The Best Vegan Carne Asana Burrito Bowl

The Best Vegan Carne Asada Burrito Bowl

Slow simmered, mushroom carne asada tops this deliciously tasty burrito bowl. Packed with flavor and fresh ingredients.

Have you ever craved a fresh, tasty burrito bowl but you didn’t feel like making the trek to Chipotle? If so, you are definitely not alone. While I enjoy the convenience of running out to pick up Chipotle from time to time there are moments when I just don’t feel like leaving the house. That’s where this Mushroom Carne Asada Burrito Bowl comes in. It’s loaded with lots of fresh flavor and perfect for those moments when you want something relatively quick but want to stay in. Here’s how to make it!

Gather Ingredients for Burrito Bowl

For this vegan carne asada burrito bowl you’ll need the following:

  • Grits or Polenta
  • Vegetable Broth
  • Portobello Mushroom
  • Red Enchilada Sauce
  • Taco Seasoning
  • Pico de Gallo
  • Pickled Purple Cabbage
  • Red Bell Peppers
  • Fresh Cilantro

Once you’ve gathered all the ingredients you need for this recipe, you’ll want to start with making the mushroom carne asada. These can be made as slow or fast as you like. I recommend letting them simmer for a bit but if you’re short on time cook and eat is the motto here! Both work, one just has more flavor.

Make the Mushroom Carne Asada

To start make sure your mushrooms have been washed and dried. Here’s a chef’s tip: only wash and dry mushrooms right before cooking. Washing and storing mushrooms prior to cooking will cause mushrooms to mold. Once mushrooms have been thoroughly cleaned it’s time to shred them. To shred your mushrooms you’ll take two forks and begin to tear apart the mushroom in opposite directions. Mushroom should resemble shredded pork or chicken but may be a bit chunkier.

After shredding your mushroom it’s time to add it to the skillet. Heat 1 – 2 tablespoons olive oil over medium heat. Then once oil has been warmed add mushrooms to skillet and allow to cook along with half a packet of taco seasoning. After about 3 – 5 minutes add red enchilada sauce and turn the heat down slightly. Mushrooms should simmer on medium low heat for about 5 – 7 minutes at least. Ensuring you are stirring occasionally. Optimal time is to allow mushrooms to simmer on low heat for 20 mins.

Prepare Burrito Bowl Base & Toppings

As the mushroom carne asada begins to simmer you’ll want to prepare your grits or polenta. For this recipe I used instant grits. You’ll want to prepare you grits according to the package directions. The only exception being instead of boiling water, you’ll want to boil vegetable broth. This is what will ensure this bowl is creamy and savory.

Now it’s time to chop your fresh vegetables: red bell pepper and cilantro. If you are making your pickled purple cabbage from scratch you can simply shred red cabbage and allow it to marinate in apple cider vinegar and sugar.

Assemble Your Burrito Bowl

To assemble your burrito bowl make sure your mushroom carne asada is fork tender and your grits are done cooking. First add your grits to the bowl. Then top with mushroom carne asada. Next add your assortment of fresh ingredients including: pico de gallo, red bell pepper, torn cilantro and pickled purple cabbage. There you have it! The Best Vegan Carne Asada Burrito Bowl, fresh & ready.

The Best Vegan Carne Asada Burrito Bowl

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The Best Vegan Carne Asana Burrito Bowl

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

396

kcal

Ingredients

  • 2 cups prepared grits

  • 4 portobello mushrooms

  • 1 can red enchilada sauce

  • 1 packet taco seasoning

  • 1 cup Not Beef Bouillon Broth

  • 4 oz Pico de Gallo

  • 1 Red Bell Pepper

  • Fresh Cilantro

  • Pickled Purple Cabbage

Preparation

  • Step 1: Prepare your toppings: Wash and dry mushrooms. Then take two forks and shred mushrooms similar to shredded pork. Slice avocados. Roughly chop red bell pepper. Wash and tear cilantro.
  • Step 2: Heat two tablespoons olive oil over medium heat. Add mushrooms to skillet. Add taco seasoning and sauté until fragrant, about 2 – 3 minutes. Then add red enchilada sauce. Allow mushrooms to simmer for about 7 – 10 minutes. Cook until most of the sauce has been reduced down and is mostly coating the mushrooms.
  • Step 3: While mushrooms are simmering prepare the grits. Using one cup of not beef vegetable broth add grits to boiling broth. Lower heat and allow grits to simmer for 5 – 7 minutes, until thickened.
  • Step 4: Once mushrooms carne asada and grits have finished cooking, plate your creation! First add grits to the bowl. Then add chopped red bell peppers. Top the bell peppers with the mushroom carne asada. Then add remaining toppings: avocados, cilantro, pico de Gallo and crushed tortilla chips. Serve warm!

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