With everything becoming more fashionable in a bowl, being a busy lady who loves meal prep, and needing more meatless dishes in my back pocket, these burrito bowl fit all my needs. I spend a decent amount of $$$ buying burrito bowls from Chipotle and Quesada but was pretty shocked by how much those bowls add up to in the amount of calories, fat and salt. So, I thought I’d save some dolla bills and make my own bowls (that taste equally as delish!)
Yes, there are many parts to these bowls but mix, match and cater to what you love in your own burrito bowls. Once everything is cut up and in the fridge, it’s super easy to make meals or pack lunches for the week to grab/go in the mornings. The below add ons are what make my burrito bowl perfect but mix it up to match your taste prefs!
Ingredients:
Chipotle Tofu:
- 1 package (350g) extra firm tofu, cut into roughly 2cm cubes
- 4 tbsp (60mL) chipotle pepper in adobo sauce – I used just the sauce
- 1/2 lime, squeezed
- 1 tsp (5mL) cumin, ground
- 1/2 tsp (2 mL) oregano, dried
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1 tbsp (15mL) canola oil
Burrito Bowl Add Ons:
- Tomato
- Lettuce
- Red onion
- Jalapenos
- Sauteed green peppers/onions
- Pickled onions
- Black beans
- Brown rice
- Grated cheese
- Sour cream
What to do:
- In a large bowl, mix together the adobo, lime, cumin, oregano, garlic, salt and canola oil. Add tofu. Mix together gently so the tofu doesn’t break. All to marinate for 30 minutes – overnight is preferred.
- Pre heat a pan to medium-high heat. Add marinated tofu – no need to add oil since there was some in the marinade. Cook on each side for about 1-2 minutes or until golden – takes about 8-10 minutes.
- Assemble burrito bowl. Add lettuce to the bottom of your bowl (get those veggies in!) and load up your fav toppings.
- NOM!
Tips & Tricks
- Not into tofu and more of a carnivore? Sub the tofu for chicken breast instead. But I do HIGHLY recommend trying this recipe for a new plant based protein meal!
- Find jalapenos a bit too spicy? Remove the seeds and inner membranes before chopping ’em up. That’s where the heat tends to hide!
- Need a crazy quick and easy pickled onion recipe? This is my new go to (minus the peppercorns).
- Not sure what to put in your sauteed green peppers/onions. All I added was oil, cumin, minced garlic and salt and cooked on high heat until soft. The burnt bits add some extra smokiness!
- Find brown rice a nightmare to cook? I used my rice cooker to do all the work! I used of 2 cups brown rice using my rice cooker measuring cup and filled the cooker to 3 cups (instead of the needed 2). The brown rice needs the extra water to cook. Set it, forget it and in no time, you’ll have perfect brown rice!
What’s your fav burrito bowl combos? Am I missing toppings that you love? Let me know in the comments!
Whitney Hussain, RD 