How to Make the Perfect Vegan Burrito Bowl

By
Morgan Shupe

Burrito Bowls-2 If you’re in need of a quick lunch or dinner, post-gym sweat sesh or busy work day, a burrito bowl always has your back. Pre-cooked rice (or even instant rice) gets a flavor boost from cilantro and limes, and then you can add your favorite burrito-inspired toppings. To take it to the next level, try seasoning your own tofu for a protein boost or this vegan mushroom taco meat from the Vega recipe center.

Servings: 4

Ingredients

Rice

  • 3 cups cooked rice
  • 1 bunch cilantro, finely chopped
  • 2 limes, juiced

Toppings (choose as many as desired)

  • Corn
  • Salsa
  • Guacamole
  • Dairy-free sour cream
  • Vegan cheese
  • Beans (pinto or black)
  • Lettuce, shredded
  • Tofu

Tofu

  • 1 Tbsp oil
  • ½ onion, finely diced
  • 3 cloves garlic, chopped
  • 1 green pepper, finely diced
  • 1 Tbsp chili powder
  • 2 tsp oregano
  • 2 tsp cumin
  • Salt
  • ½ cup canned diced tomatoes
  • 1 block firm tofu, drained and cut into small cubes

Preparation

Rice

  1. Combine rice with cilantro and lime

Bowl

  1. Add a scoop of rice into your bowl
  2. Top with desired toppings

Optional: Season Your Own Tofu

  1. In a large pan, heat oil and sauté onions, garlic and green peppers until onions are translucent
  2. Add in spices and cook for 2 to 3 minutes or until spices are fragrant
  3. Add in tomatoes and tofu, cook for 10 minutes over low heat
Morgan Shupe
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