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30g Protein Vegan Burrito Bowl

A quick and nutritious vegan burrito bowl loaded with plant-based protein, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 200 g firm tofu Press and drain before cooking for crispiness.
  • 30 ml tamari
  • 15 ml olive oil
  • 400 g tin black beans Drained.
  • 150 g tin sweet corn About 1 cup.
  • 1 red pepper About 150 g.
  • 2 g smoked paprika About 1 tsp.
  • 2 g ground cumin About 1 tsp.
  • 1 g chili powder Adjust to taste.
  • 3 g sea salt About ½ tsp.
  • 2 spring onions
  • 1 lime For squeezing.
  • 10 g fresh coriander Small handful.
  • 200 g cooked quinoa About 1 cup.
  • 1 ripe avocado
  • Sweet beet hummus or pickled red onion Optional topping.

Instructions

Cooking

  • Sear the tofu steaks in olive oil until they are crispy on both sides.
  • Chop the red pepper and spring onions to prepare your salsa ingredients.
  • In a separate pan, mix black beans, sweet corn, chopped red pepper, smoked paprika, ground cumin, chili powder, and sea salt. Heat until warmed through.
  • Slice the avocado and chop fresh coriander for topping.
  • Layer quinoa in each bowl, followed by black bean salsa, seared tofu, avocado slices, spring onions, and coriander.
  • Finish with a squeeze of lime and any optional toppings.

Notes

For extra crunch, consider adding nuts or seeds. To make it spicier, increase chili powder or add jalapeños. Leftovers can be stored in an airtight container in the refrigerator for up to three days.