These vegan burrito bowls are a plant-based way to enjoy burritos, without sacrificing flavour! Charred corn, quinoa, and black beans are seasoned to perfection and topped with tangy vegan lime crema for a delicious weeknight dinner.
I love dinner in a bowl and I love Mexican food. Put the two together and you’ve got vegan burrito bowls.
While regular Mexican street corn is made with mayo and cheese, this burrito bowl recipe gives you all of that street corn goodness, but veganised. As a bonus, it’s also much less messy to eat out of a bowl than off of a cob!
This is a dish that’s all about how different ingredients come together with contrasting textures and flavours to create something fabulous—earthy cumin, sweet corn, fluffy quinoa, tangy crema, and hearty black beans, among others. If you love my taco salad bowl recipe, this vegan burrito bowl will also be a hit!
Why You’ll Love This Vegan Burrito Bowl Recipe
- Creamy charred street corn . The corn is charred on the stovetop for that signature smoky flavour, then I whip up a tangy vegan dressing made with plant-based yogurt, lime, and garlic, which adds the creamy element that makes Mexican street corn so irresistible.
- Perfect for meal prep . You can make all the ingredients separately, then pack them together for your lunch, or keep them separate and mix them together when you’re ready to eat. The components will last throughout the week, and you can easily double or even triple this recipe if you’d like—it tastes good hot or cold too!
- Easy to customise . This is a recipe that gives you plenty of options! Try a different type of bean, add sofritas for extra protein, swap quinoa for cauliflower rice—don’t be afraid to experiment and make this recipe your own.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Bowls:
- Cooked quinoa – Here’s how to make fluffy quinoa .
- Olive oil
- Canned whole kernel sweet corn
- Black beans – You’ll need one can of black beans, although you can cook dry beans if you prefer.
- Red bell pepper – Yellow or orange work too.
- Parsley or cilantro
- Burrito bowl seasoning – Garlic powder, paprika, cumin, sea salt, ground black pepper, and red pepper flakes.
Lime Crema:
- Vegan Greek yogurt – Or use homemade vegan yogurt .
- Lime juice – Fresh lime juice has a brighter flavour than bottled.
- Garlic
- Olive oil
- Sea salt and ground black pepper
For Assembling:
- Jalapeño slices – You can use fresh or pickled.
- Avocado slices – For a creamy element and some healthy fat.
- Lime wedges
Is Canned Corn Healthy?
Canned corn can be healthy, although not all brands are created equal! Look for canned corn that is low in sodium and that only contains simple, everyday ingredients. It’s also important to make sure the can is BPA-free.
How to Make Vegan Burrito Bowls
- Make the seasoning. Combine all of the ingredients for the burrito bowl seasoning and set aside.
- Mix the crema. Whisk together the ingredients for the lime crema in a small bowl and refrigerate until you’re ready to use it.
- Char the corn. Heat 1/2 teaspoon of olive oil in a skillet set over high heat. Once it’s very hot, stir in the corn. Cook for about 2 1/2 minutes, tossing about every 30 seconds to get a char on all of the kernels.
- Season. Transfer the charred corn to a bowl and toss it with 1/2 teaspoon of the seasoning.
- Cook the beans and peppers. Return the skillet to the stovetop and add 1/2 teaspoon of olive oil. Add the black beans and red bell peppers, along with the remaining seasoning. Cook for about 5 minutes, or until the bell pepper is tender.
- Assemble. Divide the ingredients into bowls, add your favourite toppings, and drizzle with the lime crema.
Tips for Success
- Be patient. If you stir the corn constantly, it won’t get that nice char. Only stir it every 30 seconds!
- Keep the beans and peppers separate (or not). I cook the beans and peppers side-by-side so they don’t mix to keep my burrito bowls looking pretty, but if aesthetics don’t matter to you, you can just mix them all together.
- Using other types of corn. You can use fresh corn for this recipe or frozen; if you use frozen, let it thaw first.
