Fiesta Burrito Bowl

These burrito bowls are the best thing ever! Packed with corn, lime & jalapeño millets, crispy potatoes, fresh pico de gallo, refried beans, and garlic sautéed vegan soy protein; this meal is fresh, veggie packed, incredibly delicious, simple and oh so satisfying!

These are basically everything you’d put in a burrito, or even a taco, just without the wraps and deconstructed. I love that these bowls are really customizable, and with a few alterations of ingredients can be made into an entirely new meal the following day!


The components are simple: Protein: beans and soy meat. Veggies: Pico de gallo. Carbs: Corn Millets and Crispy potatoes. Sauce: hot sauce and vegan ranch.

You can swap out any of these depending on what you have in your pantry and fridge, while keeping a similar flavor profile by using the same flavorings and herbs.

1 cup hashbrowns (frozen will do just fine; or you could grate a potato and squeeze out all the water and use that)
1 tbsp oil
1 tsp coarse salt

Heat a cast iron pan over medium heat and spread oil evenly all over the pan. Add the frozen hash browns and sprinkle salt. For max crispiness: spread the hash browns around the pan evenly, and let them cook undisturbed over high heat for 5 minutes; this creates a crust. Then salt them, and turn them over. Repeat again and after a couple of times of this process, you’ll have super crispy and perfectly tender hash browns!


Corn and Jalapeño Millets:
1/2 cup millets
1 cup water
1/2 cup corn, at room temperature (I used frozen fire roasted corn)
1 jalapeno, finely chopped
1/4 tsp coarse
1 tbsp lime juice
a small handful of fresh cilantro, chopped

To a sauce pan, add millets and water. Bring to a rolling boil over medium heat. Cover, lower the heat to low and cook for 15 minutes. Uncover, fluff with a fork. Let it cool down.

To the cooked and cooled millets, toss in finely chopped jalapeño, corn, salt, lime juice and  fresh cilantro. Mix well, and it’s done!

You could use quinoa, rice or any grains you have instead of millets.

Pico de Gallo:
1-2 large tomatoes, chopped
1/2 red onion, finely chopped
a large handful of cilantro, finely chopped
2 tbsp fresh lime juice
1/2 tsp coarse salt

Toss together the chopped tomatoes, cilantro, and onions. Let sit for 5 minutes. Next, add fresh lime juice, and alt. Set aside for a few minutes for the flavors to develop and meld together. This fresh salsa is our absolute favorite! We put it on everything!

Also in the bowl:
I used canned refried black beans (I use Amy’s Kitchen brand, which I love). Just heated it up and topped with some cilantro and jalapenos.

I also sauteed some vegan soy protein (Gardein brand) in some oil along with sliced garlic until crispy on the outside.

Plate everything as you like, and topped it all off with some vegan ranch and habanero hot sauce 🔥


I would’ve loved some avocados added to the plate but didn’t have any today. Oh well!
A bountiful and ridiculously delicious plate nevertheless 💚

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