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 OstromIngredients
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
Preheat the oven to 375 degrees.
Pulse all ingredients for the taco meat in a food processor until a thick and crumbly mixture forms. Spread onto a nonstick sheet pan.
Arrange the peppers on a separate sheet pan. Toss with olive oil and salt.
Bake both pans for 40-45 minutes.
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
Macronutrients
Calories530
Source: Pinch of Yum by Lindsay Ostrom
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