Vegan Burrito Bowl

Vegan Burrito Bowl

Packed with nutrients, this mexican dish is easy to make and is versatile. Loved by us in a bowl, and by the children in a wrap.
If you are making a wrap, once assembled and wrapped toast in a frying pan for around 30 seconds to make it slightly crispy.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 people


  • 1 tbsp olive oil
  • 1 pack firm tofu cut into 2 cm chunks (press for 10 minutes before prepping)
  • 1 large onion
  • 1 red pepper
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp course ground black pepper
  • 2 cups romaine lettuce shredded
  • 2 carrots julienned
  • 1 tin black beans
  • 1 tsp cumin
  • 2 cups spicy salsa (see recipe in 'sauces & sides')
  • 2 cups cooked brown rice
  • 1 large avocado sliced
  • chia seeds


  • Fry the tofu, onion and red pepper in the olive oil for around 8 minutes.
  • Add the soy sauce, salt and pepper and continue to cook for a further 2 minutes. Set aside.
  • Heat the black beans and add the cumin. Set aside.
  • Assemble your burrito bowls / wraps using ingredients (make sure to share portions evenly).
  • Sprinkle chia seeds over your burrito bowl / wrap.

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