A vegan walnut mince burrito bowl from Romy London
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Walnut Mince Burrito Bowl

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Fresh, colourful, and packed with flavour, this walnut mince burrito bowl shows just how exciting plant-based meals can be. Loaded with roasted sweet potato, black beans, sweetcorn, fresh salsa, guacamole, and a smoky walnut mince, it’s a vibrant dish that combines hearty comfort with plenty of fresh ingredients.

Walnuts may not be the first ingredient that comes to mind when you think of vegan mince, but they create a surprisingly satisfying texture and rich savoury flavour. Combined with onion, tamari, nutritional yeast, cumin, oregano, and garlic, they become a delicious filling that’s perfect for burrito bowls, tacos, wraps, and more. The smoky peppers, zesty tomato salsa, and creamy guacamole complement the walnut mixture perfectly, ensuring every bite delivers a balance of flavours and textures.

Despite its impressive appearance, the recipe is surprisingly straightforward and can easily be adapted to suit whatever vegetables or toppings you have available. It’s perfect for meal prep, family dinners, or healthy lunches, and demonstrates just how satisfying whole-food vegan cooking can be.

Walnut Mince Burrito Bowl
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Walnut Mince Burrito Bowl

Recipe by Romy London

This vegan burrito bowl recipe is so easy, healthy, and delicious! The tasty vegan mince is the perfect addition to the bowl and it’s created with an exciting ingredient: walnuts! With a mix of both cooked and fresh ingredients and delicious seasonings, this burrito bowl is set out to fully satisfy your tastebuds, and it’s great served for lunch or dinner.

Course: Main, Lunch, DinnerCuisine: MexicanDifficulty: Medium
Servings
+
–

3

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

kcal

Ingredients

  • 1 handful gem lettuce, chopped

  • 1 large sweet potato, cubed

  • 2-3 tbsp black beans, cooked

  • 2-3 tbsp tinned sweetcorn, drained

  • For the Walnut Mince

  • 1/2 brown onion

  • 1 tbsp rapeseed oil

  • 170 g walnuts, minced

  • 1/2 tsp garlic powder

  • 2 tbsp nutritional yeast

  • 1 tbsp dried oregano

  • 1 tsp ground cumin

  • 1/2-1 tsp cayenne pepper (optional)

  • 2 tbsp tamari soy sauce

  • For the Smoky Red Pepper

  • 1 red pepper, seeds removed and thinly sliced

  • 1 tsp rapeseed oil

  • 1 tbsp tomato paste

  • 1/2 tsp smoked paprika powder

  • Salt and pepper to taste

  • For the Tomato Salsa

  • 300 g salad tomatoes, finely chopped

  • 1/2 cucumber, finely chopped

  • 3 tbsp pickled jalapeño, minced

  • 1 tbsp lime juice

  • 1/2 tsp ground cumin

  • 1/4 tsp garlic powder

  • Salt and pepper to taste

  • For the Guacamole

  • 2 ripe avocados

  • Juice of 1 large lime

  • 1/2 red onion, finely diced

  • 1 medium tomato, seeds removed and finely chopped

  • A handful of fresh coriander, chopped

  • 1/2 tsp chilli flakes

  • Salt and pepper to taste

  • 1 tbsp vegan yogurt (optional)

  • For the Dressing

  • 70 g raw cashews, softened

  • 2 cloves garlic (cooked if needed)

  • 2-3 tbsp chilli sauce

  • 1 tsp smoked paprika powder

  • 1 tsp salt

  • 1 tbsp olive oil

  • Water

  • To Serve

  • Fresh lime coriander

Directions

  • Place the sweet potato cubed onto a lined baking tray and bake in the oven at 200C until golden.
  • In the meantime, prepare the walnut mince: sauté the onion in a little oil and once soft, add the minced walnuts. Cook for 4-5 minutes, stirring regularly until the walnuts are getting a little colour. Stir through the seasonings and once fragrant, mix the tamari and remove from the heat after 2 minutes. Set aside.
  • Cook the red pepper sliced in a little oil. Once they begin to soften, stir in the tomato paste and smoked paprika powder. Season to taste with salt and pepper and set aside.
  • For the tomato salsa, combine all ingredients in a medium bowl and set aside for at least 10 minutes, whilst you’re getting everything else ready.
  • To create the guac, mash the ripe avocados and mix with lime juice, onion, tomato, and coriander, then season with chilli, salt and pepper. Stir through the vegan yoghurt (optional).
  • To make the dressing, simply place all ingredients into a high-speed blender and process until smooth. Add small amounts of water until you get the desired texture.
  • Assemble your bowl, starting with lettuce, sweet potato, red peppers, tomato salsa, walnut mince, black beans, sweetcorn, finishing off with the guacamole and drizzle with dressing. Garnish the bowl with fresh corainder and you’re ready to dive in!

This recipe was republished with permission from Romy London.

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