Vegan Burrito Bowl – Vancity Virtual Potluck!

We are very excited about this post because we are teaming up with Piquat Marketing to create a virtual potluck with other vegan bloggers in Vancouver! This promo has been an exciting opportunity for us to connect with fellow vegan bloggers who are doing amazing work across the City of Vancouver!

Please visit Piquat Marketing’s Website to see the complete potluck lineup!

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Prep Time: 20 Minutes
Cook Time: 30 Minutes
Serving: 3-4 medium bowls

Mexico – Home to sandy beaches, glowing sunshine and flavorful burritos! This burrito bowl is packed with delicious Mexican inspired flavours that will have you dancing like a cold Chihuahua!




  • 1 C brown short grain rice, rinsed until water comes clear
  • 2 C water
  • 1/3 C fresh cilantro, chopped
  • 1 lime, juice and zest


  • 1 425g / 15oz can of beans (we used kidney beans), drained and rinsed
  • 1 tbsp coconut oil
  • 1 red onion, sliced
  • 1 tsp cumin, ground
  • 1 tsp paprika, ground
  • 1 tsp chili pepper
  • 1/2 tsp oregano, ground
  • salt and pepper to taste


  • 1 large sweet potato, diced
  • 1 tbsp vegan butter
  • 2 tbsp real maple syrup
  • salt and pepper to taste


  • 2 ripe medicum avocados, cubed
  • 2  limes, juice only
  • 1 tsp salt
  • 1/2 small red onion, diced
  • 1 garlic clove, minced


  • 1 large tomato, diced
  • 1 red onion, diced
  • 2 limes, juiced
  • 1/4 cup fresh cilantro
  • salt and pepper to taste



  1. Prepare each individual component as instructed below.
  2. To serve – place rice at the bottom and arrange each component on top, just before serving add a sprinkle of any remaining cilantro on each bowl and a squirt of lime juice for a burst of freshness. *We had some romaine lying around so we added that too.
  3. Enjoy the party!

1. Rinse and strain rice until the drained water becomes clear.
2. In a pot, add rinsed rice and 2 cups of water and bring to a boil. Turn to low and cook for 20 minutes or until the rice is tender.
3. Remove from heat and add chopped cilantro and lime juice.

1. In a large frying pan, over medium heat, add the oil and onions.
2. Cook the onions in the oil for 2-3 minutes, add the beans and gently mix in the cumin, paprika, chili pepper, oregano, salt and pepper. Cook for another 2-3 minutes, until the spices are well combined.

1. Bring a medium pot of water to a boil.
2. Add sweet potato to the boiling water and cook until fork tender, about 10 minutes.
3. Remove from the heat, drain the water from the pot and add butter, maple syrup, salt and pepper.
4. Using a potato masher, mash the sweet potato until everything is smooth and well combined.

1. Cut avocados in half, remove the pits and add the flesh to a small bowl
2. Add onions, garlic, juice of the limes and salt to the bowl and mash everything until the avocado flesh is smooth and all ingredients are mixed.

1. Dice tomato, onion in a medium sized bowl.
2. Add rinsed and chopped cilantro, lime juice and salt and pepper and set aside.

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One comment

  1. This looks awesome!


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