vegan burrito salad bowls
5 from 1 vote
Vegetarian Burrito Bowls
Prep Time:
20 mins
Total Time:
20 mins
Author: As Easy As Apple Pie
Course: Salad

Vegan burrito salad bowls are super colorful, really easy to put together and packed with delicious Mexican flavor! Ready in 20 minutes

  • 185 grams (1 cup) uncooked long grain rice
  • 180 grams (3/4 cup) homemade restaurant-style salsa
  • 165 grams (3 cups) chopped Romaine lettuce
  • 240 grams ( 1 1/2 cup) canned corn drained and rinsed
  • 170 grams (1 cup) canned black beans drained and rinsed
  • 2 Roma tomatoes diced
  • 1 red bell pepper diced
  • 1 avocado peeled and diced
  • 3 tablespoons chopped fresh cilantro leaves
  • For the avocado crema:
  • 2 avocados peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic minced
  • juice of 1 lime
  • 1/2 teaspoon salt
  1. In a large pan, cook the rice according to package instructions.
  2. While the rice is cooking, chop all the vegetables, prepare the salsa and the avocado crema

  3. To make the avocado crema, simply put all the ingredients in a blender and pulse until smooth and creamy. Add a little water if you want a thinner consistency.
  4. When the rice is cool, stir in the salsa and start assembling the bowls.
  5. Divide the rice evenly between serving bowls, spreading it out so that it covers the bottom of the bowls.
  6. Top the rice with lettuce, corn, black beans, tomatoes, bell pepper, avocado and cilantro.
  7. Drizzle with the avocado crema, garnish with a wedge of lime and serve.
  8. Enjoy!

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Nutrition Information
Amount per serving (245 g) — Calories: 385, Fat: 13.8g, Saturated Fat: 2.3g, Sodium: 10mg, Carbohydrates: 58.1g, Fiber: 9.4g, Sugar: 4.5g, Protein: 11.1g

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