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Vegan Burrito Bowl
Vegan Burrito Bowl – - Recipe

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Ingredients per serving

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Cooking the cauliflower

Cooking the sofritas

Asembling the bowl

  • Rice, white, cooked 5.0 cups
  • ½ cup cilantro (minced, more for garnish)
  • 2 limes (zested and juiced)
  • Salt 1.0 tsp
  • Avocados, diced 2.0 each
  • ¾ cup red onion (diced)

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Preparation

  1. Cooking the cauliflower

    15 minutes
    • Break the cauliflower into small, bite-sized florets. In a large bowl, mix together the remaining ingredients (except the oil). Add the cauliflower to the bowl and mix until the florets are well coated.
    • Heat the oil to 350 degrees Fahrenheit. Working in batches, remove the dredged cauliflower, letting any extra marinade drip off. Fry for 3-4 minutes, or until golden brown and crispy. Let cool on a wire rack.

  2. Cooking the sofritas

    15 minutes
    • Heat a large frying pan or sauté pan over medium heat. Add the vegetable oil, onion, red bell pepper, garlic, and serrano pepper, and sauté for 3-4 minutes, or until lightly browned and very aromatic.
    • Add the tomato paste, paprika, cumin, Mexican oregano, black pepper, and chipotle chili powder, and cook for another minute.
    • Add the crumbled tofu and season with Knorr Professional Caldo de Vegetales. Cook for an additional 7-8 minutes, stirring often until the tofu is well coated.
    • Stir in the lime juice. Add a splash of water if the tofu is too dry.

  3. Asembling the bowl

    5 minutes
    • In a large bowl, gently mix together the cooked white rice, cilantro, salt, and lime juice and zest.
    • Assemble the bowls by layering the cilantro-lime rice, tofu sofritas, chipotle fried cauliflower, diced avocado, red onion, and cilantro.