Veggie Burrito Bowl Recipe By Tasty

Steps:

• Preheat oven to 350°F (175°C).
• Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
• Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
• Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
• Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
• Enjoy!

Steps:

• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
• Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
• Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
• To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions.
• Serve topped with cilantro.
• Enjoy!