Tofu, Sweet Potato, and Black Bean Carnitas Burrito Bowl
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
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
  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.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at