Variations
You can swap the quinoa for cooked rice or even cauliflower rice . Another type of bean can be used instead of black beans, or you can add another plant-based protein like vegan chicken or marinated tofu .
How to Store Leftovers
It’s best to store leftovers separately, although if you’ve already mixed everything together, that’s fine too. The components of this recipe will last in the refrigerator for about 4 days; reheat in a skillet or the microwave.
Can This Recipe Be Frozen?
You can freeze the different components of this recipe for up to 3 months. Let everything thaw in the refrigerator overnight, then reheat the quinoa, corn, beans, and peppers in the microwave or in a skillet. (The crema doesn’t need to be heated.)
More Vegan Meal Bowls
- Vegan Poke Bowls
- Nourishing Vegan Buddha Bowl
- Korean (Gochujang) Tofu Rice Bowls
- Curried Satay Veggie Bowls
- Cuban Quinoa Bowls with Pineapple Salsa
Ingredients
Burrito Bowl Seasoning:
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
Lime Crema
- ¼ cup Greek vegan yogurt
- 2 teaspoons lime juice
- ½ teaspoon finely minced garlic
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- lime wedges , for garnish
- Top with jalapeño slices , avocado slices, and lime
Bowls:
- 3 cups cooked rice , or quinoa
- 1 teaspoon olive oil
- 1 (15.25-ounce) can corn , drained ( 1 ½ cups )
- 1 can black beans , drained and rinsed ( 1 ½ cups )
- 1 red bell pepper , sliced
- ¼ cup chopped parsley , or cilantro
Instructions
- Mix all the ingredients for the Burrito Bowl Seasoning and set aside. Similarly, mix all the ingredients for the Lime Crema together and set aside.
- In a pan over high heat, add ½ teaspoon of the olive oil until very hot. Add in the corn and stir to combine (it should sizzle from the high heat). Char the corn for about 2 ½ minutes, tossing every 30 seconds or so to get a char on all pieces of the corn. When charred to your liking, remove from heat, add into a separate bowl and then add in ½ teaspoon of the burrito bowl seasoning into the corn. Stir to combine and set aside.
- In the same pan (allow to cool slightly first while you’re prepping the corn), add the other ½ teaspoon of olive oil. Add in the black beans and red bell peppers. I add mine side by side so they don’t mix, or you could do them one after another. Sprinkle in the rest of the burrito bowl seasoning over both and stir it in. Cook for about 5 minutes, until the bell pepper has softened slightly and the black beans are well seasoned. Remove from heat.
- Assemble your bowl as you’d like – I like to split the ingredients equally between three bowls, using a cup of or rice quinoa in each. Top with avocado slices, jalapeño slices, and a squeeze of lime. Drizzle with the Lime Crema and serve. Enjoy!
Notes
- To store: It’s best to store leftovers separately, although if you’ve already mixed everything together, that’s fine too. The components of this recipe will last in the refrigerator for about 4 days; reheat in a skillet or the microwave.
- To freeze: You can freeze the different components of this recipe for up to 3 months. Let everything thaw in the refrigerator overnight, then reheat the quinoa, corn, beans, and peppers in the microwave or in a skillet.
Vegan Burrito Bowls
Ingredients
Burrito Bowl Seasoning:
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
Lime Crema
- ¼ cup Greek vegan yogurt
- 2 teaspoons lime juice
- ½ teaspoon finely minced garlic
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- lime wedges for garnish
- Top with jalapeño slices avocado slices, and lime
Bowls:
- 3 cups cooked rice or quinoa
- 1 teaspoon olive oil
- 1 (15.25-ounce) can corn drained ( 1 ½ cups )
- 1 can black beans drained and rinsed ( 1 ½ cups )
- 1 red bell pepper sliced
- ¼ cup chopped parsley or cilantro
Instructions
- Mix all the ingredients for the Burrito Bowl Seasoning and set aside. Similarly, mix all the ingredients for the Lime Crema together and set aside.
