Plant Based Burrito Bowl
Plant-Based Burrito Bowl with chipotle sofritas tofu and cauliflower rice. This vegan burrito bowl recipe is high-protein, low-carb, and yummy!
Servings: 4 bowls
Ingredients
Chipotle Sofritas Tofu - Click for Recipe
- ½ cup sofritas per bowl
Cilantro Lime Cauliflower Rice - Click for Recipe
- ¾ cup cauliflower rice per bowl
Burrito Bowl Toppings
- 1 medium avocado sliced or mashed
- 1 medium lime cut into wedges for serving
- 2 tbsp Restaurant Style Salsa or Pico de Gallo (Recipe link in notes)
- 2 tbsp Chipotle Corn Salsa (Recipe link in notes)
- 1 tbsp fresh cilantro as garnish
Instructions
Make Base Ingredients
- Make the Chipotle Sofritas Tofu and Cilantro Lime Cauliflower Rice. The Chipotle Sofritas is made on the stove and the cauliflower rice is made in the oven on a sheet pan, so you won't have to worry about too many pans on the stove. (See Notes)
Prepare Toppings of Choice
- You can prepare your toppings while the sofritas and cauliflower rice are cooking or prepare them in advance, depending on your topping selections. (See Notes)
Assemble Burrito Bowl
- First, Add the cauliflower rice to the bowl, then top with chipotle tofu and your toppings of choice. Serve with lime wedges and enjoy!
Notes
Easy Meal Prep
For quick and easy meal prep, you can make the sofritas and cauliflower rice in advance, then store them in an airtight container in the refrigerator until you are ready to assemble your bowl. Both reheat well in the microwave, but I will admit that they taste best when freshly made.
The Chipotle Corn Salsa and Restaurant Style Salsa can be made in advance, and I recommend it. I always have the salsas made and stored in the fridge, but I wait to slice the avocado until just before adding it to my bowl so it is fresh.