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Recipes / Taco Meat Burrito Bowls

RECIPE

Taco Meat Burrito Bowls

Rice, taco-seasoned vegan ground or lentils, beans and guacamole.

Serves 4–6Bowls

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INGREDIENTS

Serves 4–6

Rice

  • 2 cups uncooked rice
  • 4 cups water or according to package
  • 1/2 tsp salt
  • Juice of 1 lime
  • 2 tbsp chopped cilantro, optional

Taco meat

  • 1 package vegan ground “beef”
  • About 2 cups cooked lentils, as an alternative to vegan ground
  • 1 tbsp oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • Salt and pepper
  • 2–3 tbsp water

Bowls

  • 1 can black or pinto beans, drained
  • 1 cup corn
  • 1 red or green pepper, sliced
  • 1 onion, sliced
  • Lettuce, shredded
  • Salsa
  • Guacamole
  • Lime wedges, optional

METHOD

Make it

  1. 1

    Cook rice with water according to the package. Stir in lime juice, salt and optional cilantro.

  2. 2

    Sauté pepper and onion until browned and tender; remove from pan.

  3. 3

    Add vegan ground or the listed cooked-lentil alternative to the same pan with chili powder, cumin, paprika, garlic powder, onion powder and oregano. Add a couple tablespoons water and cook until browned and seasoned.

  4. 4

    Warm beans and corn. Assemble rice, beans, taco meat, peppers and onions, corn, lettuce, salsa and guacamole.

Cooking notes

  • Use vegan ground or cooked lentils, not both.

Serving suggestions

  • Salsa and guacamole act as the sauce.
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