Incredible Plant Based Burrito Bowls! (WFPBNO Healthy and Vegan)

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber, while white rice is usually less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are similar in texture and flavor, while pinto beans are often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas provide creaminess with fewer calories, while cucumbers are a low-cost crunchy alternative.

jalapeno

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers offer a milder heat, while bell peppers are often less expensive.

Preheat the oven to 400°F (200°C).

Cut 4 bell peppers into thin strips and place them on a baking tray lined with a silicone mat.

Add 1 pound of baby Bella mushrooms and 1 small red onion to the tray.

Season the vegetables with granulated garlic, black pepper, chili powder, and cumin; toss to combine.

Bake the vegetables in the oven for about 30 minutes, stirring halfway through.

Cook brown rice in an Instant Pot; set aside when done.

Blend silken tofu with miso paste and lemon juice until smooth to make a sour cream substitute.

Assemble the burrito bowl with brown rice, black beans, roasted vegetables, and top with the tofu sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary