Grammy's Kitchen · Burritos · Easy Vegan Burrito Bowls
One of 111 burritos recipes we measured
from pinchofyum.com
4 cooks on pinchofyum.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 2% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 136% | 35% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 cups cauliflower florets | |
| 234 g | 2 cups whole walnuts |
| 30 g | 2 individual chipotles in adobo sauce |
| 8 g | 1 tablespoon chili powder |
| 2 g | 1 teaspoon cumin |
| 6 g | 1 teaspoon salt |
| lime juice, garlic / onion powder, and cayenne to taste | |
| 540 g | 4-5 bell peppers, sliced |
| olive oil and salt | |
| 278 g | 1 1/2 cups uncooked rice |
| 397 g | 1 14-ounce can black beans, rinsed and drained |
| lime wedges and cilantro for serving |
Method: 6 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Um just pulled this out of the oven and had to sneak a little (cause I was a lil skeptical) and it’s amazing! Seriously, so good!” — a cook, 5.0★
“This was delicious. Im allergic to walnuts so left them out. It was still amazing.” — a cook, 5.0★