vegan burrito bowl

This sweet potato black bean vegan burrito bowl is the ultimate dinner for a flavorful weeknight meal and is perfect for meal prep! It&#039;s loaded with flavor, naturally gluten free and made ultra delicious with a spicy tahini dressing.

Vegan Sweet Potato Burrito Bowl

cilantro lime rice

sweet potato (or 2 smaller)

paprika

garlic powder

olive oil (divided)

tsp sea salt

black beans

tsp Mexican chili powder

red bell peppers

red onion

corn (I

avocado

runny tahini (I like Soom Foods or the 365 brand)

water (see notes)

hot sauce

lime

Salt

cashew queso

Preheat the oven to 400 degrees Fahrenheit. 

Peel the sweet potato and chop into large chunks. 

Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt. 

Add to a baking tray lined with parchment paper.

Slice the onion and peppers into thin strips and add to the baking tray. 

Drizzle on top the final tbsp of olive oil to the onion and pepper. 

Bake for 30 minutes or until the potatoes are easily pierced with a fork. 

During the final 5 minutes, drain the black beans but do not rinse.

Add to a pan with 1 tsp chili powder, salt to taste and saute to make them warm. 

Remove the veggies from the oven and assemble your bowls with a bed of rice. 

Top with the roasted veggies, black beans, corn, avocado.

Whisk all of the ingredients for the dressing together and drizzle on top of the bowls. 

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy!

Vegan Burrito Bowl With Creamy (Vegan) Cilantro Sauce

C brown rice (or any whole grain- quinoa, buckwheat,)

½ C black beans

salt

cumin

½ tsp chile powder

garlic

——–

tomato- diced

½ yellow pepper- thinly sliced

½ red pepper- thinly sliced

jicama

½ avocado sliced

C lettuce, arugula, spinach,(optional)

box silken tofu – firm

cilantro

lime juice (1 large lime)

tsp kosher salt

pepper

jalapeno (optional)

Vegan Burrito Bowl with Creamy (Vegan) Cilantro Sauce

Add the rice to a pot,with the recommended amount of water, and add spices, salt and cooked beans, give a stir, bring to a boil. Cover, turn heat to low and simmer until rice is cooked and water is evaporated, about 45 minutes. ( Some rice takes longer).While rice is cooking, prep veggies

Make the creamy cilantro sauce. Place tofu, cilantro garlic lime juice salt pepper and jalapeno ( optional) into a food processor and process until very smooth, scraping down sides as necessary.

This will make 1 ½ Cups. Use the leftovers as dip for veggies, or a flavorful spread.

When rice is done, assemble bowls. Place a bed of lettuce in a bowl, top with bean rice mix, and arrange veggies over top. Spoon or drizzle creamy cilantro sauce over top. Enjoy!

One of my favorites, easy flavorful and healthy. Thanks!

The cilantro sauce is amazing! I served the rice and beans separately, and tortillas so people could make a wrap if they wished.

Tofu dreams really do come true. This vegan burrito bowl with spicy baked tofu, cilantro lime rice, roasted pepper, black beans and creamy avocado is the ultimate recipe for meal prep. This is the tofu bowl you've been waiting for. 

Spicy Baked Tofu Burrito Bowl

red pepper

orange pepper

spicy tahini dressing

block extra firm tofu

tbsp sriracha

olive oil

coconut sugar sugar

tbsp corn starch

onion powder

tsp chili powder

sea salt

Remove the tofu from the package and drain out excess liquid. 

Place between two towels and put a heavy object on top (a few books, tea pot, pan etc) and let press for 5-10 minutes. I know its annoying, but it does help crisp up the tofu really well!

While the tofu is pressing, mix together the coconut sugar, arrowroot starch, spices and salt. 

Chop the tofu into cubes and add to a large mixing bowl. 

In a small bowl, mix together the oil and sriracha. 

Add half of the oil/sriracha mixture to the tofu and toss lightly. Set the rest aside and we'll use it later.

Toss with the spice/arrowroot mixture until well coated.

Add to a baking sheet lined with parchment paper. 

De-seed and chop the peppers into strips and place on the same baking sheet but away from the tofu (the tofu crisps best when it's not touching anything).

Drizzle the peppers with olive oil, just 1-2 tsp so they don't stick and add a sprinkle of salt.

