New Year’s Resolution…Eat more burrito bowls! Having the ingredients for these Oil-Free Vegan Burrito Bowls on hand will make life easier and your body healthier. 

This is a meal that I make often for myself and my mom. Mine is the one in the front that has more in it and has the addition of spicy corn and hot sauce…I love spicy and she can’t handle it at all! The cool thing is that these bowls are easy to customize.

I have found that the trick to successfully adopting a healthy way of eating is to plan ahead and prep ahead as much as possible. Keeping containers of refried beans and rice in my fridge makes it easy to throw together a bowl like this. This could all go into a tortilla to make a burrito also. Finding a gluten-free flour tortilla that actually flexes and holds together is like finding a unicorn, so bowls are what I make for us.

There really isn’t a need for a “recipe” for these, but I will write out the basics for you anyway.

Start with batch cooking a pot of refried beans. I show you How to Make Instant Pot Refried Beans here. If you don’t have an Instant Pot, you can cook your beans the slow way on the stovetop and then finish making the recipe as I’ve written it.

I highly recommend having an Instant Pot. It really makes short work of beans, potatoes, soups, etc. Here is a link to the one I have. If you buy it through that link I will get a few cents, at no additional cost to you. It’s my way of being able to support this blog.

Cook some rice. I used short grain brown rice in this one, but any rice will do. I especially like Trader Joe’s Sprouted Organic California Rice mix. I give instructions for Cooking Rice in the Instant Pot and Stovetop here. 

Smash up some avocados with a little garlic and cumin and a splash of salsa. Get the corn out of the freezer or open a can or cut some off of a cob. Or if you like it spicy as I do…open a jar of Trader Joe’s Corn and Chile Tomato-less Salsa.

In this one, I had some leftover filling from Brand New Vegan’s Amazing Cauliflower Taco recipe.

Chop some lettuce, cilantro, and tomatoes and anything else you might want to add to the bowl.

Layer the bottom of your bowl with lettuce. Add your other ingredients in any way you like. I do rows of different ingredients because I think it looks cool, but hey…just blopping  (yeah yeah Grammarly, I know it’s not a real word) it all on there will work too.

I use hot sauce and sometimes salsa on top. I’ve also been known to pour cheese sauce on top. If I’m being careful with my fat intake, I will use Brand New Vegan’s  Amazing Vegan Cheese Sauce  

And if I am not being strict with my fat intake, I will use my Vegan Nacho Cheese Sauce which contains some cashews and tofu.

I could go on forever with variations, but I think you get the idea. Have fun, be creative!

4.34 from 3 votes

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Oil-Free Vegan Burrito Bowl

New Year's Resolution...Eat more burrito bowls! Having the ingredients for these Oil-Free Vegan Burrito Bowls on hand will make life easier and your body healthier. 

Course: Main Course

Cuisine: Mexican

Keyword: Oil-Free Vegan Burrito Bowl

Author: Trish Hall

Ingredients

• 3-6 cups chopped lettuce or other greens
• 1-2 cups refried beans or any bean of your choice
• 1-2 cups cooked rice
• 1-2 cups cooked corn
• 1 cup chopped tomatoes
• 1/2 cup chopped cilantro
• 1-2 cups mashed avocado Or skip the mashing and just add chopped avocado to your bowl
• 2-3 cloves garlic minced
• 1/4 cup salsa verde or other salsa Have extra for topping if you like
• 2-3 Tbsp lime juice
• 1-2 tsp cumin
• 1/2-1 tsp salt optional

Instructions

1. If you're making guacamole, here's how: Smash the avocados with the back of a fork. You can make it smooth or leave it chunky. Add garlic, salsa verde, lime juice, cumin, and salt. Mix well. 

2. Layer lettuce in two bowls.

3. Top with all other ingredients in any way that looks appealing to you. That's it! 

Recipe Notes

Be creative! Omit or replace any ingredients that don't suit your tastes.