Burrito bowls. Is there anything that doesn’t taste great in them? From cabbage to quinoa, greens to beans, and tahini to tofu, bowls have to be one of the most versatile styles of meal that can turn your not-so-flash kitchen skills into a culinary sensation.
This vegan burrito bowl is no exception. Cook up and toss together these awesome ingredients and you’ve got a flavoursome, nutrient-rich meal that is sure to please the masses.
Atop a bed of Mexican-style rice, roasted jackfruit with caramelised onions are covered in a mouth watering BBQ sauce. Refried beans, along with smashed avocado and plant-based sour cream, sit beside this. Carrot and red cabbage slaw help to round out the recipe, keeping this meal crunchy and fresh.
As delicious as it is nutritious, this BBQ Burrito Bowl is packed full of flavour from its variety of ingredients. But there’s no need to feel guilty when you power through it, since the wholesome foods provide you with plenty of goodness such as fibre, protein, folate, potassium, iron and B vitamins.
I’ve long been hunting for a meal that is refreshing during Summer but equally as filling in Winter, and the BBQ Burrito Bowl is just that. As warm as it is fresh, this recipe is the perfect meal for any time of year. Inspired by a love of Mexican-street food, combined with a passion for healthy eating, this 100% plant powered burrito bowl is able to satisfy even the most avid carnivore.
Love the sound of this vegan burrito bowl recipe but don’t have the time to cook? You’re in luck! This is the exact same recipe we use when we prepare, package and deliver BBQ Burrito Bowls for people like you!
- 1 tbsp sunflower seed oil
- ½ cup white onion, chopped
- ½ cup red onion, chopped
- 1 tbsp + 1 tsp molasses sugar
- ¼ tsp garlic puree
- 3 tsp balsamic vinegar
- 1 ½ tbsp red wine vinegar to a sauce-pan
- ½ tsp dijon mustard
- Pinch of chilli powder (1/12 tsp)
- ½ tsp paprika
- ½ tsp smoked paprika
- ⅛ tsp mixed spice
- 1 ½ tbsp tamari sauce
- 2 tbsp liquid smoke
- ⅓ cup + 1 tbsp tomato paste
- ¼ cup water
- 2 cans jackfruit
- 1 tbsp oil
- ⅔ cups white onion, chopped
- 1 tbsp garlic puree
- 1 tsp paprika
- ½ tsp cumin
- ⅛ tsp chilli powder
- Pinch of pepper
- 2 cans borlotti beans
- 1 tbsp lime juice
- ¼ tsp salt
- ¾ cup cooked brown basmati rice
- 1 spring onion, chopped
- 1 tbsp coriander, chopped
- Pinch of salt
- ½ cup carrots, julienned
- ½ cup red cabbage, julienned
- ½ tsp lime juice
- ½ tbsp oil
- ½ cup sweetcorn
- 1 ½ avocado
- ½ tsp cider vinegar
- 1 tbsp lime juice
- Pinch of sea salt and and pepper
allplants BBQ Sauce
- Add 1 tbsp sunflower seed oil, ½ cup chopped white onion, ½ cup chopped red onion, 1 tbsp + 1 tsp molasses sugar, ¼ tsp garlic puree, 3 tsp balsamic vinegar, and 1 ½ tbsp red wine vinegar to a sauce-pan and cook over low-medium heat.
- Stirring often, cook for 20-30 minutes, until sticky and caramelised.
- Then add ½ tsp djon mustard, a pinch of chilli powder (1/12 tsp), ½ tsp paprika, ½ tsp smoked paprika, ⅛ tsp mixed spice, 1 ½ tbsp tamari, 2 tbsp liquid smoke, ⅓ cup + 1 tbsp tomato paste and ¼ cup water, to the caramelised onions, and simmer for 4-5 minute.
- Add the sauce to a blender and blend until smooth.
- Preheat your oven to 200˙C.
- Add 2 drained cans of jackfruit to a roasting tray, and break it up with a potato masher.
- Pour the bbq sauce on the jackfruit and mix to incorporate.
- Cover the roasting tray with foil and bake it covered for 25 minutes.
- Remove the foil and bake it for a further 5 minutes.
- Once cooked, with a potato masher, mash well until finely pulled.
- Add 1 tbsp oil to a saucepan over medium heat.
- Add ⅔ cups chopped onion and cook until translucent.
- Once translucent, add in 1 tbsp garlic puree, 1 tsp paprika, ½ tsp cumin, ⅛ tsp chilli powder, a pinch of pepper. Cook for 10 minutes.
- Add in two cans of borlotti beans, with their juice, 1 tbsp lime juice and ¼ tsp salt.
- Cook for another 10 minutes.
- Reduce heat and mash with a potato masher, leaving some beans whole.
- Combine ¾ cup cooked brown basmati rice with 1 chopped spring onion, 1 tbsp chopped coriander and a pinch of salt.
- In a bowl, combine ½ cup julienned carrots, ½ cup julienned red cabbage, ½ tsp lime juice and ½ tbsp oil.
- Mix it good.
- Add ½ cup sweetcorn, 1 ½ avocado, ½ tsp cider vinegar, 1 tbsp lime juice, pinch of sea salt and pepper to a food processor.
- Pulse until just combined.
Present everything beautifully or wrap it up for lunch!
Don’t Have Time to Cook?
We have good news for you!
If shopping, preparing and cooking this meal isn’t something you have the time (or the inclination) for, we’re here to help.
With just a few clicks, you can order this meal (and others) on the allplants website.