This vegan burrito bowl is packed with flavour and spices and it’s a super easy meal ready in around 20 minutes! It’s the perfect healthy and fresh lunch, dinner or meal prep.
A burrito bowl is basically classic ingredients that would go in a burrito but without the wrap. It’s served in a bowl and it comes with rice, beans, and lots of vegetables! Of course, you can put all of this into a wrap as well! I love a good burrito and I will certainly be putting these ingredients in one very soon! But sometimes, I don’t have wraps or fancy a lighter option with more volume and this is perfect!
The star of this bowl in my opinion is definitely the mushrooms! They are perfect to create a meaty-like texture and they honestly taste amazing!
For this vegan burrito bowl, you will need:
- Mushrooms
- Onion and garlic
- Spices and herbs: Smoked paprika, cumin and oregano
- Soy sauce
- Tomato puree
- Tomatoes
- Avocado
- Brown or regular rice
- Black beans
- Corn
- Red peppers
- Olive oil
Step by step instructions
- RICE
If the rice you want to use takes long to cook, this is the first thing you should cook. I used brown rice that takes 10 minutes. Boil according to package instructions and set aside.
- BELL PEPPERS
After boiling the rice cooking red peppers in the oven is the next step. You can also cook them on a pan but I personaly prefer them roasted. Preheat oven to 200C. On a baking tray with baking paper add the peppers cut into strips, sprinkle with some olive oil, salt, pepper, paprika and rosemary.
- MUSHROOM “MEAT“
This is my favourite part. For the mushrooms, heat up some olive oil in a pan and sauté sliced onion and minced garlic until soft. Then add sliced portobello mushrooms and cook they are soft and the water has evaporated. At this point add soy sauce, tomato puree, nutritional yeast, cumin, smoked paprika and season with salt and pepper and cook for a few more minutes.
- BLACK BEANS AND CORN
This is the quickest step. In a small pot add olive oil, canned black beans, corn, cumin, paprika and cook for a few minutes until hot.
- ASSEMBLE
Cut the avocado and tomatoes in chunks and then assemble the bowl with the rest of the ingredients. I hope you enjoy it as much as I did!
Did you make this recipe?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Vegan Burrito Bowl with Mushroom Meat
Ingredients
Mushrooms
- 250 g Portobello mushrooms, sliced
- 1 small red onion, sliced
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp tomato puree
- 1 tbsp tamari/soy sauce
- 1 tbsp nutritional yeast (optional)
- salt and pepper, olive oil to taste
Black beans and corn
- 1/2 can black beans, rinsed and drained
- 1/2 canned corn
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp olive oil
Bell peppers
- Roasted peppers
- 1 bell peppers
- 1 tsp smoked paprika
- 1 tsp olive oil
- 1 tsp oregano
- Salt and pepper to taste
Other
- 2 serving rice (I used brown rice)
- 1/2 avocado
- 2 medium chopped tomatoes
Instructions
- Cook rice according to package instructions.
- Slice red peppers, add to a baking tray with baking paper. Top with olive oil, salt and pepper, smoked paprika and oregano. Bake at 200C for 15 minutes, until soft. Alternatively, cook it on a pan.
- Sautéed onion and garlic in some olive oil and a splash of water, then add portobello mushrooms, cook until soft. Add soy sauce, tomato puree, nutritional yeast, paprika and cumin. Cook for a few more minutes
- To a small saucepan, add olive oil, black beans and corn and top with paprika, cumin. Mix to combine and cook for a few minutes until warm.
- Assemble everything in a bowl and add fresh tomatoes and avocado. Enjoy!
Nutrition
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