- In a pan over high heat, add ½ teaspoon of the olive oil until very hot. Add in the corn and stir to combine (it should sizzle from the high heat). Char the corn for about 2 ½ minutes, tossing every 30 seconds or so to get a char on all pieces of the corn. When charred to your liking, remove from heat, add into a separate bowl and then add in ½ teaspoon of the burrito bowl seasoning into the corn. Stir to combine and set aside.
- In the same pan (allow to cool slightly first while you’re prepping the corn), add the other ½ teaspoon of olive oil. Add in the black beans and red bell peppers. I add mine side by side so they don’t mix, or you could do them one after another. Sprinkle in the rest of the burrito bowl seasoning over both and stir it in. Cook for about 5 minutes, until the bell pepper has softened slightly and the black beans are well seasoned. Remove from heat.
- Assemble your bowl as you’d like - I like to split the ingredients equally between three bowls, using a cup of or rice quinoa in each. Top with avocado slices, jalapeño slices, and a squeeze of lime. Drizzle with the Lime Crema and serve. Enjoy!
Notes
- To store: It’s best to store leftovers separately, although if you’ve already mixed everything together, that’s fine too. The components of this recipe will last in the refrigerator for about 4 days; reheat in a skillet or the microwave.
- To freeze: You can freeze the different components of this recipe for up to 3 months. Let everything thaw in the refrigerator overnight, then reheat the quinoa, corn, beans, and peppers in the microwave or in a skillet.
Nutrition
Vegan Burrito Bowls https://jessicainthekitchen.com/mexican-street-corn-burrito-bowls/ February 28, 2024
This gluten-free focaccia has the perfect texture and taste—you’ll never guess it’s not made with wheat!
I’ve always been a focaccia lover. Whenever I buy it, it’s from our local bakery, but that can get expensive pretty quickly so I decided to make my own gluten-free focaccia at home. Game changer!
I was surprised by how easy focaccia is to make. While I do love making gluten-free sandwich bread , it is a bit of a project. Not so with this focaccia: forget kneading, forget difficult dough. This is easy peasy, and yes you can do it while bingeing your favourite TV show.
Why You’ll Love This Gluten-Free Focaccia Recipe
- Easy . Making this gluten-free focaccia takes about 15 minutes of “on” time, an hour to rise, then bake it and enjoy!
- Delicious . The bits of garlic in the dough roast during baking, the tomatoes burst and caramelise, and the rosemary makes the whole house so fragrant. Flaky sea salt is the perfect finishing touch!
- Customisable . Follow the same base recipe and tweak the add-ins based on your own preferences or what you have on hand. I share some ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Gluten-free flour – I use Bob’s Red Mill for this gluten-free focaccia; you’ll need one with a 1-to-1 ratio.
- Sea salt – You’ll need some fine sea salt for the dough and some coarse, flaky salt for topping.
- Instant yeast – Is Yeast Vegan?
- Organic cane or coconut sugar – The sugar feeds the yeast, helping the bread rise.
- Cherry tomatoes – You can also use grape tomatoes; a variety of colours looks quite striking!
- Garlic
- Rosemary – Finely mince the leaves.
- Warm water – Between 110°F and 120°F.
- Extra-virgin olive oil
Is Instant Yeast the Same as Active Dry Yeast?
There is a difference between active dry yeast and instant yeast. You can mix instant yeast directly into recipes, but you need to dissolve active dry yeast into liquid first.
How to Make Gluten-Free Focaccia
- Mix the dry ingredients . In the bowl of a stand mixer (or a large bowl if you don’t have a stand mixer), combine all but 1/4 cup of the flour with the salt, yeast, and sugar.
- Make a dough . Stir in the warm water and 2 tablespoons of oil using either the dough hook or your hands. Add the extra flour if needed; the dough will be wet.
- Rise . Lift the dough, oil the bowl, then place the dough back in. Cover with a cloth or towel and allow to rise in a warm place for about 1 hour.
