Inside Out Burrito Bowls

Embark on a nourishing body and soul journey with this wholesome and comforting vegan delight.

Hey Lovely! 🌱

It’s been a few years since I left the hustle and bustle of downtown Toronto, and the lunch break escapes into the labyrinth of the PATH. A few times a week, a friend and I would head down (I’d usually get lost) to find a meal that satisfied both our cravings. Amidst the crazy amount of choices, we stumbled upon a spot dishing out the most unforgettable Inside Out Burrito – a taste sensation that lingered long after our downtown adventures.

Fast forward to today, and I've brought that cherished memory to life with my own twist on the Inside Out Burrito Bowls. Recreating that magic for you to savour – it's not just a recipe; it's a delicious journey back to those cherished moments. So, here's to recreating memories and savoring the goodness of plant-powered joy. Dive into the bowl, and let the flavours transport you to somewhere warm and tasty! 🌯

Savour the goodness of this plant-powered burrito bowl, it’s a holistic and vegan twist on a classic — perfect for gut health enthusiasts.

Be sure to make the creamy dressing for this vegan burrito treat. I may be a Holistic Nutritionist in Winnipeg and not Mexico, but this easy and gut-friendly recipe will have you wishing you were in Mexico!

Ingredients & Directions

Estimated time: 35 minutes

Effort/skill: Medium

Servings: 4

Ingredients

Beans

• 1 x 15 oz can black beans, drained and rinsed

• 2 tbsp salsa

• 2 tbsp nutritional yeast

• 1 tbsp lime juice

• 2 tbsp water, add as needed

• 1/2 vegan boullion cube

Veggie Ground

• 1 package of veggie ground (I use Yves)

• 1 tsp each onion powder, garlic powder, chili powder

• 1 tbsp nutritional yeast

• 1 tsp each basil, oregano

• 1 tbsp water or avocado oil

Salad Ingredients

• 1 green pepper

• 5 cups lettuce

• 1.5 cups leftover rice

• rice seasonings: lime juice, chili powder, cumin

• 1 cup cherry tomatoes

• 1 cucumber, diced

• 1/2 red onion, chopped

• guacamole (recipe below)

• cream dressing

• Optional:

  • 2 sprigs of green onions for garnish, chopped

  • cilantro, chopped for garnish

  • salsa

  • pumpkin seeds

  • vegan cheese shreds

Guacamole

• 4 cloves garlic, minced

• 1/4 red onion, chopped

• 1 avocado

• 1/4 cup chopped cilantro

• 1/2 lime juiced

Cream Dressing

• 1/4 cup plain oat (or coconut, or soy) yogurt

• 1 tbsp vegan mayonnaise

• 2 tbsp nutritional yeast

• 1 tsp chili powder

• 1 tbsp lime

• 1/4 cup chopped cilantro

Directions

1. Prepare all salad ingredients and place in fridge to keep cool.

2. Prepare rice, or warm up leftover rice, add in spices of choice (chili powder, cumin, lime juice).

3. Prepare guacamole by mashing all ingredients with a fork, place in fridge to keep cool.

4. Prepare the cream sauce and place in fridge to keep cool.

5. In a medium skillet, saute beans with bouillon, lime, spices, and water (if necessary). Set aside to cool slightly.

6. In a large skillet, warm the oil over medium-high heat, adding in the veggie ground, stirring frequently so it doesn’t stick to the pan. Add in spices. Set aside to cool.

7. Assemble each bowl with:

   1. Salad ingredients

   2. Rice

   3. Veggie ground

   4. Bean mixture

   5. Guacamole

   6. Cream Sauce

   7. Add on additional toppings and garnishes such as salsa, green onions, cilantro, and vegan cheese

8. Enjoy and feel nourished with these inside-out burrito bowls a la vegan style.