Homemade Vegan Pink Tortilla Bowls

Homemade Vegan Pink Tortilla Bowls



  • 1 Gardein Deliciously Meat-Free Lightly Seasoned Chick’n Scallopini
  • 1 Healthy Options Organic Hummus
  • 1 Daiya Deliciously Dairy-Free Monterey Jack Style Block
  • 1 Healthy Options Lollo Rosa Lettuce
  • 1 Healthy Options Romaine Lettuce
  • 1 Healthy Options Grape Tomatoes
  • 1 Healthy Options Swiss Brown Mushrooms
  • 1 Healthy Options Japanese Cucumber
  • 1 tsp Paprika
  • 1 tsp Olive oil


  • 1 1/2 cups (240g) Healthy Options Gluten-Free All Purpose Baking Mix
  • 1/2 tsp Healthy Options Himalayan Salt
  • 1/2 tsp baking powder
  • 3 tbsp olive oil
  • 1/2 cup warm water or beet juice

Procedure for the dough

  1. Mix dry ingredients in a large bowl. Create a well at the center. Pour in the beet juice or water and oil. Mix until well incorporated.
  2. Knead for 5-6 minutes or until there are no more signs of dry flour. The ball of dough will also be firm and will no longer stick to your hands.
  3. Flour your surface. Place the ball of dough.
  4. Divide the dough into 8 pieces, each weighing 40-42 grams each. Shape each piece into a ball.
  5. Cover with a towel. Leave the balls to rest for at least 20 minutes.
  6. Flour your surface. Place a ball of dough on a flat surface.
  7. Roll the ball of dough until it’s 7-8 inches in diameter.
  8. Heat a large non-stick pan over medium high heat.
  9. Place the rolled out tortilla.
  10. Cook for 1-2 minutes until small bubbles start to appear.
  11. Flip over and cook the remaining side for 1 minute or so.
  12. Remove from the pan and place on a plate. Cover the plate with a towel to prevent from drying.

Procedure for the tortilla bowls

  1. Heat the oven to 350F.
  2. Brush some oil on your oven proof bowl. Carefully press the tortilla down on the bowl.
  3. Leave the tortilla to bake in the bowl for 12-15 minutes or until crunchy.
  4. Remove the tortilla from the bowl and leave it to cool for 4-5 minutes. It’ll continue to harden and get crunchier as it cools.
  5. Fill the tortilla bowl with chopped vegetables, chick’n sallopini, cheese and hummus.
  6. Finish off with some paprika and olive oil.
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