Vegan BBQ Beef Bowls
These Vegan BBQ Beef Bowls are the perfect weeknight dinner. Vegan beef crumbles, rice and all the veggies topped with a dairy-free yogurt ranch!
Ingredients
- 1 cup rice dry
- 2 tablespoons oil I used avocado
- 1/2 red onion diced
- 12 ounces vegan beef crumbles
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup BBQ sauce
- 1/2 cup water
FOR THE YOGURT RANCH
- 4 ounces vegan yogurt unsweetened, I used Kite Hill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1 tablespoon apple cider vinegar plus more to taste
- 2 tablesooons cilantro finely chopped
- 1 serrano pepper finely chopped
- non-dairy milk optional, to thin
FOR THE BOWLS
- 1 head romaine chopped
- 1/4 head red cabbage finely chopped
- 1 cup corn
- 2 avocados sliced
- 2 radishes thinly sliced
- pickled onions
- pico de gallo
Instructions
- Add the rice to a pot with 2 cups of water. Bring to a boil, cover, lower heat and simmer for 15 minutes.
- Heat the oil in a skillet over medium heat. Add the red onion and cook for 3 minutes, or until tender. Add the beef crumbles, smoked paprika and cumin to the skillet and sauté for 5 minutes, or until the crumbles start to brown. Pour in the BBQ sauce and water. Lower heat and simmer until ready to serve.
- Add all of the ranch ingredients to a bowl and stir to combine. Set aside.
- To assemble, layer each bowl with rice, romaine, beef crumbles and all of the veggies. Drizzle with vegan ranch and serve.
Video
Calories: 426kcal, Carbohydrates: 61g, Protein: 16g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 3mg, Sodium: 596mg, Potassium: 908mg, Fiber: 10g, Sugar: 14g, Iron: 4mg
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