Make the quinoa, sweet potatoes, black beans, tofu, and even the sauce ahead of time and build the bowl later. To soup, stir in chard leaves; turn off heat. For instance, a grain, protein, veggies, and sauce to go together. These Chipotle Sweet Potato & Quinoa Lunch Bowls have literally been getting me through the past two weeks straight. They're also naturally gluten-free, are made on a sheet pan, and can be kept in the fridge all week long for easy, healthy vegan meals! Drizzle the bowl with the lime juice, olive oil and honey. To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. of the (2 tbsp. 5. Cook quinoa according to package instructions. In a small bowl, sprinkle the sweet potatoes with cumin and toss to coat, then arrange the sweet potatoes on top of the quinoa. This easy recipe is vegan, gluten free, and meal prep friendly. This is a great dish for meal prep if you like to make meals ahead for the week. For the onions and peppers: Heat olive oil over medium-high heat in large skillet. Add quinoa and cook, stirring frequently, until crispy, 6 to 8 minutes. For the quinoa: Combine dry quinoa with 2 cups of water and salt in small pot. I recently purchased these glass meal prep containers (affil link) by Prep Naturals which I am loving.. Add the tomato sauce, stir, and cook for another 3-4 minutes. Arrange shredded chicken alongside the sweet potatoes, and sprinkle with crumbled chèvre. You will love these healthy Chipotle Tofu Quinoa Bowls! These Quinoa Black Bean Burrito Bowls are the perfect “flexitarian” lunch or dinner. Add the cubed Tofu, Lime Juice, Nutritional Yeast, Salt, and as much (or little) of Chipotle Seasoning as you would like, and give it a good stir until the Tofu is well-coated. Easy to make and makes a delicious vegetarian lunch or dinner for the week with avocados, tomatoes, and greens! It’s smoky chipotle flavor with the cumin and chili powder of the quinoa mixture is spot on. This chicken quinoa bowl recipe is easy to throw together on a weeknight—it just takes about 30 minutes—but it’s also the ideal make-ahead meal. In two wide, low bowls, spread the quinoa. Drain tofu and slice into ½ inch thick pieces. Simmer until quinoa is sprouted, 15-18 minutes. Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Easy Chipotle Chicken Bowl Modifications Make It Vegan. Divide black beans and pepper and onion mixture between each bowl, and drizzle with chipotle sauce. Tips, tricks, and tools. Prep all of the separate elements of the bowl on the weekend, and then you’ve got super healthy, filling lunches for the week! I’ve replaced rice with cilantro lime quinoa to add protein and nutrients. This easy recipe is vegan, gluten free, and meal prep friendly. Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. You can also use 1/2 teaspoon chipotle powder or a dash of chipotle hot sauce. Pinch of Yum has a great copycat recipe linked to above. Additional toppings available. Serve! Instructions. Yes, like the stuff you get at Chipotle! Meanwhile, prepare topping: In a skillet on medium, heat coconut oil. Start breaking the tofu slices with the wooden spatula and keep frying and breaking the tofu into small pieces for about 5 minutes. The chipotle bowl offers you a variety of options to choose your bowl. This easy recipe is vegan, gluten free, and meal prep friendly. Homemade Chipotle Sofritas Bowl Ingredients Rice: While I use brown rice that I prep in advance, you can also cook in an instant pot, or even easier, buy rice that comes in pouches. Remove chiles, divide among bowls and top with crispy quinoa and optional toppings. Homemade adobo sauce takes some time but keeps for 1 month. These easy tofu quinoa bowls are a great vegan meal prep recipe! This easy recipe is vegan, gluten free, and meal prep friendly. One dried chipotle can be used as a substitute for canned chipotle. Add additional garnishes, if desired. Prepare bowls by dividing quinoa evenly between each of 4 bowls or Tupperware containers. If you don’t have an Instant Pot, this (affil link) is the one I have, but you can make this in a slow cooker on low 4 to 6 hours. #tofurecipe #quinoabowl #quinoabowlhealthy. They're so easy to make in bulk, they've got all the protein you could possibly want to keep you full for the rest of the day, and they've even got chipotle sauce drizzled overtop. Easy to make and makes a delicious vegetarian lunch or dinner for the week with avocados, tomatoes, and greens! This quinoa bowl is vegan and gluten-free and is topped with sofritas, black beans, onions, tomatoes, and guac! Top each bowl with 2 tablespoons sauce, and sprinkle with cilantro. #tofurecipe … Replace the chicken with Spicy Sofritas Tofu. With that, I decided to dump all of these fab taco toppings into a bowl with some healthful quinoa and call it a meal. You will love these healthy Chipotle Tofu Quinoa Bowls! Quinoa Bowls 101: How to Assemble the Best Quinoa Bowl Ever. Savory Mango & Chipotle Quinoa Buddha Bowls (Vegan) by Caitlin Shoemaker These Gluten Free and Vegan Savory Mango Buddha bowls are loaded with Chipotle Quinoa, Avocado, and Steamed Kale to create a healthy and nutritious meal! Make it on the weekend or your day off and pack them ready in meal containers. Finely chop chipotle peppers. The beauty of the Mexican vegetarian bowl is you have all the nutrients together in a single bowl. To cut down on prep time, look for precut cauliflower in the produce department. Chipotle Veggies – Keeping it simple, but flavorful, Chipotle style fajita veggies are a great addition to your burrito bowl. Add chipotle peppers to a medium bowl and mix with miso, maple syrup, half of the garlic, 1 tbsp. Cook the quinoa as the label directs. I’m pretty sure that my blog is turning into a quinoa bowl fan page. Make these high-protein, nutrient-dense Mexican quinoa bowls with sofritas for lunch or dinner! Plus, any super creamy sauce is a-okay in my book, and instead of being filled with cheese and cream, it’s tofu! Finally, give the bowl a quick rinse. My love for crispy chipotle chickpeas started with these vegetarian tacos; at one point, I was eating them weekly. Chipotle Vegetarian Bowl Recipe. But messy tacos aren’t the best thing to be mowing down while tapping away on your laptop. Alternatively, you can also use quinoa, which is even easier if you have microwavable quinoa cups. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Bring to a boil, then reduce heat and cover with lid. Topped with avocado. The spiciness will vary (and canned chipotle are quite hot), so … Chipotle is great and all, but I love this quinoa burrito bowl a ton. You will love these healthy Chipotle Tofu Quinoa Bowls! Stir in corn and black beans and cook 4-5 minutes longer to heat corn through. If you prefer using rice in your burrito bowl, swap in either white or brown rice for the quinoa in this recipe. Pat tofu dry using paper towel. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa. Easy to make and makes a delicious vegetarian lunch or dinner for the week with avocados, tomatoes, and greens! This easy recipe is vegan, gluten-free, and meal prep friendly. Chipotle Tofu Quinoa Bowls. #tofurecipe #quinoabowl #quinoabowlhealthy. Lemon-dill Available as a vegan sauce. Chipotle Steak Burrito Bowl Recipe. Mexican vegetarian bowl is an inspiration from Chipotle. A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos (see Associated Recipes). #tofurecipe … Add kale and sauté for 3 minutes. Honestly, if I could, I would probably eat quinoa bowls every day. Crafted vegan veggie patty consisting of fresh cauliflower, quinoa, baked black beans, carrots. Swap the chicken for diced pieces of cooked steak. Chicken and Rice Burrito Bowl. While this vegan black bean bowl with spicy sauce is super simple to make, there are a few tips and tricks for making it even easier — and tastier.. Prep the ingredients ahead of time. Place on the Baking Tray with the other Vegetables. To assemble, add about ¾ cup of Path of Life (almost) Scratch Brown Rice & Quinoa to three bowls, top each bowl with ½ cup of black beans, ¼ cup of corn kernels, ⅓ of the avocado slices, lettuce, tomatoes, red onion, and jalapeno (if using). You will love these healthy Chipotle Tofu Quinoa Bowls! Choice of basil pesto or chipotle aioli sauce (dairy free), and choice of swiss cheese. for 4 servings) oil, and salt and pepper to taste. To Make Burrito Bowls: To make bowls, add a base of romaine lettuce to each bowl and top with a portion of the tofu sofritas, 1/2 cup brown rice, black beans, bell pepper, red onion, cilantro and avocado (or guac). Use your favorite colored bell peppers and onion. While the butternut squash and black bean quinoa mixture is super tasty on it’s own, the chipotle sauce totally makes this meal. They're easy to make, high in protein, packed with veggies and taste amazing. Easy to make and makes a delicious vegetarian lunch or dinner for the week with avocados, tomatoes, and greens! Black beans are simmered with onions, garlic, and spices for added flavor. Chipotle Tofu Quinoa Bowls You will love these healthy Chipotle Tofu Quinoa Bowls! For obvious reasons. Marinate Tofu. It’s a deconstructed burrito, loosely based on Chipotle’s burrito bowl. Add onion and red bell peppers, cooking until they begin to soften, about 5 minutes. Spicy Peanut Sauce: In a medium bowl whisk together peanut butter, soy sauce, rice vinegar, and sriracha until well combined and set aside. Omit the chicken, or add in pieces of cooked and crumbled tofu. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. Cilantro Lime Rice – In place of this Cilantro Lime Rice , switch it up and use cauliflower rice, brown rice, forbidden black rice, quinoa, or pre-cooked packaged rice. The tofu can be served over the sauteed zucchini noodles and topped with the chunky avocado salsa to create a delicious vegan version of this bowl!