Vegan Bacon Ranch Burrito
Savor the bold flavors of this Vegan Bacon Ranch Burrito, a plant-based twist on a classic favorite that’s as satisfying as it is wholesome. Featuring smoky, maple-glazed tempeh "bacon," zesty lime-infused brown rice, and crisp romaine lettuce, this burrito brings together hearty textures and vibrant flavors. Creamy vegan ranch dressing adds a tangy, herbaceous touch, while sliced avocado, juicy cherry tomatoes, and red onion enhance each bite with freshness and depth. Perfect for a quick weeknight dinner or a portable lunch, this burrito celebrates the best of vegan comfort food while being easy to prepare and packed with nourishing ingredients. Whether you're a seasoned vegan or just exploring plant-based meals, this recipe promises to become a new favorite!
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Recipe Information
Ingredients
- 8 oz tempeh
- 1 tsp smoked paprika
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 4 large flour tortillas
- 2 cups cooked brown rice
- 2 tbsp lime juice
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 cups romaine lettuce, shredded
- 0.5 red onion, thinly sliced
- 0.5 cup vegan ranch dressing
- 1 tbsp olive oil
Instructions
Slice the tempeh into thin strips.
In a bowl, mix together smoked paprika, soy sauce, maple syrup, and garlic powder. Add the tempeh strips and marinate for at least 10 minutes.
Heat olive oil in a large skillet over medium heat. Add the marinated tempeh strips and cook for 3-4 minutes on each side until crispy and golden brown. Remove from the skillet and set aside.
In a large mixing bowl, combine cooked brown rice and lime juice. Stir well to incorporate the lime flavor into the rice.
For each burrito, lay a flour tortilla flat and spread about 2 tablespoons of vegan ranch dressing in the center.
Layer the following ingredients on top of the dressing: a quarter of the lime-infused rice, a few slices of the avocado, a handful of cherry tomatoes, a quarter of the shredded romaine lettuce, a few slices of red onion, and a portion of the cooked tempeh bacon.
Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom.
Repeat the process with the remaining tortillas and ingredients.
Serve the burritos immediately, or wrap them in foil for a meal on the go.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5316 mg | 231% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 37.3 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3440 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
