Hey there, fellow food adventurers!
Feeling a bit blah? Need a flavor explosion that's also good for you? Well, you've stumbled onto the right page because today we're making a Vegan Burrito Bowl that's so good, it'll make your tastebuds do a happy dance!
I'm all about vibrant, fiber-packed meals that make you feel amazing from the inside out, and this bowl is the star of the show in my kitchen right now. Now, I know what you might be thinking: 'Vegan chicken? Really?' But trust me on this one. We're not talking sad, rubbery imitations here. We're talking pan-fried deliciousness that even the most hardcore meat-eater would enjoy.
A Little Confession...
Now, let's get something straight before the vegan police come knocking. I didn't ditch meat because I hated the taste, I gave it up because I'm a compassionate foodie who doesn't want to harm our animal buddies. So, yes, sometimes I crave those familiar flavors and textures, and a good plant-based alternative hits the spot perfectly.
The Secret's in the Sizzle (and the Seasoning!)
Whether you're using a soy-based chicken alternative or going for my equally awesome smoked tofu option, the key is how you cook it. Here are my two top secret tricks for achieving that perfect bite:
- Sear it Like You Mean It: Get your pan screaming hot with a little oil and don't be shy about letting that 'chicken' get beautifully charred on all sides.
- Season Like a Boss: While it's still warm from the pan, generously sprinkle on your favorite spices so that it all adheres.
Tofu? No Problem!
If the idea of faux chicken makes you shudder, grab a block of smoked tofu instead! Press it, tear it into chunks, marinate it in some tamari or a flavorful broth, dust with cornstarch and cook it in the same way. It's just as delicious!
Let's Build Our Bowl
This burrito bowl isn't just about the 'chicken,' oh no. We've got a colorful crew joining the party:
- Brown Rice: The fiber-filled foundation for our bowl.
- Black Beans: Extra plant-based protein, baby!
- Easy Cabbage Slaw: Crisp, creamy, and full of good stuff.
- Ripe Cherry Tomatoes: A burst of juicy sweetness (or you can get fancy and make a salsa!).
And the magic that brings it all together? A creamy avocado and coriander dressing that takes, like, two minutes to whip up!
Ingredient Spotlight
- Avocado: The base of our creamy, dreamy, oil-free dressing, seasoned with lime, coriander, garlic, cumin, and a hint of chilli.
- Coriander: A Mexican cooking staple that brings so much life to both the slaw and the dressing. (Use the leaves, not the bitter stalks!)
- Brown Rice: I like it chewy and filling, but you can use your fave type of rice or even quinoa.
- Black Beans: A burrito classic and super good for you! Tinned is fine, but home-cooked is even better.
- Cherry Tomatoes: Easy, colorful, and sweet! Chop 'em up for a salsa, or just leave them halved.
- Cabbage: Any cabbage will do, the trick is to finely slice it and mix with a tangy dressing.
- Soy-Based Chicken: Pan-fried to perfection with my two top tips but smoked tofu works great too.
Going Oil-Free?
No problem! Simply replace the mayo in the slaw with cashew butter, silken tofu, or vegan yogurt. And swap the 'chicken' for oven-baked marinated tofu. Simple!
Ready to Get Cooking?
Okay, let's do this! Grab the recipe below and get ready to enjoy the most delicious and nutritious burrito bowl of your life!
Vegan Chicken Burrito Bowl Recipe
Yields: 2 servings Prep time: 15 minutes Cook time: 25 minutes
Ingredients
Dressing
- 1 ripe avocado
- Juice and zest of ½ lime
- 1 small garlic clove, minced
- ⅛ tsp cumin
- Pinch of chilli flakes
- Handful of coriander leaves
- Salt and pepper to taste
Other Ingredients
- ½ cup raw brown rice
- ½ cup cooked black beans
- 15 cherry tomatoes, quartered
- Hot sauce (optional)
Slaw
- ¼ head of cabbage, finely shredded
- Small wedge of red onion, finely chopped
- Handful of coriander, finely chopped
- 20 ml vegan mayo
- 5 ml Dijon mustard
- 7 ml apple cider vinegar or lime juice
- 2.5 ml maple syrup
- Pinch of chilli flakes
- Salt and pepper to taste
'Chicken'
- 2 tsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ⅛ tsp salt
- 150g plant-based chicken (or 200g smoked tofu)
- 10 ml olive oil (or use a little water for an oil-free version)
Instructions
- Make the Dressing: Combine all dressing ingredients in a blender with 120ml of water and blend until smooth. Adjust seasoning to taste.
- Cook the Rice: Cook according to package directions, then drain well.
- Make the Slaw: In a bowl, whisk together mayo, mustard, vinegar, maple syrup, chilli, salt, and pepper. Add the cabbage, red onion, and coriander, and mix well.
- Prepare the 'Chicken': Mix together the 'chicken' seasoning in a bowl. Heat a little oil in a hot skillet. Add the plant-based chicken or marinated tofu and cook for a few minutes until nicely browned. Reduce the heat, add the seasoning and stir well to coat.
- Assemble: Divide the rice, black beans, tomatoes, slaw, and 'chicken' between bowls. Drizzle with avocado dressing, add a dash of hot sauce if desired.
Notes
- Coriander: Use just the leaves to avoid a bitter dressing.
- Tofu: If using tofu, press it, cube it, and marinate in tamari before cooking. If baking, marinate, coat in seasoning and bake for 20-30 mins at 180C/335F.
- Oil-Free: For an oil-free version, use baked tofu, and replace the mayo with cashew butter, silken tofu, or vegan yogurt.
Enjoy your colourful creation and let me know what you think in the comments below!