Description
Ever wonder how a bowl of food can taste like a trip to your favorite Mexican spot, but healthier and made at home? What if you could whip up a Burrito Bowl that’s so vibrant and delicious it earns a perfect 5-star rating from 17 happy eaters, and you can customize it to your heart’s content? This recipe’s your ticket to a fresh, plant-based meal that’s perfect for meal prep or a fun weeknight dinner
Ingredients
Let’s dive into the ingredients that make this Burrito Bowl so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are easy to find or can be prepped ahead.
- 3 cups Cilantro Lime Rice (or cooked white or brown rice): Fluffy, zesty base for the bowl. Cilantro and lime add a fresh kick. Sub: Quinoa, cauliflower rice, or plain rice.
- 2 cups cooked black beans (or pinto beans): Hearty, protein-packed filler. Sub: Kidney beans, chickpeas, or lentils.
- 1 recipe Tofu Sofritas: Spicy, crumbled tofu with a smoky chipotle flavor. Sub: Ground tempeh, seitan, or cooked ground meat for non-vegan.
- 1 recipe Fajita Veggies (or fresh veggies like romaine lettuce, cherry tomatoes, and corn): Adds color and crunch. Fajita veggies (peppers and onions) bring savory warmth. Sub: Raw zucchini, cucumber, or roasted veggies.
- Pico de Gallo (or Tomatillo Salsa, Homemade Salsa, or Corn Salsa): Fresh, tangy topping for zing. Sub: Store-bought salsa or diced fresh tomatoes.
- Guacamole: Creamy, rich avocado goodness. Sub: Sliced avocado or hummus for a twist.
- Sea salt and freshly ground black pepper: Enhances all flavors. Adjust to taste.
- Lime wedges, for serving: Brightens every bite with a fresh squeeze. Sub: Lemon wedges.
- Optional toppings: Pickled red onions (tangy), pickled jalapeños (spicy), sour cream or vegan sour cream (creamy), cotija, feta, or shredded cheddar cheese (rich, skip for vegan), fresh cilantro leaves (fresh). These make every bowl pop!
With about 8 core components, this bowl’s flexible and vibrant. Fresh ingredients and homemade toppings make it a nutritional superstar.
(Word count: ~400. Let’s build it!)
Instructions
Since this recipe includes some sub-recipes, here’s a quick breakdown of what you’ll need for each component, assuming you’re making them from scratch. These are simple and can be prepped ahead!
Cilantro Lime Rice
- 1 cup uncooked white or brown rice: Yields ~3 cups cooked. Sub: Quinoa or cauliflower rice.
- 2 cups water or broth: For cooking rice.
- 2 tablespoons fresh lime juice: Adds zesty flavor.
- ¼ cup chopped cilantro: Brings freshness. Sub: Parsley if you don’t like cilantro.
- Pinch of sea salt: Enhances flavor.
Tofu Sofritas
- 14 ounces firm tofu, drained and pressed: Crumbles into meaty texture. Sub: Tempeh or mushrooms.
- 1 tablespoon olive oil: For cooking.
- 1 chipotle pepper in adobo sauce + 1 tablespoon sauce: Smoky, spicy flavor. Sub: 1 teaspoon smoked paprika + ¼ teaspoon cayenne.
- 1 teaspoon ground cumin: Warm spice.
- ½ teaspoon garlic powder: Adds depth. Sub: 1 minced garlic clove.
- 1 tablespoon tomato paste: Umami richness.
- ½ teaspoon sea salt: To taste.
Fajita Veggies
- 1 red bell pepper, sliced: Sweet and colorful. Sub: Green or yellow pepper.
- 1 yellow onion, sliced: Savory base. Sub: Red onion.
- 1 tablespoon olive oil: For sautéing.
- ½ teaspoon chili powder: Mild kick. Sub: Paprika.
- Pinch of sea salt: To taste.
Pico de Gallo
- 2 cups diced tomatoes: Fresh and juicy. Sub: Canned diced tomatoes, drained.
- ½ cup diced white onion: Sharp bite. Sub: Red onion.
- 1 jalapeño, seeded and diced: Spicy kick. Sub: Skip for mild.
- 2 tablespoons lime juice: Zesty tang.
- ¼ cup chopped cilantro: Freshness. Sub: Parsley.
- Pinch of sea salt: To taste.
Guacamole
- 2 ripe avocados: Creamy base. Sub: Store-bought guacamole.
- 2 tablespoons lime juice: Prevents browning and adds zing.
- ¼ cup diced red onion: Crunchy bite.
- ¼ cup chopped cilantro: Fresh flavor.
- Pinch of sea salt: To taste.
These sub-recipes are quick and make your bowl extra special. Store-bought versions work too for faster prep!