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Vegan burrito bowl with cauliflower walnut taco meat, rice, beans, peppers, avocado, and fresh toppings

Vegan Burrito Bowls with Cauliflower Walnut Taco Meat

These vegan burrito bowls combine hearty cauliflower walnut taco meat, roasted peppers, rice, and black beans with smoky chipotle flavor. They are a satisfying, easy option for portioned meals with fresh lime and cilantro.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Lunch
Cuisine: Mexican-Inspired
Calories: 530
Ingredients Method Notes

Ingredients
  

Cauliflower Walnut Taco Meat
  • 3 cups cauliflower florets
  • 2 cups whole walnuts
  • 2 individual chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • lime juice, garlic / onion powder, and cayenne to taste
Burrito Bowls
  • 4-5 bell peppers, sliced
  • olive oil and salt
  • 1 1/2 cups uncooked rice
  • 1 14-ounce (397 g) can black beans, rinsed and drained
  • lime wedges and cilantro for serving

Method
 

Preparation
  1. Preheat the oven to 375°F (191°C).
  2. Pulse all of the taco meat ingredients in a food processor until the mixture is thick and crumbly, then spread it over a nonstick sheet pan.
  3. Place the sliced bell peppers on a separate sheet pan and toss them with olive oil and salt.
Baking
  1. Bake both sheet pans for 40-45 minutes.
Rice
  1. Cook the rice according to the package directions.
Assembly
  1. Divide the taco meat, roasted peppers, rice, and black beans among 6 containers. Add lime wedges and cilantro for serving.

Notes

For Instant Pot rice, cook 1 1/2 cups rice with 1 3/4 cups water for 3 minutes, then allow the pressure to release naturally.