Loaded Tortilla Bowls

from PlantYou: Scrappy Cooking

Get ready to take the art of the edible bowl to a whole new level with this loaded burrito– inspired masterpiece. If you have almost-stale tortillas sitting in your cupboard, we’ll transform them into the perfect shell for all your taco-night favorites. As you dig in, you can break off the side of the bowl to use as tortilla crisps for the ultimate dipping experience.

The Sunflower Cream Sauce is perhaps one of the most used sauces in the Scrappy kitchen, and it’s for good reason! Raw sunflower seeds are affordable (when compared to other nuts, such as cashews or walnuts), they’re generally allergy-friendly, and they’re considered a sustainable crop, helping to detoxify soil and requiring a fraction of the resources to grow and harvest when compared to other nuts and seeds.


Taco Seasoning:

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Tofu Taco Meat:

1 (14-ounce) block extra-firm tofu, drained

2 tablespoons tomato paste

1 tablespoon soy sauce

1 tablespoon hoisin sauce

Roasted Vegetables:

2 cups diced vegetables, such as bell pepper, corn, zucchini, and onion

Tortilla Bowls:

4 whole wheat or gluten-free tortilla wraps (can be slightly hard or stale—but no mold)

Sunflower Cream Sauce:

1/3 cup raw hulled sunflower seeds or raw cashews, soaked in hot water for 10 minutes

1/2 cup water, plus more as needed

1 tablespoon freshly squeezed lemon juice

4 garlic cloves

1/2 teaspoon sea salt

1/4 cup nutritional yeast, for “cheesy” version (optional)

For Serving:

1 head iceberg lettuce, or greens of choice

2 cups cooked rice

Bunch of cilantro, chopped

1 (15-ounce) can black beans, pinto beans, or chickpeas, drained and rinsed, or

1 ½ cups homemade Sunflower Cream Sauce, cheesy version or salsa


Preheat the oven to 375°F, and line two baking sheets with reusable baking mats or parchment paper. In a small bowl, combine the taco seasoning ingredients. 

Using a cheese grater, grate the block of tofu into shreds. Alternatively, mash it with the back of a fork. Add half the taco seasoning mixture along with all the tomato paste, soy sauce, and hoisin sauce, and stir until coated. Transfer to one of the prepared baking sheets.

On the other prepared baking sheet, arrange the diced vegetables in a single layer, sprinkled with the rest of the taco seasoning. Place both baking sheets in the oven and bake for 25 minutes, stirring halfway through.

In a high-speed blender, combine all the sunflower cream sauce ingredients and blend until smooth. Add more water, as desired, to thin.

Meanwhile, place a large tortilla at the bottom of an oven-safe bowl or small pot, allowing the edges of the tortilla to fold in on themselves to create a bowl shape. Place in the oven until crisped, for 12 to 15 minutes. Remove from the oven and allow to cool until able to safely remove from the bowl. Repeat with the other tortillas to create a total of four bowls.

Place the tofu taco meat, roasted vegetables, and your additional taco ingredients of choice in the bowls. Top with Sunflower Cream Sauce or salsa and serve.

MAKES 4 servings

START TO FINISH: 40 minutes

Nada’s Tips & Tricks: I love recipes like this because you can add/remove/substitute ingredients for those you have in the pantry and fridge or to suit your family’s palate. Each time you make it will bring a different experience.

Contents and images used with permission by Hachette Book Group Canada. https://www.hachettebookgroup.com/titles/carleigh-bodrug/plantyou-scrappy-cooking/9780306832420/