Vegan Burrito Bowl

karalydon.com

atemplin31

subheading: For the cilantro-lime rice:

1 cup long grain brown rice, rinsed

1 tablespoon lime juice (about ½ lime)

½ teaspoon lime zest (about 1 lime)

¼ cup packed cilantro, minced

subheading: For the pico de gallo:

4 small-medium tomatoes, diced

½ cup diced red onion (about ½ red onion)

1 jalapeño pepper, minced

1 tablespoon lime juice

Salt, to taste

subheading: For the Guacamole:

2 avocados, mashed

1 teaspoon lime juice

2 tablespoons minced red onion

1 tablespoon cilantro, minced

Salt, to taste

subheading: For the bowls:

3 tablespoons olive oil, divided

1 15-ounce can corn, drained and rinsed

½ teaspoon chili powder, divided

½ teaspoon chipotle powder, divided

14 ounces extra-firm tofu, pressed and cut into 1-inch cubes

1 15-ounce can black beans, drained and rinsed

Directions at karalydon.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer