CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL
This homemade take on Chipotle's sofritas is made from crumbled tofu simmered in a spicy poblano sauce. It's not just for vegetarians-even the meat lovers in your life will find this dish hard to resist. We serve the mixture in bowl form with brown rice, black beans, pico de gallo and lettuce, but it's also great as a taco or burrito filling.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to broil.
- Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
- Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
- Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
- Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
- Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
- Serve over rice and beans and top with lettuce and pico de gallo.
CHIPOTLE VEGGIE BOWL
This Veggie Bowl recipe is super fresh, nutrient-dense and bursting with flavors! The rice can be made in advance and stored in the refrigerator to speed up the process. Recipe yields 1 meal-sized bowl.
Provided by Jen Hansard
Categories Entree
Time 35m
Number Of Ingredients 10
Steps:
- Cook brown rice as directed on packaging. (you can make more for leftovers too)
- Heat a skillet over medium heat. Add olive oil, then add chopped bell pepper and chopped onion. Cook until onions are translucent and peppers are soft. Remove from heat.
- Assemble the veggie bowl: start with brown rice on the bottom, then layer with cooked veggies, lettuce, guacamole, cashew cream, salsa, and black beans. Don't be afraid to add more of your favs. Add a fresh squeeze of lime juice before serving.
Nutrition Facts : Calories 508 kcal, Sugar 8 g, Sodium 237 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 71 g, Fiber 13 g, Protein 11 g, UnsaturatedFat 17 g, ServingSize 1 serving
CHIPOTLE-STYLE VEGGIE RICE BOWL
Make and share this Chipotle-Style Veggie Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
- For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
- For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
- For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
- Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.
Nutrition Facts : Calories 492.2, Fat 23, SaturatedFat 6.8, Cholesterol 23.6, Sodium 1677.1, Carbohydrate 62.2, Fiber 14.3, Sugar 11.7, Protein 14.8
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