Burrito Bowl with Beans and Tofu Taco Filling

Net Carbs – 20g

Total Fiber – 19g

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Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time: 35 minutes

Ingredients

  • 6 ozs

    Tofu (extra firm, crumbled)

  • 2 tbsps

    Extra Virgin Olive Oil

  • 1 1/4 tsps

    Chili Powder

  • 3/4 tsp

    Cumin

  • 1/2 tsp

    Garlic Powder

  • 1/4 tsp

    Sea Salt

  • 1/2 cup

    Organic Salsa (divided)

  • 2 cups

    Cauliflower Rice

  • 2

    Red Bell Pepper (sliced)

  • 1/2 cup

    White Navy Beans

  • 1/4 head

    Romaine Hearts (chopped)

  • 1

    Avocado (diced)

Instructions

  1. 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.
  2. Add the oil to the pan followed by the cauliflower rice, chili powder, cumin, garlic powder and salt. Stir to combine then add half of the salsa, lime and browned tofu.
  3. Spread the cauliflower rice 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 mixture is slightly crispy. Season with additional salt or lime juice if needed. Transfer the mixture to a dish and set aside.
  4. 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.
  5. To assemble the burrito bowl, divide the cauliflower and tofu mixture, red peppers, white beans, romaine and avocado between bowls. Top with remaining salsa and enjoy!

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