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Vegan Burrito Bowl.- This burrito bowl is so tasty and satisfying. It's also a great way to use up leftovers and it can also be a great lunch box recipe.

Vegan Burrito Bowl

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 2-4 1x
  • Main dish
  • Vegan, Mexican

Servings 2-4 1x

Scale Tap or hover over number to scale servings

This burrito bowl is so tasty and satisfying. It’s also a great way to use up leftovers and it can also be a great lunch box recipe.

Ingredients

  • 1/2 cup short-grain white rice, uncooked (100 g)
  • 1/2 cup frozen corn kernels (80 g)
  • Fat-free vegan refried beans
  • 1 cup red cabbage, julienned (100 g)
  • 4 romaine lettuce leaves, julienned
  • 1 sliced avocado
  • 1 chopped tomato
  • A handful of fresh tomato, finely chopped
  • Tahini salad dressing to taste

Instructions

  1. Cook the rice and the corn kernels, according to package directions. We don’t add any salt.
  2. Prepare the fat-free vegan refried beans. Use our recipe if you want.
  3. To assemble the burrito bowl just place the rice, refried beans, red cabbage and lettuce in the bowl and garnish with the rest of the ingredients.
  4. Add dressing to taste and serve.
  5. If you’re not going to eat it immediately, don’t add the dressing. Store in a sealed container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1/4 of the recipe without the dressing
  • Calories: 295
  • Sugar: 3.6 g
  • Sodium: 589.1mg
  • Fat: 8.6g
  • Saturated Fat: 1.3g
  • Carbohydrates: 47.8g
  • Fiber: 9.8g
  • Protein: 9 g