Easy Vegan Burrito Bowls
Ingredients
Cauliflower Walnut Taco Meat
-
3
cups
cauliflower florets
-
2
cups
whole walnuts
-
2
individual
chipotles in adobo sauce
-
1
tablespoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
salt
-
to taste
lime juice, garlic/onion powder, and cayenne
Burrito Bowls
-
4–5
individual
bell peppers, sliced
-
to taste
olive oil and salt
-
1 ½
cups
uncooked rice
-
1
14-ounce can
black beans, rinsed and drained
-
to taste
lime wedges and cilantro for serving
Instructions
- Preheat the oven to 375°F.
- Pulse all taco meat ingredients in a food processor until crumbly, then spread onto a nonstick sheet pan.
- Arrange sliced peppers on a separate sheet pan, tossing with olive oil and salt.
- Bake both pans for 40-45 minutes.
- Cook rice according to package directions.
- Divide everything into 6 containers and serve with lime wedges, cilantro, and other toppings.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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