Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Sofritas Burrito Bowl Recipe
Indulge in a flavorful and healthy Vegan Sofritas Burrito Bowl, packed with protein, fiber, and fresh ingredients, perfect for a quick under 30-minute weeknight dinner.
Ingredients
Instructions
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
- Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
- Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
- To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions. Garnish with cilantro.
- Enjoy!
Nutrition
| Carbohydrates | 87 grams |
| Fiber | 14 grams |
| Protein | 22 grams |
| Fat | 21 grams |
| Calories | 600 calories |
| Sugar | 9 grams |
The Vegan Sofritas Burrito Bowl is a simple and easy recipe that is perfect for a quick and healthy dinner or lunch.
It is dairy-free, gluten-free, vegan, and vegetarian, making it suitable for various dietary preferences.
Packed with protein and fiber, this dish is both satisfying and nutritious.
With a cooking time of under 30 minutes, it can be prepared on a weeknight using a cast iron pan and stove top.
This recipe is also great for big batch cooking or meal prep.
You'll need basic kitchen equipment like a Pyrex dish, spatula, chef's knife, dry measuring cups, and measuring spoons.
Plus, it's budget-friendly, so you can enjoy a delicious meal without breaking the bank.
Be sure to check out these recipes as well:
- Vegan Easy Microwave Potato Chips
- Vegan Kale Chips
- Vegan Honey Lime Fruit Salad
- Vegan 3-Ingredient Mango Sorbet
- Vegan Baked Cinnamon Apple Chips
- One-Pot Vegan Swedish “Meatball” Pasta
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!