BURRITO BOWL

Colourful plant based bowls are one of my favourite things to make. They're a really good way to get in a variety of nutrients and veggies, and it's really fun to experiment with different flavours. This chipotle inspired burrito bowl is super tasty, filling and balanced.

This recipe is for four bowls.

INGREDIENTS

For the rice:

200g rice of choice 

1 tbsp lime juice

1/2 tsp lime zest

 4 tbsp minced coriander (adjust depending on taste preference)

 

For the pico de gallo:

4 medium tomatoes, diced

1/2 a red onion, diced

1 jalapeño, minced

1 tbsp lime juice

Salt to taste

 

For the guacamole:

2 avocados

1 teaspoon lime juice

2 tablespoons red onion, finely chopped

1 tbsp coriander, minced

Salt to taste

 

For the bowls:

3 tbsp olive oil

1 tin sweetcorn 

1/2 tsp chilli powder

1/2 tsp chipotle seasoning 

400g extra firm tofu 

1 tin black beans, drained and rinsed

 

METHOD

1. Cook rice according to instructions on the packet. Once cooked, add the lime juice, zest, and the coriander.

2. While the rice is cooking, make the guacamole. Mash the avocado, and add lime juice, onion and coriander, and season with salt.

3. For the salsa, combine the tomatoes, onion, jalapeños and lime juice in a bowl, and season with salt.

4. Heat 1 tbsp olive oil in a saucepan over a medium heat. Add the sweetcorn (drained) along with 1/4 tsp chilli powder and 1/4 tsp chipotle seasoning. Sauté for 5-8 minutes, stirring regularly until it begins to brown. Set aside. 

5. In a large bowl, toss the chopped tofu with the other 1/4 tsp chilli powder and chipotle. Add 1 tbsp olive oil to the same pan over a medium heat, add the tofu and cook for 5 minutes or until browned and crispy. If your pan isn't big enough, cook the tofu in 2 batches. 

6. To serve, build the bowls starting with the rice, then add the beans, tofu, corn, pico de gallo and guacamole. You can add another squeeze of lime juice for a little extra tang if you'd like!

This recipe is super customisable, sometimes I add a dollop of coconut yogurt as a sour cream replacement or use roasted sweet potato chunks instead of tofu.

vegan, nut free

 

 

 

 

 

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