Our vegan take on a classic dish from Mexico. Try our #Veganuary burrito bowl. Packed with delicious flavors and a good amount of protein.
|Calories||4326 kJ (1033 kcal)|
Tupperware, cutting board, oven, bowl, pot, Spoon, fork, chef's knife, baking tray, parchment paper
Preheat the oven to 350 °F.
Crumble the tofu with your hand, place in bowl, add the remaining ingredients, mix well and let marinate.
Dice the sweet potato, halve the onion, and slice them. Slice the bell pepper and place on a baking tray lined with parchment paper.
Add the spices and oil to the baking tray, mix well, add the tofu and bake for 15-25 minutes.
Cook the rice according to the package instructions.
Mix cream cheese with water. Finely chop the parsley, add, and season with salt and pepper.
Dice the veggies and herbs, season with lime juice, salt, and pepper.
Peel the avocado remove the pit and mash with a fork.
Coarsely chop the salad. Drain corn and beans.
Serve the rice, salad, oven veggies, tofu, corn and kidney beans in a bowl and top with yogurt-dip, tomato salsa and avocado.
Enjoy your meal!