If you’re looking for a healthy, satisfying, and flavor-packed meal, this Vegan Cilantro Lime Rice Bowl with Black Beans and Roasted Veggies is exactly what you need! 
This bowl combines zesty cilantro lime rice, smoky black beans, and perfectly roasted vegetables to create a dish that’s both nourishing and delicious. It’s a perfect meal for meal prep, family dinners, or even a fun DIY taco bowl night!
The beauty of this recipe is that it’s highly customizable—you can switch up the veggies, add different toppings, or even swap the rice for another grain. Whether you’re fully plant-based or just looking to incorporate more meatless meals into your routine, this bowl is a must-try.
Why You’ll Love This Recipe
Budget-Friendly – Made with simple pantry staples and fresh vegetables.
Quick & Easy – Minimal prep and most of the work is hands-off.
Packed with Flavor – A perfect balance of smoky, tangy, and fresh ingredients.
Great for Meal Prep – Keeps well in the fridge for multiple meals.
High in Protein & Fiber – A filling, nutrient-dense meal that satisfies.
Gluten-Free & Vegan – A wholesome, allergy-friendly option.
How to Make a Vegan Cilantro Lime Rice Bowl
Step 1: Cook the Cilantro Lime Rice
The base of this bowl is the cilantro lime rice, which brings a bright and fresh flavor to balance the smoky beans and roasted veggies. Instead of plain water, cook your rice in vegetable brothto add extra depth.
Once it’s cooked, stir in freshly squeezed lime juice, lime zest, chopped cilantro, olive oil, and a pinch of salt. This step is key for infusing the rice with citrusy goodness!
Step 2: Season the Black Beans
Black beans are an excellent source of plant-based protein and add heartiness to this bowl.
To enhance their flavor, heat them in a pan with cumin, smoked paprika, chili powder, garlic powder, and a little salt. Let them simmer for a few minutes so they absorb all the spices. You’ll end up with rich, smoky, and slightly spicy beans that are full of flavor.
Pro Tip: If you like a creamier texture, mash some of the beans while they cook!
Step 3: Roast the Veggies
Roasting brings out deep, caramelized flavors in the vegetables, making them extra delicious.
For this recipe, we’re using bell peppers, squash, and red onions, but feel free to switch it up based on what you have. Toss the veggies with olive oil, smoked paprika, garlic powder, salt, and pepper, then roast them in the oven at 400°F until they’re tender and slightly charred.
Shortcut Option: If you’re short on time, sauté the veggies in a pan instead!
Step 4: Assemble the Bowls
Now that all the components are ready, it’s time to bring it all together!
- Start with a base of cilantro lime rice.
- Add a generous scoop of seasoned black beans.
- Top with a mix of the roasted veggies.
- Garnish with fresh cilantro, lime wedges, or your favorite toppings.
Step 5: Add Toppings & Customize!
This bowl is delicious as-is, but you can take it to the next level with some extra toppings!
Avocado or Guacamole – For creaminess and healthy fats.
Salsa or Pico de Gallo – Adds a fresh, juicy kick.
Hot Sauce – A little heat never hurts!
Crispy Tortilla Strips – For added crunch.
Toasted Pumpkin Seeds – A great source of protein and texture.
Tips & Variations
Make It a Burrito – Wrap everything in a tortilla for an easy handheld meal.
Swap the Beans – Try chickpeas, lentils, or pinto beans instead of black beans.
Change Up the Grain – Substitute rice with quinoa, farro, or cauliflower rice.
Boost the Protein – Add crispy tofu, tempeh, or a sprinkle of hemp seeds.
Make It Oil-Free – Roast veggies with a splash of vegetable broth instead of oil.
How to Store & Meal Prep
This recipe is meal-prep-friendly and stores well in the fridge!
Fridge: Store everything separately in airtight containers for up to 4 days.
Freezer: Cooked rice, beans, and roasted veggies can be frozen for up to 3 months.
Reheat: Warm in the microwave or on the stovetop with a splash of vegetable broth.
Meal Prep Tip: Assemble the bowls in containers for grab-and-go lunches!
Ready to make this flavor-packed Vegan Cilantro Lime Rice Bowl?
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This Vegan Cilantro Lime Rice Bowl is proof that eating plant-based doesn’t have to be boring! With its bold flavors, colorful veggies, and hearty beans, it’s a meal you’ll want to make again and again.
Try it out and let me know in the comments—what’s your favorite plant-based bowl combo? 
#TheDestinedKitchen #VeganRecipes #PlantBasedMeals
Ingredients
For the Cilantro Lime Rice:
- 1 cup jasmine rice Minute brand
- 2 cups vegetable broth
- 1/4 cup fresh cilantro chopped
- Juice and zest of 1 lime
- 1 tbsp olive oil
- Pinch of salt
For the Black Beans:
- 1 can black beans drained and rinsed
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt to taste
For the Roasted Veggies:
- Red orange, and yellow bell peppers, sliced
- Yellow squash sliced
- Red onions sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
Prepare the Cilantro Lime Rice:
- Cook the jasmine rice in vegetable broth according to package instructions.
- Once cooked, mix in olive oil, lime juice, lime zest, cilantro, and a pinch of salt. Set aside.
Season the Black Beans:
- Heat a skillet over medium heat. Add the black beans along with cumin, chili powder, smoked paprika, garlic powder, and salt.
- Stir for 3–5 minutes until warmed through. Set aside.
Roast the Veggies:
- Preheat the oven to 400°F (200°C).
- Toss the sliced peppers, squash, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread them on a baking sheet in a single layer and roast for 15–20 minutes, or until tender and slightly charred.
Assemble the Bowls:
- Start with a base of cilantro lime rice.
- Add a generous scoop of black beans.
- Top with roasted veggies.
- Garnish with extra cilantro or lime wedges if desired.
