Vegan Burrito Bowl 🌱

Ingredients

• 4 cups Romaine Lettuce (chopped)
• 2 cups Brown Rice (cooked, warm)
• 2 medium Tomatoes (diced)
• 1 small Red Onion (thinly sliced)
• 400 g Firm Tofu (pressed and crumbled)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Olive Oil
• 1 cup Black Beans (canned, drained and rinsed)
• 4 tbsp Fresh Cilantro (chopped)
• 1 large Avocado (sliced)
• 0.5 cup Plain Unsweetened Vegan Yogurt (e.g., soy or coconut based)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 clove Garlic (minced)
• to taste Salt

Instructions

1. Cook the Rice

   Rinse 1 cup of brown rice under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until water is absorbed. Fluff with a fork and keep warm.

   Time: PT20M

   Temperature: Medium heat on stove

2. Press and Crumble Tofu

   Wrap the 400 g firm tofu in a clean kitchen towel, place a heavy pan on top, and press for 10 minutes to remove excess moisture. Then crumble the tofu with your hands into a bowl.

   Time: PT10M

3. Season and Cook Tofu Crumbles

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the crumbled tofu, sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, and 1 tbsp soy sauce. Stir and cook for 8‑10 minutes, stirring occasionally, until the tofu is lightly browned and fragrant.

   Time: PT10M

   Temperature: Medium heat

4. Prep Fresh Vegetables

   While the tofu cooks, chop the lettuce, dice the tomatoes, thinly slice the red onion, chop the cilantro, and slice the avocado. Place each in separate bowls for easy assembly.

   Time: PT10M

5. Make Vegan Yogurt Sauce

   In a small mixing bowl, combine 0.5 cup plain unsweetened vegan yogurt, 1 tbsp lime juice, 1 minced garlic clove, and a pinch of salt. Stir until smooth.

   Time: PT5M

6. Assemble the Burrito Bowls

   Divide the cooked rice between two serving bowls. Top each with a bed of lettuce, then add equal portions of tofu crumbles, black beans, diced tomatoes, sliced red onion, cilantro, and avocado. Drizzle the vegan yogurt sauce over the top and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

23 g

Carbohydrates

55 g

Fat

12 g

Fiber

10 g