Description
Introducing your favorite chipotle bowl, made vegan and so much healthier. Think fluffy brown rice, crunchy lettuce, crispy chipotle tofu, black beans, and of course an amazing creamy sauce.
Ingredients
Scale
Chipotle Tofu
- ⅓ block of Extra Firm Tofu
- 1 tsp each Salt, Cumin powder, Onion powder, Garlic powder, Chili powder, Coriander, Paprika and Oregano
- ¼ tsp Cayenne Pepper
- Olive oil for drizzling
Salad Bowl
- 4 leaves Romaine lettuce, finely chopped
- 1 cup Iceberg lettuce, finely chopped
- ¼ cup Cilantro, roughly chopped
- 6 small Cherry Tomatoes, sliced in half
- ½ medium Avocado, chopped into cubes
- ½ cup Sweet yellow corn, boiled and rinsed
- ½ cup Black beans, rinsed and drained
Creamy Sauce
- 3 tbsp Vegan yogurt
- 1 tbsp Lemon juice
- 1 tsp Hot sauce
- ½ tsp Salt
- ½ tsp Garlic powder
Instructions
- Preheat the oven to 450°F and line a baking tray with parchment paper.
- Chop the tofu into small bite-sized cubes and add into the baking tray. Sprinkle over the salt and spices and drizzle over a generous amount of olive oil or avocado oil. Toss the tofu to coat with the spices.
- Bake the tofu for 25 minutes until crispy and browned.
- While the tofu bakes, move on to make the rice. Simple cook it according to package instructions.
- Ok, while the tofu and rice cooks (aka the main cooking components of this bowl) prepare the rest of the bowl.
- Finely chop the romaine and iceberg and add into a serving bowl. Finely mince the cilantro and add into the bowl as well. Next, quarter the tomatoes and cut the avocado into small cubes and add into the serving bowl.
- Rinse the beans and corn and add into the salad bowl as well.
- Next, prep the dressing / sauce. Simple add all of the ingredients into a bowl and whisk together. Adjust the seasonings to taste and add more lemon juice if you want the dressing thinner.
- Once the rice and tofu is done cooking, add into the bowl as well. Drizzle over the yogurt sauce and toss together. Add more salt if needed and enjoy!
Notes
I personally like to prep the tofu, white rice, black beans and corn and store all of these ingredients in the fridge. That way, during the week i can just heat these up, pair it with some crunchy romaine and the yogurt sauce. And dinner is done in 15 minutes! Just an idea if you wanted to meal prep this bowl for school / work.