want to make a speedy bowl, you’ve got to short cut the rice cook time. There are a few options:

  • Fastest: Use packaged pre-cooked rice! There are a few brands on the market (we used Seeds of Change)
  • Fast: Cook the rice the night before, then reheat it with a splash of water on the stovetop
  • Medium speed: Cook white rice in 20 minutes on the stovetop, or even better make Cilantro Lime Rice
  • Longest: Cook brown rice in 45 minutes on the stovetop (consider doing this in advance)
Black bean and corn salad

Make shortcut black bean salad

The other key to this quick burrito bowl? Our shortcut Black Bean and Corn Salad! We discovered this trick and have been using it ever since. All you have to do is mix together 3 ingredients, and you’ve got a salad that tastes like you spend hours chopping. The keys? Mix together:

  • 1 can black beans
  • 1 can corn
  • 1 cup purchased pico de gallo: you’ll find this packaged in the refrigerated section at your local grocery! It may be labeled pico de gallo or fresh salsa. It’s a total lifesaver and adds a tangy zing to the entire salad.

You can also use the Black Bean and Corn Salad as a shortcut black bean salsa dip for chips, or try it in our Shrimp Bowls.

Burrito bowl

Whip up the chipotle ranch dressing

When we timed ourselves making this burrito bowl, we used pre-cooked packaged rice for maximum speed. So we had plenty of time to whip up this Chipotle Ranch Dressing! It’s so delicious and easy to put together. Here are the magic ingredients:

  • Yogurt plus mayonnaise: Using yogurt with the mayo helps cut down calories but maintains some of the richness of standard ranch dressing.
  • Adobo sauce: You’ll use adobo sauce from a can of chipotle chilis. It’s typically easy to find this ingredient next to the Mexican ingredients in your grocery. Only use the sauce from the can.

Want a milder version of this sauce, especially for kids? Just use half the adobo sauce (1 tablespoon). It won’t be spicy, but it will still have great smoky flavor!

Chipotle ranch dressing

Burrito bowl recipe variations

The best part about a burrito bowl, in our opinion? You can customize it to any diet. In fact, you can make these bowls for a crowd and provide options for everyone. It’s absolutely our go-to for large gatherings! As is, this burrito bowl is vegetarian and gluten free. Here’s how to modify it for other diets:

Other add ins!

Of course, you can also make this burrito bowl a whole lot fancier. We designed it as a quick weeknight meal. But if you’re hosting a dinner party, here are ways to step it up:

Let us know what you think of this quick burrito bowl recipe: we hope it comes in handy for times when you need a healthy dinner…fast!

Burrito bowl recipe

More bowl meals

Love meals in a bowl? Us too! Here are a few of our top bowl meals to try:

This burrito bowl recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use chipotle sauce.

Print
Burrito bowl recipe

Quick Burrito Bowl


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

This burrito bowl is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.


Ingredients

For the burrito bowl

For the chipotle ranch (use chipotle sauce for vegan)

  • ½ cup plain whole milk yogurt (or Greek yogurt plus 1 tablespoon water)
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Cook the rice: make the Stovetop White Rice, Stovetop Brown Rice,Instant Pot Rice, or Cilantro Lime Rice. Alternatively, buy a precooked package that cooks in 2 minutes (like Seeds of Change brand). When the rice is done, fluff it with a fork and add a few pinches salt and a drizzle of olive oil, to taste (don’t skip this step!).
  2. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  3. Chop the veggies: Cut the avocado. Slice the cherry tomatoes in half, and thinly slice the onions.
  4. Make the chipotle ranch: Mix all dressing ingredients in a small bowl until fully combined.
  5. Serve: Add the rice to bowls, then top with the black bean and corn salad, veggies, and chipotle ranch dressing.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Burrito bowl

A Couple Cooks - Recipes worth repeating.

Vegan Burrito

The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado. Welcome to…your new favorite healthy meal. Well, at least it’s ours! Something about all those tasty fillings snuggled cozily into a tortilla makes a burrito irresistible. Because Alex and I eat mostly plant based, we decided to try our hand at a vegan burrito. To say it was a raving success is an understatement! This burrito is packed with flavor from Spanish rice (aka Mexican rice), seasoned black beans, peppers and onions, and mashed avocado. Even better, step it up with a zingy vegan sauce. Ready to cook? What’s in this vegan burrito: the base recipe This vegan burrito is chock full of healthy veggies like black beans, bell peppers, onions, and avocado. Alex and I were careful not to go overboard on this one prep-wise. Sometimes meals like this one can take quite a while to prepare all the components. The base recipe has just enough going on flavor and texture-wise to be perfectly delicious. Then send it over the top with sauces or more fillings below. Here’s what’s in the base recipe: Spanish rice […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.

Vegan burrito

Welcome to…your new favorite healthy meal. Well, at least it’s ours! Something about all those tasty fillings snuggled cozily into a tortilla makes a burrito irresistible. Because Alex and I eat mostly plant based, we decided to try our hand at a vegan burrito. To say it was a raving success is an understatement! This burrito is packed with flavor from Spanish rice (aka Mexican rice), seasoned black beans, peppers and onions, and mashed avocado. Even better, step it up with a zingy vegan sauce. Ready to cook?

What’s in this vegan burrito: the base recipe

This vegan burrito is chock full of healthy veggies like black beans, bell peppers, onions, and avocado. Alex and I were careful not to go overboard on this one prep-wise. Sometimes meals like this one can take quite a while to prepare all the components. The base recipe has just enough going on flavor and texture-wise to be perfectly delicious. Then send it over the top with sauces or more fillings below. Here’s what’s in the base recipe:

  • Spanish rice (otherwise known as Mexican rice): This beautiful red rice is full of flavor from salsa and adobo sauce. See below for a shortcut!
  • Black beans, peppers and onions: This quick saute brings big flavor from cumin, garlic powder, onion powder, and paprika. It would also work as a taco filling! (It’s actually the filling in our Vegan Enchiladas.)
  • Mashed avocado: This is the key to bringing savory flavor and creamy texture to this burrito: a simple avocado! You’ll mash it and add salt. It also adds a lovely green color.
How to make a vegan burrito

Variations: add a sauce!

