Burrito Bowls

Learn how to make Burrito bowls. A perfect, filling meal packed full of flavor. Made vegetarian. You’ll never need Chipotle again!

Burrito Bowls
Servings- 4

Cilantro Rice-
1 cup white rice
2 cups water
½ lime, juiced
¼ cup chopped cilantro

Corn Salsa-
1 can sweet corn drained
1 Cup Diced tomatoes
½ red onion diced
1 jalapeno deseeded and diced
1 tbsp olive oil
½ tbsp cumin
½ tsp chile powder
½ Lime Squeezed
¼ Cup chopped Cilantro
½ tsp salt and pepper

1/2 tsp sea salt, divided
1 tsp ground cumin, divided
1 tsp smoked paprika, divided
1 tsp chili powder,divided
1 Tbsp oil
1 container extra firm tofu.
1 chipotle pepper in adobo sauce (omit or reduce for less heat)
1/4 cup vegetable
2 Tbsp lime juice

To make rice, boil water. Rinse the rice and add rice to boiling water. Cook covered on low for 45 minutes.
Remove from stove, add cilantro and 3 tbsp lime juice, fluff with a fork and set aside.

Next make your corn salsa by adding diced red pepper, corn, red onion and diced jalapeño to bowl.
Mix in 1 tsp lime juice; oil and the rest of the cilantro. Season with salt and pepper and ½ tbsp of cumin and ½ Tsp Chile powder. Mix together.

Shred tofu and season. Cook in skillet until browned. Add stock, adobo sauce and lime juice. Remove from heat.

To prepare the bowl, divide the rice between four containers and top with tofu, corn salsa, verde salsa and any other additional topping you would like to have. Serve!