Cheesy Burrito Bowl
In 30 minutes or less you have this delicious dinner on the table! This Cheesy Burrito Bowl is perfect for meal prep.
This bowl is truly a match made in heaven! This healthy bowl is based on rice, spiced blacked beans, drizzled with the most delicious cashew cheese sauce. Feel free to use guacamole or mashed avocados as well. But I do recommend trying the cheese sauce because it combines this bowl into something extra!
About the recipe
Comforting yet nutrition-packed
Ready within 30 minutes
Perfect for cheese lovers
Highly adjustable with the veggies you have at home
Great for meal prep
Even if this recipe is super easy for anyone to make, it is still super nourishing and healthy. Also, let's not forget that you can prep the cheese sauce and have it in your fridge for up to one week. If you prep the sauce before you make the bowl - you will save even more time!
Ingredients needed for the Vegan Cheesy Burrito Bowl
Rice - You can use whatever rice you have at home or prefer
Vegan Cheese Sauce - An easy and healthy 6-ingredient sauce that is made quickly in a blender and gives a creamy texture
Spiced beans - Preferably black beans but you can use whatever beans you have at home! You simply simmer the beans with spices until the water has evaporated
Tomato salsa - The salsa gives that perfect crunch that completes the bowl together with the other toppings
Toppings - Here you can go for your personal favorites. I use romaine lettuce, red bell pepper and cucumber for extra crunch and nutrients
You can find the exact measurements and details in the recipe card further down in this post.
How to make the Cheesy Burrito Bowl
This recipe is nutritious, meal prep friendly and ready in 30 minutes. If you haven't tried our vegan cheese sauce yet - try it. You will not be disappointed! Below you can read more about how to make the Cheesy Burrito Bowl.
Prepare the main components
Start with the rice and cook it according to packaging instructions. As mentioned before, you can use whatever rice you prefer or have at home but I prefer brown (whole grain) rice.
If you don’t have a powerful blender (900W+) you will need to boil the cashews for about 5 minutes and then drain. This will make them soft and easy to blend. If you have a powerful blender you can skip this step.
Make the vegan cheese sauce
Add the cashews, water, nutritional yeast, salt, onion powder and turmeric into a blender and mix until a smooth sauce. This can take a while but be patient, it is worth it!
If the sauce gets too thick just add some plant milk until it has your desired consistency. if the sauce instead becomes too thin, add the sauce to a medium heated pan and stir until it thickens.
Make the beans
Heat up a pan to medium heat and add rinsed beans, corn kernels, spices and water to cover.
The beans now take care of themselves until the water has evaporated - how smooth! When the beans are done, put them aside.
Make the tomato salsa and toppings
While the beans are simmering and making your kitchen smell wonderful, chop the onion, tomatoes and cilantro and combine in a bowl.
Now to the toppings, chop cucumber, bell pepper and lettuce and set aside. Here you can go for your favorites or whatever you have at home! I like the crunch from cucumber and lettuce. The red bell pepper gives an extra burrito feeling. And not to forget - full of nutrients.
Build your bowl
Now when you have all the components ready it is time to assemble the Cheesy Burrito Bowl! Simply add the lettuce, rice and beans in the bottom. Then top your bowl with the salsa and toppings. Then finally drizzle over the cheese sauce - Yum!
Serving and storage suggestion
This bowl should be served warm for the best taste experience. If you have gotten any leftovers simply store the components separately in airtight containers in the fridge. '
The cheese sauce can be stored in a container for up to 7 days in the fridge. A hot tip is to use the cheese sauce leftovers to dip potatoes in! Just heat up the sauce in a pan while stirring and add a splash of plant milk if it is too thick.
Cooking tips and FAQ
The vegan cheese sauce
Except for the health advantages of the cashew cheese sauce, thanks to the vitamin and mineral packed cashew nuts, it is also prep friendly. Prepping this sauce a few days or the day before makes the burrito bowl super easy and quick to make.
You can use the cheese sauce for many things - use it as a dip for potato wedges or corn tortillas. Or why not make a cheesy pasta!
How many calories are in the cheesy burrito bowl?
In one serving there are 574 calories. The nutrition is distributed as follows: 23g proteins, 86g carbs and 18g fats. A well balanced meal that is comforting and remarkably cheesy despite being low in calories.
If you want to make it even lower in calories you can simply skip the cashews and add boiled cauliflower instead.
Can I freeze the cheese sauce?
Yes you can actually freeze the cheese sauce! Just heat it up in a pan on medium heat and add some water or plant milk to make it thinner if needed.
Don’t have a blender?
The truth is, you actually don’t need a blender. Maybe you have a food processor at home and that is just as good. If you don’t have a blender or a food processor maybe you have a handheld mixer which is also a good alternative.
I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and guacamole for example.
The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made.
Cheesy Burrito Bowl Recipe
Ingredients 4 servings
For the rice
1 cup brown rice, dry
For the sauce
1 cup cashew nuts, raw
1/2 cup water
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp onion powder
1/2 tsp turmeric, ground
For the beans
2 x 15 oz can black beans
4 tbsp corn kernels
1 tsp garlic powder
1 tsp paprika powder
2 tsp cumin, ground
For the tomato salsa
1 cup cherry tomatoes
1/2 red onion
2 tbsp fresh cilantro
For the bowl
4 handful romaine lettuce
1 red bell pepper
1/2 cucumber
Steps
1. Start by cooking the rice according to the packaging
2. If you do not have a powerful blender (900W +) then first boil the cashews for 5 minutes, drain and then add to the blender
3. Add all the sauce ingredients to a powerful blender and mix until you get a smooth sauce (takes a while) add more plant milk if you want it thinner (don’t make it too thin). If the sauce is too thin, heat it up in a sauce pan while stirring and it will thicken up a bit
4. To a pan, add rinsed beans, corn kernels, spices and water to cover. Simmer on medium heat until the water has evaporated
5. Meanwhile, slice bell pepper, chop cucumber, lettuce and set aside
6. Make the tomato salsa by chopping the tomatoes, onion and cilantro. Combine in a bowl and set aside
7. When the rice is done you can make your burrito bowl! Start with salad, rice, beans, cucumber, salsa and finally the cheese sauce. Top with chili flakes for extra heat.
Nutrition per serving
Calories: 574 kcal, Proteins: 23g, Carbs: 86g, Fats: 18g
Watch me make the recipe step-by-step
Watch me make the vegan Cheesy Burrito Bowl here!
Vegan Cheesy Burrito Bowl
