Ingredients:

  • 1.5 cups (300g) long-grain brown rice
  • 3 cups (710ml) vegetable broth
  • 2 tbsp (28g) lime juice
  • 0.25 cup (15g) fresh cilantro, chopped
  • 0.5 tsp (3g) salt
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) chili powder
  • 1 tsp (5g) smoked paprika
  • 0.5 tsp (3g) garlic powder
  • 0.5 tsp (3g) onion powder
  • 2 large (300g) bell peppers, sliced
  • 1 medium (150g) red onion, sliced
  • 1 tbsp (15ml) avocado oil
  • 0.5 tsp (3g) cumin
  • 0.5 cup (65g) raw cashews, soaked
  • 2 tbsp (30ml) water
  • 2 tsp (10g) chipotle paste
  • 1 tbsp (15ml) lime juice
  • 1 clove (5g) garlic, minced
  • 2 cups (60g) shredded romaine lettuce
  • 1 large (150g) avocado, sliced
  • 1 cup (150g) corn
  • 0.5 cup (125ml) pico de gallo

Instructions:

  1. Combine brown rice, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce to low, cover, and simmer until fluffy (approx. 40 mins). Fold in fresh lime juice and chopped cilantro.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté cubed tofu until edges are golden-brown. Stir in black beans, chili powder, smoked paprika, garlic powder, and onion powder. Cook for 3-5 minutes until mahogany-colored, then remove from pan.
  3. In the same skillet, add avocado oil and sauté sliced bell peppers and red onion with cumin until tender-crisp.
  4. Combine soaked cashews, water, chipotle paste, lime juice, and minced garlic in a high-speed blender. Process until completely smooth.
  5. Assemble bowls by layering cilantro-lime rice, tofu and bean mixture, fajita vegetables, romaine lettuce, avocado, corn, and pico de gallo. Drizzle with chipotle cream.