Fit Mitten Kitchen · by Ashley
Vegan Burrito Bowl Recipe
NUTRITION · PER SERVING30M COOK
CAL 57%·PRO 53%
CARBS 108G38% OF CAL
18G FIBER78G OTHER12G TOTAL SUGAR
FAT 74G58% OF CAL
7G SAT67G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A customizable burrito bowl with quinoa, black beans, roasted sweet potato, walnuts for plant-based taco meat, avocado and fresh toppings. Filling and meal-prep friendly.
mainmexicanbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups kale or romaine (optional)
- 4 cups cooked rice or quinoa
- 1 batch walnut taco meat
- 2 cups roasted sweet potatoes
- 1 ½ cups cooked black beans
- 1 ½ cups cooked corn
- ½ cup diced red onion
- Cilantro Lime Dressing
- pico de gallo
- sliced avocado
- vegan queso
- lime crema
At a glance
PER SERVING · TIME 30M
CAL 57%·PRO 53%
CARBS 108G38% OF CAL
18G FIBER78G OTHER12G TOTAL SUGAR
FAT 74G58% OF CAL
7G SAT67G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1419mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 818mg
- Calcium
- 113mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.