Description
This Chipotle burrito bowl vegetarian-style features cilantro-lime rice, black beans, spiced tofu, corn, pico de gallo, and fresh guacamole for a crave-worthy meatless meal.
Ingredients
1 cup long grain brown rice, rinsed
1 tablespoon lime juice
1/2 teaspoon lime zest
1/4 cup chopped cilantro
3–4 small-medium tomatoes, diced
1/4 large red onion, diced
1 jalapeño, minced
2 tablespoons lime juice (divided)
2 avocados, mashed
2 tablespoons minced red onion
1 tablespoon minced cilantro
Salt, to taste
1 15-ounce can corn, rinsed
1/2 teaspoon chili powder (divided)
1/2 teaspoon chipotle powder (divided)
3 tablespoons olive oil (divided)
14 ounces extra-firm tofu, pressed, cubed
1 15-ounce can black beans, rinsed
Instructions
1. Cook brown rice according to package. Stir in lime juice, zest, and cilantro.
2. Combine tomatoes, onion, jalapeño, lime juice, and salt to make pico.
3. Mash avocados with lime juice, onion, cilantro, and salt for guac.
4. Sauté corn with oil, chipotle, chili powder until slightly browned. Set aside.
5. Toss tofu with remaining spices and pan-sear in batches until crispy.
6. Assemble bowls with rice, tofu, black beans, corn, pico, and guac.
Notes
Use microwavable rice and store-bought pico for faster prep.
Tofu should be pressed for best texture.
Add cotija or vegan cheese if desired.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Comfort in a Bowl
- Method: Sauté
- Cuisine: Mexican