Vegan Burrito Bowls

These Vegan Burrito Bowls are healthy and delicious. The taste is incredible — sort of a Mexican-Asian party for your mouth. Oh, and did I mention how easy they are to make…?
vegan burrito bowls

Everything tastes better in a bowl. Everything is easier to make in a bowl. Everything is easier to eat in a bowl. Yes… I love my bowls…

My obsession with food bowls began many years ago, and now it seems it’s an actual real trend. Everywhere you go now, there are various bowls on menus — poke bowls, burrito bowls, Asian bowls, grain bowls, etc.

Have you jumped on the bowl bandwagon at home yet?

If not, this Vegan Burrito Bowl is the perfect starting point.

I’m someone who meal-preps… not for specific meals, but for everyday life. What I mean by this is that when I go to the market with my list (that I invariably don’t follow), and I buy all of the produce that strikes my fancy, when I get home, I like to prep it before I store it in the fridge and on the counter.

I do this not because I’m uber-organized, but because I know myself well enough to know that if I don’t cook, prep, and store it all immediately, by the end of the week I’ll be left with a fridge full of rotting mystery items. I always have big eyes in the market and high expectations of my cooking schedule. And, as the week goes on, I find that life gets in the way, or I end up eating out more often than I thought I would and then I’m left with a boatload of stuff that I don’t know what I’m going to do with.

Here’s a cute article on Why Bowls Are Better Than Plates.

So, what does this have to do with bowls or with this Vegan Burrito Bowl in particular?

Bowls are like artwork. They are like a creative outlet for me. I make them based on what’s in my fridge that’s ready to be eaten. So, whatever veggies I’ve roasted or steamed or sautéed can go into the bowl. Whatever veggie noodles or rices or slices I have cut up can go into the bowl. Avocados often make it into my bowls. Sometimes a fried egg graces the top. Whatever protein I have on hand, that’s going in too.

As to flavors… I love to mix it up. This Vegan Burrito Bowl mixes some Mexican flavors with some Asian flavors — and it is just perfect.

Also, having some favorite condiments in the fridge at all times, makes it really easy to dress the bowl. I’m a big fan of chipotle anything and different salsas so oftentimes my bowls do have a Mexican flare.

Wow, that’s a lot of talk about bowls, and I haven’t even gotten to my favorite thing about them: eating this way allows you to customize a bowl specifically for your specific health needs. And this is an awesome perk. Sometimes I make my bowl to heal a digestive issue and then I’ll make Steve’s bowl with some added stress-reduction foods…

Free healthy digestion ebook

If you want to learn more about how to heal your digestion with foods, download my free ebook here!

And if you are looking for a totally different type of bowl, try my amazing Vietnamese Meatball bowls.

Also, customizing meals for people is my favorite thing to do, so feel free to reach out in the comments below and I’ll be happy to help you work out your optimum bowl.

vegan burrito bowls

Vegan Burrito Bowls

Steve is making a rare appearance here, because he loved his bowl.

Here are some of the amazing ingredients in this Vegan Burrito Bowl:

I used to avoid soy, but after lots of research, I’m happy to say that organic soy products can be really good for you. In this bowl, I’ve used tofu. Tofu can be great for digestion and it also can help provide moisture to dry conditions in the body.

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

vegan burrito bowls

Vegan Tofu Burrito Bowls
Recipe type: nut-free, grain-free, gluten-free, vegan, vegetarian
Cuisine: Asian, Mexican, Vegan
Prep time:
Cook time:
Total time:
Serves: 3
This Vegan Burrito Bowl will quickly become your new go-to for lunch and dinner. It is so easily customizable and so delicious.
  • 1 recipe Sheet Pan BBQ Tofu
  • 1 can black beans, rinsed and drained
  • 3 heads baby bok choy, tiny bit of the bottoms cut off, and heads sliced vertically in half or thirds
  • 6 garlic cloves, smashed
  • 4 Tbs extra-virgin olive oil, divided
  • salt and pepper, to taste
  • 1 head broccoli, separated into florets, stems sliced
  • 4 cups cauliflower rice
  • 1 bunch of scallions, sliced
  • big handful of pea pods
  • My condiments of choice:
  • 2 tsphot sauce (or to taste)
  • ½ cup pico de gallo
  • vegan chipotle sauce
  1. When I make these bowls, I generally have meal-prepped the ingredients beforehand, and I highly recommend doing this. Here are the instructions for when you have not meal prepped:
  2. Preheat your oven to 425°F.
  3. Lay the cut up broccoli on a baking tray covered with parchment paper.
  4. Drizzle oil over and toss. Season with salt and pepper.
  5. Roast the broccoli until it is a little charred, about 20 minutes.
  6. Meanwhile, heat a skillet over medium heat and add 2-Tbs oil.
  7. Sauce the pea pods until a little bit softened, about 5 mins.
  8. Remove with a slotted spoon and add the bok choy and the garlic. Season with salt and pepper.
  9. Saute over med-high heat until it begins to char, then add ¼ cup of water, cover, and cook until done, about 5 mins.
  10. Remove with a slotted spoon, and then add the cauliflower rice. Season with salt and pepper. Add scallions. Sauce until only slightly cooked -- be careful not to overcook it; it should be only slightly softened, not mushy.
  11. NOTE: feel free to cook your veggies simultaneously in separate pans.
  12. To assemble your bowl: lay cauliflower rice in the bottom, and then arrange the tofu, beans, bok choy, and broccoli in sections on top.
  13. Top with condiments of choice.
  14. Enjoy!

