Vegan Burrito Bowl

noracooks.com

Judi Finneran

subheading: SHEET PAN CHIK'N, PEPPERS AND ONIONS:

14.5 ounce block firm tofu, pressed

1 tablespoon olive oil

1 tablespoon cornstarch

½ teaspoon ground cumin

1 teaspoon onion powder

½ teaspoon salt

1 large red bell pepper, seeds removed and sliced

1 large green bell pepper, seeds removed and sliced

½ onion, sliced

subheading: CILANTRO LIME RICE:

2 to 3 tablespoons olive oil

1 ½ cups long grain white rice

2 cups water

1 teaspoon salt

3 tablespoons fresh lime juice (about 2 limes)

1 cup lightly packed cilantro, chopped small

subheading: THE REST:

1 Recipe Vegan Queso Blanco

15 ounce can black beans, drained and rinsed

Salsa - pico de gallo, corn salsa or other salsa

2 to 3 cups chopped romaine lettuce

non-dairy cheese shreds, optional

Vegan Sour Cream, optional

avocado slices or guacamole, optional

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