Bake for 20 minutes and then brush the rest of the sriracha mixture on the tofu. 

Bake for 10-15 more minutes or until the tofu crispy on the outside and the peppers have softened.

Assemble the bowls with cilantro lime rice, black beans (warmed on the stove if desired), peppers, tofu, avocado, spicy tahini dressing, and salsa if desired.

The best tofu Chipotle sofritas recipe perfect for vegan tacos or Chipotle sofritas burrito bowls! Wondering &quot;What is sofritas?&quot; We&#x27;ve got the answer and an easy recipe. 

Sofritas

block extra firm tofu, Trader Joe’s High Protein recommended

olive

yellow onion, diced

green bell pepper, diced

garlic,

oregano

tomato sauce

tomato paste

chipotle pepper, finely chopped

adobo sauce,

water

red wine vinegar

cilantro leaves

Remove the tofu block from the packaging and...

Remove the tofu block from the packaging and drain. Pat dry with a towel. Cut into 3/4" slices and pat dry again.

Heat oil in a skillet over medium high...

Heat oil in a skillet over medium high heat. Add the tofu slices and cook until browned, about 4 minutes. Flip and brown on the other side. Use a wooden spoon or spatula to break the tofu up into crumbles. Continue to saute for another few minutes to brown. Transfer crumbled tofu to a plate and set aside.

Heat the remaining oil in the same skillet....

Heat the remaining oil in the same skillet. Add the onion and bell pepper and saute over medium heat until tender, about 5 minutes. Add the garlic, cumin, and oregano and saute one minute longer.

Add the tomato sauce, tomato paste, chipotle, adobo...

Add the tomato sauce, tomato paste, chipotle, adobo sauce, salt, and water. Simmer over low heat 5 minutes, stirring frequently.

Add the crumbled tofu and red wine vinegar...

Add the crumbled tofu and red wine vinegar and stir to combine. Add more salt and/or adobo sauce to taste. Garnish generously with fresh cilantro.

Serve your chipotle sofritas as a taco filling...

Serve your chipotle sofritas as a taco filling or part of a burrito bowl.

https://mediavine-res.cloudinary.com/video/upload/lxds2z4lau5bcmv3blbp.mp4

The best tofu Chipotle sofritas recipe perfect for vegan tacos or Chipotle sofritas burrito bowls! Wondering "What is sofritas?" We've got the answer and an easy recipe.

Chipotle Sofritas

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You're going to love it!

Copycat Chipotle Sofritas

block of extra firm tofu, pressed*

onion

chipotle peppers in adobo sauce

of the adobo sauce

broth

maple syrup

½ teaspoon of fine sea salt

tsp cumin

½ tsp chili powder

½ tsp smoked paprika

apple cider vinegar

For servings: cilantro lime rice,

Prep the tofu

: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.

Make the sauce

: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.

Cook the sofritas

: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.

Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.

Serve

I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!

Made this today and it was soooo delicious easy to navigate the recipe ingredients easy to find and so worth making again and again . Didn't have a tofu press but flour sack and cast iron did the trick.

Made this and it turned out amazing ? had to order the chipotle peppers online because i am based in Vienna, but it was sooo worth it ? thanks you so much ?

I've made these twice now! AMAZING recipe and tastes even BETTER than the chipotle sofritas. I am a big chipotle fan, so going vegan was a hard adjustment, but it just got all that much easier!

I loved this recipe!!! Definitely will be making again soon. It was super easy and so so delicious!

Whoa we LOVED this recipe! Just tried it tonight and will definitely be adding into the regular rotation. We doubled the recipe so we can have lots of leftovers. We had purchased store-bought guacamole and pico de gallo, so it all came together really quickly. Perfect for a weeknight dinner or lunch. Thank you!

I have made this 3 times, (to use all the peppers) and each time it has been great!  I didn't alter the recipe in any way.  
I mixed the tofu mix with a cup of brown rice and pinto beans.  Super yummy!

Loved this! Next time I’ll try a little hotter when cooking tofu/onion to get browning more quickly. Spicy but a good amount!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625685122/iIAafOYfQ.mp4

Chocolate Chip Oatmeal Cookies

This easy vegan burrito bowl is filling, healthy, and takes less than 30 minutes to make. Spicy black beans, rice, and summer veggies make up this adaptable homemade weeknight meal.

