Easy Vegan Burrito Bowls

You will absolutely love the freshness of this Easy Vegan Burrito Bowl.  Fresh tomatoes, corn and romaine lettuce, black beans, rice, grilled onions and mushrooms marinated in a cilantro lime sauce.  I left my bowl sort of deconstructed as you see here and combined just before serving.  I also added mild taco sauce and a corn tortilla. Follow up with a squeeze of lime juice and you have the perfect lunch or dinner!

Easy Vegan Burrito Bowls

The first thing I did was to create a marinade for the mushrooms.  It’s made from cilantro, lime juice, salt, pepper, garlic and olive oil.  P.S. if you don’t like cilantro, feel free to substitute parsley here.

Easy Vegan Burrito Bowls

Toss with the mushrooms and allow to sit while you prepare the rest of the ingredients.  We’ll be grilling these on high heat later.  Do not season with salt until they are finished cooking, as the salt draws out moisture.  You will likely have some moisture, but cooking on high heat will help keep that to a minimum.

Easy Vegan Burrito Bowls

I sliced the onions into large chunks and separated the layers.  I preheated my grill pan and brushed with a small amount of olive oil.  Stir occasionally until tender yet charred.

Easy Vegan Burrito Bowls

Once the mushrooms and onions were finished cooking, I added black beans, cooked rice (also seasoned with lime juice), fresh corn and chopped tomatoes. You could serve in a taco or tortilla, enjoy with tortilla chips or even on its own.  I seasoned with salt and pepper, a drizzle of mild taco sauce and combined everything together just prior to serving so the lettuce would remain crisp. You could even opt for a sprinkle of nutritional yeast for some cheesy flavor.

It’s so simple, yet so delicious!

Easy Vegan Burrito Bowls

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Easy Vegan Burrito Bowls

Servings 4

Author Veg Life Staff

Ingredients

• FOR THE CILANTRO LIME MARINADE:
• 1/2 C Cilantro washed and stems removed
• 1 clove of Garlic
• Juice of 1/2 of a Lime
• Salt & Pepper to taste
• 2 Tbl Olive Oil
• *
• 1 Onion sliced thick and separated
• Olive Oil for grilling
• *
• 16 oz. of Baby Bella Mushrooms
• 1 Tomato chopped
• 1/2 C Corn
• 1/2 C Black Beans
• *
• 1 C Water
• 1/2 C Long Grain White Rice
• Squeeze of Lime Juice
• Salt & Pepper to taste
• Cilantro optional
• *
• FOR SERVING:
• Corn Tortillas or Tortilla Chips
• Mild Taco Sauce
• Salt & Pepper to taste

Instructions

• Clean and remove stems from the mushrooms. Chop into quarters.
• Prepare the marinade and toss with the mushrooms. Set aside.
• Preheat a grill pan and brush with olive oil.
• Meanwhile, thickly slice the mushrooms separating the layers.
• Once hot, add the onions and allow to cook until tender but charred. Don't cook these too fast. They will be juicy and almost sweet.
• Prepare the rice according to package instructions. I flavored mine with a squeeze of lime juice, salt and pepper. You could also opt to add cilantro here as well.
• Once the onions have cooked through, remove and using the same pan, brush with a bit more oil adding the mushrooms. Cook on high heat.
• Chop the tomatoes and season with salt and pepper.
• You could use fresh, canned or frozen corn. Fresh is best. If you are using corn on the cob, trying grilling it brushed with a bit of the marinade for added depth of flavor.
• Chop the romaine and drain & rinse the black beans.
• Season everything with salt and pepper.
• You can compose the bowl as we did here for presentation. I prefer to combine just before serving so the heat from the vegetables doesn't wilt the romaine.
• Top with taco sauce, vegan sour cream, avocado cream and serve with corn tortillas or chips.
• Enjoy!