The Best Vegan Burrito Bowl Is What's For Dinner Tonight

Tiffany August 16, 2017

Article featured image — Stay vegan and still have yourself a loaded burrito bowl!

Cook vegan food on a tight budget with help from recipe developer Katie Koteen and Kate Kasbee of Well Vegan. While certain vegan ingredients like nut milks and soy-based proteins may fall on the more expensive side, there are plenty of things you can do to enjoy an entirely plant-based diet for less. This vegan burrito bowl will be an instant hit.

Is there anything more beautiful than a burrito bowl? You get to enjoy all of the stuff that makes a burrito delicious — rice, veggies, beans, avocado and salsa — without making a complete mess as you eat it. We boosted the healthy factor of this Mexican-inspired meal by adding kale and carrots, followed by a drizzle of zesty cilantro tahini — a terrific source of B vitamins. And, if you feel like splurging, hemp seeds will provide you with your daily dose of omega-3 fatty acids.

Splurge: Serve with fresh salsa, hemp seeds

Reprinted with permission from Frugal Vegan

How To Make The Best Vegan Burrito Bowl

Prep Time: 30 minutes
Cook Time: 25 minutes
Level of Difficulty: Easy
Serving Size: 4

Ingredients

1 cup short-grain brown rice
2 medium carrots, cut into 1/2-inch-thick rounds
1 bunch kale, de-stemmed and chopped
1 15-ounce can black beans, rinsed and drained
1/2 cup frozen corn, defrosted
1 avocado, diced
1/4 cup Cilantro Tahini

Cilantro Tahini

1/3 cup tahini
1/4 cup and 1 tablespoon water
1 cup fresh cilantro leaves
1 tablespoon lime juice
1/2 teaspoon salt

Directions

For the tahini

Combine the tahini, water, cilantro, lime juice and salt in a blender or food processor. Blend until smooth.

For the burrito bowl

Cook the rice according to package directions. Once the water has been completely absorbed, remove the rice from heat and fluff with a fork. Meanwhile, fill another pot with a couple of inches of water and bring to a boil.
Put the carrots in a steamer basket and place it over the boiling water. Cover the pot and cook the carrots for 3 to 5 minutes.
Then, add the kale to the steamer basket and cook until barely soft and bright green, another 4 to 5 minutes. Remove the carrots and kale from heat and set aside.
Warm the black beans in a small saucepan on the stove or in the microwave. Defrost the corn in the microwave and dice your avocado. Add a scoop of brown rice to each bowl, followed by the black beans, carrots, corn, kale, avocado and a drizzle of cilantro tahini. Serve immediately.