Vegan Burrito Bowls are a must-try! Imagine a bowl filled with spicy cauliflower walnut taco meat, sizzling strips of bell peppers, steaming hot rice, and a generous helping of black beans. Here’s how you can whip up this delicious dish:
Ingredients:
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For the Cauliflower Walnut Taco Meat:
- 3 cups of cauliflower florets
- 2 cups of whole walnuts
- 2 chipotles in adobo sauce
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of salt
- Add lime juice, garlic powder, onion powder, and cayenne pepper according to your taste preferences.
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For the Burrito Bowls:
- 4 to 5 bell peppers, sliced
- Olive oil and salt for seasoning
- 1 1/2 cups of uncooked rice
- One 14-ounce can of black beans, rinsed and drained
- Lime wedges and cilantro for garnish
Instructions:
- Start by preheating your oven to 375 degrees.
- For the taco meat, blend the cauliflower, walnuts, chipotles, chili powder, cumin, and salt in a food processor until you get a thick, crumbly mixture. Spread this mixture onto a nonstick sheet pan.
- On another sheet pan, toss the sliced bell peppers with some olive oil and a sprinkle of salt.
- Place both pans in the oven and let them bake for about 40-45 minutes.
- While the veggies and taco meat are baking, cook the rice as per the instructions on the package.
- Once everything is cooked, assemble your burrito bowls. Divide the rice, taco meat, bell peppers, and black beans into six containers. Add lime wedges and cilantro on top for that fresh, zesty flavor. Feel free to include salsa and avocado if you like.
And there you have it, a hearty and healthy vegan burrito bowl that’s perfect for meal prep or a satisfying lunch!
