Vegan Chipotle Bowl

Transform your weeknight meals with this bold and vibrant Vegan Chipotle Bowl—a nutrient-packed, plant-based twist on a classic favorite! Featuring smoky chipotle tofu sofritas as the star protein, this bowl is loaded with wholesome, flavor-packed ingredients like tangy lime-infused brown rice, creamy avocado slices, crispy romaine lettuce, and charred corn. Black beans and cherry tomatoes add a perfect touch of texture and nourishment, while a drizzle of vegan sour cream elevates every bite. With just 20 minutes of prep time and a smoky chipotle sauce made from scratch, this recipe is an easy, satisfying, and customizable dinner option that will impress vegans and omnivores alike. Perfect for meal prep or a fresh weeknight dinner, it's a delicious way to explore bold Mexican-inspired flavors.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 oz Extra-firm tofu
• 2 tbsp Olive oil
• 2 tbsp Chipotle peppers in adobo sauce
• 3 Garlic cloves (minced)
• 1 Onion (chopped)
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Salt
• 1 Lime (juiced)
• 1 bunch Cilantro (chopped)
• 2 cups Cooked brown rice
• 15 oz Canned black beans (drained and rinsed)
• 1 cup Corn kernels (cooked)
• 1 cup Cherry tomatoes (halved)
• 2 cups Romaine lettuce (chopped)
• 1 Avocado (sliced)
• 0.5 cup Vegan sour cream (optional)

Directions

Step 1

Begin by pressing the extra-firm tofu to remove excess moisture. Wrap it in a clean towel and place it under a heavy pan for about 15 minutes.

Step 2

Meanwhile, in a blender or food processor, combine chipotle peppers in adobo sauce, minced garlic, onion, smoked paprika, ground cumin, salt, lime juice, and half the cilantro. Blend until smooth to form the chipotle sauce.

Step 3

Once the tofu is pressed, crumble it into small pieces using your hands or a fork.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to brown.

Step 5

Reduce the heat to medium and pour the blended chipotle sauce over the tofu. Stir well to coat the tofu evenly. Cook for an additional 4-5 minutes until the sauce thickens and is fully absorbed by the tofu. Remove from heat.

Step 6

In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the corn kernels and cook until slightly charred, about 3-4 minutes. Set aside.

Step 7

To assemble the bowls, start with a base of cooked brown rice in each bowl. Top with portions of the chipotle tofu sofritas, black beans, charred corn, cherry tomatoes, chopped romaine lettuce, and sliced avocado.

Step 8

Garnish with the remaining chopped cilantro and a dollop of vegan sour cream if desired. Serve immediately and enjoy your Vegan Chipotle Bowl!

Nutrition Facts

Serving size	(2216.3g)

Amount per serving	% Daily Value*
Calories	2505.9

Total Fat 113.3g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4784.0mg	0%
Total Carbohydrate 278.5g	0%
Dietary Fiber 65.0g	0%
Total Sugars 25.7g
Protein 118.6g	0%

Vitamin D 0IU	0%
Calcium 3070.8mg	0%
Iron 27.6mg	0%
Potassium 4499.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 18.2%

Carbs: 42.7%