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Vibrant Vegan Burrito Bowl with Cashew crema

Vibrant Vegan Burrito Bowl with Cashew Crema

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 4 hearty bowls

Equipment

  • 1 medium saucepan with lid (or rice cooker) – for cilantro-lime rice
  • 1 medium sauté pan or skillet for beans and corn
  • Food processor or blender for cashew crema
  • Mixing bowls for pico de gallo and prep
  • Chef’s knife & cutting board
  • Measuring cups and spoons
  • Optional: crockpot (for warming beans during meal prep)

Ingredients
  

Cilantro‑Lime Rice

  • 1 ½ cups long‑grain white rice or brown rice for extra fiber
  • 3 cups water or low‑sodium vegetable broth
  • Zest and juice of 1 lime
  • ½ cup finely chopped fresh cilantro
  • 1 tsp salt

Seasoned Black Beans

  • 2 15‑oz cans black beans, rinsed and drained
  • 1 Tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp salt to taste
  • 2 Tbsp fresh lime juice

Roasted Corn & Peppers

  • 1 cup corn kernels fresh or thawed frozen
  • 1 small red bell pepper diced
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Pico de Gallo

  • 2 medium tomatoes diced
  • ¼ red onion finely diced
  • 1 jalapeño seeded and minced
  • 2 Tbsp chopped cilantro
  • Juice of ½ lime
  • Pinch of salt

Avocado & Additional Toppings

  • 2 ripe avocados sliced or cubed
  • Optional: pickled red onions sliced radishes, chopped romaine lettuce

Cashew Crema

  • 1 cup raw cashews soaked in hot water for 20 minutes, then drained
  • ¼ cup water plus extra as needed for consistency
  • 2 Tbsp lime juice
  • 1 garlic clove
  • ½ tsp salt

Instructions
 

Prepare the Cilantro‑Lime Rice

  1. In a saucepan, combine rice and water (or broth). Add a pinch of salt.
  2. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed (15–18 minutes for white rice; 40–45 for brown).
  3. Remove lid and fluff with a fork. Stir in lime zest, juice, cilantro, and 1 tsp salt. Keep warm.

Cook the Seasoned Black Beans

  1. In a skillet, warm oil over medium heat. Add diced onion and sauté 3–4 minutes until translucent.
  2. Stir in garlic and spices; cook for 1 minute until fragrant.
  3. Add rinsed beans and lime juice, gently stir, and cook 5–7 minutes until heated through. Adjust salt. Remove from heat.

Roast Corn & Peppers

  1. In the same skillet (wipe it clean or reuse), heat oil over medium-high.
  2. Add corn and diced red pepper; cook 6–8 minutes, stirring occasionally, until lightly charred.
  3. Season with salt and pepper; set aside.

Make the Pico de Gallo

  1. In a bowl, combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt.
  2. Stir and let sit briefly so flavors meld.

Blend the Cashew Crema

  1. Add soaked cashews, water, lime juice, garlic, and salt to a food processor.
  2. Blend until ultra-smooth, scraping sides as needed.
  3. Add water 1 Tbsp at a time until desired drizzle consistency.

Assemble the Burrito Bowls

  1. Divide cilantro-lime rice evenly into bowls.
  2. Arrange black beans, roasted corn & peppers, pico de gallo, avocado slices, and any extras on top in sections.
  3. Drizzle generously with cashew crema.