TVP Burrito Bowl
I’ve recently been trying to fit as much goodness with minimal effort as I can into my evening meals and this burrito bowl ticks all of the boxes. I’ve been achieving this by ingredient prepping- where I prep all of the components at the weekend so on the weekday evening I only have a few little things to do to chuck together a healthy and delicious meal.
If you want to eat good but want low effort on weekday evenings then give this recipe a go.
Reasons you'll love this TVP bowl -
HEALTHY- Tvp contains roughly 50g of protein per 100g. Paired with a variety of vegetables this meal is healthy and delicious.
PREPPABLE- Each element can be made ahead of time, stored in the fridge and reheated and assembled to serve on the day.
DELICIOUS- The spices and herbs on the mince paired with the cooling, creamy avocado and the smokey chipotle mayo tie this meal together making it super flavoursome.
EASY- For ease, I used pre bought packet rice which just leaves chopping and cooking the veg and tvp, mixing the mayo and assembling the dish.
More TVP recipes from the blog
Burrito bowl ingredients and substitutes-
- Avocado- I usually just use mashed avocado in place of guacamole, mostly for lazy reasons! If you’re feeling even more lazy you can use store bought guacamole or mashed avocado.
- Pre cooked rice- Packet rice is the secret to shaving so much time off of making this dish. You can of course cook your own rice.
- TVP- TVP or textured vegetable protein is a dry protein made of soy. I buy the mince sized pieces and I love it because its high protein and versatile. You can just leave it in your cupboard for months meaning you have a vegan beef mince substitute whenever you need. You can use shop bought vegan fresh mince or lentils if you want an unprocessed whole food version.
- Vegan beef stock powder- Massels beef stock powder that you can buy in any supermarkets here in Australia is accidentally vegan and its my personal favourite stock powder to use. This helps the TVP have a bit of flavour as on its own it is bland.
- Fresh jalapeño- Jalapeno is essential in a fresh pico de gallo to give a mild kick to the salsa. If you love spicy food you could use a hotter chilli or if you don’t like any spice use a green bell pepper instead.
- Vegan mayo- To make a quick chipotle mayo I use plant based hellmans mayonnaise- after trying many mayo brands this one remains my all time favourite.
- Chipotle hot sauce- In my opinion the brand “Cholula” chipotle sauce is the best for this mayo. Its readily available at any supermarket and is the perfect amount of smokey and spicy.
- Soy milk- I like the mayo sauce to be drizzled on the top and for that the sauce needs thinning. Soy milk thins out the sauce whilst keeping it creamy. Be sure to use unsweetened soy milk.
More recipes
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- Air Fryer Churro Gnocchi
- Asparagus Orzotto
- BBQ Tempeh Nuggets
- Caramelised Onion and Cheese Mashed Potatoes
How to cook TVP
The fool proof way of making the best TVP is to use 1:1 TVP to boiling water, mix together and leave to hydrate for 10 minutes. Then fry in a pan with a little oil and sprinkle on your seasonings. This gives the perfect texture and makes a TVP that isn't too mushy or too dry.
Top tip- Prepared TVP keeps well in the freezer. Prepping TVP ensures you've got the perfect vegan ground beef alternative on hand- just freeze prepared TVP and cook from frozen when you're ready.
How to make a vegan burrito bowl
- Rehydrate the TVP
- Add all of the beans ingredients into a pan and simmer
- Chop all of the pico de gallo ingredients
- Mix the pico
- Mix the mayo ingredients
- Add the TVP to a pan with oil and seasonings
- Fry the TVP for 2 mins
- Everything is ready to assemble
- Assemble your bowl and top with the chipotle mayo
TVP Burrito Bowl
Ingredients
- 1 Avocado mashed
- 250 g Cooked rice
- 100 g Cooked corn
For the TVP ground ‘beef’-
- 1 Cup TVP dry
- 1 Tbsp vegan beef stock powder
- 1 Tsp Paprika
- 1 Tsp Cumin
- 1 Tsp Garlic granules
- 1 Tsp Oregano
For the black beans-
- 220 g Cooked black beans
- 2 cloves Garlic
- 1 tsp Chipotle hot sauce
- 1 tsp Lime juice
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Salt
For the pico de gallo-
- ½ A red onion
- 1 Fresh jalapeño
- 1 Tomato
- 1 tsp Lime juice
- 1/2 tsp Salt
- 1/4 tsp Sugar
For the chipotle mayo-
- 2 Tsp vegan mayo
- 2 tsp chipotle hot sauce
- 3 tsp Soy milk
Instructions
- Add 1 cup of dry TVP to a bowl with 1 cup of boiling water and set aside.
- Add all of the black beans ingredients to a pan with 150ml water and simmer on low heat whilst you prepare the rest of the ingredients.
- Dice your pico de gallo vegetables and mix with the rest of the ingredients for the pico.
- For the chipotle mayo mix all of the ingredients together.
- Add a little oil to a pan and add the hydrated TVP with the seasoning and fry for a couple of minutes.
- Assemble the bowl and enjoy!
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