Vegan Ground Beef Burrito Bowls (with Impossible Meat)

These Vegan Ground Beef Burrito Bowls are living proof that you don’t need animal products to enjoy a delicious meal!

Carnitas Burrito Bowls and Chicken Burrito Bowls get all the love, but what about vegan burrito bowls? I decided to make a vegan version for those who prefer a plant-based option, and I am absolutely in love!

This recipe uses vegan taco meat, specifically Impossible Meat, as the primary protein for these bowls. Then, I added cilantro lime rice and avocado corn salsa and piled on my favorite toppings for the perfect dish!

You can totally prep these ahead of time to enjoy throughout the week, too! And you can customize these bowls to your liking with your favorite toppings, dressings, or whatever else you like!

Ingredients and Swaps

These bowls are packed with super flavorful and nutritious ingredients:

• Vegan ground beef: Use a plant-based option like Impossible or Beyond Meat for a meaty texture without animal products. This is also so good with homemade sofritas.
• Tomato sauce: Adds a rich, tangy base that helps meld the flavors of the vegan beef and spices. Swap in tomato paste for a richer flavor.
• Taco seasoning: You can use store-bought seasoning or make your own taco seasoning!
• Bowls: Start with a bed of rice, greens, grains, or cauli rice.  The pile on your favorite toppings – shredded lettuce or cabbage, tomatoes, bell peppers, regular or vegan cheese, black or pinto beans, salsa, avocado – everything you would normally pile on tacos or bowls.

Do I have to make the avocado corn salsa?

Nope! You can use your favorite store-bought salsa or make another homemade salsa like Corn Salsa!

How to Make Vegan Burrito Bowls

These bowls are ready in around 20 minutes! Here’s how to make them:

1. Cook the Vegan Beef

Heat your skillet and cook the vegan ground beef with tomato sauce and taco seasoning until all the flavors meld together. Taste and season as needed, make sure it is nice and flavorful. 

2. Make the Cilantro Lime Rice

Toss your cooked rice with lime juice and chopped cilantro to create a bright, zesty base. Use precooked packaged or frozen rice to speed things up. Swap in quinoa for a little extra protein.

3. Prepare the Avocado Corn Salsa

Mix corn, avocado, red bell pepper, jalapeno, red onion, cilantro, and lime juice until well combined. Taste and season. If you like a little sweetness, throw in some pineapple or mango.

Assembling the Bowls

Here’s what you’ll need to assemble these bowls:

• Rice: I made cilantro lime rice as the grain base for these bowls, but you can use Cilantro Lime Quinoa or Cauliflower Rice for a low-carb option!
• Avocado corn salsa: This is made with avocado, red bell pepper, jalapeno, red onion, cilantro, lime juice, salt, and pepper. Use any salsa you like or swap in a creamy sauce like this Creamy Avocado Dressing or Creamy Chipotle Dressing.
• Toppings: I topped my bowls with Pico de Gallo, black beans, and shredded lettuce, but you could also add vegan sour cream, vegan cheese crumbles, or hot sauce!
• Extras: Load up on extra veggies like zucchini, spinach, or even roasted sweet potatoes for more color and nutrients.

What’s the best way to keep my avocado corn salsa fresh?

Add the avocado right at the end of mixing to avoid it getting mushy or browning too quickly. If you’re making the salsa ahead of time, toss the avocado in just before serving or drizzle a little extra lime juice to slow down the browning process.