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Vegan Pinto Bean Burrito Bowl recipe in a bowl, with cauliflower rice, kale, salsa, guacamole, and cashew sour cream, sitting on a marble counter.

Vegan Pinto Bean Burrito Bowl

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 3 - 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

This healthy Vegan Pinto Bean Burrito Bowl recipe is loaded with nourishing ingredients from top to bottom. Featuring protein-rich pinto beans, cooked cauliflower rice, massaged kale, fresh salsa, and chunky guacamole, all drizzled with a homemade cashew sour cream. It’s the perfect easy weeknight dinner that is meal prep approved!


Ingredients

Scale

Always opt for organic ingredients.

BOWL

  • 1 (15-oz) can pinto beans
  • 2 cups cauliflower rice

KALE

  • 2 cups chopped kale
  • Sea salt, pinch

SALSA

  • 1 (14.5-oz) can diced fire-roasted tomatoes, lightly drained
  • ½ cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • ½ red onion, chopped
  • ½ tsp ground cumin
  • 1 garlic clove
  • Sea salt & black pepper, to taste

GUACAMOLE

  • 1 large or 2 small ripe avocados
  • 1 tbsp fresh lime juice
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro, chopped 
  • Sea salt & black pepper, to taste

CASHEW SOUR CREAM

  • ½ cup raw cashews, soaked in hot water for 10 minutes
  • ½ cup filtered water
  • 1 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • Sea salt & black pepper, to taste

Instructions

  1. Beans & Cauliflower Rice. In two separate saucepans/skillets, warm the beans & cauliflower rice.
  2. Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
  3. Salsa. In a food processor or high-speed blender, add the salsa ingredients and lightly pulse to mix. You’re looking for a well-blended, but semi-chunky salsa.
  4. Cashew Sour Cream. In a high-speed blender, add the cashew sour cream ingredients and blend until smooth and creamy. Add a tad more water as needed to create desired consistency.
  5. Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
  6. Assemble. Divide the cauliflower rice, beans, and a handful of greens between bowls. Top with the salsa, a dollop of the guacamole, and a drizzle of cashew sour cream. Enjoy!


Notes

Organic Beans: Pinto or black beans both pair deliciously with this burrito bowl.

Organic Cauliflower Rice: I used frozen organic cauliflower rice. You can find organic pre-made cauliflower rice at your local health foods store. 

Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout inn.

Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Organic Salsa: Either canned fire-roasted or regular diced tomatoes work great for the salsa. I just don’t recommend crushed tomatoes. 

Storing & Reheating: Transfer the burrito bowl ingredients between separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the cauliflower rice and beans. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the remaining toppings.

Keywords: vegan pinto bean burrito bowl, vegan burrito bowl recipe, healthy burrito bowl