High Protein Vegan Burrito Bowl by Carleigh Bodrug

Ingredients

• 1 cup cooked rice
• 1 cup chopped lettuce
• 1/2 cup tofu taco crumbles (homemade)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1/4 avocado, sliced
• 2 tbsp vegan yogurt burrito dressing (homemade)

Instructions

1. Prepare your rice according to package directions and let it cool slightly. While the rice cooks, chop your lettuce, tomatoes, red onion, and cilantro.
2. If you haven't already, prepare your homemade tofu taco crumbles. This usually involves pressing, crumbling, and seasoning tofu, then baking or pan-frying until slightly crispy.
3. Warm the black beans gently in a saucepan or microwave until heated through, about 2-3 minutes. Drain and rinse them before heating.
4. Assemble your burrito bowl by starting with a base of chopped lettuce. Layer the cooked rice evenly over the lettuce, creating a substantial foundation.
5. Arrange the tofu taco crumbles and warmed black beans over the rice. Distribute them evenly for a balanced bite in every spoonful.
6. Add the fresh toppings: scattered diced tomatoes, finely chopped red onion, and a generous sprinkle of fresh cilantro. These add vibrant color and flavor.
7. Top the bowl with sliced avocado for creaminess. Drizzle the homemade vegan yogurt burrito dressing generously over all the ingredients.
8. Serve immediately and enjoy this satisfying, protein-packed vegan meal. This bowl offers over 23 grams of protein per serving.