Chipotle-Inspired Vegan Burrito Bowl

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 1 can Black beans
  • 1 tsp Chipotle, powder
  • 2 tbsp Cilantro, packed
  • 1 can Corn
  • 1 Jalapeno pepper
  • 1/2 cup Red onion
  • 5 Tomatoes, small medium

• Refrigerated

  • 14 oz Tofu, extra firm

• Condiments

  • 2 tbsp Lime juice
  • 1 Sriracha

• Pasta & Grains

  • 2 cups Brown rice, long grain

• Baking & Spices

  • 1 tsp Chili powder
  • 1/8 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Liquids

  • 5 cups Water

Found on karalydon.com

Ingredients

• 2 cups long grain brown rice, rinsed
• 5 cups water
• 1 tbsp olive oil
• 1/8 tsp salt
• 1 tbsp lime juice
• 2 tbsp minced cilantro, packed
• 5 small-medium tomatoes, diced
• 1/2 cup diced red onion
• 1 jalapeño pepper, minced
• 1 tbsp lime juice
• salt to taste
• 3 tbsp olive oil, divided
• 1 can of corn, rinsed
• 1 tsp chili powder, divided
• 1 tsp chipotle powder, divided
• 14oz extra-firm tofu, pressed and cut into 1-inch cubes
• 1 can of black beans, rinsed
• 2 avocados, sliced
• Sriracha to taste

Directions

• Bring water and rice and olive oil to a boil in a medium saucepan. Reduce heat to simmer, cover, and cook for 45 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in cilantro and lime juice.
• Combine tomatoes, red onion, jalapeño pepper, lime juice, and salt in a medium bowl. Stir to combine and let sit for 5 minutes.
• Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add corn, 1/2 tsp chipotle powder and 1/2 tsp chili powder. Sautee for 5-8 minutes, or until begins to brown. Remove corn from pan.
• Add 2 tbsp olive oil to the pan over medium-high heat and add tofu and sprinkle with remaining chili and chipotle powder. Cook for 5 minutes, flipping over half way through, or until browned and crispy.
• Build your bowl starting with the chipotle rice, adding beans, tofu, corn, salsa, and avocado. Top with sriracha as desired.