Easy Vegan Burrito Bowls
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- Cauliflower Walnut Taco Meat:
- 3 cups cauliflower florets
- 2 cups whole 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:
- 4-5 bell peppers, sliced
- Olive oil and salt
- 1.5 cups uncooked rice
- 1 14-ounce can black beans, rinsed and drained
- Lime wedges and cilantro for serving
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Preparation
Step 1
Preheat the oven to 375 degrees.
Step 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.
Step 3
Arrange the peppers on a separate sheet pan. Toss with olive oil and salt.
Step 4
Bake both pans for 40-45 minutes.
Step 5
Cook rice according to package directions.
Step 6
Divide everything up into 6 containers, with lime wedges, cilantro, salsa, avocado, that kind of thing. Delish!
Step 7
Save recipe for the next time?
Chef's 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.
