Sheet Pan Burrito Bowls
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A quick & easy vegan dinner idea, these Sheet Pan Burrito Bowls are filled with vegan “beef” crumbles, fajita veggies & a cilantro yogurt sauce!
Burrito bowls are one of my favorite weeknight dinners. You get everything you need in one bowl…and the leftovers are great for lunch the next day! Today we’re making Sheet Pan Burrito Bowls. The vegan taco “meat” and veggies are all cooked on one baking sheet. Hello easy clean-up 🙌 The bowls are topped off with a tasty cilantro sauce. The whole thing is just one big bowl of yum!
Step One: Make the Veggies & “Beef”
The best part about these bowls is that all of the cooking is done on one baking sheet. I’m all about an easy clean-up on a weeknight!
Add sliced bell peppers & onions to one side of a baking sheet and the vegan beef crumbles to the other side. Drizzle both with some oil and sprinkle with the taco seasoning. Toss to coat (keeping the beef and veggies on separate sides) and place in the oven for 15 minutes. Toss and place back in the oven for 10 minutes.
TIP: I get my vegan beef crumbles from Trader Joe’s. They are in the refrigerator section. If you use frozen beef crumbles you will either want to thaw them before baking or cook them for longer.
Step Two: Make the Cilantro Sauce
This cilantro sauce is basically a play on ranch dressing. It has the same dried seasonings as a traditional ranch, but some extra zip from the jalapeño and cilantro.
Here’s what you need:
- cilantro
- jalapeño
- non-dairy yogurt, unsweetened
- olive oil
- garlic powder
- onion powder
- dried chives
- dried dill
- salt & pepper
- apple cider vinegar
Add all of the cilantro sauce ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed.
Step Three: Assemble & Serve
To assemble, add a layer of chopped romaine to each bowl and top with leftover rice, vegan “beef”, bell peppers/onions, corn & avocado. Drizzle with the cilantro sauce and top with some more fresh cilantro.
Serve with lime wedges and tortilla chips – check the recipe notes to see how I make my tortilla chips in the air fryer.
Pack up the leftovers in individual containers and reheat the next day for a quick & easy lunch.
Need more recipe inspo? Check these out:
Sheet Pan Burrito Bowls
Ingredients
FOR THE BEEF & VEGGIES
- 12 ounces vegan beef crumbles I used Trader Joe's
- 2 bell peppers sliced
- 1 red onion sliced
- 2 tablespoons avocado oil
- 2 tablespoons taco seasoning
FOR THE CILANTRO SAUCE
- 1/2 bunch cilantro stems removed
- 1 jalapeño roughly chopped
- 1/4 cup non-dairy yogurt unsweetened
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- 1-2 tablespoons apple cider vinegar to taste
- salt to taste
FOR THE BOWLS
- 2 cups leftover rice
- 1-2 heads romaine chopped
- 1 cup corn
- 2 small avocados sliced
- cilantro
- lime wedges
- tortilla chips
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the bell peppers & onion to one side of the baking sheet and the beef crumbles to the other side. Drizzle the oil over everything and sprinkle with the taco seasoning. Toss to coat (keeping the beef and veggies on separate sides) and place in the oven for 15 minutes. Toss and place back in the oven for 10 minutes.
- Meanwhile, add all of the cilantro sauce ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add romaine to each bowl and top with rice, beef, peppers/onions, corn and avocado. Drizzle with cilantro sauce and finish the bowls off with some more cilantro, lime wedges and tortilla chips.
Video
Notes
- I made my tortilla chips in the air fryer. To make them, cut corn tortillas into quarters, layer them in the air fryer basket, spray with oil and cook at 370 for 8-10 minutes, or until crispy – flipping every few minutes. Remove from the air fryer and sprinkle with salt.
I love this recipe! I made it for my family for Cinco de Mayo. It’s very savory and tastes so fresh. It’s a new family favorite. Thank you for the recipe.
So glad your family liked it Kim!
I’m literally salivating reading this recipe! Plan to make all of it soon because I’ve got my meals for this week. But definitely making the dressing today!
Hope you like it Beth!