Vegane Burrito Bowl

Burrito Bowl with Turmeric Rice

20—25 Min

This Tex-Mex bowl has it all: packed full of rice (so it's gluten free!), creamy avocado, corn and beans. A vegan power bowl made even better with some turmeric seasoning. Also ideal for preparing the night before.

Ingredients 4 Portions

  • 300 gBasmati rice
  • 250 gSmoked tofu
  • 2 pieceAvocados
  • 1 Can of corn
  • 1 Can of kidney beans
  • 1 pieceLime
  • 1 pieceRed onion
  • 3 pieceTomatoes, on the vine
  • 1 pieceChili pepper, small
  • 20 gCilantro, fresh
  • Olive oil
  • 0.5 tsp.Turmeric, Ground
  • 1 pinchHimalayan Salt
  • 1 pinchPepper Black, Ground

Preparation

  1. 1

    Wash the basmati rice in a sieve until the rinse water runs clear and cook according to the instructions on the packaging in a pan of salty water plus 0.5 tsp. of Kotányi Turmeric.

  2. 2

    Dice the smoked tofu, sear in a pan with 1 tbsp. of olive oil and put to one side.

  3. 3

    To make the salsa: Peel and thinly slice the red onion. Rinse and thinly slice the cilantro. Remove the seeds from the chili and thinly slice the chili.

  4. 4

    Finely dice the tomatoes, then mix with the onion, chili and half the cilantro. Stir in the juice of a lime and a good splash of olive oil and season with salt and pepper.

  5. 5

    Halve the avocado, remove the stone, then use a spoon to carefully remove the flesh from the skin and finely dice. Rinse the corn and beans thoroughly in a sieve and allow to drain.

  6. 6

    Season the finished turmeric rice with salt and pepper, dish up into bowls and serve with the smoked tofu, sweetcorn, beans, avocado and tomato and lime salsa. Garnish with the rest of the cilantro and serve