Go Back
+ servings

Vegan Burrito Bowl

This vegan burrito bowl is super filling and high in protein. It is completely oil free and gluten free, and it is perfect for when you're craving a taco!
Course: Main Course
Cuisine: Mexican, Vegan
Servings: 1
Author: Bree Sheree

Ingredients

  • ½ cup tofu crumbles (click for the recipe, you will need about ¼ of the recipe)*
  • 2 large romaine leaves
  • ½ cup cooked brown rice
  • ½ cup cooked black beans or pinto beans (canned is easiest so you don’t have to cook them, get no salt added)

Veggie mix

  • ½ cup green pepper (chopped)
  • ½ cup red pepper (chopped)
  • 2 tablespoons chopped yellow onion
  • ¼ cup frozen corn
  • 1 teaspoon tamari (low sodium, gf if necessary)
  • ¼ cup water (approximately)
  • ¼ teaspoon garlic powder

Toppings

  • ¼ cup guacamole
  • ¼ cup salsa
  • Optional spices (cumin, paprika, chilli powder)**

Instructions

  • Start by making the tofu crumble because you will need to press your tofu for at least 30 minutes. The recipe is linked in the ingredients list above. For one burrito bowl you will only need about ¼ cup of the recipe, however I recommend making the full recipe and saving the rest for other meals. Continue with the following steps while your tofu is pressing and cooking so your bowl can come together as fast as possible!
  • While your tofu is pressing, you can prepare the guacamole and salsa if you are making your own. I have linked recipes in the ingredients list above.
  • Cook your rice if you don’t have any ready to go.
  • Cook your beans if you aren’t using canned.
  • To prepare your peppers and corn, add all of the ingredients under the “veggie mix” list to a pan. Cook on the stove on low-medium heat and simmer for about 10 minutes. Cook a bit longer if you want the peppers to be softer. Start with a tablespoon of water and add more as needed to prevent sticking.
  • Once you have made everything, simply add it all to a bowl and enjoy! Don’t forget to add your romaine lettuce. Just tear as much as you want and throw it in. I like using 2 large leaves.

Notes

*For a single serving of this burrito bowl, you will only need to use about ¼ of the tofu crumble recipe, which should be about ½ cup. I would recommend making the whole tofu crumble recipe and saving what you don’t use.
**I find the salsa and guacamole give this bowl plenty of flavour, but you can always sprinkle on some cumin, paprika, or chilli powder for more flavour.
I have not added nutrition facts to this recipe because it can vary so much based on what ingredients and toppings you are using. I highly recommend buying beans with no added salt if using canned, and you should also use low sodium tamari.