Vegan Burrito Bowl

If you’re looking for an easy, vibrant, healthy and wholesome meal, this Vegan Burrito Bowl Recipe is exactly what you need! This bowl is loaded with roasted veggies, smoky walnut mince, black beans, pico de gallo and vegan guacamole, all tied together with a zesty cashew dressing!

Whether it’s for weeknight dinners or meal prep, this veggie burrito bowl is a simple way to enjoy Mexican-inspired food at home. Plus, it’s completely plant-based and loaded with wholesome ingredients!

I love how this burrito bowl brings together bold & smoky, and fresh & zesty flavors. The roasted sweet potatoes add a deliciously hearty touch, while the pico de gallo adds a wonderful freshness to the dish.

Whether you're a fan of chipotle-inspired burrito bowls or just love a good vegetarian burrito bowl, this recipe is bound to become a new favorite in your kitchen!

🌱 Ingredients & Notes

Here is everything you need for this Vegan Burrito Bowl:

• Sweet Potato - Use a large one and cube it evenly for roasting. Adds natural sweetness and a hearty texture to the bowl.
• Gem or Romaine Lettuce - A handful, chopped for freshness. It creates a crisp, refreshing base for the other ingredients.
• Black Beans - Make sure they’re cooked. They bring a creamy texture and are a great source of plant-based protein. Alternatively, you can add Pinto Beans to your bowl.
• Tinned Sweetcorn - Drain well before using. Adds a pop of color and a touch of sweetness to balance the savory flavors.
• Walnut Mince - see below or use store-bought vegan mince, such as Beyond Meat
• Roasted Red Peppers - You can use jarred roasted red peppers, or simply roast them yourself and coat them with a delicious fajita seasoning
• Vegan Guacamole - Homemade or storebought
• Cooked Rice - You can use simple white rice or brown rice, or flavored rice such as cilantro lime rice for your burrito bowl. Alternatively, you can also use Cauliflower Rice.
• Tomato Salsa or Pico De Gallo - See below to make this at home! Alternatively, you can also add store bought tomato salsa.

For the Walnut Mince:

• Brown Onion - Mince it finely for even cooking. Adds a savory depth to the walnut mince.

If you’re ever unsure about the freshness of your onions before cooking, check out my quick guide on how to tell if an onion is bad - it’s a handy read to avoid any surprises in your meals.

• Rapeseed Oil - Used for sautéing. A neutral oil that enhances the flavor of the onions and walnuts without overpowering.
• Walnuts - Minced for texture. These create a hearty, meat-like crumble that soaks up all the seasonings beautifully.
• Garlic Powder, Nutritional Yeast, Dried Oregano, Ground Cumin, Cayenne Pepper (optional) - This spice blend adds bold, savory, and smoky flavors to the mince. Adjust the cayenne if you prefer less heat.
• Tamari Soy Sauce - Adds a salty, umami punch. Use tamari to keep the recipe gluten-free.

For the Tomato Salsa:

• Salad Tomatoes - Finely chop them. These create a fresh, juicy base for the salsa.
• Cucumber - Finely chopped for crunch and a refreshing element in the salsa.
• Pickled Jalapeño - Mince these for a tangy, spicy kick that balances the freshness of the tomatoes and cucumber.
• Lime Juice, Ground Cumin, Garlic Powder - Enhance the fresh flavors with a subtle tang and warmth.

For the Dressing:

• Raw Cashews - Soften them beforehand by soaking in hot water. These form the creamy base for the dressing.
• Garlic - Use cooked garlic if you prefer a milder flavor in the dressing. Alternatively, garlic powder also works well.
• Chilli Sauce, Smoked Paprika Powder - Bring heat and smokiness to the dressing. Adjust the chili sauce to your spice preference.
• Olive Oil - Adds richness and helps create a smooth and luscious texture.

