Vegan Burrito Bowl with Chipotle Cashew Queso

This healthy Vegan Burrito Bowl with Chipotle Cashew Queso recipe is the perfect dish to spice up your evening. Cilantro-lime cauliflower rice, protein-rich black beans, authentic fajitas, & creamy avocado, all get drizzled with a spicy, yet cheesy chipotle queso. It’s a full of flavor & easy to make meal that is ready in 30 minutes, as well as leftover friendly!

If you know me, you know I love a good burrito bowl. In fact, I think it’s kind of impossible to mess up on Mexican food if you ask me.

This healthy vegan burrito bowl recipe is full of flavor, nutrient-dense, & the perfect meal when you’re in a time crunch. 

The base of our bowl features cilantro lime cauliflower rice, black beans, fajitas, avocado, & then…the spicy chipotle cashew queso. This chipotle cashew queso recipe that we’re topping off our burrito bowls with is no joke. It’s spicy, yet cheesy, & will make your taste buds sing. If you’re concerned about it being too spicy, either increase the amount of nutritional yeast or scale back the chipotle chili powder. 

No matter what your spice tolerance is, this bowl is a guaranteed win, as it’s ready in less than 30 minutes & meal prep approved!

Why You’ll Love This Vegan Burrito Bowl Recipe

• Loaded with Mexican Flavor: Even though this burrito bowl is on the healthier side, it still maintains the authentic Mexican flavor that we all love.
• Completely Customizable: With this burrito bowl recipe, you have the flexibility to add in your favorites! Such as the colors of bell peppers, onions, and beans.
• Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this healthy vegan burrito bowl recipe is loaded with wholesome ingredients.

Ingredients

• Organic Beans: The beans are the staple for this burrito bowl & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Red Bell Pepper: For the fajitas of course! You can use green, orange, or yellow, if you don’t have red on hand.
• Organic Red Onion: Truly any color will work!
• Organic Lime Juice: Freshly squeezed to incorporate into our cilantro lime cauliflower rice.
• Organic Cilantro: A handful gets chopped up & thrown into the cauliflower lime rice + gets sprinkled on top of the vegan burrito bowls. If you despise cilantro, you can leave it out.
• Organic Spices: Chili powder, ground cumin, garlic powder, onion powder, nutritional yeast, smoked paprika, chipotle chili powder, sea salt, and black pepper, are the spices used to season the onion & peppers. 
• Organic Avocado: Slice it, dice it, or mash it up into some guacamole. Whatever suits your fancy.
• Organic Cashew Chipotle Queso: My homemade and vegan cashew chipotle queso is essential for this vegan burrito bowl! 

How To Make

1. Fajitas. In a skillet, combine the oil, bell pepper, and onion. Sauté for 5 minutes and then stir in the spices. Cook for an additional 5 minutes. When the pan gets a little dry, you can add in more oil or add a bit of water (about 1 teaspoon at a time).
2. Cilantro Lime Cauliflower Rice. In a separate skillet, mix into the cooked cauliflower rice the cilantro, lime juice and zest, bay leaf, and a pinch of sea salt. Stir until fully combined.
3. Chipotle Cashew Queso. In a high speed blender, add the cashew chipotle queso ingredients and blend until smooth and creamy. Add a tad more water as needed to create desired consistency.
4. Serve. Assemble by first placing the cauliflower rice in a bowl. Top with the black beans, fajitas, and diced avocado. Drizzle with the chipotle cashew queso and fresh cilantro, if desired. Enjoy!

Tips for Making this Recipe Perfectly

• Organic Beans: Black or pinto beans both pair deliciously with this burrito bowl.
• Organic Vegetables: Use your favorite type of bell pepper – red, orange, green, or yellow!
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
• Organic Cashews: Use raw organic cashews – don’t substitute with roasted or salted. Also, soak your cashews in hot water for 10 minutes. This ensures a smooth blend for our vegan queso.

Storing & Reheating

As mentioned above, this vegan burrito bowl recipe is perfect for leftovers. Just be sure to let the ingredients cool completely before transferring to separate air-tight glass containers. 

Fridge Storage. Transfer the burrito bowl ingredients between separate air-tight glass containers. Refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the cauliflower rice, beans, and fajitas. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the remaining toppings.

More Vegan Burrito Bowl Recipes You’ll Love

• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Vegan Sweet Potato Burrito Bowls
• Butternut Squash Burrito Bowls
• Cauliflower Rice Burrito Bowls
• Vegan Pinto Bean Burrito Bowl

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Print