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    Home / Recipes / Vegan Entrees

    Healthy Burrito Bowl

    Published: Sep 26, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Skip the tortilla and put your burrito in a healthy burrito bowl. This healthy burrito bowl recipe is loaded with beans, vegetables, and brown rice and topped with creamy green chili sauce.

    Healthy Burrito Bowl on the counter

    I can't get enough vegan Mexican food. I could eat a healthy burrito bowl every day and be happy. But, what I love most about vegan Mexican food are the different ways to enjoy a healthy burrito bowl recipe by making it unique with the chosen combination of ingredients. And it is a perfect way to please even the picky eaters in the family by customizing the vegan burrito bowl by picking and choosing what ingredients are included. In my house, it's like a taco bar but burrito bowl style.

    Jump to:
    • Recipe Ingredients
    • Recipe Ingredient Substitutions
    • How to Make a Burrito Bowl
    • Roasted Vegetables/Raw Vegetables
    • Assembling the Bowl
    • Recipe FAQs
    • Tips
    • Try these Delicious Vegan Mexican Recipes
    • 📖 Recipe
    • 💬 Reviews

    In my opinion, the best burrito bowl is loaded with all of my favorite cooked and raw ingredients and topped with a fabulous creamy green chili sauce. After all, it's all about the sauce.

    Recipe Ingredients

    I prepared my rice and quinoa for this particular bowl in advance to expedite preparing the burrito bowls.

    Healthy Burrito Bowl Ingredients in bowls on the counter: Butternut squash, red onions, tomatoes, cilantro. taco seasoning. salsa, pinto  beans, pinto beans, avocados, corn salsa, jalapeños, cashew sour cream, red bell peppers, and creamy chili sauce
    • Butternut Squash: Butternut squash is in season and beautiful this time of year. I love the sweet and savory flavor of roasted butternut squash.
    • Red Onions: Red onions are sweet, and when roasted, they are caramelized and savory.
    • Red Bell Peppers: Red bell peppers are roasted with butternut squash and red onions for a medley of flavor.
    • Tomatoes: I like grape tomatoes because they have a thicker skin and fewer seeds, so when cut and placed in a bowl, they don't make the other ingredients soggy as other tomatoes do.
    • Cilantro: Cilantro gives the bowl an earthy, fresh flavor.
    • Taco Seasoning: I buy organic vegan taco seasoning packets at the grocery store, but you can also make your own taco seasoning blend.
    • Salsa: I buy fresh salsa from the product section of my local grocery store.
    • Limes: Choose fresh limes when possible. For additional lime flavor, add zest.
    • Pinto Beans: Pinto beans are heart, thick and meaty. They absorb flavors well when heated with seasonings in a pan.
    • Avocados: I love avocados in a healthy burrito bowl, but I add them right before serving so they stay green and fresh.
    • Jalapenos: For this bowl recipe, I used the jalapenos as garnish. And, be sure to use gloves when deseeding jalapenos.
    • Corn Salsa: I make a fabulous corn salsa, or you can buy corn salsa.
    • Cashew Sour Cream: I also make my own cashew sour cream, which is creamy and delicious as a garnish. A little dollop will do!
    • Creamy Green Chili Sauce: I made a fabulous creamy green chili sauce and drizzled it over the top of the healthy burrito bowl.

    Recipe Ingredient Substitutions

    • Sweet potatoes often replace butternut squash in recipes.
    • Yellow or white onions replace red onions in recipes. Green onions are also a great substitute.
    • Usually, green peppers are paired with onions in burrito bowls, so they replace the red bell peppers in this recipe.
    • Roma tomatoes also contain fewer seeds; when chopped, they maintain their structure without watering down the bowl.
    • For those who do not like cilantro, try Mexican oregano or parsley.
    • Any taco seasoning blend works, homemade or packaged. If you don't have taco seasoning, use chili powder and cumin.
    • Choose your favorite salsa mild-hot, which is a personal preference. I love it hot!
    • Use lime juice in a bottle when fresh limes aren't available.
    • Black beans are a natural replacement for pinto beans in Mexican recipes.
    • If you don't like spice, skip the jalapenos.
    • I love Trader Joe's Corn Salsa if you don't want to make homemade corn salsa.
    • Many store-bought, prepared vegan sour creams are available in the healthy section of the grocery store.

    One reason I love bowl meals like the healthy burrito bowl is to reduce the cleaning I have to do after dinner. 

    Healthy Burrito Bowl on the table

    How to Make a Burrito Bowl

    For this healthy burrito bowl, first, choose a base for the bottom of the bowl. For instance, I chose a combination of brown rice and quinoa. I often prepare grains on the weekend to reheat and use during the week in a variety of recipes.

    However, there are many options to choose from when selecting a base for the burrito bowl.

