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Easy Vegan Burrito Bowls

4 reviews / 5 average
This recipe is sponsored by California Walnuts

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 superhungry and you go to the fridge and BAM, there’s something really delicious waiting to love you through the rest of your day.

This month, we’re taking the pledge to #ChooseLunch with our friends at California Walnuts. That means no skipping lunch. No working while eating. No midday slump. And if that lunch break happens to be away from your desk and far from your email inbox then you are just WINNING.

Other Ideas For Vegan Burrito Bowls:

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Easy Vegan Burrito Bowls


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x

Description

Vegan Burrito Bowls are WHERE IT’S AT. Spicy cauliflower walnut meat, blistered pepper strips, hot fluffy rice, and a heap of black beans. YUM.


Ingredients

Scale

Cauliflower Walnut Taco Meat:

  • 3 cupcauliflower florets
  • 2 cupwhole walnuts
  • 2 individual chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • lime juice, garlic / onion powder, and cayenne to taste

Burrito Bowls:

  • 45 bell peppers, sliced 
  • olive oil and salt
  • 1 1/2 cups uncooked rice
  • 1 14-ounce can black beans, rinsed and drained
  • lime wedges and cilantro for serving

Instructions

  1. Preheat the oven to 375 degrees.
  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.
  3. Arrange the peppers on a separate sheet pan. Toss with olive oil and salt.
  4. Bake both pans for 40-45 minutes.
  5. Cook rice according to package directions.
  6. Divide everything up into 6 containers, with lime wedges, cilantro, salsa, avocado, that kind of thing. Delish!

Equipment

Notes

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.

  • Category: Lunch
  • Method: Bake
  • Cuisine: Mexican-Inspired

Keywords: vegan recipe, meal prep, healthy lunch, burrito bowl, vegan burrito bowl

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Thank you to California Walnuts for sponsoring this recipe!

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30 Comments

  1. Pinch of Yum Logo

    We’ve been adjusting to eating less meat nowadays. I’ve been loving the meatless recipes here! I can’t wait to try this one. Looking forward to more of these!

  2. Pinch of Yum Logo
    Toni

    🎶🎶 The hills are alive with the taste of POY vegan meals. 🎶🎶 OK, doesn’t exactly roll off the tongue, but you get my point. As a newly birthed vegan, I’m am giddy with happiness at all the vegan recipes you’ve been dropping on us lately. THANK YOU! Okiluvubybye.

  3. Pinch of Yum Logo
    Cassie Thuvan Tran

    Ah, I like the look of this vegan walnut taco meat! There is a restaurant called SunCafe Organics that I really enjoy visiting and they also have walnut meat for their salads and tacos. It’s delicious–definitely would love to make it at home with this recipe because it’s quite similar!

  4. Pinch of Yum Logo
    Megan

    Um just pulled this out of the oven and had to sneak a little (cause I was a lil skeptical) and it’s amazing! Seriously, so good!






  5. Pinch of Yum Logo

    This looks so delicious! Now that fall is closing in, warm and cozy bowls are all I want so I’ll definitely try this out!

  6. Pinch of Yum Logo
    Ashley

    Planning on making this tonight! Post baking, does the taco “meat” freeze well?

  7. Pinch of Yum Logo
    Michelle Jensen

    is walnut the only nut you would recommend here? husband is allergic and considered just leaving out, but might add a lot to the flavor

    1. Pinch of Yum Logo

      Hi, Michelle! We haven’t tested this out without walnuts yet, so it’s hard for us to say. Other readers with walnut allergies have left the walnuts out and enjoyed it though!

  8. Pinch of Yum Logo
    Kate Schick

    Wanting to make it for the kids – so not too spicy – what would you recommend to replace the chipotles in adobo sauce?

    1. Pinch of Yum Logo
      Sarah

      I left out the chipotles and using a bit of tomato paste instead. Came out delicious!