We’re not sure who invented the burrito bowl (was it Chipotle?), but we are sure that we love it. It’s a simple yet elaborate meal, given the number of different components, but it can come together really quickly. Plus, it’s packed with protein and nutritious vegetables.

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Ingredients:

For the tofu mince:

• 1 pound extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon paprika
• 1 tablespoon balsamic vinegar
• 1 tablespoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon mustard
• 2-3 tablespoons oil

For the cilantro-lime rice:

• 1 cup uncooked rice
• 1½ cups water
• 1 teaspoon salt
• 2 tablespoons lime juice
• ½ cup chopped cilantro

For the veggie fajitas:

• 1 green bell pepper, julienned
• ½ red onion, julienned
• A pinch of salt
• Oil

For the black beans:

• 1 can black beans, drained
• ½ onion, diced
• 1 garlic clove, minced
• 1 tablespoon dried oregano
• ½ teaspoon cumin
• 1 teaspoon salt
• Oil

For the guacamole:

• 1 Hass avocado, diced
• 1 cup diced onion
• ½ cup diced tomato
• ½ cup chopped cilantro
• ½ teaspoon salt
• 1 tablespoon lime juice

Preparation:

Tofu mince:

1. Using your hands, crumble the tofu into small pieces.
2. In a bowl, combine the tofu crumbles with the remaining tofu mince ingredients.
3. Spread the seasoned tofu crumbles in a single layer on a lined baking tray and bake at 420°F (215°C) for about 20 minutes or until crispy.

Cilantro-lime rice:

1. Rinse the rice until the water runs clear. Place it in a pot with 1½ cups of water (adjust the water amount if needed based on your location). Add 1 teaspoon of salt.
2. Bring the pot to a boil over medium-high heat. Once the water has almost evaporated, reduce the heat to low, cover, and cook for about 10 minutes.
3. Remove the pot from the stove and let the rice steam, covered, for an additional 6-10 minutes.
4. Add the lime juice and cilantro, and mix well.

Veggie fajitas:

1. Heat a skillet over medium-high heat with a tablespoon of oil. Add the julienned bell peppers.
2. When the bell peppers are soft and starting to turn golden, add the julienned onions.
3. Season with a pinch of salt and sauté until the onions are soft and golden.
4. Remove the cooked fajita veggies from the pan.

Black beans:

1. In the same skillet used for the fajitas, add 2 tablespoons of oil and the diced onions and minced garlic.
2. When the onions and garlic are soft, add the oregano, cumin, salt, and black beans.
3. Cook for a few minutes, adjust the seasoning if needed, and remove from the heat.

Guacamole:

1. Combine all the guacamole ingredients in a small bowl. Adjust the seasoning if needed. For added heat, mix in 1 tablespoon (or to taste) of finely diced jalapeño peppers.

To assemble the burrito bowl:

1. This recipe makes 2-4 bowls, depending on your appetite. Divide each component according to the number of servings.
2. In a medium bowl, place a few spoonfuls of rice at the bottom.
3. Top the rice with tofu mince, veggie fajitas, black beans, and a few spoonfuls of guacamole.

Hot Tips:

• For a touch of sweetness, add sweetcorn.
• Use pinto or cannellini beans instead of black beans.
• Make vegan sour cream by blending ½ cup raw cashews with ½ cup water, 1 tablespoon apple cider vinegar, and a pinch of salt.
• Add chopped iceberg lettuce for extra freshness.