These vegan burrito bowls are filling, healthy, & take less than 30 minutes. Spicy black beans, rice, & summer veggies make up this easy, adaptable weeknight meal.
Add the rice to a medium pot with 1 cup of cold water and a pinch of salt. Bring to a boil on high heat, then reduce to low-medium and simmer, covered, for 15-20 minutes or until the water is absorbed.
While the rice is cooking, prepare the beans. In a large pan, heat the oil over medium. Add the onions and sauté for 4-5 minutes, or until softened and translucent.
Stir in the garlic, cumin, cayenne, salt, and pepper. Cook for another minute before adding the beans and stirring in the apple cider vinegar. Lower the heat and cook for a couple more minutes to heat the beans. Reduce the heat to low or place a lid on the pan to keep warm while you finish the other elements.
Once the rice is finished, divide it between two bowls. Top with half the black beans, tomatoes, peppers, greens, and pickled onions. Add some pickled onions, a squeeze of lime, and cilantro to each bowl, and serve immediately.
Notes
* For a how-to on pickled onions, see this post. The onions do take at least an hour so make them in advance or the day before.