Vegan Burrito Bowl Recipe (Easy & Authentic)

Ingredients

• 1½ cups long-grain white rice
• 3 cups vegetable broth
• 1 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely diced
• 2 ripe avocados, sliced
• 1 jalapeño, thinly sliced
• Salt and pepper to taste
• 4 lime wedges for serving

Instructions

1. Rinse the rice under cold water for 60 seconds until the water runs clear.
2. Dice the red onion, halve the tomatoes, slice the jalapeño, chop the cilantro, and squeeze the lime juice. Slice avocados last.
3. Drain and rinse the black beans, then toss with cumin, smoked paprika, and a pinch of salt.
4. Combine rice and vegetable broth in a saucepan. Boil, reduce to low, cover, and simmer 15 minutes. Steam off heat 5 minutes. Fluff and fold in cilantro and lime juice.
5. Sauté garlic in olive oil for 30 seconds. Add seasoned beans and cook 4–5 minutes until heated through and slightly crisped.
6. Char corn in a dry cast-iron skillet over high heat for 4 minutes, letting it sit without stirring for 2 minutes first. Season with salt.
7. Divide rice among four bowls. Arrange beans, corn, tomatoes, onion, avocado, and jalapeño in sections. Garnish with cilantro and serve with lime wedges.