These yummy vegan burrito bowls are so easy to throw together! They’re packed with flavorful ingredients for a quick and delicious plant-based meal.
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Vegan Burrito Bowls
Looking for an easy way to add some flavor to your weekly menu? You have to try these easy vegan burrito bowls!
They’re packed with flavorful ingredients like spiced tofu and guacamole, while the tomato and lettuce add a burst of freshness. Black beans, corn, and gluten-free rice make it oh-so-satisfying.
I look at burrito bowls the same way I look at salads: an excuse to throw a bunch of my favorite ingredients in one big bowl. It’s perfect for lunch or dinner… or, really, any time you want something quick and delicious!
Which, for me, is pretty much all the time. That’s why I love that this bowl can be ready in a half an hour or less.
This recipe is also great if you’re cooking for non-vegans because they can easily add their preferred protein in place of the tofu. It’s a delicious meal that everyone will love!
Cooking With Tofu
If you’re new to cooking with tofu, no problem! I have a few pointers to get you started.
First thing first: you want to make sure you’re choosing the right texture for your dish. The softest option is silken tofu, which is good for smoothies or puddings.
On the opposite end of the spectrum is extra-firm tofu, which is what we want for our vegan burrito bowls. This kind will hold its shape well, so it’s great for creating “meaty” chunks in recipes like this one.
Next, if you have the time, I recommend pressing and draining your tofu, which you can do before or after cutting into pieces. Set the tofu on some paper towels, place more paper towels on top, then weigh the tofu down with something like a cast iron skillet or a heavy can.
Leave the tofu for about 20 minutes, and that’s it! This step is optional if you’re in a hurry, but if you have the time, it’s great for the texture of the tofu.
Variations For Your Burrito Bowl
There are so, so, so, SO many different way to make your perfect vegan burrito bowl! This recipe is my go-to, so I highly recommend giving it a try at least once. But after that, I have plenty of ideas for you to switch it up.
Love fajita veggies? Just pan-fry some chopped bell peppers, onions, and garlic to your liking. You can even sprinkle on some cumin for extra flavor.
Prefer pinto beans? Use those in place of the black beans. You could also mash them up with some olive oil to make refried beans.
If you have vegan shredded cheese, feel free to add some on top. Same goes for vegan sour cream!
Prefer cooking with tempeh instead of tofu? Go ahead and swap the two. Or, you could use both for some fun texture variety.
Want to lower the carbs? You can swap out the gluten-free rice for cauliflower rice, then consider cutting back or omitting the corn and beans.
Finally, if you’re in the mood for an extra-hearty dish, why not wrap everything up in your favorite tortilla? Sometimes, there’s nothing better than sinking your teeth into a big ole burrito!
Can You Make Vegan Burrito Bowls Ahead Of Time?
Sure thing! This is a great recipe for meal prepping so you have a healthy and delicious lunch or dinner ready to go.
You can rinse and drain the corn and black beans ahead of time, then store them in airtight containers in the refrigerator. You can also cook the tofu ahead of time, then store it the same way. Either reheat gently or enjoy chilled.
Avocado can start to oxidize once cut, which is totally harmless but doesn’t look the best. If you don’t mind, you can certainly prepare your guacamole ahead of time. I recommend storing with saran wrap touching the guacamole to prevent as much oxidation as possible. A squeeze of lime juice helps as well!
If possible, I recommend waiting to chop your tomato until you’re ready to eat. Otherwise, the tomato could start to become overly mushy.
How To Make Vegan Burrito Bowls
Mix together the chili powder, paprika, and cumin in a small bowl until well combined.
Add the olive oil to a skillet over medium heat on the stove.
Place the tofu pieces in the heated skillet, then season both sides with the spice mixture plus salt and pepper to taste. Cook for several minutes on each side until crispy, then remove and set aside.
Place 2 cups of lettuce in each of the four bowls.
Divide the tofu, rice, corn, and beans evenly between each bowl.
Top each bowl with ¼ of the chopped tomato and a serving of guacamole. Serve with salsa if desired.
Other Vegan Recipes That You Might Enjoy
- 12 ounces extra firm tofu, cut into bite sized pieces
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 cups lettuce
- 2 cups gluten-free rice, cooked
- 15 ounce organic canned corn, drained
- 15 ounce can black beans, rinsed and drained
- 1 tomato, chopped
- 4 tablespoons guacamole
- Mix together the chili powder, paprika, and cumin in a small bowl until well combined.
- Add the olive oil to a skillet over medium heat on the stove.
- Place the tofu pieces in the heated skillet, then season both sides with the spice mixture plus salt and pepper to taste. Cook for several minutes on each side until crispy, then remove and set aside.
- Place 2 cups of lettuce in each of the four bowls.
- Divide the tofu, rice, corn, and beans evenly between each bowl.
- Top each bowl with ¼ of the chopped tomato and a serving of guacamole. Serve with salsa if desired.