For Serving:

• Fresh Lime Juice - Slice into wedges for squeezing over the bowl. Adds a bright, zesty finish.
• Fresh Cilantro - Chop for a colorful garnish and herby aroma to bring the whole bowl together.
• Red Onions - Optional, finely diced or thinly sliced
• Vegan Sour Cream - Optional, but a delicious drizzle of vegan sour cream is a delicious addition on this bowl!
• Tortilla Chips - Optional, but they add a delicious crunch for serving the bowl.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large Skillet - For sautéing the walnut mince.
• Oven Tray - Line with parchment paper for roasting the sweet potatoes.
• Blender - To make the cashew dressing smooth and creamy.
• Cutting Board & Sharp Knife
• Bowl - For mixing the tomato salsa.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Roast Sweet Potato

Cube the sweet potato evenly. Roast at 200°C until golden.

Step 2: Prepare Walnut Mince

Sauté minced onion in oil. Add walnuts, spices, and tamari. Cook until fragrant.

Step 3: Make Tomato Salsa

Combine chopped tomatoes, cucumber, pickled jalapeños, lime juice, cumin, and garlic powder. Season to taste.

Step 4: Blend Dressing

Blend softened cashews, garlic, chili sauce, smoked paprika, olive oil, and water until smooth.

Step 5: Assemble Bowl

Layer lettuce, roasted sweet potato, walnut mince, red peppers, beans, sweetcorn, salsa, and guacamole. Drizzle with dressing and garnish with cilantro and lime and optional additions.

🍽️ Serving

Serve your Vegan Burrito Bowl fresh for the best flavor!

Start with a base of lettuce. Add layers of roasted sweet potato, walnut mince, smoky red peppers, black beans or pinto beans, and sweetcorn. Spoon on some fresh tomato salsa and creamy guacamole. Drizzle the cashew dressing on top.

Garnish with lime wedges and fresh coriander for extra zest. Enjoy this easy vegan burrito bowl for lunch or dinner!

❄️ Storage

Store any leftovers from this Vegan Burrito Bowl separately in airtight containers.

The roasted sweet potato, walnut mince, and smoky red peppers can be reheated in a skillet or microwave until warm. Enjoy the salsa, guacamole, and dressing cold to keep the fresh flavors.

🔜 Related Recipes

If you love this vegan burrito bowl, you might also want to check out my recipes for this zesty Avocado Lime Crema or this tangy Tofu Sour Cream Recipe - they both work beautifully on this bowl!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Burrito Bowl

Romy

This Vegan Burrito Bowl Recipe is a simple, healthy, and flavorful meal packed with smoky walnut mince, creamy guacamole, and zesty tomato salsa! Perfect for weeknight dinners or meal prep, it’s loaded with fresh veggies and plant-based protein. A delicious twist on a classic Mexican-inspired dish, made easy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican, vegan

Servings 4 servings

Equipment

• 1 large skillet for the walnut mince
• 1 oven tray for roasting the sweet potato
• 1 blender for the dressing
• 1 cutting board
• 1 sharp knife
• 1 medium bowl for mixing the pico de gallo

Ingredients

  

For the Vegan Burrito Bowl:

• 1 large sweet potato (approx. 300g / 10.6 oz) cubed
• 1 handful romaine lettuce or gem lettuce
• 2-3 tablespoons black beans cooked
• 2-3 tablespoons tinned sweetcorn drained

For the Walnut Mince:

• ½ onion finely minced
• 1 tablespoon vegetable oil
• 6 oz walnuts (170g) minced
• ½ teaspoon garlic powder
• 2 tablespoon nutritional yeast
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper or to taste
• 2 tablespoons tamari soy sauce

For the Smoky Red Pepper:

• 1 red pepper seeds removed and thinly sliced
• 1 teaspoon vegetable oil
• 1 tablespoon tomato paste
• ½ teaspoon smoked paprika powder or fajita seasoning
• salt and pepper to taste

For the Tomato Salsa:

