Easy Vegan Meal Prep Burrito Bowls
20-Minute Vegan Burrito Bowls with Tofu Beef & Creamy Avocado – Packed with smoky crumbles, crisp veggies, and store-bought shortcuts.
Ingredients
- 2 cups cooked white rice microwave rice keeps this extra quick
- 1.5 cups cooked tofu beef crumbles seasoned with homemade taco seasoning
Veggies & Add-Ins
- 1 cup canned black beans drained and rinsed
- 1 cup shredded lettuce romaine or iceberg
- ½ cup sweetcorn fresh, canned, or frozen + thawed
- 1 ripe avocado sliced
- 1 red bell pepper thinly sliced
- ½ medium onion thinly sliced
- 2 cloves garlic minced, half for peppers and onions and half for beans
- 1 lime quartered
- Salt and pepper to taste
Optional Toppings
- Vegan nacho cashew queso
- Dairy-free sour cream
- Fresh cilantro/coriander
- hot sauce
- crushed tortilla chips
Instructions
- Sauté your veg: Heat olive oil in a pan over medium heat. Toss in sliced peppers and onions. Sauté for 5–6 minutes until they start to char and soften. Stir in garlic, season with salt and pepper, and cook for another minute until fragrant.
- Heat the beans: Drain and rinse the beans, then Gently heat with half the garlic, a twist of salt and pepper.
- Heat the rice and tofu beef: Microwave the rice according to the packet. Meanwhile, reheat your pre-cooked tofu beef crumbles (seasoned with my go-to taco seasoning blend) in a pan or microwave.
- Build your bowls: Split the rice between two bowls. Add black beans, sweetcorn, lettuce, tofu beef, and sautéed veggies. Fan out avocado slices on top and finish with a fresh lime wedge.
- Finish with a generous drizzle of cashew queso or a spoonful of dairy-free sour cream. Top with coriander or hot sauce if you like a little kick!
Notes
Want to prep ahead? Tofu beef and sautéed veg store great in the fridge.
🧂 Try adding smoked paprika or cumin to the peppers for extra depth.
Tried this recipe?Let us know how it was!