Vegan Burrito Bowl - ENG

Because lately it’s totally "hip, hot and happening" and because my daughters are crazy about it and my "youngest" even inspired me, it turns out to be real "festival food" together with a Corona;), here is my version of a Burrito Bowl!

I bought my Sriracha sauce in America,when I was there for work, at the Whole Foods Market. You can also get the original Sriracha sauce at most supermarkets. Although not completely free of junk, but very tasty and since you use very little of it, it should perhaps be possible for once.

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 3 portions


  • 130 grams green peas & red lentils “rice” (= 100% legumes) or use regular white rice or brown rice. (130 gr =uncooked rice)
  • 150 grams iceberg lettuce cut into strips and washed
  • 1 small can tomato puree
  • 1 bottle or packet plant-based cooking cream optional, from Alpro or Oatly
  • 3 pieces spring onion stems washed, cut into rings
  • 9-12 pieces tortilla chips, 3-4 per bowl note: vegan tortilla chips, natural, no cheese added
  • 175 grams cherry tomatoes washed and halved
  • 225 grams corn can
  • 180-200 grams tempeh cubes marinated in sweet soy sauce
  • 250 grams chili beans can
  • 2 pieces avocado ripe, flesh mashed and seasoned with a little bit of oil and pepper and salt, generously sprinkle with a slice of lime juice for taste and against discoloration
  • fresh coriander few leaves per bowl
  • 50-75 grams Greek White Block from Violife crumbled, finely cut
  • 1 piece lima washed, cut into 4 parts
  • sriracha sauce be careful don’t use too much, start carefully


  1. First cook the rice.

  2. Drain rice, let it stand covered for a moment and stir in a large tablespoon of tomato puree.

    Stir in (optionally) a very small dash of plant-based cream.

    Stir spring onion rings into the rice. Season slightly with a pinch of (gray) salt.

  3. Stir-fry tempeh cubes for about 4 minutes, on medium heat in a little oil.

    It’s ok to serve it tiéde/cold.

  4. Divide the iceberg lettuce over 3 bowls.

    Spoon the rice onto the lettuce and spread evenly over the bowls.

  5. Divide / garnish the remaining ingredients evenly over the bowls and put the tortilla chips along the side into the bowl.

    Finish with a scoop of mashed avocado and some crumbled vegan violife "cheese".

  6. Sprinkle it all with some lime juice and a little Sriracha sauce.

    Use tortilla chips as a spoon and “dive” into your bowl.

Recipe Notes


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