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–+ servings
Plant Based Burrito Bowl

Irresistible Plant Based Burrito Bowl for Flavorful Meal Prep

A customizable Plant Based Burrito Bowl packed with fiber, flavor, and vibrant ingredients, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Romaine Hearts Substitute with any leafy green like kale or spinach.
  • 2 cups Cooked Brown Rice Can use quinoa or any other grain.
For the Protein
  • 1 batch Spiced Black Beans Make with no-salt-added black beans.
  • 1 batch Fajita Veggies Mix of bell peppers, onions, and mushrooms.
For the Toppings
  • 1 batch Corn Pico de Gallo Can use pre-made salsa.
  • 1 cup Edamame Guacamole Substitute with regular guacamole or diced avocado.
  • 1 cup Plant Based Nacho Cheese Sauce Substitutes include vegan cheese shreds or omit.
  • 1 cup Tofu Sour Cream Swap with store-bought vegan sour cream.
Optional Garnishes
  • to taste Cilantro Sprinkle generously for flavor boost.
  • to taste Hot Sauce Choose your preferred heat level.

Equipment

  • Oven
  • blender
  • Large bowl
  • Medium pot
  • Baking Tray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) while you prepare your fajita veggies.
  2. Combine sliced bell peppers, onions, and mushrooms with spices, spread on a baking tray and roast for 30 minutes.
  3. In a medium pot, combine rinsed black beans with preferred spices and simmer for 6 to 10 minutes.
  4. Blend silken tofu, lemon juice, and miso paste until smooth for tofu sour cream.
  5. Blend all ingredients for the nacho cheese sauce until smooth.
  6. Toss together diced tomatoes, onions, corn, jalapeño, and lime juice for corn pico de gallo.
  7. Layer your Plant Based Burrito Bowl starting with romaine hearts, followed by the remaining ingredients.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 50IUVitamin C: 100mgCalcium: 10mgIron: 15mg

Notes

Store components separately in airtight containers for up to 3 days in the fridge. Freeze spiced black beans and fajita veggies for up to 3 months.

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