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Vegetarian Burrito Bowl with Tofu, Cauliflower, and Cilantro Recipe

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4 from 7 reviews

This flavorful Vegetarian Burrito Bowl combines sautéed tofu and vegetables with fluffy lime-cilantro rice, black beans, corn, and creamy guacamole for a satisfying and nutritious meal. Perfect for a quick, healthy lunch or dinner, this recipe is packed with vibrant colors and bold flavors influenced by Tex-Mex cuisine.

Ingredients

Vegetables & Tofu

  • 2 tablespoons avocado oil
  • 2 cups extra-firm tofu, cut into 1-inch cubes
  • 2 cups cauliflower florets
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • ½ cup corn kernels, frozen
  • ½ cup canned black beans
  • ½ cup guacamole

Spices & Seasoning

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt

Rice & Garnishes

  • 1 ½ cups long grain rice
  • 2 ½ cups water (for rice)
  • 2 tablespoons lime juice (divided)
  • ½ tablespoon olive oil
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Cook the vegetables: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until sizzling hot. Add the tofu cubes, cauliflower florets, and sliced red bell pepper. Sauté the mixture for about 5 minutes until the vegetables are tender and tofu is slightly golden.
  2. Season the vegetables: Sprinkle the ground cumin, chili powder, and paprika over the sautéed vegetables and tofu. Add 2 tablespoons of lime juice. Stir well to combine all the spices evenly. Cook for an additional 2 minutes to enhance flavors, then remove from heat and set aside.
  3. Prepare the rice: Rinse 1.5 cups of long grain rice thoroughly until the water runs clear and drain. In a medium pot, add the rinsed rice, 2.5 cups water, olive oil, and salt. Stir to combine and bring to a boil uncovered over high heat, which should take about 4-5 minutes.
  4. Simmer the rice: Once boiling, reduce heat to low. Cover the pot and gently simmer for 20-25 minutes until the rice is fully cooked and fluffy. When done, remove the lid, add the remaining 2 tablespoons of lime juice, lime zest (if available), and chopped cilantro. Toss gently and fluff the rice with a fork, then set aside.
  5. Cook the corn: In a small pot, add the frozen corn kernels and enough water to cover them. Heat over medium-high heat for about 5 minutes until warmed through. Drain the corn in a colander and set aside.
  6. Heat the black beans: Drain and rinse the canned black beans thoroughly. Place them in a small pot and warm over medium-high heat for 5 minutes until heated through. Set aside.
  7. Assemble the burrito bowls: Distribute the lime-cilantro rice evenly into bowls. Arrange the cooked corn, black beans, and sautéed vegetable-tofu mixture around the edges of the rice, keeping the vegetables in the center. Finish with a generous scoop of guacamole on top for creaminess and flavor.

Notes

  • Extra lime zest can be added to the rice for more citrus aroma.
  • Use extra-firm tofu to maintain texture when sautéing.
  • Frozen corn can be substituted with fresh or canned corn if preferred.
  • The dish is best served fresh but can be refrigerated up to 2 days.
  • For added spice, consider adding jalapeños or hot sauce.

Find it online: https://bitezly.com/vegetarian-burrito-bowl-with-tofu-cauliflower-and-cilantro-recipe/