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Vegan Ranchero Bowl

  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: About 4-5 cups 1x
  • Category: Sauce, Dip
  • Method: Stovetop, Blender
  • Cuisine: Mexican, Vegan


The secret to an AWESOME Burrito Bowl is the sauce, so I copied one of my favorite restaurant's sauce to give you this amazing Vegan Ranchero Bowl.



Ranchero Sauce

  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced with seeds removed
  • 1 serrano pepper, diced with seeds removed
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp mexican oregano
  • 1/2 tsp black pepper
  • 1 can fire roasted whole tomatoes, 28 oz (or about 10 fresh tomatoes)
  • 1/2 cup water
  • small bunch cilantro

Burrito Bowl

  • romaine lettuce
  • brown rice
  • kidney, pinto, or black beans
  • whole kernel corn
  • chopped tomato
  • radishes, cilantro, or jalapenos for garnish


  1. Dice onion and add to large saucepan
  2. Remove stems and seeds from pepper and dice finely.  Add to pan and be sure and wear gloves or wash hands thoroughly after handling peppers.
  3. Add 1-2 Tbs water or veg broth to pan and saute vegetables until softened.
  4. Add minced garlic and stir.  Simmer for 30 seconds.
  5. Add cumin, garlic salt, onion powder, oregano, and black pepper and mix well.  Simmer for 1-2 minutes.
  6. Add tomatoes, water, and cilantro
  7. Simmer on med-low heat for 30 minutes or until tomatoes break down
  8. Puree if desired with blender.
  9. Assemble burrito ingredients in a large bowl and drizzle with sauce

Keywords: vegan ranchero bowl, ranchero sauce