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Plant Based Vegan Burrito Bowls

plant based bowl recipe
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Ingredients

Scale
  • 1 cup uncooked quinoa
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 small red onion, finely diced
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced or diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 2 green onions, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 1/2 cup prepared salsa
  • 1/4 cup vegan sour cream (optional)
  • 2 tablespoons pickled jalapeños (optional)
  • 1/4 cup crushed tortilla chips (optional)

Instructions

  1. Rinse 1 cup quinoa thoroughly under cold water. In a medium saucepan, combine with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
  2. Wrap tofu in a clean kitchen towel with something heavy on top for 15-20 minutes to remove excess moisture. Cut into 1/2-inch cubes. Mix 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt in a small bowl.
  3. Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add tofu cubes, sprinkle with seasoning mixture. Cook for 3-4 minutes without stirring, then gently flip and continue cooking for 5-7 minutes until golden and crispy. Transfer to a plate lined with paper towels.
  4. In the same skillet, add diced red onion and cook for 2 minutes. Add corn kernels and diced bell pepper, cooking for 3-4 minutes until slightly charred but still crisp. Season with remaining chili powder, smoked paprika, oregano, salt and pepper.
  5. Add rinsed black beans to the vegetable mixture, stirring gently. Cook for 2-3 minutes until heated through.
  6. In a small bowl, whisk together lime juice, 1 tablespoon olive oil, chopped cilantro, and a pinch of salt and pepper.
  7. Divide cooked quinoa among serving bowls. Top with vegetable-bean mixture and crispy tofu cubes. Add sliced avocado, halved cherry tomatoes, and chopped romaine lettuce.
  8. Drizzle with lime dressing and top with salsa, sliced green onions, and optional toppings like vegan sour cream, pickled jalapeños, or crushed tortilla chips.

Notes

  • For meal prep, store components separately and assemble just before eating for best freshness and texture.
  • Freeze your tofu before pressing for a meatier, more absorbent texture.
  • Toast dry quinoa in the pan before adding water for a nuttier flavor.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: plant based vegan burrito bowls, vegan burrito bowl, plant based bowl recipe, easy vegan burrito, zesty vegan bowls

Find it online: https://www.joyliciousrecipes.com/plant-based-vegan-burrito-bowls-easy/