At SkinnyMs, we have so much fun creating vegan recipes that everyone will love (including those of you who are serious omnivores). That’s why I get so excited about recipes like this Plant-Based Burrito Bowl. It’s packed full of protein to fill you up, and it has plenty of fiber to keep you feeling full for hours afterward. And it’s not all about the nutritional value of this bowl, either. It tastes so good, you’ll find yourself craving it again and again!
It’s not uncommon for people to be afraid of trying vegan or plant-based diets. They’re worried they’ll miss the texture and flavor of off-limits foods, and I don’t blame them! Even vegetarians can’t see themselves without cream or cheese from time to time. But this Plant-Based Burrito Bowl proves that you can have a satisfying meal without involving any meat or dairy. It’s all about combining a few secret ingredients to create something unforgettable.
Our Secret Ingredient: Charred Corn
It’s all about creating textures and flavors that leave you feeling satisfied, and we have a secret ingredient in our arsenal. Charring the corn adds an incredible depth of flavor to this dish, and it’s actually pretty easy to do. You don’t even need a grill or corn on the cob to do it!
Simply heat a small skillet until it’s almost smoking. Then, add the corn and cook it (stirring often) for about two to three minutes. You’ll notice a charred – but not burnt – characteristic to the kernels. This process not only adds an appealing color to the corn, but it also increases its caramel-like sweetness. I promise you won’t miss the meat with all this flavor!
From there, combining that charred corn with a touch of lime juice, your favorite plant-based salsa, spicy jalapeño bits, and fresh chopped cilantro takes everything to the next level. (Don’t be afraid to try out a fruit salsa here, like our Peach Salsa recipe or Spicy Mango Salsa.) Those ingredients come together to create the perfect “dressing” for a Plant-Based Burrito Bowl with little to no effort!
Easy To Make, and Budget Friendly, Too!
Once you’ve cooked the rice, this Plant-Based Burrito Bowl recipe takes less than 10 minutes to throw together. And it’s super customizable, too, so don’t worry if you don’t have all the ingredients on-hand. Simply toss in your favorite vegetables and feel free to swap-in quinoa or cauliflower rice for the brown rice. It will taste good no matter what you do to it, so have some fun with it!
This bowl is also pretty inexpensive to make, too. When we made our test batches, the ingredients cost around $5 (and that left us plenty for leftovers, too). A $5 dinner that’s less than 500 calories? Sign me up!
Making a few plant-based meals a week is a great way to save money in addition to consuming nutrient-dense, healthy ingredients. You might think you’ll miss the meat, but this Plant-Based Burrito Bowl has enough protein and fiber to fill you up and keep you satiated for hours. Give it a try and let us know what you think!
Yield: 1 Serving | Serving Size: 1 bowl | Calories: 438 | Total Fat: 12 g | Saturated Fat: 2 g | Carbohydrates: 70 g | Fiber: 14 g | Sugar: 6 g | Protein: 16 g | Cholesterol: 0 mg | Sodium: 470 mg | SmartPoints (Freestyle): 8
- 1/2 tablespoon olive oil
- 1/4 cup corn kernels (frozen or canned)
- 2 tablespoons avocado, mashed
- 1/2 teaspoon lime juice
- 1/4 cup black beans, cooked
- 1/2 cup brown rice, cooked
- 2 tablespoons jalapeno peppers, minced
- 1/4 cup salsa
- 1/2 cup romaine lettuce, shredded
- 2 tablespoons cilantro, chopped
- In a small skillet, heat the olive oil on high heat. Once very hot, almost smoking, add the corn and cook stirring often until the corn begins to char. This should only take about 2 or 3 minutes.
- Combine the avocado and lime juice in a small bowl, mix well and set aside.
- In a large serving bowl, place the charred corn, beans, rice, jalapenos, salsa, and lettuce in their own sections. Place the avocado mixture in the center and sprinkle the cilantro on top.
- Optional: serve with a side of corn tortilla chips.