High-Protein Vegan Burrito Bowl

Power up with this tasty, protein packed vegan burrito bowl. It contains 49 grams of protein in the one serve!

Serves 1 | Prep time: 20 mins | Cooking time: 15 mins


  • 75g/2.6oz (1/3 cup + 1 Tbsp) uncooked brown rice
  • 150g/5.30z sweet potato, (1 1/4 cup, cut in chunks)
  • 25g/0.9oz brown onion (1/4 medium onion)
  • 40g/1.3oz (1/3 cup + 1 tsp) TVP (textured vegetable protein)
  • 4g/0.1g (1 1/2 tsp) burrito spice mix (e.g. Old El Paso Burrito Spice Mix)
  • 5ml/0.2oz (1 tsp) olive oil spray
  • 200g/7oz four bean mix (1 1/4 cup, rinsed & drained)
  • 100g/3.5oz avocado (1/2 medium sized avo)
  • 100g/3.5oz red capsicum (bell pepper), (1/2 a capsicum)
  • 100g/3.5oz corn kernels, (1/2 cup, rinsed & drained)
  • 20g/0.7oz coriander (1/3 cup, finely chopped)
  • To taste: squeeze of lemon juice, soy sauce


  1. Cook brown rice as per packet instructions.
  2. Rehydrate the TVP mince with 1/3 cup of boiled water poured over it in a bowl. Set aside.
  3. Prep other ingredients: Cut sweet potato, chop onion, capsicum, avocado, coriander, rinse and drain corn kernels and four bean mix.
  4. Steam/boil sweet potato for about 10 minutes or until soft.
  5. While sweet potato is cooking, heat up the oil in a pan and sauté onion for a couple of minutes then add the rehydrated TVP. Cook for a couple of minutes, add the burrito spice and mix well. Add corn kernels, capsicum and half the chopped coriander. Stir all ingredients together and cook for another 5 to 6 minutes.
  6. Next, assemble your burrito bowl with the mince mix, rice, avocado, four bean mix, sweet potato, top with fresh coriander, and drizzle soy sauce and lemon juice to taste. Enjoy!

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LunchMexicanLow Fat

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