Easy Vegan Burrito Bowls
| Published on November 13, 2024
Vegan Burrito Bowls are WHERE IT’S AT. Spicy cauliflower walnut meat, blistered pepper strips, hot fluffy rice, and a heap of black beans.
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Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hour
Servings:
6
Jump to Nutrition Facts
They’re juuust spicy enough to be fun. They’re filling but not heavy. They’re versatile and colorful and so super nutritious. Vegan burrito bowls are WHERE IT’S AT this month.
The Big Four:
- Cauliflower walnut taco meat
- Blistered pepper strips
- Rice
- Black Beans
In typical fashion, toppings are an ocean of possibilities. Lime. Cilantro. Salsa. Avocado. Hot Sauce.
It is really hard to go wrong here.
How To Make Vegan Burrito Bowls
First up. Cauliflower walnut taco meat.
I don’t want to pick favorites in this burrito bowl situation, but you guys, WALNUTS ARE OUR STAR! Super nutritious and packed with omega-3s (2.5 grams per one ounce serving!). They absolutely make the “meat” that absolutely makes the bowls.
Grind it up, bake it up, end of story.
And as long as you have your oven on, go ahead and throw a second sheet pan in there with some pepper strips.
Healthy Lunch Prep FTW
On a scale of one to amazing, how good does it feel to do a lil advance prep for healthy lunches?
The morning is chaotic, time is flying by, and suddenly it’s lunchtime and you’re super hungry and you go to the fridge and BAM, there’s something really delicious waiting to love you through the rest of your day.
Ingredients
burrito bowls
- 1 1/2 cups uncooked rice
- 1 14-ounce can black beans, rinsed and drained
- 45 bell peppers, sliced
- olive oil and salt
- lime wedges and cilantro for serving
cauliflower walnut taco meat
- 2 individual chipotles in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 cups whole walnuts
- 1 teaspoon salt
- lime juice, garlic / onion powder, and cayenne to taste
- 3 cups cauliflower florets
Directions
Step 1
Preheat the oven to 375 degrees.
Step 2
Pulse all ingredients for the taco meat in a food processor until a thick and crumbly mixture forms. Spread onto a nonstick sheet pan.
Step 3
Arrange the peppers on a separate sheet pan. Toss with olive oil and salt.
Step 4
Bake both pans for 40-45 minutes.
Step 5
Cook rice according to package directions.
Step 6
Divide everything up into 6 containers, with lime wedges, cilantro, salsa, avocado, that kind of thing. Delish!
Editor's Note:
Rice: I cook mine in the Instant Pot! 1 1/2 cups rice with 1 3/4 cup water, for 3 minutes, and natural pressure release.
Nutrition Facts(per serving)
530
Calories
25g
Fat
63g
Carbs
15g
Protein
Show Full Nutrition Label
Nutrition Facts
Servings per Recipe: 6
Calories: 530
% Daily Value *
Total Fat: 25g
32.1%
Saturated Fat: 9g
45.0%
Cholesterol: 0mg
0.0%
Sodium: 844mg
36.7%
Total Carbohydrate: 63g
22.9%
Dietary Fiber: 12g
42.9%
Total Sugars: 6g
12.0%
Protein: 15g
30.0%
Vitamin C: 129mg
143.3%
Calcium: 0mg
0.0%
Iron: 4mg
22.2%
Potassium : 795mg
16.9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Keywords:
Healthy recipes, easy recipe, vegan recipe, burrito recipe, bowls recipe, Easy Vegan Burrito Bowls recipe
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