Vegan Burrito Bowl
I personally think a Vegan Burrito Bowl is one of the best recipes you can have in the fridge for any meal. These easy, delicious Vegan Burrito Bowl can be finished in less time then it takes to drive to your local taco stand. And I am sure they are much healthier.
This recipe is also good for those who need an oil free diet. Many people who develop heart disease adopt a vegan diet that is also oil free. Two of my family members are eating this way so I wanted to create a recipe they could enjoy as well. This has become a new “go to” recipe for me- there is so much you can do with it!
Vegan Burrito Bowl Recipe
Ingredients:
2 cups vegetable broth plus about five extra tablespoons
Two Cups of Sweet Potatoes (this is usually about two organic sweet potatoes or one large cut into bite sized pieces)
One Cup Chopped Sweet Bell Peppers (I just chopped up a whole one- I have liked orange the best but red and yellow are fine too)
One cup white or brown rice
One can (14.5 oz) petite diced tomatoes
One can (15.25 oz) black beans
One can (15.25 oz) corn kernels
1 tsp minced garlic
1/2 teaspoon chili powder
Optional: chopped cilanto, lime juice, chopped tomato, tortilla strips, cheese
On a total side note I am madly in love with these bright colored knives that my sister got me for Christmas.
Instructions:
- Peel the sweet potatoes and cut into bite sized pieces
- In a large skillet over medium high heat, combine about two tablespoons vegetable broth with all the sweet potatoes. This way the broth will act like oil. If it dries out add a bit more broth- I usually have to add a bit more. If you aren’t on a low oil diet feel free to use olive oil as you usually would.
- Saute the sweet potatoes for 8-10 minutes or until tender. Continue to add broth to keep them from burning. Add in another tablespoon of vegetable broth and the rice.
- Cook, stirring constantly for 3 minutes at medium heat.
- Add in the undrained diced tomatoes, drained and rinsed black beans, drained corn, minced garlic, chili powder, peppers and remaining vegetable broth. Mix thoroughly- be sure you see the rice mix in with the other ingredients. This usually requires a few minutes of stirring.
- Bring it to a boil for about a minute and then reduce the heat to a bit above low.
- Cover the skillet with a lid and allow to simmer for 10 – 15 minutes. It’s finished with all the liquid is gone and the rice is cooked through. (The first time I made it I didn’t do this long enough and the rice was a bit crunchy. A taste test is probably your best option.)
- If you want the lime juice stir it in. Top your burrito bowl with chopped tomato or cilantro. The toppings for this meal are endless: sour cream, cheese, tortilla strips and green onions would also work.
I have found this meal is GREAT reheated so feel free to make small servings for the week. The Vegan Burrito Bowl can be made some many different ways and feel free to change the quantities but I just like using standard size cans for things!
- 2 cups vegetable broth plus about five extra tablespoons
- Two Cups of Sweet Potatoes (this is usually about two organic sweet potatoes or one large cut into bite sized pieces)
- One Cup Chopped Sweet Bell Peppers (I just chopped up a whole one- I have liked orange the best but red and yellow are fine too)
- One cup white or brown rice
- One can (14.5 oz) petite diced tomatoes
- One can (15.25 oz) black beans
- One can (15.25 oz) corn kernels
- 1 tsp minced garlic
- ½ teaspoon chili powder
- Optional: chopped cilanto, lime juice, chopped tomato, tortilla strips, vegan cheese
- Peel the sweet potatoes and cut into bite sized pieces
- In a large skillet over medium high heat, combine about two tablespoons vegetable broth with all the sweet potatoes. This way the broth will act like oil. If it dries out add a bit more broth- I usually have to add a bit more. If you aren’t on a low oil diet feel free to use olive oil as you usually would.
- Saute the sweet potatoes for 8-10 minutes or until tender. Continue to add broth to keep them from burning. Add in another tablespoon of vegetable broth and the rice.
- Cook, stirring constantly for 3 minutes at medium heat.
- Add in the undrained diced tomatoes, drained and rinsed black beans, drained corn, minced garlic, chili powder, peppers and remaining vegetable broth. Mix thoroughly- be sure you see the rice mix in with the other ingredients. This usually requires a few minutes of stirring.
- Bring it to a boil for about a minute and then reduce the heat to a bit above low.
- Cover the skillet with a lid and allow to simmer for 10 – 15 minutes. It’s finished with all the liquid is gone and the rice is cooked through. (The first time I made it I didn’t do this long enough and the rice was a bit crunchy. A taste test is probably your best option.)
- If you want the lime juice stir it in. Top your burrito bowl with chopped tomato or cilantro. The toppings for this meal are endless: sour cream, cheese, tortilla strips and green onions would also work.