• 10 oz salad tomatoes or cherry tomatoes (approx 300g) finely chopped
• ½ cucumber (3.5 oz / 100g) finely chopped
• 3 tablespoons pickled jalapeño minced
• 1 tablespoon lime juice
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• salt and pepper to taste

For the Dressing:

• 2.5 oz raw cashews (70g) soaked and softened
• 2 cloves garlic
• 2-3 tablespoons chilli sauce
• 1 teaspoon smoked paprika powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• water as needed to adjust consistency

For Serving:

• fresh lime juice
• fresh cilantro

Instructions

 

• Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. Peel and cube the sweet potato into even pieces. Spread the cubes on the tray and bake until golden, about 20-25 minutes. Turn halfway through for even roasting.
• Mince the brown onion and walnuts. Heat rapeseed oil in a skillet over medium heat. Add the onion and sauté until soft. Stir in the minced walnuts and cook for 4-5 minutes, stirring often. Add garlic powder, nutritional yeast, oregano, cumin, and cayenne pepper if using. Mix well until fragrant. Pour in tamari soy sauce, stir, and cook for 2 more minutes. Remove from heat and set aside.
• Thinly slice the red pepper and remove the seeds. Heat rapeseed oil in a skillet over medium heat. Add the pepper slices and cook until softened. Stir in tomato paste and smoked paprika powder. Season with salt and pepper. Remove from heat and set aside.
• Chop the tomatoes and cucumber finely. Mince the pickled jalapeños. Combine these in a bowl. Add lime juice, ground cumin, garlic powder, salt, and pepper. Mix well and let sit for at least 10 minutes to allow the flavors to blend.
• Soften the cashews by soaking them in hot water for 10 minutes, then drain. Place the softened cashews, garlic, chili sauce, smoked paprika, olive oil, and salt into a blender. Blend until smooth, adding small amounts of water until you reach your preferred consistency.
• Start with a base of chopped lettuce in each bowl. Add roasted sweet potato, smoky red pepper slices, walnut mince, black beans, and sweetcorn. Spoon on the tomato salsa and guacamole. Drizzle with the creamy cashew dressing. Garnish with fresh cilantro and lime wedges and serve immediately.

Notes

• Serving - This Vegan Burrito Bowl is best enjoyed immediately for the freshest taste and texture! Assemble each bowl with a base of crisp lettuce, followed by layers of roasted sweet potato, walnut mince, smoky red peppers, and black beans. Top with creamy vegan guacamole, tomato salsa, and a drizzle of cashew dressing. Garnish with fresh cilantro and lime wedges for a zesty, vibrant finish and pair with tortilla chips a delicious addition.
• Storage - Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The roasted sweet potato, walnut mince, and red peppers can be reheated in a skillet or microwave or skillet until warmed through. Keep the salsa, guacamole, and dressing chilled to preserve their fresh flavors.
• Tips & Tricks -
  • For meal prep, prepare all the individual components ahead of time and store them separately. Assemble the burrito bowls fresh when ready to serve for the best presentation and flavor.
  • Use leftover rice or prepare cilantro-lime rice or cauliflower rice as an alternative base for the bowl.
  • Adjust the spice level of the walnut mince and dressing by increasing or decreasing the cayenne pepper and chili sauce to suit your taste preferences.
  • For added crunch, sprinkle tortilla chips or roasted chickpeas on top of the bowl.
  • Ensure the cashews are softened properly for the dressing by soaking them in hot water for at least 10 minutes to achieve a smooth and creamy consistency.
  • If you’re short on time, consider using store-bought guacamole or salsa as a quick alternative while still maintaining much flavor in the dish.
• Customizations - This Vegan Burrito Bowl is super versatile! Add your favorite toppings like pinto beans, corn salsa, cherry tomatoes, or vegan cheese for extra variety. You can also swap the walnut mince for tofu sofritas or a different plant-based protein to suit your preference.

Keyword burrito bowl, vegan burrito bowl recipe, Vegan Mexican Food

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