Chili Lime Veggie Burrito Bowls (Vegan+GF)

These burrito bowls are quick and easy, but loaded with all the best flavors of Mexican food, plus they're gluten free and vegan.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes



  • 4 cups steamed brown rice
  • 1 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1/4 cup tomato paste
  • 1 1/2 cups water
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt

Chile Lime Veggie/Sweet Potatoes:

  • 2 large sweet potatoes peeled and cubed
  • 1 lime juice and zest
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 small onion diced
  • 3 red, green, or yellow bell peppers, seeded and diced:
  • 1 can 15 ounce black beans, drained and rinsed
  • 1 5 ounce can green chiles, undrained
  • 2 cups whole kernel corn
  • 1/4 cup cilantro chopped
  • salt and pepper to taste
  • 1 15 ounce can refried beans
  • 4 cups fresh baby spinach greens or your favorite salad mix

Optional Toppings

  • about 1/4 cup fresh cilantro leaves
  • chopped green onion or chives
  • 1 cup your favorite salsa (homemade is the best)
  • avocado slices or guacamole
  • coconut cream mixed with 1 teaspoon lime juice for "sour cream"
  • extra limes for squeezing over top



  1. Combine onion, garlic, and olive oil in a medium to large skillet and saute over medium high heat for 3 to 4 minutes until soft and browned. Stir in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for about 10 minutes until liquid is absorbed and rice is hot. Cover to keep warm until serving.

Chile Lime Veggie/Sweet Potatoes:

  1. While the rice simmers, heat olive oil in a small skillet and the sweet potatoes along with about 1/2 inch of water. Cover and simmer for about 15 minutes until most of the liquid is cooked off and the potatoes are almost tender. Add lime juice, zest, garlic, onions, and peppers. Cook for 6 to 7 minutes until peppers are softened. Add the black beans, chiles, and corn and stir over heat for about 2 to 3 more minutes, Stir in cilantro and season to taste with salt and pepper. Pour them into a separate dish and cover to keep warm.

The Bowls:

  1. Add refried beans to the pepper pan and stir over heat for about 3 minutes to warm then season with salt and pepper and remove from heat.
  2. Layer your bowls with baby greens, desired amounts of the hot rice, refried beans, pepper/sweet potato mixture, and any of your desired toppings.