Vegan Burrito Bowl with Avocado Dip Recipe

Vegan Burrito Bowls with Green Garden Avocado Dip & Spread

Vegan Burrito Bowl with Avocado Dip Recipe

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Recipe by Green GardenCourse: Recipes


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Cooking time




  • 1 c. White Rice, cooked according to package directions

  • 1 can Black Beans, drained and rinsed

  • 1 package Tofu, drained and pressed

  • 2 tbsp. Vegetable Oil

  • 1 tsp. Salt

  • 3/4 tsp. Dried Oregano

  • 1/2 tsp. Cumin

  • 1 tsp. Chili Powder

  • 1/2 tsp. Smoked Paprika

  • Pinch Cayenne Pepper

  • For Topping: Green Garden Avocado Dip & Spread, cherry tomatoes or salsa, cilantro, jalapenos, lime


  • Cook the rice according to the package directions.
  • Drain the tofu and pat dry. Wrap in a clean dish towel or paper towel and set something heavy on top to press for about 20 minutes.
  • Use your hands to crumble tofu into bite-sized pieces.
  • Heat a skillet to medium heat and add oil. Once heated, add the tofu and cook for a few minutes, stirring well. Add salt, oregano, cumin, chili powder, paprika, and cayenne. Continue cooking for 5-7 minutes, until the tofu is crispy around the edges.
  • Assemble the burrito bowl with cooked white rice, black beans, tofu, cherry tomatoes, and top with Green Garden Avocado Dip.

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