These plant-based burrito bowls combine cilantro cauliflower rice, turmeric tofu, braised black beans, raw sweet corn and heirloom tomatoes, and pickled onions for a flavorful, protein-packed meal!
Ingredients
Cilantro Cauliflower Rice
3 cups riced cauliflower (I use Trader Joe's frozen cauliflower rice)
½ cup packed cilantro
1 tablespoon fresh lemon juice
1 tsp sea salt
Turmeric Tofu
7 oz firm tofu, cubed (half a block)
2 tsp cayenne powder
3 tsp turmeric powder
2 tsp cumin powder
1 tsp sea salt
½ tsp black pepper
1 tbsp avocado oil
Black Beans
8 oz dried black beans (half a Goya bag), soaked overnight or boiled and then soaked for 3 hours
2 bay leaves
1 cup vegetable broth
1 small green chile, chopped
very small pinch saffron threads (optional)
1 tsp black pepper
1 tsp sea salt
Raw Toppings
1 cup sweet corn
3 radishes, sliced
1 cup mini heirloom tomatoes, halved
½ cup picked red onions
Instructions
Over very low heat, in a nonstick skillet, cook cauliflower rice, stirring occasionally every 5 minutes. After about 5-7 minutes, add cilantro, lemon juice, and salt and mix well to combine. Continue to cook over low heat for another 5-7 minutes, making sure cauli rice isn't sticking to the pan.
Meanwhile, preheat oven to 450ºF and line a baking sheet with a silicone mat or parchment paper.
Toss all tofu ingredients together and transfer to prepared sheet. Bake in preheated oven for 20-25 minutes, until tofu is golden brown and spices are cooked. Cool on wire rack.
In a large pot, combine soaked black beans, broth, bay leaves, chopped chile, and saffron. Simmer over low-medium heat for 20 minutes, until liquid is mostly absorbed. Add salt and pepper to taste.
To assemble, spoon cauli rice into a bowl, top with beans and tofu, and then raw toppings.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-gf-plant-based-protein-packed-burrito-bowls/