You will absolutely love the freshness of this Easy Vegan Burrito Bowl. Fresh tomatoes, corn and romaine lettuce, black beans, rice, grilled onions and mushrooms marinated in a cilantro lime sauce. I left my bowl sort of deconstructed as you see here and combined just before serving. I also added mild taco sauce and a corn tortilla. Follow up with a squeeze of lime juice and you have the perfect lunch or dinner!

The first thing I did was to create a marinade for the mushrooms. It’s made from cilantro, lime juice, salt, pepper, garlic and olive oil. P.S. if you don’t like cilantro, feel free to substitute parsley here.

Toss with the mushrooms and allow to sit while you prepare the rest of the ingredients. We’ll be grilling these on high heat later. Do not season with salt until they are finished cooking, as the salt draws out moisture. You will likely have some moisture, but cooking on high heat will help keep that to a minimum.

I sliced the onions into large chunks and separated the layers. I preheated my grill pan and brushed with a small amount of olive oil. Stir occasionally until tender yet charred.

Once the mushrooms and onions were finished cooking, I added black beans, cooked rice (also seasoned with lime juice), fresh corn and chopped tomatoes. You could serve in a taco or tortilla, enjoy with tortilla chips or even on its own. I seasoned with salt and pepper, a drizzle of mild taco sauce and combined everything together just prior to serving so the lettuce would remain crisp. You could even opt for a sprinkle of nutritional yeast for some cheesy flavor.

It’s so simple, yet so delicious!

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