In addition to being a health and lifestyle coach and a vegan food blogger, I also work as a coaching circle coach for The Institute of Integrative Nutrition. What’s a coaching circle coach, you ask? Well, basically I facilitate conference calls with students attending the school. My schedule always gets super busy when I’m working with students, so I’m always on the lookout for easy-to-make meals, and dishes that can be made ahead. Enter the burrito bowl.
These Quinoa and Tofu Burrito Bowl come together in a flash. The quinoa only takes about 15 minutes to cook. While it’s simmering away, I chop up the lettuce tomato, and avocado. It only takes a few minutes to assemble the burrito bowls, and then voila – dinner is ready!
If you know you’re going to be super busy, you can make quinoa and chop the veggies ahead of time and then just assemble the bowls when you’re ready to eat. I like to keep some of My Favorite Baked Tofu on hand in the fridge, but if you’re pressed for time, you can use packaged baked tofu instead of making your own.
When spring hits, I like to make a bunch of different salad dressings and freeze them in small containers so I have some at the ready when I get busy. I had frozen a batch Chipotle Lime Dressing a few weeks ago, knowing my schedule was about to get busy. It only takes a few minutes to whip it up though, so even if you’re in a rush, chances are that you’ll have time to make it. It’s the perfect complement to this burrito bowl, so don’t skip it!
This Burrito Bowl is extremely versatile. Just about any grain can be used in the place of quinoa. Soy Chorizo will work just as well as baked tofu. If you prefer beans to tofu, go for it! You can add peppers, corn, carrots, or whatever else strikes your fancy! Salsa and guacamole would both make excellent additions.
Quinoa and Tofu Burrito Bowl
- 1 teaspoon neutral-flavored oil
- ½ cup diced red onion (about half an onion)
- ½ teaspoon sea salt
- 1 clove garlic, minced
- 1 cup quinoa
- 2 cups vegetable stock or water
- 1 14- ounce can diced tomatoes, with their juices
- ¼ teaspoon oregano
- 1 recipe Baked Tofu or 2 (7-ounce) packages baked tofu
- 1 pint cherry tomatoes, chopped
- 1 head romaine lettuce, chopped
- 1 avocado, diced
- ½ cup Chipotle Lime Dressing
- pickled jalapeno slices, optional
Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion is translucent and fragrant, about 5 minutes. Add the garlic and cook for another minute or two, then add the quinoa. Toast the quinoa a little, stirring frequently. It will have a toasted, nutty fragrance. Add the stock, tomatoes an their juices, and oregano to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let cook for approximately 15 minutes, or until all of the liquid has been absorbed by the rice.
Divide the quinoa among four bowls. Top each with baked tofu, tomatoes, lettuce, and avocado. Drizzle with the Chipotle Lime Dressing, and top with pickled jalapeno slices, if using