This delicious dinner can easily be thrown together on a busy night. Loaded with protein and fiber, it is a great meal that will keep you full and satisfied. The chipotle in this dish gives it a great Southern kick! I often double the bean topping and use it for an easy meal prep for quick lunches or easy dinners. This was one of my favorite recipes while we were on the vegan diet––even my girls couldn’t get enough of this one!

Vegan Burrito Bowls

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Recipe Type: Lunch/Dinner

Serving Size: 1 bowl

Makes 4 Bowls


1 onion, diced
1 bell pepper, diced
2 tablespoons olive oil
3 tablespoons chipotle sauce (vegan)
2 15 ounce cans of black beans
2 cups fresh, frozen or canned corn
1 cup salsa
1 pack extra firm tofu, drained and patted dry
2 tablespoons taco seasoning (vegan)
1 tablespoon cumin
4 cups romaine lettuce
2 cups brown rice, cooked



  1. In a large, cast iron pan, sauté the onion and pepper in the olive oil until the onions are translucent.
  2. Add in the the chipotle sauce, black beans, corn, salsa, and tofu.
  3. Use your spatula to break up the tofu and stir it until heated through.
  4. Sprinkle in the taco seasoning and cumin. Stir thoroughly, so the seasoning is well mixed.
  5. To assemble the salad, top 1 cup of lettuce with ½ cup of brown rice and ¼ of the bean mixture.


Calories 580 (130 from fat)
Total fat 14g
Saturated fat 2g
Cholesterol 0mg
Sodium 1150mg
Carbohydrate 88g (23g dietary fiber, 10g sugar)
Protein 29g


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