    Brown rice and quinoa combined in a bowl on the counter.
    • Farro: Farro is an ancient whole-grain wheat with a nutty taste and chewy texture. It is mainly sold pearled and cooked and served similar to rice.
    • Barley: Barley is a cereal grain that people can use in bread, beverages, stews, and other dishes. As a whole grain, barley provides fiber, vitamins, and minerals.
    • Brown Rice: Brown rice is a whole grain that contains bran and germ.
    • Quinoa: Though technically a seed, quinoa is classified as whole grain and a good plant protein and fiber source.
    • Mixed Greens: mixed greens contain the leaves of baby romaine and oak leaf lettuces, Swiss chard, mizuna, arugula, frisée, and radicchio.
    • Bulgar: Bulgur wheat is cracked whole-grain parboiled and dried wheat with a nutty flavor and chewy texture.
    • Millet: Millet is a gluten-free ancient grain—actually a seed—that cooks quickly and has a pleasantly mild, slightly sweet flavor. 

    Roasted Vegetables/Raw Vegetables

    Butternut squash, red onion, and red bell pepper tossed in lime juice and taco seasoning.
    • First, toss the butternut squash, red onions, and red bell pepper with the lemon juice and one Tablespoon of the taco seasoning.
    • Cutting the vegetables into similar sizes allows them to roast evenly in the oven.
    • Or air-fry the vegetables as a quicker option.
    Roasted butternut squash, red onion, and red bell peppers on a prepared baking sheet with a silicone baking mat.
    • Preheat the oven to 400 degrees.
    • Line a baking sheet with parchment paper or a silicone baking mat.
    • Pour the vegetable mixture on the baking sheet, and shake it from side to side, creating a single layer of vegetables.
    • Roast for 30 minutes.
    • If using an air fryer, preheat the air fryer to 375 degrees.
    • Add the vegetables to the air fryer pan in a single layer, and cook for 15 minutes, tossing the vegetables halfway through cooking.
    • In the meantime, heat the pinto beans in a pan with one Tablespoon of taco seasoning and ¼ cup of water.

    Assembling the Bowl

    Building a healthy burrito bowl by adding roasted vegetables in a bowl on the table
    • For each bowl, choose a base and add it to the bottom of the bowl.
    • Then, add ¼ of the roasted vegetables and ¼ of the beans to each bowl.
    Adding beans, and toppings to the healthy burrito bowl in a bowl on the counter
    • Next, add ¼ of the corn salsa, avocados, tomatoes, salsa, sour cashew cream, jalapenos, and cilantro.
    • And last but certainly not least, drizzle with creamy green chili sauce.
    Burrito bowls on a table

    Recipe FAQs

    Can a burrito bowl be healthy?

    Yes! A homemade burrito bowl features lean protein, veggies, carbohydrates, and healthy fats. And burrito bowls can be customized for individual preference.

    Is brown rice healthier than white rice?

    Brown rice is more nutrient-dense than white rice. Because of this, brown rice may help reduce blood sugar levels and aid in weight management. 

    Are burrito bowls healthier than burritos?

    A healthy burrito bowl skips the tortilla and replaces it with a whole-grain base. However, it depends on what toppings and ingredients are added to the bowl.

    Healthy burrito bowl recipe in bowls on a table

    Tips

    • I like combining brown rice with quinoa or another grain for texture and nutritional benefits. Or, I like to combine brown rice and greens for a nutrient-dense healthy burrito bowl recipe.
    • Instead of sliced avocado, add your favorite guacamole.
    • Healthy burrito bowls store well in the refrigerator for up to 5 days; however, I suggest leaving off the avocado, cilantro, and creamy green chili sauce until ready to serve.
    • When I meal prep healthy burrito bowls, I often put the vegan sour cream, the chili sauce, and the avocado into smaller containers to add when serving.
    • When working with jalapenos, wear gloves and remove the seeds and veins before cutting.
    • For those who don't like cilantro, parsley or Mexican oregano is a substitute.

    Skip the tortilla, and make a healthy burrito bowl with roasted and raw vegetables, topped with a creamy chili sauce.

