Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.

Source: EatingWell.com, October 2017


Read the full recipe after the video.

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

  • Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.

  • Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.

  • Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.


Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

1 bowl
727 calories; protein 18.6g; carbohydrates 45.3g; dietary fiber 9.6g; sugars 6.7g; fat 54.9g; saturated fat 8.2g; vitamin a iu 3751.5IU; vitamin c 96mg; folate 135mcg; calcium 271.4mg; iron 4.3mg; magnesium 166.8mg; potassium 936.8mg; sodium 618.5mg; thiamin 0.4mg.

10 fat, 1 1/2 medium-fat protein, 1 1/2 starch, 1 1/2 vegetable