This easy vegan burrito bowl is filling, healthy, and takes less than 30 minutes to make. Spicy black beans, rice, and summer veggies make up this adaptable homemade weeknight meal.
Add the rice, water, and salt to a medium pot. Bring to a boil on high heat, then reduce to low-medium and simmer, covered, for 15-20* minutes or until the water is fully absorbed.
110 grams rice, 250 ml water, 1/2 teaspoon sea salt
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.
2 teaspoons olive oil, 1/4 red onion
Stir in the garlic, cumin, cayenne, salt, and pepper. Cook for another minute before adding the beans and stirring to mix.
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 each with half the black beans, tomatoes, peppers, and greens. Add some pickled onions, a squeeze of lime, and cilantro to each bowl, and serve immediately.
150 grams cherry tomatoes, halved, 1 bell pepper, 2 small handfuls rucola or lettuce, 40 grams pickled onions, 1/2 fresh lime, Small handful cilantro or parsley
Notes
* This timing is for soaked brown rice or dry white rice. Otherwise cook according to package instructions.