Vegan Burrito Bowl

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Guest recipe by Kara Lydon Nutrition

Kara and Chipotle have a bit of a mutual inspiration going on here. With Chipotle’s bowls as a model, Kara morphed the tortilla-less burrito dish into a vegan delight. That was four years ago. Fast-forward to today, and Chipotle offers their own vegan bowl. As Kara says though, there is just something about home-cooked food. Remember, it’s build your own! Get creative, but here are some points in the right direction. The Vegan Burrito Bowl is a complete lunch or dinner meal. It is homemade and rustic, yet visually spectacular and super smart from a dietary standpoint. Protein from the tofu and black beans are filling and nourishing, with great fiber from the brown rice, healthy fat from the avocado, and a fresh finish from the tangy salsa. Create your home burrito-bowl bar and invite your friends. Good times for sure. There are really four parts to the dish: rice, tofu mix, guacamole, and pico de gallo. The rice requires rice (of course), cilantro, and lime. The tofu mix requires olive oil, a can of corn, some chili powder, chipotle powder, extra-firm tofu, and a can of black beans. The guacamole is a matter of avocado, lime, red onion, cilantro, and salt. For the pico de gallo, you will need tomatoes, red onion, jalapeño, lime, and salt. The cooking processes are actually only two; rice and tofu mix, the other two components being raw. The corn and tofu should be cooked separately, and the beans require just a quick heating up. Enjoy!

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