This vegan burrito bowl recipe is so easy, healthy and delicious! The tasty vegan mince is the perfect addition to the bowl and it’s created with an exciting ingredient: walnuts! With a mix of both cooked and fresh ingredients and delicious seasonings, this burrito bowl is set out to fully satisfy your tastebuds, and it’s great served for lunch or dinner.
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients (served 3-4):
- large sweet potato, cubed
- 1 handful gem lettuce, chopped
- 2-3 tbsp black beans, cooked
- 2-3 tbsp tinned sweetcorn, drained
For the walnut mince:
- ½ brown onion, minced
- 1 tbsp rapeseed oil
- 170g walnuts, minced
- ½ tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp dried oregano
- 1 tsp ground cumin
- ½-1 tsp cayenne pepper (optional)
- 2 tbsp tamari soy sauce
For the smoky red pepper:
- 1 red pepper, seeds removed & thinly sliced
- 1 tsp rapeseed oil
- 1 tbsp tomato paste
½ tsp smoked paprika powder - salt & pepper to taste
For the tomato salsa:
- 300g salad tomatoes, finely chopped
- ½ cucumber, finely chopped
- 3 tbsp pickled jalapeño, minced
- 1 tbsp lime juice
- ½ tsp ground cumin
- ¼ tsp garlic powder
- salt & pepper to taste
For the guacamole:
- 2 ripe avocados
- Juice of 1 large lime
- ½ red onion, finely diced
- 1 medium tomato, seeds removed & finely chopped
- A handful of fresh coriander, chopped
- ½ tsp chilli flakes
- salt & pepper to taste
- 1 tbsp vegan yoghurt (optional)
For the dressing:
- 70g raw cashews, softened
- 2 cloves garlic (cooked if needed)
- 2-3 tbsp chilli sauce
- 1 tsp smoked paprika powder
- 1 tsp salt
- 1 tbsp olive oil
- water
To serve:
- Fresh lime
- coriander
Method:
- Place the sweet potato cubed onto a lined baking tray and bake in the oven at 200C until golden.
- In the meantime, prepare the walnut mince: Sauté the onion in a little oil and once soft, add the minced walnuts. Cook for 4-5 minutes, stirring regularly until the walnuts are getting a little colour. Stir through the seasonings and once fragrant, mix in the tamari and remove from the heat after 2 minutes. Set aside.
- Cook the red pepper slices in a little oil. Once they begin to soften, stir in the tomato paste and smoked paprika powder. Season to taste with salt and pepper and set side.
- For the tomato salsa, combine all ingredients in a medium bowl and set aside for at least 10 minutes, whilst you’re getting everything else ready.
- To create the guac, mash the ripe avocados and mix with lime juice, onion, tomato, and coriander, then season with chilli, salt and pepper. Stir through the vegan yoghurt (optional).
- To make the dressing, simply place all ingredients into a high-speed blender and process until smooth. Add small amounts of water until you get the desired texture.
- Assemble your bowl, starting with lettuce, sweet potato, red peppers, tomato salsa, walnut mince, black beans, sweetcorn, finishing off with the guacamole and drizzle with dressing. Garnish the bowl with fresh coriander and lime and you’re ready to dive in!
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| Serves 4 | Amount per serving |
| Calories | 643kcal |
| Total Fat | 48g |
| Saturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 1mg |
| Sodium | 1554mg |
| Carbohydrates | 40g |
| Fibre | 10g |
| Sugar | 17g |
| Protein | 16g |
