Sheet Pan Burrito Bowls
A quick & easy vegan dinner idea, these Sheet Pan Burrito Bowls are filled with vegan "beef" crumbles, fajita veggies & a cilantro yogurt sauce!
Equipment
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
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.
Nutrition
Calories: 623kcal | Carbohydrates: 61g | Protein: 21g | Fat: 35g