Description
This Enchilada Power Bowl recipe combines wholesome ingredients like brown rice, green lentils, black beans, and spicy tofu, all coated in a flavorful homemade enchilada sauce. Perfect for a nutritious and satisfying vegan meal, this dish features a balance of protein, fiber, and vibrant spices, making it ideal for lunch or dinner. Ready in just 30 minutes, it's a delicious way to enjoy plant-based protein with creamy avocado toppings.
Ingredients
Grains and Legumes
- 1/2 cup dried brown rice
- 1/2 cup dried green lentils
- 2 1/2 cups water
- 1 15-oz can cooked black beans
Tofu Marinade and Tofu
- 7 ounces firm tofu
- 1 tbsp maple syrup
- 1 tbsp soy sauce (or tamari)
- 1 tsp chili powder
- 1 tbsp almond butter
Enchilada Sauce
- 1 tbsp olive oil (divided)
- 1 onion, finely sliced
- 1 garlic clove, chopped
- 1 1/2 cups tomato sauce
- 1-2 tsp chili powder (adjust to taste)
- 1/4 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp apple cider vinegar
- 3 tbsp nutritional yeast
- 1/2 tsp salt
Toppings
- 2 avocados, sliced
- Fresh parsley, for garnish
Instructions
- Cook Lentils, Rice, and Beans: In a medium saucepan, combine dried brown rice, green lentils, and water. Bring to a boil, then reduce to a simmer uncovered for about 20 minutes, or until grains and lentils are tender. Meanwhile, prepare the tofu and sauce. After cooking, drain and rinse the canned black beans and stir them into the rice and lentils. Cover and keep warm.
- Prepare Tofu Marinade: In a bowl, whisk together maple syrup, soy sauce or tamari, chili powder, and almond butter until well combined, creating a flavorful marinade.
- Press and Cube Tofu: Drain firm tofu thoroughly. Place tofu between layers of paper towels on a plate, apply weight on top, and press for 5-10 minutes to remove excess moisture. Cut the tofu into cubes and add them to the prepared marinade. Stir well to coat each piece and allow to marinate for at least 15 minutes.
- Cook Tofu: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the marinated tofu cubes and cook for 5-6 minutes, stirring frequently, until they are lightly browned on all sides. Remove from heat and set aside.
- Cook Enchilada Sauce: In a separate saucepan, heat 2 teaspoons of oil over medium heat. Add sliced onion and sauté for about 10 minutes until soft and golden brown. Add chopped garlic and cook for an additional 5 minutes, releasing the aromatic flavors.
- Combine Sauce Ingredients: To the sautéed onion and garlic, add tomato sauce, chili powder, ground cumin, dried oregano, apple cider vinegar, nutritional yeast, and salt. Whisk everything together until smooth and cook for another 5 minutes to blend the flavors.
- Mix Rice and Beans with Sauce: Add the cooked rice, lentils, and black beans mixture into the enchilada sauce. Stir thoroughly until all the grains and beans are well-coated with the sauce. Taste and adjust salt or spice levels as needed.
- Assemble Bowls: Divide the enchilada rice and beans mixture evenly into 4 serving bowls. Top each bowl with sliced or cubed avocado and the sautéed tofu. Garnish with fresh parsley for a burst of color and freshness.
- Serve and Store: Serve the bowls warm and enjoy immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Pressing tofu thoroughly is essential for better texture and to help it absorb the marinade flavors.
- Adjust chili powder quantity to control the spiciness to your preference.
- You can substitute brown rice and lentils with other grains like quinoa for variation.
- If you prefer a gluten-free version, ensure to use tamari instead of soy sauce.
- Leftover bowls can be reheated and make excellent meal prep options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
