Quinoa Burrito Bowl with Taco Tofu
This is one of the easiest make-at-home burrito bowls you can make! It’s a hearty meal and packs tons of protein and fiber that will keep you full for hours. You can scale up or down the Mexican flavor by adding chili powder, using a hot salsa, or being a little more generous with your taco seasoning with my 4-Ingredient Taco Tofu.
So skip the line at Chipotle and create your own at home.
This recipe makes 3 servings, and stores very well in the fridge.
1 15oz can black beans 120 kcal, 1g fat, 20 carb, 7g protein, 7g fiber
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 cup dry rainbow quinoa (rinsed) 229 kcal, 1.75g fat, 21g carb, 4g protein, 1.75g fiber
1 cups vegetable broth (option to sub water)
Ingredients Taco Tofu:
1 14oz package extra firm organic tofu 530 kcal, 33g fat, 23.5g carb, 42.5g protein, 6.5g fiber
1 tablespoon extra virgin olive oil
4 teaspoons Simply Organic spicy taco seasoning (or taco seasoning of your choice)
1/2 teaspoon Simply Organic garlic salt (or garlic salt of your choice)
Ingredients fajita veggies:
1 tablespoon olive oil 120 kcal, 14g fat
1 medium red or green bell pepper, thinly sliced into long strips 30 kcal, 8g cab, 1g protein, 2g fiber
1/2 medium yellow onion, thinly sliced 32 kcal, 7g carb, 1g protein, 3g fiber
pinch of dried oregano
1/4 teaspoon salt
1 avocado, sliced and divided into thirds among servings 250 kcal, 26g fat, 15g carb, 10g fiber
1 tablespoon vegan sour cream for each serving 42.5 kcal, 2.5g fat, 4.5g carb, 0.5g protein,
1 tablespoon salsa for each serving 4kcal, 1 carb, 0.25 protein
Bring vegetable broth to a boil in a small sauce pan or pot. Add rinsed quinoa, stir and bring to a medium boil for 2 minutes. After 2 minutes at a medium bowl, cover and reduce heat to low for an additional 10 minutes, or until all of the broth is absorbed. Once done, uncover and fluff quinoa with a fork.
Prepare the taco tofu following this recipe.
Add black beans, chili powder, and garlic salt to a small saucepan and heat over medium. Once the beans start to bubble, reduce the heat to a simmer and stir occasionally.
While the beans are stewing, add olive oil to fry pan or rimmed skillet over medium heat. Once the oil is hot, add the bell pepper and onion and salt. Sauté the veggies, stirring frequently so they don’t burn on one side for about 4 to 5 minutes, or until slightly softened.
Serve 1/3 of the quinoa, beans, taco tofu and fajita veggies into each serving bowl or storage container. Top with avocado, salsa and vegan sour cream. If you are storing any servings, wait to add toppings until after you reheat and enjoy.
Makes 3 servings | Nutrition per serving (estimated):
605 kcal | 28g fat | 60g carb | 25.6g protein | 17g fiber