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    Ultimate vegan burrito bowl (Easy & healthy!)

    Published: Mar 22, 2018 · Modified: Jul 3, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Vegan burrito bowl. Bowl with lentil taco meat, guacamole, and salad.

    Skip that trip to Chipotle Mexican Grill. Make a vegan burrito bowl at home.

    This easy weeknight meal is packed with flavor. It’s great for meal prep.

    With lentils, black beans, guacamole, and pico de gallo, there’s a tantalizing mix of tastes – bite after bite.

    Plus, it’s ready in less than 20 minutes, thanks to a few handy shortcuts!

    Vegan burrito bowls on table with pickled red onions and pico de gallo.

    Vegan burrito bowls are one of my favorite weeknight meals.

    They come together quickly.

    And they’re loaded with a variety of delicious tastes and textures.

    This version is made with healthy, whole plant foods. Plus, it’s all gluten free.

    There’s toothsome lentil taco meat, brown rice, pico de gallo, leafy greens, and a hearty helping of guacamole.

    These colorful bowls come together so quickly, I doubt you could get to Chipotle and order in less time!

    What is a burrito bowl?

    A burrito bowl is exactly what it sounds like.

    It’s composed of all of the tasty fillings you might find in a burrito.

    But instead of being wrapped up in a tortilla, it’s scooped into a bowl.

    You can enjoy each flavor one by one.

    Or you can give it a stir & taste it all collectively.

    Burrito bowls are terrific for meal prep. Because you can make the components separately to be enjoyed in a variety of ways.

    It’s also simple to customize the ingredients, depending on your preferences.

    Ingredients

    Labeled ingredients for vegan burrito bowl.

    Here are the ingredients you will need for this plant based burrito bowl recipe.

    Lentil taco meat: Protein-packed lentil and black bean taco meat is seasoned with Mexican spices, onions, and garlic.

    The soft texture of the lentils vaguely reminds me of the ground beef-style taco meat I ate growing up.

    Brown rice: For an easy, low fuss dinner, I like to use frozen brown rice. It’s so easy to heat in the microwave and enjoy in minutes.

    Of course, if you’d prefer, you can make rice from scratch.

    Leafy greens: Chopped romaine lettuce or baby spinach adds color and nutrients to the bowl.

    Pico de gallo: Instead of chopping tomatoes and onions, store-bought pico de gallo is a great timesaver.

    Or you can use your favorite homemade or store-bought salsa.

    Guacamole: Any meal is more delicious when guacamole is part of it.

    I recommend making guacamole just before serving, so that it doesn’t have time to brown.

    Don’t feel like making it from scratch? Store-bought guacamole is fine too.

    Quick pickled jalapeños: Add some spice with crisp jalapeño slices.

    If you’d prefer, you can save time with store-bought pickled jalapeños.

    Pickled red onions: Homemade pickled red onions are easy to prepare.

    They add tang, crunch, and vibrant color.

    If you don’t feel like making them, simply omit them.

    Cilantro: Chopped cilantro is lovely as a garnish. Plus, it adds fresh, herbaceous flavor.

    Step by step instructions

    (For full ingredient amounts, keep scrolling to the recipe box below. This is a summary with process photos.)

    Make a batch of lentil taco meat.

    Onions sauteing in pan.

    Sauté onions and garlic with oil in a skillet.

    Spices on lentils and black beans in skillet.

    Once the onions and garlic are translucent & fragrant, add the following:

    • Cooked black beans
    • Cooked brown lentils
    • Ancho chili powder
    • Cumin
    • Paprika
    • Granulated onion
    • Salt
    • Water

    Stir until spices are evenly combined. And cook a few minutes more.

    Lentil taco meat in skillet.

    Add a splash of hot sauce.

    Warm frozen brown rice in the microwave. Or make it from scratch.

    Make a batch of guacamole.

    Avocado being smashed in bowl with garlic and cilantro.

    Mix the following in a bowl:

    • Minced garlic
    • Avocados
    • Chopped onion
    • Chopped cilantro
    • Lime juice
    • Salt

    Finish out the burrito bowl station with the following:

    • Chopped romaine lettuce or baby spinach
    • Pico de gallo or salsa
    • Cilantro
    • Jalapeño peppers
    • Pickled red onions

    Assemble burrito bowls with a mixture of any or all of the toppings.

