Tofu, Sweet Potato, and Black Bean Vegetarian Burrito Bowls

Easy vegetarian burrito bowls – who needs Chipotle when you can make these healthy and delicious tofu, sweet potato, and black bean carnitas at home!

Rumor has it that Chipotle has recently added tofu to its burgeoning list of burrito filling options.

TOFU.

The stuff that my mother still refuses to acknowledge as an actual edible, life-sustaining foodstuff.

Whatever is this world coming to?

They, of course, call it “sofritas” because what kills a burrito bowl’s sex appeal more than openly admitting that it contains curdled soy beans.

You see my point.

Not to be outdone by a company that was once owned by McDonalds (<–gag), I, of course, had to go and make my own version.

Now, it should be noted that I have never ever had the one from Chipotle, so this is not really a copycat version of that. It’s more my own spin of “if I owned a chain restaurant and were trying to appeal to both mainstream America and people who eat vegetables more than once a decade, this is how I would do it”.

Instead of keeping the rice and salsa separate, I’ve tossed them all together so that the rice gets infused with a bit of that great tomato lime flavor while the spiciness of the jalapeno gets diffused a bit. Also, this way you can’t eat your carbs without some lycopene coming along for the ride. It’s a win/win.

Since sweet potatoes and black beans play so well together, I reunited them for the burrito filling, along with pops of juicy corn and cubes of tofu that soak up all that spiced up chili powder flavor like it’s their job.

It’s sweet. It’s spicy. It’s smoky.

And it’s coming to a weeknight dinner near you.

Takeout menus? What takeout menus? Exactly.

Tofu, Sweet Potato, and Black Bean Carnitas Burrito Bowl

 

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Easy vegetarian burrito bowls - who needs Chipotle when you can make these healthy and delicious tofu, sweet potato, and black bean carnitas at home!

Yield: 4 servings

Ingredients

For the rice

• 1⅓ cups white rice
• 2½ cups water
• 5 medium kumato tomatoes, seeded and chopped
• ½ large jalapeno, seeded and minced
• 1 red onion, diced
• juice of 1 lime
• salt, to taste

For the carnitas

• 2 tbsp olive oil
• 1 medium sweet potato, peeled and cut into ½-inch cubes
• ½ large jalapeno, seeded and minced
• 1 lb super firm tofu, pressed and cut into ½-inch cubes
• 1 (15 oz) can black beans, rinsed and drained
• 10 oz frozen corn
• 1 tsp ancho chili powder
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• salt and black pepper, to taste

Instructions

1. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil. Lower to a simmer and cook, covered, for 12-15 minutes, or until the rice is cooked and the water has evaporated. Remove from the heat and let sit, covered, for 5 minutes.
2. In a large bowl, toss the rice with the tomatoes, jalapeno, red onion, and lime juice. Season to taste with salt and black pepper. Set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and jalapeno to the pan, along with a pinch of salt. Saute for 8-10 minutes, stirring frequently, until the sweet potato is tender and starting to brown.
4. Stir in the tofu, black beans, corn, chili powder, cumin, and cinnamon. Cook, stirring occasionally, until the tofu starts to brown and the corn is heated through. Season to taste with salt and black pepper.
5. Divide the rice among 4 bowls and top each with the sweet potato mixture.

Notes

An Eats Well With Others Original

Nutrition Information

Serving size: 1 bowl

3.2.2925

 More black bean recipes:

Slow Cooker Black Bean Ragout on Roasted Sweet Potatoes

Layered Pasilla Tortilla Casserole with Black Beans, Mushrooms, and Chard

Chipotle Black Bean Soup with Avocado Cream

From Around the Web:

Roasted Sweet Potato and Black Bean Burgers from Foodie with Family

Butternut Squash and Black Bean Enchiladas from Skinnytaste

Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema from Girl Versus Dough

Butternut Squash Burritos with Black Beans and Kale from Oh My Veggies

Spicy Black Bean Soup from Spoon Fork Bacon