YUM! These vegan burrito bowls are delicious, and the perfect combination of some recipes I’ve shared previously on the blog. Take my crispy baked tofu and corn and black bean salsa; mix them in a bowl with rice, lettuce and avocado; and top with my dairy-free chipotle sauce. Yes, please!
Vegan Burrito Bowls
This vegan burrito bowls recipe is an amalgamation of other recipes I’ve posted. I’m going to link to them but also list out ingredients and directions so that you don’t need to have multiple tabs open.
Admittedly, there’s a lot to this one. I recommend making the chipotle sauce and salsa ahead of time (the salsa is even better the next day anyway!). I’ll even cook a bunch of rice at the start of the week so I have that on hand as well. Then, all you really need to do is bake the tofu and assemble your bowl when you’re ready to eat.
Note that the following recipe will make FOUR vegan burrito bowls. Leftovers of everything except the tofu will be great the next day and all week.
If you’re looking for a Taco Tuesday recipe or perhaps a Meatless Monday dish, look no further! You’re also allowed to make this on days without an alliterative theme. 😉
Similar Recipes
- Chipotle Roasted Cauliflower Tacos – Another great use for the chipotle sauce!
- Seared Tofu Buddha Bowl with Tahini Dressing – This is one of my favorite Buddha bowl recipes! Another great way to prepare tofu.
- Roasted Maple Acorn Squash Buddha Bowls – Another hearty bowl recipe. Flavors in this one are perfect for fall.
- Black Bean Tacos with Mango Salsa & Avocado Crema – One of my favorite taco recipes!
Hope you love this vegan burrito bowl recipe! I haven’t posted new recipes to the site in forever, but this quarantine is inspiring (forcing) me to get busy in the kitchen. 🙂
xo Nicole
