Vegan Burrito Bowl

People often ask me whether I eat keto. The answer is, sometimes. I don’t adhere to one strict way of eating. It hasn’t worked for me. So some of my meals are keto, some are paleo, some are pegan, some are vegan, and some are vegetarian. What they all have in common is the large amount of vegetables. This is paramount and a non-negotiable for everyone, if you ask me.

So today, I have a vegan burrito bowl on the blog. It is absolutely delicious!!! And you won’t even know there is no meat inside this dish. But you could easily make this with meat if you prefer. Just do you, and always listen to your body.

Vegan Burrito Bowl
4 servings (for the whole family, or for an entire (almost) work week)

Burrito Bowl.png

1/2 cup Quinoa (uncooked)
8 1/16 ozs Tofu (extra firm, crumbled)
2 tbsps Extra Virgin Olive Oil
2 1/2 tsps Chili Powder
1 1/2 tsps Cumin
1 tsp Oregano
1 tsp Garlic Powder
1/2 tsp Sea Salt
1 cup Organic Salsa (divided)
1 tbsp Lime Juice
1 tsp Nutritional Yeast (optional)
2 Red Bell Pepper (sliced)
1/2 head Romaine Hearts (chopped)
1 cup Black Beans (cooked)
2 Avocado (diced)

Cook quinoa according to package directions.
Meanwhile, in a dry non-stick skillet over medium heat add the crumbled tofu. Cook, stirring often, until just golden brown, about 8 to 10 minutes. Transfer the tofu to a dish and set aside.
Add the oil to the pan followed by the cooked quinoa, chili powder, cumin, oregano, garlic powder and salt. Stir to combine, then add half of the salsa, lime, nutritional yeast (optional) and browned tofu.
Spread the quinoa and tofu mixture into a flat even lay in the pan and let caramelize for 3 to 4 minutes before stirring and flattening again until quinoa is slightly crispy. Season with additional salt or lime juice if needed. Transfer the quinoa mixture to a dish and set aside.
To the same pan add the red pepper and adjust heat to medium-high. Let the peppers cook for 8 to 10 minutes until tender and slightly charred.
To assemble the burrito bowl, divide the quinoa mixture, red peppers, romaine, black beans, and avocado between bowls. Top with remaining salsa and enjoy!

NOTES:
Leftovers - Refrigerate in an airtight container for up to five days. To keep avocado from browning, dice just before serving.
Additional Toppings - Add cilantro, sliced jalapenos, cheese, sour cream, diced tomatoes or lime wedges.
Meat: You can replace the quinoa/tofu with ground beef, turkey or chicken. Just adjust your cooking time to ensure the meat is cooked through.

I know this looks like a lot of different steps, but it is really quite simple. If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this recipe a try. You won’t be disappointed, and your health will thank you. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.