Vegetarian Steak Burrito Bowl
Savor the bold and vibrant flavors of a Vegetarian Steak Burrito Bowl, a delicious and nutritious twist on a classic favorite. This hearty recipe features tender, marinated plant-based steak strips infused with smoky paprika, chili powder, and cumin, paired with wholesome brown rice, black beans, and a colorful medley of fresh toppings like cherry tomatoes, crisp lettuce, creamy avocado, and sweet corn. Perfectly customizable, you can enhance each bowl with optional shredded cheese, vegan sour cream, or a zesty drizzle of taco sauce. Ready in just 30 minutes, this vegan-friendly dish is ideal for a quick, satisfying weeknight meal or meal prep, delivering bold Tex-Mex flavors in a vibrant and balanced bowl.
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Recipe Information
Ingredients
- 200 grams Plant-based steak strips (store-bought or homemade)
- 2 cups Cooked brown rice
- 1 cup Black beans (drained and rinsed)
- 1 cup Cherry tomatoes (halved)
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 whole Avocado (diced)
- 2 cups Shredded lettuce
- 0.5 whole Red onion (sliced thinly)
- 0.25 cup Cilantro (chopped)
- 1 whole Lime (cut into wedges)
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Taco sauce or salsa
- 0.5 cup Shredded cheese or dairy-free cheese (optional)
- 0.25 cup Sour cream or vegan sour cream (optional)
Instructions
Prepare the plant-based steak strips. In a small bowl, combine olive oil, smoked paprika, chili powder, ground cumin, salt, and black pepper. Mix well, then toss the plant-based steak strips in the marinade to coat evenly. Let them sit for 5–10 minutes.
Heat a non-stick skillet over medium heat. Add the marinated plant-based steak strips to the skillet and cook for 3–5 minutes, stirring occasionally, until they are browned and heated through. Remove from the heat and set aside.
Assemble the burrito bowls. Start by dividing the cooked brown rice evenly among four serving bowls.
Top each bowl with equal portions of black beans, cherry tomatoes, corn kernels, shredded lettuce, red onion, and the cooked plant-based steak strips.
Add diced avocado to each bowl and sprinkle with chopped cilantro.
Optional: Add shredded cheese and a dollop of sour cream or vegan alternatives for extra flavor.
Finish each bowl with a generous drizzle of taco sauce or salsa and a lime wedge for squeezing on top.
Serve immediately and enjoy your flavorful and satisfying Vegetarian Steak Burrito Bowl!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 7.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1061 mg | 23% | |
*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.
