Tired of the same old salad? Craving a meal that’s a total explosion of color, texture, and fresh flavor? These Vegan Burrito Bowls are your answer. They’re not just a meal; they’re a customizable, build your own adventure that’s as fun to make as it is to eat.
We’re talking smoky chipotle mushrooms, sweet charred peppers, zesty beans, fluffy rice, and cool, creamy guacamole, all piled high in one beautiful bowl. It’s hearty enough to satisfy everyone at the table, completely plant based, and bursting with nutrients. Whether you’re a committed vegan or just looking for a delicious Meatless Monday option, this recipe is a guaranteed win.
Why You’ll Love This Recipe
- Endlessly Customizable: Don’t have arugula? Use spinach. Not a fan of pineapple salsa? Try mango or tomato salsa. This bowl is a framework for your favorite flavors.
- Meal Prep Perfection: Every component can be made ahead. Assemble your bowls throughout the week for instant, healthy lunches or dinners.
- Restaurant Quality at Home: The smoky, charred veggies and layered flavors rival any takeout bowl, but you control the quality and freshness.
- Naturally Gluten Free & Packed with Protein: With beans, mushrooms, and rice, this bowl is satisfying, wholesome, and full of plant powered energy.
- 30 Minute Weeknight Friendly: With a little multitasking, you can have this vibrant feast on the table in half an hour.
Let’s Build Incredible Vegan Burrito Bowls
This recipe is all about prepping components and bringing them together in a glorious, colorful assembly line. The star is the smoky, adobo rubbed portobello mushroom; it’s the ultimate meaty, savory plant based centerpiece.
Ingredients You’ll Need
For the Smoky Components:
- 2 portobello mushroom caps, stems removed
- 1-2 chipotle peppers in adobo sauce, finely chopped, plus 2-3 tablespoons adobo sauce from the can
- 1 cup cooked pinto or black beans, rinsed and drained
- ½ teaspoon extra virgin olive oil
- Juice of ½ lime
- Sea salt and black pepper
For the Charred Veggies:
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 jalapeño pepper, sliced (optional, for heat)
- Extra virgin olive oil, for drizzling
For the Bowl Assembly:
- 1 cup cooked rice (white, brown, or cilantro lime)
- 2 cups fresh arugula or spinach, chopped
- ½ cup guacamole (store bought or homemade)
- ½ cup pineapple salsa (or your favorite fruity salsa)
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Step by Step Instructions
1Marinate the Beans & Mushrooms: In a small bowl, combine the beans with the chopped chipotle peppers, ½ tsp olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper. Set aside to let the flavors meld. Using a spoon, rub the portobello mushroom caps all over with a generous amount of the adobo sauce. Drizzle lightly with olive oil and sprinkle with salt and pepper.
2Char the Veggies: You have two great options here:
* Grill Method (Recommended): Preheat your grill to medium. Place a cast iron skillet on the grill grates to heat up. Grill the mushrooms directly on the grates for 4-5 minutes per side, until tender and charred. Toss the sliced bell peppers and jalapeño in a bowl with a drizzle of oil, salt, and pepper. Add them to the hot cast iron skillet on the grill and cook, tossing occasionally, for 8-10 minutes until charred and soft.
* Stovetop Method: Heat a grill pan or large skillet over medium high heat. Cook the mushrooms for 4-5 minutes per side. Remove and slice. In the same pan, cook the seasoned pepper strips until charred and tender.
3Slice the Mushrooms: Let the grilled mushrooms rest for a couple of minutes, then slice them into thick, juicy strips.
4Assemble Your Masterpiece: Now for the fun part! In each serving bowl, start with a base of fluffy rice. Add a handful of fresh arugula. Artfully arrange the smoky sliced mushrooms, charred peppers, and chipotle beans around the bowl.
5Add the Fresh Finishes: Top with generous scoops of cool guacamole and bright pineapple salsa. Finish with a shower of chopped fresh cilantro and a big squeeze of lime juice over everything.
6Serve & Enjoy: Serve immediately, with extra lime wedges and salsa on the side. Encourage everyone to mix all the glorious layers together before digging in!
Serving Suggestions & Expert Tips
- The Lime & Oil Trick: If your rice or arugula needs a flavor boost, drizzle with a little extra olive oil, a squeeze of lime, and a pinch of salt right in the bowl.
- Protein Boost: Add a can of drained, seasoned black beans to the mix or some crispy baked tofu.
- No Grill? No Problem! A hot cast iron or stainless steel skillet on your stovetop will give you beautiful char and flavor.
- Make it a Meal Prep Star: Cook the rice, beans, and veggies ahead of time. Store components separately in the fridge. Quickly reheat the rice and veggies (or enjoy them cold) and assemble your bowls throughout the week.
This Vegan Burrito Bowl is more than a recipe; it’s a celebration of fresh, vibrant eating. I hope it brings a burst of color and delicious energy to your table!
Vegan Burrito Bowls with Smoky Portobellos
Ingredients
For the Smoky Components:
- 2 portobello mushroom caps stems removed
- 1-2 chipotle peppers in adobo chopped + 2-3 tbsp adobo sauce
- 1 cup cooked pinto or black beans rinsed
- ½ tsp extra virgin olive oil
- Juice of ½ lime
- Sea salt and black pepper
For the Charred Veggies:
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 jalapeño sliced (optional)
- Olive oil for drizzling
- Salt and pepper
For Assembly:
- 1 cup cooked rice white, brown, or cilantro lime
- 2 cups fresh arugula or spinach chopped
- ½ cup guacamole
- ½ cup pineapple salsa
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
Instructions
- Marinate: In a bowl, mix beans with chipotle peppers, ½ tsp oil, lime juice, ¼ tsp salt, and pepper. Rub mushroom caps with adobo sauce, oil, salt, and pepper.
- Cook Veggies: Preheat grill to medium with a cast iron skillet. Grill mushrooms for 4-5 mins per side. Toss peppers with oil, salt, and pepper; cook in skillet for 8-10 mins until charred. Slice mushrooms.
- Assemble Bowls: In bowls, layer rice, arugula, sliced mushrooms, charred peppers, and beans.
- Top: Add guacamole, pineapple salsa, and cilantro. Serve with lime wedges.
Notes
- No Grill? Use a grill pan or skillet on the stovetop.
- Meal Prep: Cook components ahead and store separately. Assemble bowls throughout the week.
- Customize: Swap in your favorite grains, greens, salsas, or beans.
