How to Make the Perfect Vegan Burrito Bowl

Burrito Bowls-2 If you’re in need of a quick lunch or dinner, post-gym sweat sesh or busy work day, a burrito bowl always has your back. Pre-cooked rice (or even instant rice) gets a flavor boost from cilantro and limes, and then you can add your favorite burrito-inspired toppings. To take it to the next level, try seasoning your own tofu for a protein boost or this vegan mushroom taco meat from the Vega recipe center.

Servings: 4



  • 3 cups cooked rice
  • 1 bunch cilantro, finely chopped
  • 2 limes, juiced

Toppings (choose as many as desired)

  • Corn
  • Salsa
  • Guacamole
  • Dairy-free sour cream
  • Vegan cheese
  • Beans (pinto or black)
  • Lettuce, shredded
  • Tofu


  • 1 Tbsp oil
  • ½ onion, finely diced
  • 3 cloves garlic, chopped
  • 1 green pepper, finely diced
  • 1 Tbsp chili powder
  • 2 tsp oregano
  • 2 tsp cumin
  • Salt
  • ½ cup canned diced tomatoes
  • 1 block firm tofu, drained and cut into small cubes



  1. Combine rice with cilantro and lime


  1. Add a scoop of rice into your bowl
  2. Top with desired toppings

Optional: Season Your Own Tofu

  1. In a large pan, heat oil and sauté onions, garlic and green peppers until onions are translucent
  2. Add in spices and cook for 2 to 3 minutes or until spices are fragrant
  3. Add in tomatoes and tofu, cook for 10 minutes over low heat

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>