Description
The best guide to make your perfect vegan burrito bowl catered to your tastebuds and budget!
Ingredients
Choice of Rice:
- cilantro-lime rice
- Mexican rice
- frozen rice
Choice of Beans:
- homemade beans or canned
- healthy refried beans or canned
Choice of meat substitute:
- Shredded or crumbled Mexican tofu
- Jackfruit carnitas
- Vegan al pastor
- Vegan carne asada
- Shredded king oyster mushroom
- Portobello mushroom asada
- Lion’s Mane mushrooms
Toppings:
- guacamole
- pico de gallo
- salsa verde or red salsa
- cilantro
- vegan sour cream
- lettuce
- radishes
- limes
- tortilla chips
Instructions
- Cook rice according to package instructions. Fluff with a fork and set aside.
- Heat a skillet over medium heat with a drizzle of olive oil. Add crumbled tofu, seitan, or choice of meat substitute. Cook until browned. Reheat for 2-3 more minutes.
- Chop the fresh veggies or make your salsas.
- Reheat your homemade beans or rinse and drain canned beans.
- Serve your bowl! Start with a base of rice.
- Add seasoned protein, black beans, and fresh veggies.
- Top with salsa, guacamole, and a dollop of vegan sour cream.
- Sprinkle with fresh cilantro and a squeeze of lime for an extra burst of flavor.
Notes
*Storage: Store the components separately in airtight containers for up to 4 days. This prevents the veggies from getting soggy.
*Reheating: Warm the grains and protein in the microwave or on the stovetop. Assemble the bowl fresh with toppings when ready to eat.
- Prep Time: 30
- Category: mains
- Cuisine: mexican
Nutrition
- Serving Size: 1 bowl
