No need to head to Chipotle, try these vegan burrito bowls right at home. Filled with spicy tempeh sofritas, these comforting bowls fill you up and are still a light and healthy meal.
No Tortilla Needed
There are many ways to make a burrito bowl, but this recipe uses classic ingredients including cilantro-lime rice, tomatoes, lettuce, guacamole, and spicy homemade tempeh sofritas. These bowls are brimming with flavor but can also be modified for your own family’s tastes and preferences.
However, one terrific thing about these deconstructed burrito bowls, you don’t need to add a calorie heavy extra large tortilla. By simply including the interior ingredients of a burrito, you get all of the delicious Mexican flavor without the guilt. Woohoo!
WHAT YOU WILL NEED:
- Tempeh Sofritas – This recipe for Spicy Vegan Tempeh Sofritas can be made ahead of time or on the day of but either way it provides protein and oodles of flavor.
- Rice – The combination of lime and cilantro add a zestiness to either white or brown rice.
- Lettuce – We prefer romaine lettuce or a spring mix but any green will work and will add a healthy crunch.
- Tomato – Chopped tomatoes (we like to use cherry tomatoes) add freshness and acidity.
- Guacamole – Need we say more?! Try this Spicy Chunky Homemade Guacamole recipe for extra spiciness and texture or use your own favorite.
- Vegan Sour Cream – This optional ingredient provides extra tanginess along with a creamy consistency. We recommend this easy homemade Classic Tofu Sour Cream that comes together in minutes.
FAQ & Burrito Bowl Tips:
-
Are these burrito bowls gluten-free?
- Yep! Another benefit of removing the tortilla is that this recipe is free of gluten as well.
-
Are burrito bowls healthy?
- Absolutely. By skipping the extra large tortilla, the total calories are greatly reduced and you are only left with nutritious veggies, protein-packed tempeh, and satisfying cilantro-lime rice. All-in-all, this one complete plant-based meal.
-
Tip 1: Keep the ingredients separated.
- This will allow for better bowls later in the week. Not only will the lettuce stay crispy but you can also opt to use the components for another Mexican meal (nachos, tacos, or maybe a quesadilla!) to keep things interesting.
-
Tip 2: Save the Guac for last.
- There is nothing better than guacamole but unfortunately it doesn’t last forever. Keep it nice and green by making it right before serving or simply swap it out for avocado slices with a squeeze of lime juice.
Bowl It Up!
When you are in the mood for a satisfying burrito but don’t feel like the wrapping, give these tempeh sofritas burrito bowls a try. This vibrant and nutritious meal is fresh and fabulous!
Finally, if you have made these burrito bowls, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Tempeh Sofritas Vegan Burrito Bowls
- Prep Time: 10 min. (+35 min. for Tempeh Sofritas)
- Cook Time: 15 min.
- Total Time: 25 min.
- Yield: 4 Servings 1x
- Category: Entree
- Method: Boil, Saute
- Cuisine: Mexican
- Diet: Vegan
Description
A satisfying combination of cilantro-lime rice, spicy tempeh sofritas, and fresh veggies for healthy vegan burrito bowls made at home. No takeout needed!
Ingredients
- 2 Cups Tempeh Sofritas (from this recipe for Spicy Vegan Tempeh Sofritas)
- ½ Cup Guacamole
- 1 Cup Dry Rice (Cooked)
- 2 Limes (1 Juiced and 1 Sliced into Wedges)
- 1/2 Cup Packed Fresh Cilantro (Chopped)
- 4 Cups Packed Lettuce
- 1 Cup Fresh Cherry Tomatoes (Quartered)
- 1/4 Cup Vegan Sour Cream
- 1 Fresh Jalapeño (Sliced Thin)
Instructions
- Make the tempeh sofritas. It can also be made a day or two in advance and reheated.
- Cook the rice as directed on package. While the rice cook prepare the produce as directed above.
- When rice has finished cooking, transfer it to a large bowl and add the lime juice and chopped cilantro. Stir to combine and cover.
- Make the guacamole and be sure to add plenty of lime juice to help keep its color.
- Construct the bowl. We like to start with a generous base of greens and then add the rice, sofritas, tomatoes, guacamole, and sliced jalapeño.
- Add a dollop of vegan sour cream and enjoy!
- Leftovers can be stored separately in air tight containers in the refrigerator for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Burrito Bowl Recipe, Tempeh Sofritas Burrito Bowls