vegan burrito bowls

vegan burrito bowls

Cold Cucumber Herb Soup

This Cold Cucumber Herb Soup is filled with healing superfoods and greens. Make a pitcher and keep it in the fridge for the hot summer days ahead! Read more

Crispy Buffalo Chicken Fingers

Crispy Buffalo Chicken Fingers make the perfect appetizer, snack, or dinner — just the right amount of spice.

crispy buffalo chicken fingers

We love to eat with our hands in my house. Sometimes it makes sense, and sometimes it’s just plain embarrassing. Sandwiches make sense; salad does not. I never established any rules for this, so we just live with the poor manners of our habits and hope no one’s watching.

If I told you that I served this chicken alongside my recent recipe for Paleo Fettuccine Alfredo, how grossed out would you be to learn that those leftovers were eaten cold the next day and with fingers, not forks…

If there’s food in the fridge that can be eaten without utensils, that’s the food that everyone goes for first. These Crispy Buffalo Chicken Fingers can and should be eaten with your hands… and not just by the vulgar people in my house! In the photo below, you can see Steve holding this awesome chicken in his hands — I had to take the picture quickly, because they were headed for his mouth quickly, even though it was early in the morning. (I wish you could see his shirt in this pic because he’s wearing a T-shirt we got when we went to “Meet The Breeds” at the Westminster Dog Show; I’ll have to take another pic of him in it!)

One of the awesome things about this recipe is that it’s so easily customizable for your particular needs and tastes. Sometimes I put hemp seeds in the coating. Sometimes I use flax seeds. Chia seeds are also good in it. And if you like sesame seeds, you can toss them in too. You can use any seeds you like, a mixture of all of them, or none of them at all. Decisions, decisions…

You should also try my recipe for Crispy Spicy Chicken for another take on a healthy version of decadent tasting chicken.

crispy buffalo chicken fingers

Not only are these crispy Buffalo chicken fingers delicious, but they are really healthy too:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes with tapioca flour — it crisps things up well and it works as a great thickener too.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. Whenever I have a cold I eat lots of hot sauce. So, if you like spice, as I do, use a generous amount of whatever hot sauce you like. Read the ingredients on the label (as with any pre-made food) to make sure it meets your dietary requirements — there are so many hot sauces, wing sauces, and barbecue sauces out there that are gluten-free, paleo, etc. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses both almond milk and almond flour, so you get a lot of bang for your buck with almonds here.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Flax seeds can relieve constipation and lower cholesterol.

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are really good for you because they are rich in omega-3 fatty acids, antioxidants and fiber.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness.

crispy buffalo chicken fingers

Crispy Buffalo Chicken Fingers
Recipe type: chicken, entree, appetizer
Cuisine: recipe inspired by: Brittany Angell
Prep time:
Cook time:
Total time:
Serves: 4
These chicken fingers are crispy, a bit spicy, and are really healthy. Make a big batch because they will go fast!
  • 1-1/2 lb. boneless organic chicken thighs, cut into thirds vertically
  • Wet ingredients:
  • 6 Tbs of your favorite Buffalo wing sauce (this is one of the few recipes I buy traditional, not organic... and here's a gallon of it!)
  • ¼ cup almond milk
  • 3 Tbs grass-fed butter
  • Dry ingredients:
  • ½ cup tapioca flour
  • ½ cup almond flour (I like this one)
  • ¼ cup of whatever seeds you like (hemp seeds, chia seeds, flax seeds, sesame seeds) (optional)
  • 20 grinds of fresh black pepper
  • ½ tsp sea salt
  1. Preheat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Combine all of the wet ingredients in a small pot and heat over medium-low heat, whisking until the butter is melted and the mixture is thickened a bit, about 5 mins.
  4. Pour the mixture into a large bowl.
  5. In a shallow pie plate, combine all of the dry ingredients. Feel free to use any or all of the seeds mentioned above (or none at all). Mix well.
  6. Season the chicken with sea salt.
  7. Put all of the chicken pieces into the bowl with the wet mixture. Stir until coated well.
  8. Remove each piece of chicken individually, and dredge in the dry mixture and place each piece on the baking sheet in a single layer, making sure that none of the pieces are touching each other. Make sure each piece is heavily coated!
  9. Bake the chicken until cooked through and crispy. Mine took about 40 minutes.
  10. Remove from the oven and serve on a platter with whatever dipping sauces you like. (We never made it to the dipping sauce stage... they were all eaten too fast!)

crispy buffalo chicken fingers