Once you’ve got the base recipe, you can take this vegan burrito over the top with a sauce. For parties or when you have time, it’s fun to add even more flavor! (Piling on all those different components is part of what makes burritos from Mexican chains like Chipotle so tasty.) Here are all our vegan sauces fit for a burrito:

  1. Spicy Chipotle Sauce This one is quick and has huge flavor! It’s made with tahini, adobo sauce, and Cholula.
  2. Spicy Mayo The fastest! Make spicy mayo Mexican-style with Cholula. To make it easy to drizzle, thin it with splash of water.
  3. Vegan Queso If you have time to soak cashews, the next 3 sauces are where it’s at. This vegan queso is insanely good! This is our top choice for a vegan cheese sauce in this burrito.
  4. Creamy Cilantro Sauce or Chipotle Cream Two more cashew-based sauces, these are easy to mix up in advance. The Cilantro sauce is tangy, and the Chipotle version is smoky and creamy.
  5. Vegan Sour Cream or Cashew Cream Or, go more traditional with a dollop of “sour cream”!
spoon hovering above glass filled with chipotle sauce
Try this burrito with Spicy Chipotle Sauce!

More vegan burrito fillings

Of course, there are lots more things to add to a vegan burrito to make it even more delicious! Here are a few adders to make it the ultimate vegan burrito:

Spanish rice

Use Spanish rice or this shortcut!

The Spanish Rice is what makes this vegan burrito, in our opinion! Though Spanish rice is actually not Spanish at all…it’s a Mexican dish! It’s sometimes called Mexican rice or arroz rojo (” red rice” in Spanish).Our Spanish rice is faster than most recipes: you’ll cook it with salsa to infuse lots of flavor. It’s so worth it and you can use the leftovers for days! It takes about 30 minutes total to make, and you can most of that time preparing the burrito filling.

Want a shortcut? Make a pot of white rice, then mix it with store-bought salsa to taste. If you’d want, stir in a little adobo sauce from a can of chipotle peppers to get even closer to the flavor of Spanish rice.

Vegan burrito

How to roll a burrito

Lastly…what’s the best way to roll a burrito? Honestly, Alex and I weren’t the greatest at this at first. It can still be difficult depending on the tortilla! We like to use flour tortillas because they’re the most pliable. You can use gluten-free tortillas if you wish: some brands can tend to break, depending on the ingredients. That’s where aluminum foil comes in handy! Here’s our method for how to roll a burrito:

  • Place the tortilla on a plate. Place the filling in the center of the tortilla, all the layers on top of each other.
  • Fold the tortilla in half over the filling. Then tuck it around and underneath the filling, forming a tight roll.
  • Fold in each side of the burrito, then roll it up. Cover in aluminum foil if desired. Cut in half and serve.

This vegan burrito recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Vegan burrito

Ultimate Vegan Burrito


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 burritos
  • Diet: Vegan

Description

The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.


Ingredients


Instructions

  1. Start the Spanish Rice (aka Mexican Rice).
  2. Meanwhile, remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
  3. In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and 2 tablespoons water. Cook for 2 minutes until heated through and the liquid evaporates.
  4. Pit the avocado. Mash it and sprinkle it with kosher salt.
  5. When the rice is done, finish it with the seasonings per that recipe. Then get ready to roll!
  6. Place the tortillas on individual plates. Spread 1/2 cup rice on each one, at the center. Top each with about a quarter of the vegetable and bean mixture, and a quarter of the avocado. (Add any optional sauce if desired.) Fold the tortillas in half over the filling, then tuck them around and underneath the filling, forming a tight roll. Fold in each side of the burritos, then roll them up. Cut in half and serve.

Notes

*You’ll have lots of leftovers, which you can use throughout the week or make into Spanish rice and beans by adding black, pinto, or kidney beans.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Vegan burrito

More vegan favorites!

Here are some more of our top vegan recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Weekend Reads

Thanksgiving is (kinda) just around the corner and you can check out this round-up of Thanksgiving Recipes here on the blog. Rather than getting all stressed out, though, maybe think of making less…and having more fun. As a French friend once told me, “We don’t go out to eat for the food. We go out to be with our friends.” Another friend in Paris told…

Thanksgiving is (kinda) just around the corner and you can check out this round-up of Thanksgiving Recipes here on the blog. Rather than getting all stressed out, though, maybe think of making less…and having more fun. As a French friend once told me, “We don’t go out to eat for the food. We go out to be with our friends.” Another friend in Paris told me that when she entertains, she serves only three things, which may not pan out for T-day spreads; I can skip the marshmallow-topped sweet potatoes…but not the turkey, stuffing, purée (mashed potatoes), and cranberry sauce.

Every November I get asked by a few people, “What do the French do for Thanksgiving?” Since it’s an American holiday, I don’t think they want to be in the mishigas of cultural appropriation, sp they’re fine to let us have it, and don’t do anything to celebrate. That said, some butchers in Paris stock whole turkeys (pro-tip: Stay away from butchers in upscale neighborhoods. The prices some of them sell them for are insane), and go to a regular butcher shop elsewhere. Even better, if you order in advance, some butchers may be willing to put the turkey on the same rôtisserie they use for roast chickens, to cook for you, which is a godsend if you have a petit apartment oven.

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