Mexican Burrito Bowl – High-Fiber Vegan Rice & Bean Bowl

Name: Mexican Burrito Bowl – High-Fiber Vegan Rice & Bean Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 cup cooked brown rice; 1 cup black beans, rinsed; 1/2 cup sweet corn kernels; 1 ripe avocado, sliced; 2 cups mixed salad greens; 2 tomatoes, diced; 1/4 red onion, finely chopped; 2 tbsp fresh cilantro, chopped; juice of 1 lime; 2 tbsp olive oil, 1/2 tsp ground cumin, salt to taste

A colorful vegan bowl of brown rice, black beans, corn and avocado with fresh tomato salsa and lime.

Total: 25 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 480 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 25, 2026

In short

Mexican Burrito Bowl – High-Fiber Vegan Rice & Bean Bowl contains 480 calories per serving: 15 g protein, 72 g carbohydrate and 16 g fat. It takes 25 minutes in total and makes 2 servings.

About this recipe

This Mexican burrito bowl layers fiber-rich brown rice and black beans with creamy avocado and a zesty tomato salsa. It is a filling, plant-based meal that keeps you satisfied without any meat or dairy.

Method

1
In a bowl, mix the diced tomatoes, red onion, cilantro, half the lime juice and a pinch of salt to make a fresh salsa.
2
Warm the cooked brown rice and stir in the ground cumin with a drizzle of olive oil.
3
Heat the black beans in a small pan for 2–3 minutes until warmed through.
4
Divide the salad greens between two bowls as a base.
5
Arrange the rice, black beans and sweet corn in sections on top of the greens.
6
Add the sliced avocado and spoon the fresh tomato salsa over the bowl.
7
Finish with the remaining lime juice and olive oil, season to taste and serve.