Vegan Burrito Bowl
This Vegan Burrito Bowl layers crisp romaine, zesty lime vinaigrette, brown rice, smoky lentil‑walnut taco meat, and a fresh black bean–corn salad, all topped with creamy guacamole, tortilla chips, and cilantro for a hearty, flavor‑packed plant‑based meal. It’s vibrant, customizable, and ready in about 40 minutes.
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Ingredients
- 2 cups romaine chopped
- 1/2 cup cooked brown rice
- handful of tortilla chips
- fresh cilantro
- 2 tbsp fresh lime juice from about 1 lime
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- ½ tsp black pepper
- ½ tsp cumin powder or cumin seeds
- ⅓ cup extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 4 cloves garlic minced
- 1 cup walnuts chopped finely
- 2 cups cooked black lentils or use green or french lentils. Don’t use red lentils
- 1 14- oz can diced tomatoes
- 1/2-1 chipotle pepper minced
- 2 tsp chipotle sauce from the can of chipotle peppers
- 1 tsp oregano
- 1 tsp cumin powder
- 1 tsp salt
- 1 can red kidney beans drained and rinsed
- 2 cups frozen or fresh corn thawed or grilled or quick sautéed if fresh
- 1 ripe tomato diced
- ¼ cup red onion diced (optional)
- ¼ cup fresh cilantro chopped
- ½ tsp salt + more to taste
- juice of 1 lime
- 2 ripe avocados cubed
- ¼ cup red onion diced
- 1/2 jalapeño pepper minced (seeded or unseeded)
- ½ cup cilantro chopped
- juice of 2 limes
- ½ tsp sea salt
Instructions
- Taco Bowl: Place the romaine in your serving bowl, and toss with the salad dressing. Add the other ingredients to the bowl, and garnish with fresh cilantro.
- Lime Vinaigrette: Place the ingredients into a jar. Tighten the lid and shake until emulsified.
- Lentil Walnut Taco Meat: Warm oil in a skillet over medium heat.
- Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
- Add the chopped walnuts, and stir well. Toast for about 3 minutes, or until fragrant.
- Add the lentils, tomatoes, chipotle pepper and sauce, oregano, cumin, and salt.
- Stir well, and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.
- Black Bean Corn Salad: Place the ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
- Guacamole: Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. Tip: I actually like to mash mine with a fork first, then switch to the pestle so that I don't make too much of a mess.
Nutrition
Calories: 1043kcalCarbohydrates: 98gProtein: 36gFat: 62gSaturated Fat: 8gPolyunsaturated Fat: 19gMonounsaturated Fat: 31gSodium: 1122mgPotassium: 1247mgFiber: 34gSugar: 12gVitamin A: 3048IUVitamin C: 40mgCalcium: 186mgIron: 12mg
Nutritional information is an estimate and may vary based on ingredients and preparation.