Chipotle-Inspired Vegan Burrito Bowl

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Lime juice

  Raw

  1 tbsp or 15g

• Zesty Lime Vinaigrette Salad Dressing

  Kraft

  50g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Tomatoes

  Green, raw

  4 small or 364g

• Onions

  Canned, solids and liquids

  ½ cup, chopped or diced or 112g

• Jalapeno peppers

  Raw

  100g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Lime juice

  Raw

  1 tsp or 5g

• Onions

  Raw

  2 tbsp chopped or 20g

• Cilantro

  Coriander - Freshdirect

  1 tablespoon or 1g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Corn

  Sweet, yellow, canned, brine pack, regular pack, solids and liquids

  1 can (17.0 oz) or 482g

• Chili powder

  Spices

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Tofu

  Raw, firm, prepared with calcium sulfate

  14 oz or 397g

• Black beans

  Mature seeds, raw

  425g

Directions

1. For the cilantro-lime rice:
2. Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.
3. For the pico de gallo:
4. Combine tomatoes, red onion, jalapeno, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.
5. For the Guacamole
6. In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.
7. For the bowls:
8. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and saute for 5-8 minutes, or until begins to brown. Remove corn from pan.
9. In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.
10. Build your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.
11. Recipe by: Kara Lydon (source: https://karalydon.com/recipes/chipotle-inspired-vegan-burrito-bowl/)

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