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vegan burrito bowls

Vegan burrito bowls

Crazy Vegan Kitchen
These vegan burrito bowls are a copycat version of Chipotle's popular dish! Simple ingredients and ready in minutes!
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 2 cups Rice Pre Cooked
  • 1 tablespoon Olive Oil
  • 1 small White Onion diced
  • 1/2 large Red Bell Pepper diced
  • 1 teaspoon Garlic Minced
  • 1 cup vegan meat crumbles
  • 2 tablespoons Tomato sauce
  • 2 tablespoons taco seasoning
  • 5 Cherry Tomatoes quartered
  • 1 can Black Beans drained and rinsed
  • 1 cup salsa
  • 1 cup guacamole
  • 1 cup vegan sour cream optional

Instructions
 

  • In a large non-stick pan, add the olive oil and place it over medium heat. Once hot, add the onions and garlic and cook for 2-3 minutes, until fragrant. Add the bell peppers and cook for 2 minutes. Add the meat crumbles and cook until no longer raw. Add the remaining ingredients and cook for a further 5 minutes.
  • Remove the filling from the heat and set aside.
  • Pour the rice evenly amongst the four bowls. Add the chopped tomato and black beans. Distribute the filling evenly amongst the four bowls. Serve with salsa, guacamole, and sour cream.

Notes

TO STORE: Burrito bowls should be stored in the refrigerator, covered, for up to 3 days.
TO FREEZE: Cover the individual bowls and store them in the freezer for up to 6 months.
TO REHEAT: Either microwave the bowls for 30 seconds or reheat in a non-stick pan.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 81gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 1216mgPotassium: 310mgFiber: 3gSugar: 4gVitamin A: 887IUVitamin C: 35mgCalcium: 65mgIron: 3mg
Keyword vegan burrito bowl, vegetarian burrito bowl
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