Go Back
–+ servings

Save now, cook later.

We'll email this post to you, so you can come back to it later!

vegan burrito bowl
Print Recipe
4.94 from 43 votes

Vegan Burrito Bowls (Better than Chipotle and Great for Meal Prep!)

These vegan burrito bowls have been a top performer on Sweet Potato Soul for many years for a reason: they're easy to make, flavorful, wholesome, great for meal prep, and so delicious they canceled my Chipotle habit!
The bean salad, lentil walnut taco meat, rice, and dressing all stay fresh for up to 7 days — making this the ultimate meal prep bowl. Store each component separately, assemble fresh each day, and you've got lunch and dinner handled all week long. The only thing to make day-of is the guacamole, because fresh guac is non-negotiable!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Author: Jenné Claiborne

Ingredients

Taco Bowl (assembly measurements are per serving)

Lime Vinaigrette

  • 2 tbsp fresh lime juice from about 1 lime
  • 2 tbsp apple cider vinegar
  • 1 tablespoon smooth Dijon mustard
  • 2 teaspoons maple syrup or agave
  • ½ teaspoon black pepper
  • ½ teaspoon cumin powder or cumin seeds
  • ⅓ cup extra virgin olive oil

Lentil Walnut Taco Meat

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1 cup walnuts finely chopped
  • 2 cups cooked black lentils green or French lentils — do not use red lentils
  • 1 14 oz can diced tomatoes
  • 1/2-1 chipotle pepper minced
  • 2 tsp adobo sauce from the can of chipotle peppers
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt

Corn & Bean Salad

  • 1 14 oz can red kidney beans or black beans drained and rinsed
  • 2 cups frozen or fresh corn thawed, grilled, or quick-sautéed if fresh
  • 1 ripe tomato diced
  • ¼ cup red onion diced (optional)
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon salt plus more to taste
  • juice of 1 lime

Perfect Guacamole

  • 2 ripe avocados cubed
  • ¼ cup red onion diced
  • 1/2 jalapeño pepper minced (seeded or unseeded)
  • ½ cup chopped fresh cilantro
  • juice of 2 limes
  • ½ tsp sea salt

Bowls

Instructions

Lime Vinaigrette

  • Place all ingredients into a jar, tighten the lid, and shake until emulsified.

Lentil Walnut Taco Meat

  • Warm oil in a skillet over medium heat.
  • Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
  • Add the chopped walnuts and stir well. Toast for about 3 minutes, or until fragrant.
  • Add the lentils, tomatoes, chipotle pepper and sauce, dried oregano, ground cumin, and salt.
  • Stir well and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.

Black Bean Corn Salad

  • Place all ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.

Guacamole

  • Place the guacamole ingredients in a mortar and pestle and mash to your desired texture. Tip: Mash with a fork first, then switch to the pestle to avoid making a mess.

Bowls

  • In a large mixing bowl, toss the romaine with the lime vinaigrette until combined. Divide the salad between 4 serving bowls.
  • Divide the brown rice, corn & bean salad, lentil walnut taco meat, and guacamole among the 4 bowls. Garnish with fresh tortilla chips, fresh cilantro, quick-pickled onions, and/or vegan sour cream. Enjoy!

Video

Notes

  • Multitask to save time: Prep all the components simultaneously — while the taco meat simmers, make the corn & bean salad, vinaigrette, and guacamole. If you have an Instant Pot, use it to cook the lentils and brown rice back to back.
  • No walnuts? Swap them for finely minced mushrooms. The texture is different but just as meaty and deeply flavorful.
  • Spice level: Start with ½ chipotle pepper and 1 tsp adobo sauce if you're sensitive to heat, and work your way up to taste.
  • Fruity swap: Try mango guacamole in place of the classic guacamole for a sweet, tropical twist.
  • Grain swaps: Brown rice is the classic base, but quinoa or roasted cauliflower rice work beautifully too.

Nutrition

Calories: 658kcal | Carbohydrates: 80g | Protein: 19g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 33g | Sodium: 1384mg | Potassium: 1394mg | Fiber: 19g | Sugar: 9g | Vitamin A: 2856IU | Vitamin C: 45mg | Calcium: 187mg | Iron: 12mg