    It’s especially delicious with a handful of tortilla chips for crunch.

    You can also use chips to scoop up the perfect bite!

    Vegan burrito bowl on table with pickled onions, and pico de gallo.

    Time saving shortcuts

    You can make all of the elements of this bowl from scratch.

    Or you can use some shortcuts to make it a super easy, weeknight friendly meal.

    I used some of my favorite vegan Trader Joe’s products to simplify dinner.

    • Use pre-cooked lentils & canned black beans for the lentil taco meat recipe
    • Use pre-cooked frozen brown rice (store-bought or leftover from a previous meal)
    • Use store-bought pico de gallo & guacamole
    • Use store-bought pickled jalapeños or fresh peppers

    Make it your own

    Personalize your bowl by omitting or modifying the ingredients.

    Replace lentil taco meat with any of the following:

    • Spicy black beans
    • Tempeh taco meat
    • Seasoned chickpeas
    • Sweet potatoes & black beans
    • Walnut taco meat
    • Seitan chorizo
    • Seasoned tofu
    • Jackfruit carnitas
    • Refried pinto beans
    • Refried black beans

    Replace brown rice with cauliflower rice or quinoa.

    Replace guacamole with sliced avocado or vegan sour cream.

    Add any of the following for flavor:

    • Fajita-style veggies for nutrients & color
    • Vegan ranch dressing for the leafy greens
    • Sweet fried plantains for caramelized sweetness
    • Cilantro chimichurri for garlicky goodness
    • Cashew queso for creaminess
    • Sweet corn for texture and another whole grain
    • Hot sauce for tang and heat

    How to store leftovers

    Store all of the components separately in the refrigerator in covered containers.

    Except for the guacamole, most of the ingredients will last 3 to 5 days.

    Because of browning, guacamole is best the same day it’s made. Cover any leftovers with plastic wrap tightly against it.

    This gluten free, vegan burrito bowl also packs beautifully for lunches.

    Just pack the hot & cold parts separately, so that it’s easy to warm the rice & lentil mixture on its own.

    Leftover lentil taco meat also freezes well in a freezer-proof container.

    Move it to the refrigerator to thaw when you’re ready to use it. Then reheat in the microwave.

    If it has gotten dried out, add a splash of water.

    Vegan burrito bowls on table with pickled red onions.

    Vegan burrito bowl by yellow napkin.

    Vegan burrito bowl

    These hearty vegan & gluten-free burrito bowls pop with flavor - bite after bite. Serve them with tortilla chips for dipping.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican, Vegan
    Keyword: bowl recipe, easy lunch
    Prep Time: 7 minutes
    Cook Time: 10 minutes
    Total Time: 17 minutes
    Servings: 6 people
    Calories: 339kcal
    Author: Cadry Nelson

    Ingredients

    For lentil taco meat

    • ½ teaspoon organic canola oil or your preferred oil
    • ½ medium onion chopped
    • 1 clove garlic minced
    • 2 ½ cups cooked brown lentils I used one package of Trader Joe's steamed lentils
    • 1 ½ cups black beans drained & rinsed
    • 1 teaspoon ancho chili powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon granulated onion
    • Pinch salt
    • 2 Tablespoons water Plus more if necessary
    • 1 teaspoon hot sauce Adjust more or less to taste

    For vegan burrito bowls

    • 3 cups cooked brown rice
    • 3 cups chopped romaine lettuce or baby spinach
    • ¾ cup pico de gallo store bought or homemade
    • ¾ cup guacamole store bought or homemade
    • ¼ cup pickled red onions optional
    • ¼ cup pickled jalapenos optional
    • Handful of cilantro for garnish

    Instructions

    To make the lentil taco meat

    • Bring a large non-stick skillet to a medium heat with oil.
    • Add onion and garlic to the skillet. Sauté a few minutes, until fragrant and translucent.
    • Add cooked lentils, black beans, ancho chili powder, cumin, paprika, granulated onion, salt, and water to the skillet.
      If you're using a package of Trader Joe's steamed lentils, crumble it with your hands to break it up as you put it in the pan.
    • Stir until the spices are evenly combined. Continue cooking for a few minutes more, until the lentil mixture is fully heated.
    • Add hot sauce to taste and combine. Taste for spices and add more if needed.
    • If the mixture starts to stick to the skillet, add a splash of water a Tablespoon at a time.
      Remove from heat and set aside.

    To assemble vegan burrito bowls

    • Warm frozen brown rice in the microwave until fully heated.
      Or cook rice from scratch according to package directions. (Be aware this will obviously take more time.)
    • In each bowl, put a few generous spoonfuls of lentil taco meat, ½ cup brown rice, a handful of chopped romaine or baby spinach, 2 Tablespoons pico de gallo, 2 Tablespoons guacamole, 1 Tablespoon pickled red onions, 1 Tablespoon pickled jalapenos, and a sprinkling of cilantro.
    • Repeat with the remaining bowls.

    Notes

    Ancho chili powder is different from standard chili powder, which tends to be a mix of spices. Ancho chili powder has just one ingredient - dried ancho chili peppers.
    If you use a chili powder mix, it may include cayenne pepper, which will change the spiciness of this dish. Adjust accordingly.
    This makes quite a bit of lentil taco meat. So you will likely have leftovers. If you do, finish them off in nachos, burritos, tacos, or taco salad.
    To save time, I like to use frozen brown rice. Then I heat it in the microwave. If you'd prefer, you can make rice from scratch.
    Store leftovers separately in the refrigerator. Except for the guacamole, the components will last 3 to 5 days. 

    Nutrition

    Calories: 339kcal | Carbohydrates: 58g | Protein: 14g | Fat: 6g | Sodium: 241mg | Potassium: 802mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1850IU | Vitamin C: 11.6mg | Calcium: 61mg | Iron: 5.1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

     

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Susan

      March 25, 2018 at 9:26 pm

      I’ve been falling in love with lentils all over again recently. They are so versatile and delicious.

      Reply
      • Cadry

        March 28, 2018 at 11:48 am

        So true! It’s easy to forget about them, tucked away in the cupboard. But they are so tasty & filling!

        Reply
    2. Kathy Hester

      March 26, 2018 at 9:36 am

      5 stars
      I love lentils too but never thought about pairing them with black beans. Great idea!

      Reply
      • Cadry

        March 28, 2018 at 11:58 am

        It adds really great texture & filling protein. You should give it a go sometime!

        Reply
    3. Dianne

      March 26, 2018 at 10:00 am

      5 stars
      I love the idea of mixing lentils and black beans to make a taco filling, or to use in a bowl like this. This looks like such a yummy meal!

      Reply
      • Cadry

        March 28, 2018 at 11:59 am

        I could eat something taco or burrito-inspired almost daily. This helps with my quota! 😉

        Reply
    4. Sarah De la Cruz

      April 01, 2018 at 11:24 pm

      5 stars
      Bowl meals are my fave! They’re so easy to customize to everyone’s tastes!!! Your lentil version looks amazing!

      Reply
      • Cadry

        May 01, 2018 at 9:24 am

        Thanks, Sarah! I don’t know what it is about bowls, but they instantly make a meal more fun. So many flavors in every bite!

        Reply
    5. Kristin

      April 21, 2018 at 9:01 am

      5 stars
      yum! i love burrito bowls. i like the idea of mixing the lentils and black beans together as the “meat.”

      Reply
      • Cadry

        May 01, 2018 at 9:24 am

        Thanks, Kristin! Why choose when you can have both, right? 🙂

        Reply
    6. Meredith

      August 18, 2018 at 6:17 pm

      5 stars
      Thank you for this! I was able to make this fairly quickly tonight for dinner. Substituted some salsa (Peach Mango Habanero 🙂 ) for the pico as the store near me did not have any pico but otherwise I followed the recipe. Very tasty! I will be using the lentil taco “meat” for future bowls I am sure!

      Reply
      • Cadry

        August 20, 2018 at 9:27 am

        I’m so glad to hear that you enjoyed it, Meredith. Peach mango habanero salsa sounds like a delicious substitution!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    Summer cookout

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