- Shape . Transfer the dough onto a greased baking sheet and press it into a 9×11 rectangle. Lightly oil your fingers and gently poke holes about an inch apart throughout the dough. Push a few pieces of garlic in each hole, then top the dough with the tomato slices.
- Rest . Drizzle the dough with the remaining olive oil and sprinkle the rosemary on top. Rest for 30 minutes while the oven preheats to 425°F.
- Bake . Place the pan in the oven and bake for 25 to 30 minutes, or until golden brown.
- Cool . Sprinkle salt on top of the focaccia, then remove it from the pan and transfer to a wire rack. Cool fully, then cut and serve.
Tips for Success
- Make sure the yeast is active . If you’re like me, you’ve had your yeast for a while in your fridge, and you’re wondering if it’s still good. Here’s how to test yeast before making this gluten-free focaccia.
- Use water that’s warm, not hot . This is crucial to the baking of the dough. The water should be about 120ºF. Hotter and it’ll kill the yeast, colder and it won’t be activated.
- Watch the dough, not the clock . The rising times are approximate—pay more attention to the appearance of the dough, not how much time has elapsed. If your kitchen is chilly, rising might take a little longer, while it might be faster on warm days.
Variations
I don’t recommend changing the base of this recipe, but you can feel free to switch up the toppings! Here are some ideas:
- Rings or petals of red onion add colour and a nice, caramelised flavour.
- Try another herb, like thyme or oregano.
- Add briny kalamata olives to make olive focaccia.
- Halved red grapes make an unexpectedly delicious addition, especially with rosemary and flaky sea salt.
- Sprinkle grated vegan cheese on top.
Serving Suggestions
My favourite way to serve this gluten-free focaccia is with a soup (like this Butternut Squash Soup ) or Pesto Zucchini Noodles with Burst Cherry Tomatoes . You can also use it to make great sandwiches, and pair with pretty much every meal you’re having!
How to Store
Gluten-free focaccia bread will stay fresh at room temperature for up to 2 days when stored in an airtight container.
Can I Freeze This Recipe?
Yes, gluten-free focaccia freezes beautifully! I recommend freezing it in slices and then reheating them in your toaster oven. This bread will last up to 3 months when frozen.
More Gluten-Free Recipes
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Vegan Gluten Free Chocolate Cake Recipe
- Gluten Free White Chocolate Cranberry Pistachio Cookies
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
Ingredients
- 2 ¼ cups all purpose gluten free flour mix , (333g)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil
- ¼ cup cherry tomatoes, cut into small pieces , (41.5g)
- 3 cloves garlic , finely minced
- 2 sprigs rosemary , chopped and stems removed
- large sea salt pieces , for topping
Instructions
- In the bowl of a stand mixer or any large bowl, combine all the flour, salt, yeast and sugar in a large mixing bowl and stir until blended.
- Add in the warm water (ensure it’s still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. Add up to ¼ cup more flour is the dough feels way too sticky. The dough will be wet, not like regular dough – you haven’t done anything wrong! If you don’t have a thermometer – the water should be warm enough that you feel that “sting” of warm water but you can still keep your hand under the water. Water for tea is far too hot and will kill your yeast!
- Lift the dough out, grease the bowl slightly with a little oil from the remaining 2 tablespoons, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.
- Remove towel and gently spread the dough onto a greased baking sheet and into a rectangle shape until its even throughout, into a 11 x 9 shape (you can also use a baking sheet that is this exact size). Lightly oil your fingers a little from the remaining oil and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.
- Drizzle the bread with what’s left of the remaining olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a 30 minutes at least on the sheet while the oven preheats to 425°F/220°C.
- Bake for 25 to 30 minutes or until golden brown. Top with handful of coarse sea salt. Remove the bread from the pan and transfer to a wire rack. Allow to cool fully. Cut into squares or rectangles and serve. Enjoy!
