Nutrient Dense Plant Based Burrito Bowls
Servings
3servings
Servings
3servings
Ingredients
BBQ Tofu
Sweet Potatoes
Cilantro Lime Quinoa
Extras
Instructions
Tofu
  1. Place your tofu in between two folded dish towels. Place something heavy on top and leave for at least 20min to press the water out. Preheat your oven to 350F. Slice your tofu into cubes. Add your tofu and BBQ sauce to a bowl and stir to combine. Spread your tofu out evenly over a non stick/greased baking sheet and cook for 20min, flipping them half way.
Quinoa
  1. Bring the two cups of water to a boil. Add the quinoa to the boiling water, cover with a lid and turn the heat to low. After 15min, remove the lid and fluff your quinoa with a fork. Add the lime and cilantro. For a stronger lime taste, add some lime zest!
Sweet Potatoes
  1. Preheat your oven to 350F. Peel the sweet potatoes and slice into large chucks. Add the sweet potatoes to a bowl along with the oil and sea salt. Toss to coat. Arrange the sweet potatoes in a single layer on a baking sheet. Bake for 20min or until the outsides start to look puffy and brown.
Bowl
  1. Assemble your bowl by adding a bed of leafy greens, quinoa, black beans (you can add any sort of taco seasoning to the beans if you’d like!) or a different protein, sweet potatoes, avocado etc The “extras” are really up to you!