Vegan Burrito Bowls with Chimmichurri Sauce
These Vegan Burrito Bowls with Chimichurri Sauce feature tomato brown rice, black beans, a quick and delicious homemade corn salsa.
These bowls are easy to make, bursting with fresh flavour and I just love the different textures, from the crunchy red onion and corn to the satisfying and filling rice and beans. They are just packed with all the good stuff: cilantro, avocado, tomato, spices, jalepeno, garlic…so much yum.
Not only that, they’ve got a nice dose of protein from the black beans, some heart-healthy fat from the olive oil and plenty of energizing carbs from the rice.
The rice is flavoured with tomato, onion, garlic and spices and when combined with the tart chimmichurri sauce and fresh avocado corn salsa, oh my. That is my kinda bowl.
Don’t be put off by the ingredient list, it appears long but it’s a lot of repeated ingredients and pantry staples like onion, spices and garlic! It’s actually really easy to make. Enjoy!
Table of Contents
More Mexican-Inspired Recipes
Here are some more vegan Mexican recipes you’ll love:
- Healthy Vegan Lentil Tacos
- Brown Rice Burrito Bowl
- Vegan Quinoa Fiesta Salad
- Vegan Black Bean Burritos
- Black Bean Corn Salad
Chimmichurri Burrito Bowls
-
Prep Time: 20 mins
-
Cook Time: 10 mins
-
Total Time: 30 minutes
-
Yield: 4 1x
-
Category: Entree
-
Cuisine: Mexican
- Diet: Vegan
These black bean burrito bowls feature a delicious corn salsa and tomato brown rice.
Ingredients
For the Avocado Corn Salsa
- 1 avocado, diced
- 1 tomato, seeded and diced
- 1 jalapeno, finely diced
- 1 red onion, finely diced (reserve 1/4 cup for the rice)
- 1 cup corn
- 1/4 cup fresh cilantro, chopped
- pinch of paprika, chili powder, cumin, salt and pepper
For the Chimmichurri Sauce
- 1 1/2 cups fresh parsley
- 1 1/4 cup fresh cilantro
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/8 tsp sea salt
- 2 tbsp water
For the Rice
- 1 1/3 cup water
- 1 1/3 cup quick cooking brown rice
- 1 tomato, diced
- 1/4 cup red onion (left over from the salsa)
- 4 cloves garlic, diced
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp sea salt
For the Bowls
- 1 19 oz. can black beans, drained and rinsed or approx. 1/4-1/2 cup black beans per serving
Instructions
- Add all the rice ingredients to a saucepan and cook according to instructions on the box.
- While that’s cooking, chop the ingredients for the Avocado Corn Salsa and add to a bowl. Add a pinch of paprika, chili powder, cumin, salt and pepper and mix it all together. Taste and add a little extra spices if you prefer.
- Add the Chimmichurri Sauce ingredients to a blender or use an immersion blender and mix until smooth.
- Once the rice is cooked, divide it between 4 bowls. Divide the Avocado Corn Salsa between each serving, adding a scoop of black beans and the Chimmichurri Sauce.
Nutrition
- Serving Size: 1
- Calories: 488
- Sugar: 60.5 g
- Sodium: 962.7 mg
- Fat: 15.1 g
- Carbohydrates: 77.6 g
- Fiber: 16.1 g
- Protein: 15.2 g
Keywords: black bean burrito bowl, brown rice, healthy, gluten-free
You have some really nice food photography. Tex-Mex has to be my favourite food. Looks so tasty!
★★★★
Great recipe! And the Corn Avocado Salsa looks incredible!!
Mmm this looks like a great mix of ingredients for a super yummy meal. Your food pictures are gorgeous and made me hungry just looking at them. I will definitely be trying this one. Thanks for posting.
Looks great–perfect for lunch or dinner!
O I love rice!!! I always have so many types in my pantry! Currently my favorites are Wild rice (actually a grass…but whatever, haha) and bamboo rice!
I m doing the same only Mct no butter in my coffee ,did you check your cholesterol after doing this for some time ? my question : is the butter bringing something that mixed with Mct is better for our cholesterol as for instance the lauric acid in coconut oil?thank you