Vegan Burrito Bowl
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!
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.