Summer may be over, but these burrito bowls will help you relive the magic!
Seriously though, ever since our trip to the US (you can read about San Francisco here!) I have been craving Chipotle. Living in Europe, I have NEVER been to Chipotle, although I have now discovered one in Germany about a 3 hour drive away… worth it though right? Mexican food has got to be one of my favourite cuisines, it’s just bam, in your face, full on flavour, and I love it. The great thing about burrito bowls is the versatility, you can incorporate as much or as little as you like to create your perfect meal. They are a great dinner if you are hosting lots of guests, simply make up all the elements and let everyone create their own bowls from the centre of the table!
I was inspired by the Sofritas Burritos at Chipotle to create the tofu “Mincemeat”. If you think tofu is bland and boring, think again. Tofu is absolutely wonderful at absorbing the flavours around it, and by mincing it into a fine mixture, you’re increasing the surface area available for flavour absorption. It’s also a fantastic, healthy source of protein.
This “Recipe” is for the elements I included in my burrito bowl. I have included each part in sections, with the ingredients listed separately so that you can pick and choose the elements you like, and then I included some other suggestions at the bottom. I hope you have as much fun making these as you do eating them!
This post is sponsored by Zyliss UK. All opinions are my own, I will only ever write about products I genuinely love. The easy-pull processor was used to make so many elements of this recipe including the tofu, salsa and the guacamole, with a simple rinse inbetween it was so easy to utilise. It’s small enough to fit in my cupboard without taking up tons of space and it’s so easy to use. However of course, this recipe can be made with any food processor you already have at home!
Sofritas Style Burrito Bowls with Tofu, Lime Rice and Grilled Corn
1 Block Tofu
1 Teaspoon Smoked Paprika
1 Teaspoon Chilli Powder
Pinch of Salt
Break the Tofu into chunks and place in the food processor. Pulse until you have a mixture that resembles mincemeat. Transfer to a clean bowl and mix in the spices so the tofu is evenly coated.
Shallow fry with a little oil until the tofu is just golden brown and heated all the way through.
1/2 Cup Basmati Rice (or any long grain white rice)
1 Cup Water
Small Bunch of Coriander (finely chopped)
In a large saucepan place the rice and cover with the water. Cut a lime in half and place one half, flesh side up, in the middle of the rice in the saucepan. Cover the saucepan with a lid and simmer for 10 minutes or until the rice has just absorbed all the water.
Using a fork, fluff up the rice and squeeze the lime half into the rice. During the cooking time the lime will have become almost like jam and should easily squeeze. Finely chop a little coriander and mix with the rice.
2 Tomatoes (seeds removed)
1 Clove Garlic
1/2 Red Onion
1 Teaspoon Balsamic Vinegar
Chopped Jalapeño Pepper (optional)
Place all of the ingredients into the food processor and pulse until you have a chunky salsa – easy as!
1/ Red Onion (finely chopped)
1/2 Lime (juice)
Coriander (Finely Chopped)
Place the onion in the food processor first and pulse until finely chopped. Then add the remaining ingredients and pulse until you have a guacamole as chunky or smooth as you like.
Other Topping Ideas
Corn on the Cob – Check out this post on How To Grill the Perfect Corn
Black Beans – Soaked and cooked
Grated Vegan Cheese
The list is endless, pick your favourites and build your perfect bowl!