Soyrizo Burrito Bowls

This 20-minute takeout dupe (from a restaurant that rhymes with chip boat lay) is one of my go-to lunches! Fresh, filling, and easily customizable, this soyrizo burrito bowl will hopefully become one of your favorites, too. Plus, you won’t be charged $3 for a spoonful of guac!

Ingredients/ shopping list:

  • soy chorizo (the Trader Joe’s brand is my favorite!)
  • 1 cup long-grain rice
  • 2 limes
  • 1 bunch fresh cilantro

  • 1 bay leaf
  • 3-4 tomatoes
  • 1 red onion
  • 1 jalapeno, or to spice preference
  • bell pepper
  • 1-2 avocados 
  • salt

Ingredients for Soyrizo Burrito Bowls

Cooking Instructions:

Step 1.

1. In a pot, add 1 cup rice to 2 cups water. Add 1 bay leaf and a pinch of salt, bring to a boil then cover and turn to low. Keep covered for 20 minutes or until cooked.

Step 2.

In a pan, cook soyrizo for 4-5 minutes or until browned. Set aside.

Step 1 for Soyrizo Burrito Bowls

Step 3.

To make pico, chop tomatoes, half a red onion, and very finely chop a jalapeno. Combine, and add the juice of half a lime and a pinch of salt. 

Step 4.

To make guacamole, mash avocado. Add the juice of half a lime and a pinch of salt.

Step 2 for Soyrizo Burrito Bowls

Step 5.

To make fajita veggies, thinly slice bell pepper and other half of red onion. Sautee in neutral cooking oil for 4-5 minutes or until browned and softened. 

Step 6.

When rice is ready, remove bay leaf and squeeze in the juice of half a lime. Stir in a handful of fresh chopped cilantro. 

Step 7.

This is the fun part! Add rice and soyrizo to bowl, and choose your toppings. I also sometimes add Tofutti sour cream, beans, crushed tortilla chips, or vegan cheese for extra flavor. Enjoy!

Step 3 for Soyrizo Burrito Bowls