Vegan Burrito Bowl

Dinner, Lunch, Vegan

This Vegan Burrito Dish is authentically Mexican and made with yellow and green peppers, grape tomatoes, vegan crumbles, white onion and quinoa.

 


 

Vegan Burrito Dish

Ingredients:
1 Cup of quinoa, precooked
1 Tablespoon of olive oil
1 Small white onion, chopped
2 Cloves of garlic, minced
1/2 Large green pepper, chopped
1/2 Large yellow pepper, chopped
1 1/2 Cup of plant based crumbles
2 Tablespoons of of tomato sauce, (or as desired)
1 Tablespoons of Italian seasoning
1 Teaspoon of Cajun seasoning
1 Teaspoon of smoked paprika
1 Teaspoon of chili powder
6 Cherry tomatoes, quartered
1 Can of black beans, rinsed and drained
1 Cup salsa
1 Dollop of guacamole
1 Dollop vegan sour cream, (optional)
Drizzle of hot sauce, (optional)

Directions:
-Prepare quinoa according to directions on packaging.
-In a large cast iron skillet, add the olive oil over medium heat. Then add onions, minced garlic and cook for about 2-3 minutes until translucent.
-Add the bell peppers and sauté for another 2 minutes. Add plant based crumbles and cook according to directions on packaging. Then remove from heat and set aside.
-Add cooked quinoa to serving plates, then add the chopped tomatoes and black beans mixture top with guacamole and vegan sour cream. Drizzle with a little hot sauce. Enjoy!

You May Also Like:

Banana Chocolate Chip Cookie Skillet

My Banana Chocolate Chip Cookie Skillet is a decadent and a chocolate-ty dessert that will melt in your mouth. This delicious dessert is quick and easy to make.

Vegan Peanut Chocolate Cookies

For your next dessert, try making these Vegan Peanut Chocolate Cookies. They were chewy and delicious, and dipped in a delicious nondairy chocolate.

Unstuffed Peppers

This Unstuffed Peppers Dish is a great meal prep dish. The main ingredients are plant based ground meat and red and green peppers. This is a delicious dish to serve during the big game or when entertaining friends.

Peanut Butter Chocolate Mini Donut Holes

Peanut Butter Chocolate Mini Donut Holes are a healthy dessert that is quick and easy to make. They are dipped in a dark, nondairy chocolate.

Sweet Potato Arugula Salad with Tahini Dressing

This is a great salad for the fall. Sweet Potato Arugula Salad with Tahini Dressing is great for lunch or for dinner. Some key ingredients were chickpeas, dried cranberries, sweet potatoes and chopped walnuts. It was topped with a creamy tahini dressing.

Vegetable Pizza Tart

Try making this Vegetable Pizza Tart for lunch. Some key ingredients include red and green peppers, black olives, red onions and zucchini. The crust was topped with everything bagel seasoning.

Vegan Baked Oats

Vegan Baked Oats is a perfect healthy breakfast that’s delicious and easy to make. It’s also a great source of fiber and protein. I added nondairy caramel chocolate chips to the top.

Pumpkin Truffles

These Pumpkin Truffles are decadent and delicious, and made from creamy nondairy chocolate, sugar free maple syrup and pumpkin puree. They are bursting with flavor, and they are a perfect seasonal treat that’s easy to make.

Gnocchi with Cannellini Beans & Sun-dried Tomatoes

Gnocchi with Cannellini Beans and Sun-dried Tomatoes is bold and full of flavor. This is an easy recipe dish that is made in a skillet.

Onion Rings

For your next appetizer, try making these delicious Onion Rings. They are quick and easy to make using spicy seasoning, almond milk, Panko bread crumbs and yellow onions. You can serve them during the big game.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest