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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.


Scale

Ingredients

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!

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