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Black Bean & Tofu Burrito Bowl

This recipe might look really long and complicated but it can actually be put together in under 20 minutes – it’s that easy!

INGREDIENTS (serves 2) 

For the bowls: 

  • 200g firm tofu, cut into cubes
  • 1 tsp paprika 
  • ½ tsp garlic powder 
  • ¼ tsp chilli powder 
  • ½ tsp salt 
  • ½ can black beans, drained and rinsed 
  • Red cabbage, thinly sliced
  • 1 tbsp apple cider vinegar 
  • 1-2 tbsp olive oil 

For the rice: 

  • ½ cup uncooked brown rice (or use a microwaveable pack)
  • 1 tsp lime juice 
  • Handful of chopped coriander 

For the tomato and corn salsa: 

  • 200g cherry tomatoes, cut into quarters
  • ½ can sweet corn 
  • ¼ red onion, diced
  • 1 tbsp lime juice
  • Salt and pepper to taste 

For the guacamole: 

  • 1 avocado 
  • 1 tbsp lime juice 
  • ½ tsp garlic powder 
  • ¼ red onion, diced 
  • Salt to taste 

METHOD 

For the tofu: 

  1. Toss the cubed tofu in the garlic powder, chilli powder, paprika, salt and 1 tbsp olive oil. 
  2. Heat some oil in a pan and cook the spiced tofu over a medium heat for 3-5 minutes until it’s nicely browned. 

For the rice: 

  1. Cook the brown rice following the package instructions. Add lime juice and coriander and give it a good mix. 

For the tomato and corn salsa: 

  1. Combine the tomatoes, corn, diced onion, lime juice, salt and pepper into a small bowl and mix. 

For the guacamole: 

  1. Mash the avocado in a small bowl and then mix in the lime juice, garlic powder, diced onion and salt.

For the bowls: 

  1. Mix the thinly sliced red cabbage with 1 tbsp apple cider vinegar and leave to sit. 
  2. Steam the kale with a pinch of salt until it’s cooked through (about 5 minutes). 
  3. Build your bowl starting with the steamed kale and cooked brown rice, adding the black beans, cooked tofu, tomato and corn salsa, red cabbage and guacamole. 

 

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