Vegan High Protein Rice Bowl with Tofu and Chickpeas
Ingredients
- Baby spinach
- Spring greens
- White rice
- Corn
- Black cherry tomatoes
- Vegan ranch seasoning blend
- Onions
- Poblano peppers
- Basil leaves
- Chickpeas
Tofu cutlets
- 1/2 block tofu
- 1/2 cup corn starch
- 1 1/2 tsp adobo seasoning
- 1/2 tsp chipotle powder
- 2 tbsp avocado oil
Pesto
- 2 cups basil, packed
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 large garlic clove
- 1 tsp capers (optional)
- 1 tsp za'atar (optional)
- 1 tsp sea salt
Preparation
Cook the white rice according to package instructions.
Caramelize the onions and poblano peppers in a skillet over medium heat until golden and soft.
Char the corn by grilling or pan-frying until slightly blackened.
Season the black cherry tomatoes with vegan ranch seasoning blend.
For the chickpeas, mix with the prepared pesto and cook until crispy, such as by baking or frying.
Prepare the tofu cutlets as described in the following steps.
Make the pesto using the method below.
Assemble the bowl by layering spinach, spring greens, rice, charred corn and seasoned tomatoes, caramelized onions and peppers, tofu cutlets, pesto chickpeas, and basil leaves.
Tofu cutlets
Heat up the oil in a skillet.
Meanwhile in a bowl mix together the corn starch, adobo and chipotle. Coat each tofu cutlet in the corn starch combo.
Cook until golden and crispy on both sides, about 2 minutes per side.
Pesto
Combine all ingredients together in a high speed food processor and pulse till smooth.
