I can’t get enough of this Winter Burrito Bowl. This vegan, nutrient-dense bowl features tender black beans, fluffy brown rice, savory vegan chik’n, and spiced roasted shredded carrots. Finish it with a creamy cilantro-avocado sauce for brightness and richness. It’s simple to prepare, ideal for meal prep, and makes a satisfying, healthy dinner any night of the week.
80/20 life, 80/20 bowl
January is a popular time to try vegan eating, and it’s a great season to sharpen your plant-based cooking skills. My one tip for anyone adopting a vegan lifestyle is to follow an 80/20 approach: aim for at least 80% of meals made from whole, minimally processed ingredients, and keep processed or sugary vegan foods to about 20%. Using a packaged vegan chik’n in this bowl is fine—just balance it with nutrient-dense components like the beans, rice, kale, and roasted carrots so processed items don’t dominate your diet.
Shred & Roast Your Carrots
Shredded roasted carrots add a wonderful tender texture and caramelized flavor that chopped carrots can’t match. Toss the shredded carrots with olive oil, smoked paprika, garlic powder, and a pinch of sea salt, then roast until soft and slightly golden. They bring body and sweetness to the bowl and work well in salads or as a grain substitute in other bowls.
Meaty Alternatives
If you don’t use a packaged vegan meat, try hearty mushrooms instead. Oyster mushrooms or other meaty varieties provide excellent texture and natural umami without heavy seasoning. Simply sauté them until browned and tender and add them to the bowl in place of vegan chik’n.
Hearty Vegan recipes to try this winter!
- Winter Kale Salad
- Mushroom Etouffee
- Savory Steel Cut Oats Bowl
- Wild Rice Stuffed Sweet Potatoes
Winter Burrito Bowl
Ingredients
- 1 package Sweet Earth Chipotle Chik’n (or preferred vegan chik’n)
- 3 cups cooked black beans
- 3 cups cooked brown rice
- 4 large kale leaves
- 1 jalapeño pepper, sliced
- Cilantro, for garnish
Roasted carrots
- 4 medium carrots, shredded
- 2 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
Avocado cream
- 1/2 avocado
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro, can include stems
- 1 clove garlic
- 1/2 tsp salt, + more to taste
- 2-4 tbsp water
Instructions
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Preheat oven to 350°F.
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Toss shredded carrots with olive oil, garlic powder, smoked paprika, and salt. Spread evenly in a baking dish.
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Roast for about 30 minutes, until tender and slightly golden.
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While carrots roast, blend avocado, lime juice, cilantro, garlic, salt, and 2–4 tablespoons water until smooth to make the avocado cream. Add more water if needed to reach desired consistency.
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Heat 1–2 tablespoons oil in a skillet over medium heat. Add the vegan chik’n (or mushrooms) and cook for about 7 minutes, stirring occasionally, until heated through and browned.
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To assemble, place a kale leaf in the bottom of each bowl. Divide rice, black beans, cooked chik’n, and roasted shredded carrots among bowls. Drizzle with avocado cream and top with sliced jalapeño and cilantro.
Nutrition
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Carbohydrates: 83g
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Protein: 25g
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Fat: 16g
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