Vegan Burrito Bowl

About

If you’re eating restricted meals in a day, you have to make it worth it! Indulge in one of everybody’s favorite copy-cat recipes: burrito bowls! Yes, a burrito bowl is perfect for the OMAD diets or similar ones, even when you’re also vegan and/or Keto. This burrito bowl includes a hefty base layer of Spanish fried cauliflower rice. If you don’t like cauliflower, this is a great Keto recipe for you because the spices and flavors cover up the cauliflower taste and smell. The burrito bowl recipe comes with homemade guacamole and fresh shredded lettuce. Ladled on top is a heaping serving of crumbled tofu, flavored with garlic, onion, cumin, and chilis. Use this recipe as a starting point. From here, you can add on any extra vegan Keto ingredients that fit your macros. Additional suggestions are made throughout the recipe introduction.

Vegan Keto Burrito Bowl Toppings

Thankfully, the modern food industry has created many vegan alternatives to favorite foods. However, while these alternatives don’t use animal products, some substituted ingredients may add many additional carbs to your diet. Vegan burrito bowl toppings include vegan cheese, vegan sour cream or mayonnaise, nutritional yeast, or homemade tomato salsa. If you’re using a vegan food brand, check the nutrition label for any extra carbs.

Can I Make My Meal Larger?

Still hungry? There are many ways you can add calories to your vegan OMAD recipes, but the ingredients must also be Keto! Your best bet is to stretch out your meal with nutrient-dense vegetables or foods with fiber. Nutrient-dense, Keto-friendly ingredients include spinach, all dark leafy greens, mushrooms, cashews, and hazelnuts. Try making your own cashew crema to add more calories and healthy fat to your meal!

Ingredients

3 oz tofu, raw (not silken), not cooked, extra firm, not drained
⅛ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon mustard powder
¼ teaspoon paprika
⅛ teaspoon cumin, ground
⅛ teaspoon thyme, dried
⅛ teaspoon chili powder
¼ cup vegetable broth, bouillon or consomme
1 teaspoon olive oil
1 cup cauliflower rice
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon onion powder
½ tablespoon tomato paste
1 ½ oz avocado
½ tablespoon olive oil
¼ teaspoon lime juice, fresh
1 dash salt
½ tbsp, chopped cilantro
1 ½ oz shredded lettuce
1 ½ teaspoon olive oil

Instructions

Prepare the tofu in advance so it can marinate before you cook for at least 1 hour. Use paper towels to press excess liquid out of a block of tofu before you cut your appropriate portion. Place your portion of tofu in a full piece into a container not much larger than the tofu. Sprinkle the pepper, onion powder, garlic powder, mustard powder, paprika, cumin, thyme, and chili powder over the tofu. Then, gently pour the vegetable broth into the container along the side of the tofu to avoid washing all the spices off.
Cover the container and marinate your tofu in your refrigerator for at least 1 hour. Since you are likely working with a small amount of tofu, you don’t want to marinate for too long. When it’s time to cook, make the Spanish fried cauliflower rice, which will be the base of your bowl. Pour the olive oil in a wide pan over high heat, and add the cauliflower rice to the hot oil. Season the rice with salt, pepper, and onion powder. Cook the rice until the spices cook to golden and become fragrant.
Reduce the heat to low and stir the tomato paste into the rice. Continually stir until the tomato paste breaks up in the pan, heats through, and coats all the cauliflower rice. Raise the heat a little and keep cooking until the tomato paste darkens slightly and the rice no longer looks wet. Pour the fried rice into your serving bowl and return the pan to the stove. Quickly make the guacamole by mashing avocado together with the second amount of olive oil, lime juice, a pinch of salt, and cilantro in a mixing bowl.
Distribute the guacamole on top of your fried rice in the bowl. Next, arrange shredded lettuce in the bowl. Set the bowl aside and return your attention to the stove. Heat the final amount of olive oil over medium-high heat. Once the oil is hot, remove your tofu from the marinade (reserve the marinade, however) and use your fingers to crumble it into the pan. Use a spoon to gently toss the crumbled tofu in the pan as it cooks to golden.
Once the tofu is golden and excess moisture has evaporated, reduce the heat to low. Pour the reserved marinade into the pan. Again, stir the tofu as it absorbs the marinade while the rest reduces in the pan. Once the marinade has reduced and is no longer loose liquid in the pan, pour the tofu onto the top of your burrito bowl. Add any additional vegan Keto toppings at your discretion.