30 Minute Burrito Bowls

Who enjoys finding the words EASY and QUICK when reading a recipe? I know I do. Making dinners after a long day at work or school can be dreadful some days, especially when you're having to spend an hour and a half cooking when you're already exhausted. Are you looking for a dinner you can whip up in 30 minutes that is filling, delicious and simple? These burrito bowls got you covered.

This dinner, I kid you not, I have made probably 100 times in the past year. Maybe not that much, but you get my point. I can make it so quickly with simple ingredients I have on hand that doesn't involve the oven or a list of 20 ingredients. I also always have leftovers that are perfect for throughout the week. If you're trying to get more protein and fibre in your diet, this recipe is perfect! You can also adapt and load as much veggies and goodness as you want. You could add chopped lettuce, cooked sweet potato, pico de gallo, cilantro, vegan sour cream, or anything else your heart desires! Hearty, filling meals that keep you satisfied are so important to sustaining a successful vegan diet. Comment down below what your favourite vegan meals are or what hearty, family meals you would like us to recreate vegan!

30-Minute Vegan Burrito Bowls

Ingredients:

-3 cups brown rice

-1 bell pepper (any colour)

-1 medium white onion

-1 can black beans

-1/2 block of firm tofu

-1/2tsp cumin and garlic powder

-11/2 avocados

-1/2 lime

-any store-bought or homemade salsa of your choice

Directions:

1. Cook the brown rice in your rice cooker or pot, according to box instructions.

2. Slice the bell pepper and onion into thin, even slices.

3. Heat a large pan on medium heat, add 1tbsp olive oil.

4. Add the pepper and onions to the pan and let cook for 10-12 minutes, stirring regularly to prevent burning.

5. While the veggies are cooking, heat another medium-sized pan for the tofu on medium heat and add 1tbsp olive oil.

6. Chop the tofu into small cubes. Add the tofu to the pan, cover, and cook for 5 minutes until golden brown and crispy. Add the cumin and garlic powder to the tofu, toss and cook again for another 3-5 minutes.

7. Drain and rinse the black beans, set aside.

8. Once the tofu is done, remove from the pan and place into a small bowl. Turn the pan heat down to low and add in the black beans to heat them through for 1-2 minutes.

9. Make a quick guacamole by mashing the avocado in a bowl and mixing it with the juice of 1/2 a lime, salt, and black pepper.

10. Assemble your bowl by adding the brown rice at the bottom and topping it with the crispy tofu, peppers and onions, black beans, guacamole and any salsa of your choosing.

And.......dig right in!