02 Mar Easy Vegan Burrito Bowls

I love burrito bowls! They are so fun to eat and such a great way to use up leftovers and get creative with your meals. Burrito bowls are colourful and have lots of textures and flavours. For protein, I used firm tofu which I cooked in taco seasoning and chili lime seasoning. Feel free to swap the tofu for chicken or ground turkey or beef. For an additional protein boost I used black beans and shelled edamame. I used brown rice in these burrito bowls which provided a great source of B vitamins and fibre – feel free to swap in quinoa for the brown rice. Lastly, I added guacamole in place of cheese and sour cream for creaminess. Leftovers are perfect for lunches the next day.

Print Recipe

Easy Vegan Burrito Bowls

A delicious plant-based burrito bowl filled with flavor, fibre and protein!

Course

Main Dish

Cuisine

vegan

Keyword

gluten free, vegan, vegetarian

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

Tofu Prep

• 1 lb extra firm tofu
• 1 tsp arrowroot powder/starch you can swap in cornstarch
• 1 tbsp extra virgin olive oil
• 1 tbsp taco seasoning
• 1/2 tsp chili lime seasoning add more depending on your taste preference

Veggies and Rice

• 1 cup brown rice cooked according to package instructions
• 1 cup frozen vegetable and bean medley I used Family Tradition's pinto, black beans, corn and shelled edamame. Feel free to use canned beans or other frozen veggies.

Guacamole

• 1 medium avocado
• 1 clove fresh garlic minced
• 1/2 tsp salt
• 1/4-1/2 tsp cayenne pepper
• 1 tbsp chopped red onion
• 1 tbsp chopped cilantro

Course Main Dish Cuisine vegan Keyword gluten free, vegan, vegetarian Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients Tofu Prep 1 lb extra firm tofu 1 tsp arrowroot powder/starch you can swap in cornstarch 1 tbsp extra virgin olive oil 1 tbsp taco seasoning 1/2 tsp chili lime seasoning add more depending on your taste preference Veggies and Rice 1 cup brown rice cooked according to package instructions 1 cup frozen vegetable and bean medley I used Family Tradition's pinto, black beans, corn and shelled edamame. Feel free to use canned beans or other frozen veggies. Guacamole 1 medium avocado 1 clove fresh garlic minced 1/2 tsp salt 1/4-1/2 tsp cayenne pepper 1 tbsp chopped red onion 1 tbsp chopped cilantro

Instructions

Tofu

1. Slice tofu into 1" thick slices lengthwise

   
2. Lay the tofu on a cutting board. Place a paper towel or kitchen towel on top of the tofu slices. Now place a baking tray on top of the towel and place canned goods or cookbooks on top of the tray to help drain the extra liquid from the tofu. Let this sit for about 20 minutes.
3. Once the tofu has drained, cut into cubes and place in a bowl. Season with arrowroot starch, oil, taco seasoning, and chili powder. Toss to coat.

   
4. Place in air fryer for about 20 min or bake in the oven at 375 F for 25 minutes until golden brown and crispy!

   
5. While the tofu is cooking, cook the rice and prep the veggie and beans.

Guacamole

1. In a bowl, add the flesh of the avocado and mash with a fork, stir in garlic, lime juice and seasoning. Add cilantro and onions and mix. Taste and adjust seasoning if needed and set aside.

   

Assemble the Bowls

1. In a bowl, add 1/2 cup of brown rice, 1/2 cup of tofu, and 1/3 cup of brown rice. Scoop 2 tbsp of guac and garnish with fresh lime juice and more cilantro. Enjoy!