    Try these Delicious Vegan Mexican Recipes

    • vegan tacos
      Vegan Tacos
    • Loaded Sweet Potato Recipe
      Loaded Sweet Potato
    • vegan enchilada casserole
      Vegan Enchilada Casserole
    • Potato Tacos Recipe
      Mexican Potato Tacos

    If you love this healthy burrito bowl recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Healthy Burrito Bowl

    Kathy Carmichael
    Skip the tortilla and put your burrito in a healthy burrito bowl. This healthy burrito bowl recipe is loaded with spicy beans, roasted vegetables, brown rice and quinoa, and topped with a creamy chili sauce.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Entrees
    Cuisine Mexican
    Servings 4 servings
    Calories 356 kcal

    Ingredients
      

    Brown Rice/Quinoa

    • 2 cups prepared brown rice
    • 2 cups prepared red quinoa

    SPICY PINTO BEANS

    • 2 cans pinto beans drained and rinsed
    • 1 Tablespoon Taco seasoning

    Roasted Vegetables

    • 3 cups butternut squash, peeled, and cut into 1 inch cubes
    • 1 red onion cut into slivers
    • 1 red bell pepper cut into bite sized pieces similar to the the butternut squash pieces
    • 2 limes, juiced
    • 1 Tablespoon taco seasoning

    OPTIONAL

    • 1 cup grape tomatoes, cut in alves
    • 1 cup corn salsa
    • ¼ cup cashew sour cream
    • 2 avocados cut into thin slices
    • 1 jalapeno, deseeded, deveined, and sliced thin
    • ¼ cup salsa of choice
    • ½ cup creamy green chili sauce
    • ¼ cup Chopped cilantro

    Instructions
     

    Brown Rice/Quinoa

    • Prepare brown rice according to directions (I cup uncooked brown rice yields 2 cups cooked brown rice); I always make a large batch to use for the week.
    • Prepare the quinoa according the directions. 2 cups of cooked quinoa, measure out ⅔ cup of dry quinoa. To cook the quinoa, you will use a 2:1 ratio of liquid to quinoa, or 2 cups of water for every 1 cup of dry quinoa
    • Mix brown rice and quinoa together, and set aside.
    • If preparing the brown rice and quinoa ahead of time, refrigerate and reheat when ready to use.

    Roasted Vegetables

    • Preheat the oven to 400 degrees (or if using an air fryer 375 degrees)
    • Peel and cut the butternut squash into 1 inch cubes.
    • Slice the onion into slivers.
    • Cut the red pepper into bite-sized peices similar to the butternut squash.
    • Place the cut butter nut squash, onion, and red bell pepper into a bowl.
    • Add the juice of 2 limes and 1 Tablespoon of taco seasoning.
    • Using a spoon or your hands, toss the vegetables with the lime juice and taco seasoning.
    • If time permits, refrigerate to allow the flavors to develop for an hour, or overnight.
    • Pour vegetables onto a baking sheet, lined with parchment paper or a silicone baking mat, and roast for 30 minutes.
    • If using an air fryer, place vegetables on the aor fryer pan in a single layer.
    • Cook at 375 for 15 minutes, tossing the vegetables half way through cooking.

    Assembling the Bowl

    • Place 1 cup of the borwn rice/quinoa mixture in the base of the bowl.
    • Add ¼ of the roasted vegetables, pinto beans, and corn salsa.
    • Top with fresh slices of avocado, cut tomatoes, and sliced jalapenos,
    • Garnish with a salsa, cashew sour cream and cilantro.
    • Drizzle with creamy green chili sauce.

    Notes

    • I like to combine brown rice with quinoa or another grain for texture as well as nutritional benefits. Or, I like to combine brown rice and greens for a nutrient-dense healthy burrito bowl recipe.
    • If butternut squash isn't your thing, choose sweet potatoes instead for a similar flavor profile. 
    • Instead of sliced avocado, add your favorite guacamole.
    • Healthy burrito bowls store well in the refrigerator for up to 5 days; however, I suggest leaving off the avocado, cilantro, and creamy green chili sauce until ready to serve.
    • When I meal prep healthy burrito bowls, I often put the vegan sour cream, the chili sauce, and the avocado into different smaller containers to add when serving.
    • When working with jalapenos, wear gloves and remove the seeds and veins before cutting.
    • For those who don't like cilantro, parsley or Mexican oregano is a get substitute.
    • To make it fun, make a burrito bowl bar where everyone can add their own ingredients, based on personal preference. My kids love when I do this! 

    Nutrition

    Serving: 4gCalories: 356kcalCarbohydrates: 61gProtein: 9gFat: 3gPolyunsaturated Fat: 2gSodium: 448mgPotassium: 834mgFiber: 12gSugar: 7gVitamin A: 1602IUVitamin C: 57mgCalcium: 75mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Lisa

      September 27, 2022 at 4:20 pm

      This is an absolutely delicious bowl! Loved all the flavors included here. I added cilantro mint chutney and pickled red onions. So yummy. Thank you!

      Reply
      • Kathy Carmichael

        September 28, 2022 at 6:44 am

        Hi Lisa, I love the chutney addition. You should share the recipe with the group on https://www.facebook.com/groups/veganrecipesKVK. I'm so glad you enjoyed the recipe. Thank you so much for your feedback. It's great to hear from you.

        Reply

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