Summer Harvest Burrito Bowl

rice

olive oil (extra virgin)

garlic (minced)

cayenne pepper (to taste)

cooked or canned black beans, rinsed

cherry tomatoes, halved

bell pepper mini peppers (sliced)

rucola

pickled onions

Add the rice, water, and salt to a medium pot. Bring to a boil on high heat, then reduce to low-medium and simmer, covered, for 15-20* minutes or until the water is fully absorbed.

While the rice is cooking, prepare the beans. In a large pan, heat the oil over medium. Add the onions and sauté for 4-5 minutes, or until softened and translucent. 

Stir in the garlic, cumin, cayenne, salt, and pepper. Cook for another minute before adding the beans and stirring to mix.

Lower the heat and cook for a couple more minutes to heat the beans. Reduce the heat to low or place a lid on the pan to keep warm while you finish the other elements.

Once the rice is finished, divide it between two bowls. Top with half the black beans, tomatoes, peppers, and greens. Add some pickled onions, a squeeze of lime, and cilantro to each bowl, and serve immediately.

Nothing fancy to see here - just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.

Roasted Cauliflower Burrito Bowls

tomatoes, chopped

limes

corn, kernels

Rice: Cook the rice according to package directions.

Cauliflower

Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.

Beans

Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.

Pico

Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.

The Moment of Glory

Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

Hi would love to know what taco seasoning you use?

DELICIOUS!! First time making this tonight for dinner and it was a HUGE HIT!! Will definitely bookmark this for the future. Thank you for sharing 🙂

Hi Lindsay,
Thanks for so beautiful and delicious recipe! Love Mexican food so I should try to cook this one. The only one problem I have - I am very lazy:)
P.S. I am your subscriber on Instagram, love it)

this has two of my three "go to's", cauliflower and black beans, but you've made them much more flavorful in this recipe and sheet panned too for the cauliflower, so thank you and for all including the walnut chorizo bonus!

Love love love seeing all of these vegan options!! &lt;3

I feel like cauliflower is an undercover health superstar. There are so many ways to make it and it can be used for so much.  It isn't quite as sexy as a quinoa or avocado, but you can't make pizza crust out of those... right? hmmm... quinoa pizza crust?

Another winner winner cauliflower dinner by pinch of yum. This had now been added to my 'easy-go-to healthy din' folder!!

Delicious, I just made this for dinner, and the taste is absolutely amazing. Everyone was impressed when I made this, you can taste the different ingredients. Keep up the awesome work.

Great blog. I love your almost every recipe. Please keep sharing such a beautiful post with us. Keep it up!

I made this for my mom, step dad, husband and kiddos the night after you posted it and everyone LOVED it. Even though there were a few ingredients my kids didn't care for (I'm looking at you, tomatoes) we just didn't add those ingredients to the kids bowls. (The pico de gallo might have been my favorite tied with the cauliflower itself). Anyway, I love that the left overs could easily be thrown into a salad or another recipe. Everything was flavorful and guilt free. My husband said he could have this for dinner every week. Thank you for another regular rotation recipe :)

Made this for supper last night, and it was fantastic!!  I added a little  homemade mango salsa as well!!  This will go into the regular rotation!!

https://content.jwplatform.com/videos/JxeUssvM.mp4

Nothing fancy to see here – just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.

The easiest 15-minute Vegan Burrito Bowl. This recipe requires just a handful of simple pantry ingredients and is so quick and easy to make! Enjoy for as a busy weeknight meal or healthy meal prep.&nbsp;

Top 15 vegan burrito bowl recipes from across the web

The most viewed vegan burrito bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 15 vegan burrito bowl recipes from across the web

The most viewed vegan burrito bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sweet Potato Burrito Bowl

Vegan Burrito Bowl With Creamy (Veg...

Spicy Baked Tofu Burrito Bowl

Sofritas

Copycat Chipotle Sofritas

Summer Harvest Burrito Bowl

Roasted Cauliflower Burrito Bowls

15-Minute Vegan Burrito Bowl

Vegan Burrito Bowl (Better than Chi...

Vegan Burrito Bowl with Creamy Chip...

Vegan Plantain Burrito Bowl with Ma...

Vegan Burrito Bowl

Plant Based Burrito Bowl

Vegan Burrito Bowl

Vegan Burrito Bowl

The most viewed vegan burrito bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine