Vegan Steak Burrito Bowl

Satisfy your Tex-Mex cravings with this vibrant and hearty Vegan Steak Burrito Bowl, a plant-based twist on a classic favorite! Packed with bold flavors and wholesome ingredients, this recipe features tender, marinated plant-based steak strips seared to perfection, nestled atop fluffy cilantro-lime jasmine rice. The bowl is loaded with black beans, sweet corn, juicy cherry tomatoes, and creamy avocado, offering a perfect balance of textures and nutrients. A dollop of vegan sour cream and optional hot sauce ties everything together for a crave-worthy finish. Ready in just 35 minutes, this protein-packed vegan meal is ideal for meal prep or a quick weeknight dinner. Perfectly customizable and bursting with freshness, it’s a recipe you’ll return to again and again!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Plant-based steak strips
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tbsp Olive oil
• 1 cup Jasmine rice
• 2 cups Vegetable broth
• 2 tbsp (chopped) Fresh cilantro
• 1 tsp Lime zest
• 15 oz (1 can, drained and rinsed) Black beans
• 1 cup (frozen, thawed or fresh) Corn kernels
• 1 cup (halved) Cherry tomatoes
• 1 medium (diced) Avocado
• 1 tbsp (per serving) Vegan sour cream
• 1 tsp (per serving, optional) Hot sauce
• 0.5 tsp (or to taste) Salt
• 0.25 tsp (or to taste) Black pepper

Directions

Step 1

In a small bowl, combine soy sauce, lime juice, smoked paprika, and garlic powder. Add the plant-based steak strips and toss well to coat. Let them marinate for 10-15 minutes while you prep other ingredients.

Step 2

Rinse the jasmine rice under cold water until the water runs clear. Combine rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until tender.

Step 3

Once the rice is cooked, stir in chopped cilantro, lime zest, and a pinch of salt. Set aside and keep warm.

Step 4

Heat olive oil in a skillet over medium-high heat. Sear the marinated plant-based steak strips for 2-3 minutes per side until caramelized and heated through. Remove from heat and set aside.

Step 5

In a serving bowl, layer the cilantro-lime rice as the base. Top with black beans, corn kernels, cherry tomatoes, diced avocado, and seared plant-based steak strips.

Step 6

Finish each bowl with a dollop of vegan sour cream, a drizzle of hot sauce (if desired), and additional chopped cilantro for garnish.

Step 7

Serve immediately and enjoy your Vegan Steak Burrito Bowl!

Nutrition Facts

Serving size	(1574.3g)

Amount per serving	% Daily Value*
Calories	1508.4

Total Fat 58.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4899.8mg	0%
Total Carbohydrate 178.7g	0%
Dietary Fiber 36.0g	0%
Total Sugars 26.4g
Protein 79.6g	0%

Vitamin D 0IU	0%
Calcium 336.3mg	0%
Iron 14.8mg	0%
Potassium 3410.3mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 20.4%

Carbs: 45.9%