"No-chicken" burrito bowl
"No-chicken" burrito bowl with tomatoes, avocado, red onions, beans and corn.
Ingredients
- 1½ cup brown rice
- 8 oz sweet corn canned (15 oz can)
- 16 oz black beans canned (2x15 oz cans) - can substitute with different type of beans.
- 1 tomato diced
- 1 avocado diced
- ½ red onion minced
- shredded lettuce optional
- 1 cup cilantro optional but highly recommended
"No-chicken" meat
- 15 oz tofu extra firm
- 3 tbsp soy sauce
- 3 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
Instructions
- Cook the brown rice according to the instructions on the package. If using an Instant Pot you can mix 1:1 with water and cook on high pressure for 23 minutes. Let pressure release naturally for another 20 minutes.
No-chicken meat
- Preheat oven at 375° F (190° C).
- Mix all the no-chicken meat ingredients except for tofu to form a paste.
- Pat the tofu dry in a paper towel then crumble it on top of the paste. Using your hands mix the tofu and the paste.
- Spread the tofu on baking sheet lined with parchment paper and place in the oven. Bake for 40 minutes or more if you prefer a crunchier texture. It should look similar to the image below.
Assembly the burrito bowl
- To a bowl add the desired amounts of each ingredient a mix.
Notes
- Can be served as filling for tacos or burritos.
- Goes well with guacamole or salsa.
- "No-chicken" meat recipe adapted from Nora Cooks.
Nutrition
Calories: 682kcalCarbohydrates: 110gProtein: 31gFat: 16gSaturated Fat: 2gSodium: 876mgPotassium: 1249mgFiber: 20gSugar: 9gVitamin A: 1108IUVitamin C: 16mgCalcium: 212mgIron: 6mg
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