Call me basic, but my favorite meal might be a simple burrito bowl. Not any ol’ vegan burrito bowl, of course. I have standards! The bowl must have guacamole (duh!), every element must compliment the rest, it’s got to be colorful, has to be supremely delicious, and it needs to fill me up. A basic burrito bowl just won’t do. Despite the laundry list of needs, my favorite vegan burrito bowl is really easy to make and doesn’t require any special skill in the kitchen. You are going to want to make this recipe over and over and over…every week!
I know we all love Chipotle burrito bowls, but nothing can compare to this. Sofritos move aside: lentil walnut taco “meat” is so much more delicious. I know I’m not the only one who worries endlessly about dairy and meat cross contamination at Chipotle. Do yourself a favor, and make this burrito bowl your new go-to.
The most fun part of the bowl––aside from the guacamole––is the meaty vegan taco meat made with lentils and walnuts. The combination of black lentils (which hold their shape and texture better than green lentils), and diced walnuts makes the best replacement for ground meat. I love that the ingredients are wholesome and nutritious! Season that up with oregano, cumin, chipotle pepper, and loads of garlic, and you’ve got yourself a party.
Best of all you’ll have plenty of leftovers so you can eat this vegan burrito bowl throughout the week. It’s my very favorite meal prep recipe! The lentil walnut taco meat can also be used for tacos, burritos, or taco salad. The corn and bean salad is great in all of the above too. And the guacamole is good on pretty much anything!
Also check out my amazing meaty vegan nachos, and my cauliflower walnut taco meat!
- 2 cups romaine, chopped
- 2 tbsp lime vinaigrette (recipe below)
- ½ cup cooked brown rice
- ½ cup lentil walnut taco meat (recipe below)
- ½ cup corn & bean salad (recipe below)
- ¼ cup guacamole
- handful of tortilla chips
- fresh cilantro
- 2 tbsp fresh lime juice, from about 1 lime
- 2 tbsp apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons maple syrup or agave
- ½ teaspoon black pepper
- ½ teaspoon 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
- ½-1 chipotle pepper, minced
- 2 tsp chipotle sauce (from the can of chipotle peppers)
- 1 tsp oregano
- 1 tsp cumin powder
- 1 tsp salt
- Black Bean Corn Salad
- 1 can red kidney beans or black 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 teaspoon salt + more to taste
- juice of 1 lime
- 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.
- Place the ingredients into a jar.
- Tighten the lid and shake until emulsified.
- 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 lentils, 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.
- Place the ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
The post Ultimate Vegan Burrito Bowl appeared first on Sweet Potato Soul by Jenné Claiborne.
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