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–+ servings
Plant Based Burrito Bowl

Delicious Plant Based Burrito Bowl for Flavorful Meal Prep

This Plant Based Burrito Bowl combines spiced black beans, fajita veggies, and creamy guacamole for a satisfying and nutritious meal prep option.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowl
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl Base
  • 2 cups Romaine Hearts substitute with any leafy green
  • 1 cup Cooked Brown Rice quinoa or cauliflower rice work as alternatives
For the Protein
  • 1 can Spiced Black Beans use spiced pinto beans or tofu for a twist
For the Fajita Veggies
  • 1 cup Bell Peppers can swap in seasonal vegetables
  • 1 medium Red Onion can be omitted if preferred
  • 1 cup Baby Bella Mushrooms omit if not desired
For the Freshness
  • 1 cup Corn Pico de Gallo store-bought can be used to save time
For the Creaminess
  • 1 cup Edamame Guacamole substitute with regular guacamole or mashed avocado
  • ½ cup Plant-Based Nacho Cheese Sauce store-bought vegan cheese can be used
  • ½ cup Tofu Sour Cream cashew cream is a nut-free alternative

Equipment

  • Oven
  • baking tray
  • Blender
  • Medium pot

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare your baking tray lined with parchment paper.
  2. Slice bell peppers, red onion, and baby bella mushrooms, then spread them on the tray. Drizzle with olive oil and season. Bake for 30 minutes, stirring halfway through.
  3. In a medium pot, combine un-drained canned black beans with spices. Heat for 6-10 minutes until thickened. Stir in fresh lime juice just before serving.
  4. Blend silken tofu, lemon juice, and miso in a blender until smooth to create tofu sour cream.
  5. Blend cashews, nutritional yeast, and spices to make nacho cheese sauce.
  6. Chop fresh tomatoes, red onion, jalapeño, and corn, then mix with lime juice for Pico de Gallo.
  7. Assemble your bowl starting with romaine hearts, followed by brown rice, spiced black beans, roasted veggies, and toppings.
  8. Store each component separately in airtight containers in the fridge for up to 3 days.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 5000IUVitamin C: 80mgCalcium: 80mgIron: 3mg

Notes

Fresh ingredients and thoughtful layering enhance flavor and texture. Components can be prepared in advance for convenience.

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