Jessica in the Kitchen · by Jessica Hylton★ 5.0 (7)
Vegan Burrito Bowls
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 33%
CARBS 94G72% OF CAL
11G FIBER72G OTHER11G TOTAL SUGAR
FAT 12G20% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based burrito bowls with rice, charred corn, black beans, and fresh vegetables. Colorful, satisfying, and great for meal prep. Serve with lime crema.
mainmexicanbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 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)
- 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)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 33%
CARBS 94G72% OF CAL
11G FIBER72G OTHER11G TOTAL SUGAR
FAT 12G20% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 942mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 98mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 942MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.