Can I use fresh vegetables instead of frozen for this burrito bowl?

Yes, the recipe notes that you can use freshly chopped peppers and onions as an alternative to the frozen mix, cooking them until sauteed.

What gives this kidney bean burrito bowl its high protein content?

The primary source of protein in this bowl comes from the full can of red kidney beans, making it a satisfying and protein-rich plant-based meal.

How long should I simmer the bean and vegetable mixture?

After adding the spices and water, the mixture should be simmered for 20 minutes to allow the flavors to meld and the beans to absorb the seasonings.

Is the vegan Parmesan cheese a necessary ingredient for this recipe?

No, the recipe explicitly states that the two shakes of vegan Parmesan cheese are optional, so you can omit them if preferred.

What are the recommended toppings for this High Protein Kidney Bean Burrito Bowl?

Each bowl is topped with two big spoonfuls of vegan sour cream, an optional two shakes of vegan Parmesan cheese, and half a sliced avocado.

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High Protein Kidney Bean Burrito Bowl
[Vegan, Grain-Free]

SB By: Sarah Baker

Author Bio

Approachable and fun plant-based recipes for a balanced lifestyle. Sarah Baker is a certified plant-based nutrition... Read More

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A vibrant High Protein Kidney Bean Burrito Bowl, topped with creamy vegan sour cream, fresh avocado slices, and optional vegan Parmesan, served in a rustic bowl.

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High Protein Kidney Bean Burrito Bowl [Vegan, Grain-Free]

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Ingredients You Need for High Protein Kidney Bean Burrito Bowl [Vegan, Grain-Free]

1 can of red kidney beans drained and rinsed
1 jar of crushed tomatoes (no sodium or low-sodium)
Bag of frozen peppers and onion mix (see notes for fresh ingredients)
2 limes
1 tablespoon coconut oil
2 big spoonfuls of vegan sour cream
2 shakes of vegan Parmesan cheese (optional)
1 cup frozen roasted corn
3 teaspoons chili powder
2 teaspoons paprika
1 packet of low-sodium taco seasoning
1/2 cup water
1 avocado

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How to Prepare High Protein Kidney Bean Burrito Bowl [Vegan, Grain-Free]

In a large skillet, heat up the coconut oil.
Add the bag of frozen (or freshly chopped) pepper and onion mix. Cook until sautéed.
Add the corn, tomatoes, and beans and cook for about 5 minutes.
Add all of the spices, seasonings, 1/2 cup of water and simmer for 20 minutes.
Spoon into two bowls, top with the vegan sour cream, and vegan parmesan cheese.
Slice the avocado in half and top each bowl with half of an avocado and serve.