Vegan Chipotle Bowl
Spice up your mealtime with this mouthwatering Vegan Chipotle Bowl—a plant-based sensation packed with smoky, vibrant flavors and wholesome ingredients! Featuring protein-rich crumbled tofu coated in a bold chipotle-adobo sauce, this dish is layered with hearty brown rice, black beans, sweet charred corn, juicy cherry tomatoes, and crisp romaine lettuce. Creamy avocado slices and a dash of fresh cilantro complete the bowl, while optional vegan sour cream adds a decadent touch. Perfect for meal prep or a quick weeknight dinner, this colorful creation is as satisfying as it is nutritious. With just 45 minutes from prep to plate, this recipe is your go-to for healthy, flavor-forward vegan meals!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Olive oil
- 2 tbsp Chipotle peppers in adobo sauce
- 3 Garlic cloves (minced)
- 1 Onion (chopped)
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 1 Lime (juiced)
- 1 bunch Cilantro (chopped)
- 2 cups Cooked brown rice
- 15 oz Canned black beans (drained and rinsed)
- 1 cup Corn kernels (cooked)
- 1 cup Cherry tomatoes (halved)
- 2 cups Romaine lettuce (chopped)
- 1 Avocado (sliced)
- 0.5 cup Vegan sour cream (optional)
Instructions
Begin by pressing the extra-firm tofu to remove excess moisture. Wrap it in a clean towel and place it under a heavy pan for about 15 minutes.
Meanwhile, in a blender or food processor, combine chipotle peppers in adobo sauce, minced garlic, onion, smoked paprika, ground cumin, salt, lime juice, and half the cilantro. Blend until smooth to form the chipotle sauce.
Once the tofu is pressed, crumble it into small pieces using your hands or a fork.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to brown.
Reduce the heat to medium and pour the blended chipotle sauce over the tofu. Stir well to coat the tofu evenly. Cook for an additional 4-5 minutes until the sauce thickens and is fully absorbed by the tofu. Remove from heat.
In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the corn kernels and cook until slightly charred, about 3-4 minutes. Set aside.
To assemble the bowls, start with a base of cooked brown rice in each bowl. Top with portions of the chipotle tofu sofritas, black beans, charred corn, cherry tomatoes, chopped romaine lettuce, and sliced avocado.
Garnish with the remaining chopped cilantro and a dollop of vegan sour cream if desired. Serve immediately and enjoy your Vegan Chipotle Bowl!
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 25.7 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3071 mg | 236% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4499 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
