All the flavour, none of the mess. A burrito bowl full of protein, colour, spices and a delicious sauce. Perfect for busy days, meal prep or a cozy dinner in.
Every Sunday, the forest friends gathered for their favourite tradition: Burrito Sunday. There were tortillas, beans, rice, salsa, guac and always lots of laughter. But for one friend, it wasn’t as easy. Arlo the hedgehog loved burritos, but his tiny paws made wrapping and holding them nearly impossible. Every time he tried, the filling would tumble out and the tortilla would stick to his spikes. He’d end up with guacamole in his ears and rice in his fur.
So mostly, Arlo just nibbled on bits and watched his friends munch happily while they played their weekly board game marathon. That is, until one Sunday, when Benny the badger showed up with something different.
“I made this for you,” Benny said, placing a small wooden bowl in front of Arlo.
Inside was a neat little burrito bowl. Layered rice, beans, roasted veggies, salsa, and a scoop of guacamole right in the center. No tortilla, no mess. Just everything Arlo loved, all in one place. He took one bite, then another, and then didn’t stop until the bowl was nearly licked clean. “This is amazing,” he said, happily patting his belly.
From that day on, Burrito Sundays got even better. Now everyone made their own version, wrapped or in a bowl, and Arlo never had to sit out again. He even started winning more board games, though some suspected it was the extra energy from all those beans. Either way, he was happy. Full belly, good friends and no more guacamole in his ears.
Ingredients for Vegan Burrito Bowl
- Beans, I used Kidney Beans
- Rice
- Cashews
- Tofu
- Spices
- Garlic
- Onion
- Avocado
- Tomato puree
What is a burrito bowl?
A burrito bowl is all the best parts of a burrito, like rice, beans, veggies, salsa, and toppings, served in a bowl instead of wrapped in a tortilla. It’s super customisable, as well as gluten-free, and much easier to eat without the mess of a wrap falling apart. That makes it great for kids, or even for introducing burrito flavours to your grandparents. Using a fork and a big bowl is just easier. No folding, just scooping and enjoying!
Are burrito bowls gluten-free?
Yes, burrito bowls are naturally gluten-free, making them perfect for a gluten-free lifestyle. Since there are no tortilla shells or wraps involved, you can enjoy all the classic burrito flavours without worrying about gluten. However, be sure to double-check any store-bought ingredients like sauces or spice mixes to ensure they’re gluten-free too. The only allergens that this dish contains are obviously cashews, which can be replaced by using vegan yoghurt, and soy. An alternative to tofu would be tempeh that’s made out of different kinds of beans or you just double the amount of beans you use.
What are some topping ideas for vegan burrito bowls?
There are so many delicious topping options for vegan burrito bowls! Some favourites include: avocado or guacamole, fresh salsa, chopped tomatoes, corn, shredded lettuce, red onion, jalapeños, lime wedges and also fresh herbs like cilantro. You can also add crispy tofu, roasted chickpeas, vegan cheese or a drizzle of sriracha or spicy vegan mayo. The best part is how customisable it is, so mix and match your favourites to build the perfect bowl!
Can I meal prep a vegan burrito bowl?
Yes, but the trick is not to seal the entire bowl and store it in the fridge, since rice tends to spoil faster than the other ingredients. A smarter way is to meal prep the base and the sauce. Cook up a big batch of the tomato–tofu–bean mix and blend a generous amount of cashew sauce. If you refrigerate both soon after cooking, they’ll last several days. Then, every other day, make a fresh pot of rice and combine it with the prepped base, sauce, and whatever fresh veggies you’re in the mood for. This way, the time-consuming part is done once, but you still get a bowl that feels fresh and customizable every day.
Do I have to make everything from scratch for a burrito bowl?
Not at all! You definitely don’t have to make everything from scratch to enjoy a great burrito bowl. Evidently, in this recipe, I’m using canned beans and a store-bought salsa, because sometimes saving time is just what we need. But I’m also making my own delicious cashew cream to add something homemade and special. There’s no shame in mixing convenience with effort. If it’s tasty, that’s what matters. However, if you’ve got extra time or want to impress someone, you can absolutely go all out and make everything from scratch. It’s all about balance!
The Best Vegan Burrito Bowl – Ultimate Protein-Packed Lunch
Ingredients
- 2 cups Rice
- 1 tsp Coriander Powder
- 1 tbsp Olive Oil
- 1 block Tofu cubed
- 5 Garlic Cloves
- 65 grams/ ½ cup Cashews
- ½ cup Plant Milk unsweetened
- 1 Lemon
- 1 tbsp Nutritional Yeast
- 1 can Kidney or Black Beans
- 2 medium Onions chopped
- 2 tbsp Tomato Purée
- 1-2 tbsp Burrito/Taco Spice
Recommended Toppings
- Salsa
- Avocado
- Salad
- Corn
Instructions
- Rinse the rice thoroughly until the water runs clear to remove excess starch and prevent it from becoming too sticky. Cook the rice with one tablespoon of olive oil, a pinch of salt, and one teaspoon of ground coriander. Give everything a quick stir before turning on the heat so the oil and spice coat the rice evenly.
- Season the tofu cubes generously with salt and cook them in a lightly oiled pan over medium heat. Let them sizzle in the background while you prepare the sauce, stirring occasionally to get them evenly crispy.For the sauce, slice two garlic cloves lengthwise. Heat one tablespoon of olive oil in a small pot, then add the garlic and let it sizzle for 2–3 minutes. Reduce the heat to medium and add the cashews, roasting them for another 2–3 minutes. Keep an eye on them to avoid burning.
- Pour about half a cup of unsweetened plant milk into a blender. Add salt, pepper, one tablespoon of nutritional yeast, the roasted cashews and garlic, and the juice of half a lemon. Blend until smooth. If the sauce is too thick, add a little more plant milk until you reach a creamy consistency. Let the sauce rest in the fridge while you prepare the rest.
- Once the tofu cubes are golden and slightly crispy, remove them from the pan and set aside. If needed, add a little more oil to the pan, then add the chopped onions and the remaining three chopped garlic cloves. Sauté for about 5 minutes until they begin to soften and take on a nice color. Then add the beans, your spice mix, and the tomato purée. Stir everything well to combine.
- Add about one cup of water or tomato sauce to the pan to deglaze, scraping up any flavorful bits from the bottom. Season with salt and pepper. Once the sauce starts to bubble gently, stir the tofu back in and let it simmer for 3–4 minutes so it can soak up the flavors.
- Start by adding a layer of rice to your bowl and drizzle a bit of fresh lemon juice over it. Then add your toppings: sliced avocado, salsa, salad, and a generous scoop of the tofu and bean mixture. Finish it off with plenty of creamy cashew sauce and a sprinkle of fresh herbs like cilantro or parsley. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 And if you enjoyed making this burrito bowl, make sure to check out these simple, but rich Korean soup base next.
