Phenomenal Phoods

Vegetarian Burrito Bowls

Ingredients:

For the pico de gallo

• 1/2 jalapeno, diced
• Handful cilantro, chopped
• 1/2 red onion, diced
• 1/2 tomato, chopped
• Juice of 1 lime
• Pinch of salt
• 1/4 teaspoon red pepper flakes

For the spicy tofu

• 1 block firm or extra firm tofu, drained of water and shredded/crumbled with a fork*
• 2 cloves garlic, minced
• 1 small yellow onion, roughly chopped
• 1 jalapeno, seeded and roughly chopped
• 2 chipotle peppers plus 2 tablespoons liquid from a can of chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 1/2 cup vegetable broth*
• 1 can fire roasted tomatoes
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes

For the guacamole

• 1 avocado
• Juice of 1 lime
• Salt & pepper, to taste
• 1/4 teaspoon red pepper flakes
• Pico de gallo (recipe above)

For the burrito bowls

• 3 cups cooked white or brown rice (about 1 cup uncooked)
• 1/2 cup chopped cilantro
• Juice of 1 lime
• Guacamole, pico de gallo, spicy tofu, black or pinto beans, green onions, cilantro, shredded cheese, sour cream, lime wedges and any other toppings you like

Instructions:

Make the pico de gallo

1. Stir all ingredients together and set aside to sit at room temperature until ready to assemble bowls.

Make the tofu

1. Combine the onion, garlic, jalapeno and chipotle peppers in a blender or food processor and pulse until fairly fine. You don't want it to be completely smooth, but it shouldn't have huge chunks.
2. Heat olive oil in a large pan over medium high heat. Add the blended veggie mixture and crumbled tofu to the pan and sauce for 5 minutes until the veggies are fragrant and tofu is starting to brown.
3. Add the broth, tomatoes and spices. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes. Remove from the heat and stir in lime juice.

Make the guacamole

1. Remove the avocado pit and chop the avocado. Add it to a small bowl and mash with a fork to make it as smooth or as chunky as you like.
2. Add the remaining ingredients and stir together. For the pico, add as much as you like. I used all but a large spoonful, which you should reserve for on top of the queso. Cover the guacamole with plastic wrap, pressing it into the top of the guac to prevent browning until ready to use. Store in the fridge.

Assemble the bowls

1. Stir cilantro and lime juice into cooked rice.
2. Pile a heaping spoonful of rice into a bowl and top with guacamole, pico de gallo, tofu and any other toppings you like!