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
Enjoy friends! If you make this vegan burrito bowl recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
