Plant Based Burrito Bowl

Step 1

Prep: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking tray (half sheet size which is 18 x 13 inches) with a silicone baking mat or parchment paper.

Step 2

Make the Fajita Veggies: Add the sliced peppers, red onions, and mushrooms to the lined baking tray. If you'd like, season with a half teaspoon each ground cumin, chili powder, granulated garlic, and fresh cracked black pepper (or use whatever seasonings you like). Mix well with your hands or a set of tongs. Bake for 30 minutes, using the tongs to stir the veggies halfway through. Set aside to cool when cooked.

Step 3

Make the Spiced Black Beans: Heat a small nonstick pot over medium heat. If you have no-salt-added black beans (or cooked them from scratch OR if you don't care about sodium and just have regular black beans), you can add the full can (liquid and all) to the pot. Add a half teaspoon each ground cumin, chili powder, dried oregano, granulated onion, granulated garlic, or whatever seasonings you'd like. If you want, add 1-2 teaspoons of dulse flakes for saltiness. You could alternatively add salt to taste or you could add thinned miso (1 teaspoon yellow or white miso paste to 3 teaspoons warm water) when the beans are done cooking and off the heat. Bring the beans to a low boil, then reduce to a simmer for 6-10 minutes or until they're thickened to your liking. Remove from heat. Just before serving, add the 2 tablespoons of lime juice if you like.

Step 4

Make the Tofu Sour Cream: Add the silken tofu, lemon juice, and miso paste to the blender. Blend until smooth. Taste and adjust if needed. Store in the refrigerator until ready to use (it will last for up to 5 days in the fridge).

Step 5

Make the Plant Based Nacho Cheese Sauce: If you haven't made this yet, you can make it now (and you don't even need to clean out the blender!). Add all the ingredients and blend until smooth. Taste and adjust if needed.

Step 6

Make the Edamame Guacamole: Like the previous two sauces, this ingredient can be made well in advance. I prefer to do that since I think it's better cold. But if you haven't made it yet, hop on over to my Edamame Guacamole recipe and whip it up in just 5 minutes.

Step 7

Make the Corn Pico de Gallo: Add the diced tomatoes, diced white onion, minced jalapeño, thawed corn, and lime juice to a large bowl. Stir and taste. Adjust if needed. Feel free to add chopped cilantro if everyone who's eating it likes cilantro!

Step 8

Assemble: This is totally up to you how you build your plant based burrito bowl (or burrito or tacos)! I'll tell you how I make mine: I add a whole chopped romaine heart one side of a large bowl. On the other side, I add a cup of cooked brown rice, a half cup of the spiced black beans, a large amount of cooked fajita veggies (usually a third of the pan!), a few big scoops of pico de gallo, a heavy sprinkle of chopped cilantro, a third cup or so of the edamame guacamole, and a few good drizzles of both the plant based nacho cheese sauce and the tofu sour cream.

Step 9

Storage: Each of the vegan burrito bowl components will last for at least 3 days in the refrigerator. I would store each component separately in airtight containers, or at least store the pico de gallo separately from the cooked elements.