Cauliflower Rice Burrito Bowls with Tofu and Avocado

Recipe details

Yield

4 people

Prep time

25 minutes

Cook time

25 minutes

Total time

40 minutes

Ingredients

• 14 oz Firm tofu, pressed and cut into ¾-inch cubes
• 1½ tsp Chili powder
• 1 tsp Ground cumin
• ½ tsp Smoked paprika
• ½ tsp Garlic powder
• ¾ tsp Fine sea salt, divided
• 3 tbsp Olive oil, divided
• 2 large Lime (for juice)
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 4 cups Cauliflower rice (fresh or frozen)
• ½ cup Fresh cilantro, chopped (plus extra for garnish)
• 3 medium Ripe avocados
• 2 medium Roma tomatoes
• ¼ cup Red onion, finely diced
• 1 small Jalapeño (optional, for salsa)
• ¼ cup Raw pumpkin seeds (pepitas)
• 1 (15 oz) can Black beans, drained and rinsed (optional add-on)
• 1 cup Corn kernels (fresh, frozen, or canned; optional add-on)

Instructions

1. Press 14 oz firm tofu between paper towels or a clean kitchen towel, setting a heavy pan on top for 10 minutes to remove excess moisture.
2. While the tofu presses, preheat oven to 425°F (220°C).
3. Cut the pressed tofu into ¾-inch cubes.
4. In a mixing bowl, toss the tofu cubes with 1½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp fine sea salt, and 1 tbsp olive oil until evenly coated.
5. Spread the tofu in a single layer on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway, until edges are golden and slightly crispy.
6. While the tofu roasts, deseed and slice 1 large red bell pepper and 1 large yellow bell pepper into ½-inch strips.
7. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the pepper strips and sauté for 8 to 10 minutes, stirring occasionally, until softened and edges are charred. Season with a pinch of salt. Remove from heat and set aside.
8. Juice 2 large limes to yield about 4 tablespoons.
9. Chop ½ cup fresh cilantro, setting aside a small handful for garnish.
10. Heat 1 tbsp olive oil in the same skillet over medium. Add 4 cups cauliflower rice and sauté for 5 to 7 minutes, stirring frequently, until tender and any moisture has evaporated.
11. Stir in 2 tbsp lime juice, ½ cup chopped cilantro, and ¼ tsp fine sea salt. Toss well, then remove from heat.
12. Dice 2 medium Roma tomatoes into small cubes.
13. Finely dice ¼ cup red onion.
14. If using, mince 1 small jalapeño (remove seeds for less heat).
15. In a bowl, combine the diced tomatoes, red onion, jalapeño (if using), 1 tbsp lime juice, ¼ tsp fine sea salt, and a tablespoon of chopped cilantro. Stir and set aside.
16. Halve and pit 2 medium avocados. Scoop the flesh into a bowl.
17. Mash the avocado with a fork until mostly smooth but still slightly chunky. Stir in 1 tbsp lime juice and ¼ tsp fine sea salt.
18. Heat a small dry skillet over medium. Add ¼ cup raw pumpkin seeds and toast for 3 to 4 minutes, shaking the pan frequently, until fragrant and lightly browned. Remove from heat.
19. Halve, pit, and slice 1 medium avocado for topping the bowls.
20. If serving the optional add-ons, warm 1 (15 oz) can black beans, drained and rinsed in a small saucepan over low heat for 3 to 4 minutes. In a separate pan, warm 1 cup corn kernels for 2 to 3 minutes.
21. Divide the cilantro-lime cauliflower rice among four serving bowls. Top each with the roasted tofu, sautéed peppers, a generous scoop of guacamole, a spoonful of salsa, toasted pumpkin seeds, and sliced avocado. Serve the black beans and corn in small bowls on the side so diners can customize their plates. Garnish with extra cilantro and lime wedges.