In a cozy kitchen, the smell of sizzling tofu fills the air, drawing everyone in. This Vegan High Protein Burrito Bowl is a vibrant, hearty meal that takes just 30 minutes to prepare, making it perfect for busy weeknights. Packed with plant-based protein and bursting with flavor, it will impress both vegans and non-vegans alike.
This recipe is ideal for anyone seeking a nutritious, satisfying meal. Whether you’re hosting friends, meal prepping for the week, or simply craving a colorful dish, this bowl has you covered. Leftovers can be stored in the fridge for up to four days, making it a great make-ahead option.
Why You’ll Love This Recipe
- The crispy tofu adds a delightful crunch to each bite.
- It’s quick to prepare, taking just 30 minutes.
- Each bowl is customizable with your favorite toppings.
- The quinoa and black beans provide a hearty, filling base.
What You’ll Need
Gather these ingredients to create your flavorful bowl.
For the Tofu
- 14 oz firm tofu, pressed and cubed
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- salt & pepper (to taste)
For the Bowl
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 Tbsp fresh cilantro, chopped
For Serving
- lime wedges (for serving)
- 2 Tbsp fresh lime juice
- 1 tsp maple syrup (optional for balance)
Substitute maple syrup with agave nectar if desired.
Substitutions & Swaps
- Tofu can be replaced with tempeh.
- Quinoa may be swapped for brown rice.
- Black beans can be exchanged for kidney beans.
- Corn can be omitted for a lower-carb option.
How to Make It
Prepare this delicious bowl in just a few simple steps.
Pat and cube
Pat tofu dry and cube it into ¾-inch pieces. Heat olive oil in a skillet over medium heat.
Sauté
Add tofu, sprinkle it with cumin, smoked paprika, garlic powder, salt, and pepper. Sauté for about 10 minutes until golden and crisp.
Heat the base
In the same pan, add quinoa and black beans. Stir to coat them in the leftover seasoning and warm through.
Assemble the bowls
Divide the quinoa-bean mixture between bowls. Top each bowl with crispy tofu, corn, red bell pepper, cherry tomatoes, and avocado.
Whisk and drizzle
Whisk together lime juice and maple syrup. Drizzle this mixture over the bowls, sprinkle with cilantro, and serve with lime wedges.
How to Store It
Fridge: 4 days in an airtight container.
Freezer: No, the texture may change.
Reheat: Microwave on high for 1-2 minutes.
Tips for Best Results
- Pressing the tofu removes excess moisture for better crispiness.
- Customize the toppings to include your favorite vegetables.
- Feel free to adjust the seasoning to suit your taste preferences.
- Serve immediately for the best texture and flavor.
Serving Suggestions
- Pair with a light salad for a refreshing meal.
- Serve alongside tortilla chips for added crunch.
- Enjoy it as a delightful meal prep option throughout the week.
