This Vegan Burrito Bowl is loaded with baked tofu, savory quinoa, fresh veggies, and Chipotle Lime Dressing. It’s the perfect dinner for busy weeknights, and it makes a great lunch, too. This easy Mexican style bowl recipe is vegan and gluten-free.
Quick and Easy Meal
In addition to being a health and lifestyle coach and a vegan food blogger, I also work as a coaching circle coach for The Institute of Integrative Nutrition. What’s a coaching circle coach, you ask? Well, basically I facilitate conference calls with students attending the school. My schedule always gets super busy when I’m working with students, so I’m always on the lookout for easy-to-make meals, and dishes that can be made ahead. Enter the burrito bowl.
This Vegan Burrito Bowl comes together in a flash, and it’s really versatile. The quinoa only takes about 15 minutes to cook. While it’s simmering away, I chop up the lettuce tomato, and avocado. It only takes a few minutes to assemble the burrito bowls, and then voila – dinner is ready!
How to make a Vegan Burrito Bowl
This recipe couldn’t be easier!
- First you cook the quinoa. This recipe makes a Spanish style quinoa. To make it, you sauté the onion for about 5 minutes.
- Then you add the garlic and cook for another minute or two.
- Next you toast the quinoa but adding to the pan and letting it cook for a few minutes.
- Once the quinoa has toasted, you add the stock, diced tomatoes, and oregano to the pot.
- You bring everything to a boil and then reduce the heat and cover the pot. You should let it it cook for about 15 minutes.
- Once the quinoa has cooked, you divide the mixture among 4 bowls. Then top with the romaine, tofu, avocado, tomato, and jalapeno slices.
- Finally, finish your bowls with a drizzle of Chipotle Lime Dressing.
If you know you’re going to be super busy, you can make quinoa and chop the veggies ahead of time and then just assemble the bowls when you’re ready to eat. I like to keep some of My Favorite Baked Tofu on hand in the fridge, but if you’re pressed for time, you can use packaged baked tofu instead of making your own.
Chipotle Lime Dressing
When spring hits, I like to make a bunch of different salad dressings and freeze them in small containers so I have some at the ready when I get busy. I had frozen a batch Chipotle Lime Dressing a few weeks ago, knowing my schedule was about to get busy. It only takes a few minutes to whip it up though, so even if you’re in a rush, chances are that you’ll have time to make it. It’s the perfect complement to this burrito bowl, so don’t skip it!
This Burrito Bowl is extremely versatile!
- Just about any grain can be used in the place of quinoa. Try brown rice or even farro.
- Soy Chorizo will work just as well as baked tofu. If you prefer beans over tofu, go for it!
- You can add peppers, corn, carrots, or whatever else strikes your fancy!
- Salsa and guacamole would both make excellent additions.
Quinoa and Tofu Burrito Bowl
Loaded with baked tofu, savory quinoa, and fresh veggies, this Vegan Burrito Bowl is the perfect meal for busy weeknights.
- 1 teaspoon neutral-flavored oil
- ½ cup diced red onion (about half an onion)
- ½ teaspoon sea salt
- 1 clove garlic minced
- 1 cup quinoa
- 2 cups vegetable stock or water
- 1 14-ounce can diced tomatoes with their juices
- ¼ teaspoon oregano
- 1 recipe Baked Tofu or 2 (7-ounce) packages baked tofu
- 1 pint cherry tomatoes chopped
- 1 head romaine lettuce chopped
- 1 avocado diced
- ½ cup Chipotle Lime Dressing
- pickled jalapeno slices optional
Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion is translucent and fragrant, about 5 minutes. Add the garlic and cook for another minute or two, then add the quinoa. Toast the quinoa a little, stirring frequently. It will have a toasted, nutty fragrance. Add the stock, tomatoes an their juices, and oregano to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let cook for approximately 15 minutes, or until all of the liquid has been absorbed by the rice.
Divide the quinoa among four bowls. Top each with baked tofu, tomatoes, lettuce, and avocado. Drizzle with the Chipotle Lime Dressing, and top with pickled jalapeno slices, if using