Vegan Steak Burrito Bowls
These Vegan Steak Burrito Bowls are the perfect weeknight dinner. Loaded with quinoa, vegan steak, beans and avocado!
Equipment
Ingredients
- 1 cup white quinoa rinsed
- 2 cups broth
- 2 tablespoons avocado oil
- 1/2 red onion diced
- 1 chipotle pepper in adobo diced
- 1 10-ounce package vegan steak tips I used Beyond Meat
- 2 tablespoons taco seasoning
- lime juice to taste
- 1 15-ounce can black beans drained & rinsed
- shredded lettuce
- 2 small avocados sliced
- 1/2 bunch cilantro chopped
- non-dairy yogurt, salsa, tortilla chips, lime wedges, hot sauce optional, for serving
Instructions
- Add the quinoa and broth to a sauce pan and bring to a boil. Cover, lower the heat and simmer for 20 minutes, or until the quinoa is cooked.
- Meanwhile, heat the oil in a cast iron skillet over medium heat. Add the onion & chipotle pepper and cook down for 2 minutes. Pour in the vegan steak & taco seasoning. Toss to coat and spread in an even layer. Allow to cook, undisturbed, for 3-5 minutes – you want a nice crust to form on the vegan steak. Toss and cook for another 5 minutes. Add lime juice and 2 tablespoons of cilantro right before serving.
- To assemble, add quinoa, vegan steak, beans, lettuce and avocado to each bowl. Top with cilantro and serve with any of the optional toppings.
Video
Notes
- No need to thaw the vegan steak before adding it to the skillet.
- A cast iron skillet isn’t necessary, but helps give the vegan steak that nice crust.
- You can serve the beans at room temp or warmed up.
- I made my own tortilla chips in the air fryer. Cut corn tortillas into 4 pieces and place in a single layer in the air fryer basket. Spray with olive oil and cook at 400 degrees for 5-7 minutes – working in batches. Sprinkle with salt and serve.
Nutrition
Calories: 547kcal | Carbohydrates: 57g | Protein: 32g | Fat: 22g