Sofritas Burrito Bowls
Spicy Mango Salad
You Might Also Want
Dasani Sparkling Water
Ingredients
- 1½ cups brown rice, rinsed
- 1 (14-oz) pkg extra-firm tofu, drained and crumbled
- 1 Tbsp Southwest seasoning
- 2 Tbsp olive oil
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 Tbsp adobo sauce from can
- 1 (16-oz) container fresh salsa
- ¼ cup chopped fresh cilantro
- 2 avocados, thinly sliced
Instructions
- Cook rice according to package directions.
- Meanwhile, cook tofu and seasoning in hot oil in a large skillet over medium heat 3 minutes or until liquid is almost evaporated. Add chipotle pepper, adobo sauce, and salsa; simmer 10 minutes.
- Stir cilantro into rice. Divide rice among 6 bowls; top with sofritas and avocado. Season with salt and pepper to taste.
Side Dish Ingredients
- 2 mangoes, peeled and cubed
- Juice of 1 lime
- 1 Tbsp extra-virgin olive oil
- ½ Tbsp crushed red pepper
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Place mangoes in a bowl. Whisk together lime juice, oil, pepper, cilantro and desired amount of salt and pepper. Drizzle over mango; toss. Cover and chill 30 minutes.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
