Burrito Bowl

plant-based burrito bowl

This is one of those recipes that will change every time you make it. You might add a little more of the veggies, swap some out, increase the chilli – it’s the perfect quick and satisfying meal for weeknights or easy weekend dinners.

The best part? You can go as crazy as you like with the piles of guacamole, and of course the Dairy Free Down Under Cheddar Style Shreds and delicious Sour Cream Style – YUM!

Prep time 15mins

Cooking Time 15mins

Serves 4


For the guacamole

  • 2 avocados
  • 1 tsp crushed garlic
  • Fresh lime
  • Pinch of salt & pepper

For the spicy pineapple rice

  • 1 cup of basmati rice
  • 1 packet of taco or burrito seasoning (I go for the mild)
  • 1 can of pineapple rings, chopped

For the tofu mix

  • 1 block of firm tofu
  • Olive oil
  • 2 tsps sweet paprika
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 1 red onion, finely chopped
  • 1 tbs nutritional yeast

For your bean mix

  • 1 400g corn, drained
  • 1 400g black beans, drained

For the bowl

  • Iceberg lettuce, shredded
  • Dairy Free Down Under Cheddar Style Shreds
  • Dairy Free Down Under Sour Cream Style
  • Spring onion
  • Fresh coriander
  • Fresh chilli’s (green & red)




  1. Cook your basmati rice as per the packet’s instruction (I love the absorption method!) and set aside
  2. To make the guacamole, scoop out the avocado flesh and add it to a mixing bowl, add garlic, salt, pepper and a good squeeze of fresh lime, taste and adjust your salt / pepper / lime / garlic mix to your taste – set your guacamole aside
  3. Slice your tofu into cubes, heat olive oil in a large pan over a high heat, add your tofu and paprika and cook for around 5mins, until your tofu starts to char a little
  4. Add your red capsicum, green capsicum, and red onion to the tofu mix and cook until the onion is soft, around 5 mins, add nutritional yeast, salt & pepper and stir through, then set aside in a bowl
  5. In another pan add your black beans and corn, heat over a high heat until charred, then set aside
  6. To make your spicy pineapple rice, heat some more olive oil in a pan over high heat and add your cooked rice, sprinkle with taco seasoning and add your chopped pineapple, cook, stirring occasionally, until the rice starts to brown, then set aside
  7. Your now ready to dish up!
  8. Add shredded lettuce to your serving bowl, then add some of your bean mix, tofu mix and spicy pineapple rice
  9. Top with lashings of Dairy Free Down Under Sour Cream Style, Dairy Free Down Under Cheddar Style Shreds and guacamole, and sprinkle with chilli, spring onion, coriander, and whatever else your spicy heart desires!
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