Vegetarian Chipotle Bowl
Indulge in the smoky, vibrant flavors of this Vegetarian Chipotle Bowl, a protein-packed and nutrient-rich dish that's as satisfying as it is wholesome. Featuring golden, crispy tofu seasoned with chipotle powder, smoked paprika, and cumin, this recipe offers a delightful plant-based twist. Layered atop a bed of hearty brown rice, the bowl is loaded with tender black beans, charred bell peppers, sweet corn, creamy avocado, and juicy cherry tomatoes for a medley of textures and tastes. A sprinkle of fresh cilantro and a squeeze of lime juice tie everything together, while optional sour cream and chipotle sauce add a creamy, spicy finish. Ready in under an hour, this chipotle-inspired bowl is perfect for a quick weeknight dinner or a meal-prep favorite. It's a flavorful, vegan-friendly option that doesn't compromise on boldness or satisfaction.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp olive oil
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 15 oz black beans, drained and rinsed
- 2 cups cooked brown rice
- 1 red bell pepper, sliced
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup fresh cilantro, chopped
- 1 lime, juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup sour cream (optional)
- 2 tbsp chipotle sauce (optional)
Instructions
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes.
Sprinkle chipotle powder, smoked paprika, and ground cumin over the tofu. Stir gently to coat evenly.
Cook the tofu for about 10-12 minutes, turning occasionally until it is golden brown and crispy on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red bell pepper slices and corn kernels.
Sauté the vegetables for 5-7 minutes until they are softened and slightly charred.
In a medium pot, warm the black beans over medium heat. Stir occasionally for about 5 minutes until heated through. Season with salt and black pepper.
To assemble the chipotle bowl: begin with a base of brown rice in each serving bowl.
Layer with black beans, sautéed vegetables, and crispy tofu.
Top with cherry tomatoes, avocado slices, and a generous sprinkle of fresh cilantro.
Drizzle lime juice over each bowl.
Add sour cream and chipotle sauce on top if desired.
Serve immediately and enjoy the rich, smoky flavors of this vegetarian chipotle bowl.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 29.8 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3175 mg | 244% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4614 mg | 98% | |
*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.
