The Best Vegan Burrito Bowl – Ultimate Protein-Packed Lunch
All the burrito flavor, none of the mess. A bowl full of protein, color, spices and a delicious sauce. Perfect for busy days, meal prep or a cozy dinner in.
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!