Easy Vegan Burrito Bowls
Vegan Burrito Bowls are WHERE IT'S AT. Spicy cauliflower walnut meat, blistered pepper strips, hot fluffy rice, and a heap of black beans. YUM.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
6 servings
- 3 cups cauliflower florets
- 2 cups whole walnuts
- 2 individual chipotles in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- lime juice, garlic / onion powder, and cayenne to taste
- 4 -5 bell peppers, sliced
- olive oil and salt
- 1 1/2 cups uncooked rice
- 1 14 -ounce can black beans, rinsed and drained
- lime wedges and cilantro for serving
Steps
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Preheat the oven to 375 degrees.
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Pulse all ingredients for the taco meat in a food processor until a thick and crumbly mixture forms. Spread onto a nonstick sheet pan.
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Arrange the peppers on a separate sheet pan. Toss with olive oil and salt.
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Bake both pans for 40-45 minutes.
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Cook rice according to package directions.
-
Divide everything up into 6 containers, with lime wedges, cilantro, salsa, avocado, that kind of thing. Delish!
Nutrition Facts (per serving)
Macronutrients
Calories53027% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 2.750
Per Serving
Rp 458/serving
🏠 Save ~Rp 5.500 compared to buying!
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cauliflower florets | 3 cups | - | - |
| whole walnuts | 2 cups | - | - |
| individual chipotles in adobo sauce | 2 | - | - |
| chili powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| salt | 1 teaspoon | - | - |
| lime juice | - | - | - |
| -5 bell peppers | 4 | - | - |
| olive oil and salt | - | - | - |
| uncooked rice | 0.5 cups | - | - |
| -ounce can black beans | 1 | Rp 12.000/kg | Rp 1.200 |
| lime wedges and cilantro for serving | - | - | - |
*Estimated market prices, may vary by region
Source: Pinch of Yum
by Lindsay Ostrom
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