Chipotle Bowl.

Here’s my take on bringing Chipotle to your kitchen! This bowl includes fajita veggies, spicy tofu, cilantro-lime rice, avocado egg rolls, black beans, and guacamole, topped with tomatoes and lime juice. Below are my recipes for the avocado egg rolls, spicy tofu, cilantro-lime rice, and fajita veggies. The black beans can be cooking to your liking - I made mine in my instapot a dash of salt and taco seasoning. The guacamole was leftover from my egg roll filling. Top with your favorite toppings like corn, jalapeños, cilantro, and more!

Ingredients:

Avocado Egg Roll:

• 2 avocados

• ¼ tomato

• ¼ onion

• ½ lime

• ¼ cup of cilantro

• salt & pepper

• Nasoya vegan egg roll wrappers

Spicy Tofu:

• 1 package of tofu

• ¼ onion

• ¼ tomato

• 1 tablespoon paprika

• 2 teaspoons cumin powder

• ½ teaspoon cayenne pepper powder

• 1 tablespoon salsa

• salt

• cooking oil

Cilantro-Lime Rice:

• ½ cilantro

• 1 garlic clove

• 1 lime

• 2 cups of rice

• ½ cup of water

• salt

Fajita Veggies:

• 3 bell peppers (preferably different colors)

• ½ onion

• 2 teaspoons paprika

• salt

Recipe:

Avocado Egg Rolls:

For this recipe, you’ll basically be making guacamole and using this to fill your wraps.

1. Dice your tomato and onion, finely chop your cilantro, and mash your avocados. Make sure there are no large chunks so your wraps are easier to stuff.

2. In a bowl, mix in your avocado, diced onion, tomato, and cilantro. Squeeze your lime over the guac and add a pinch of salt & pepper to taste.

3. Now roll your spring rolls!

4. If you’re using an air-fryer, air fry these at 375 degrees for 12 minutes, flipping them halfway. Use the same temperature and time if you’re baking. If you’re either shallow or deep frying, make sure your oil is hot before adding your egg rolls in. Keep turning, until they are brown and crispy from all sides.

How to Roll

Lay out your wrappers and a bowl of water for your fingers. Leave the top ⅓ of the roll empty so it’s easier to roll. To roll, wrap the bottom of the roll over the ingredients and then wet the top wrap in the two sides. Once you wrap the sides in, use water to stick the sides to the part of the wrapper that you wrapped in, so everything will be nice and compacted into the roll. Now all you have to you is begin rolling towards the front of the wrapper. Keep using the water to stick the wrapper paper together.

Spicy Tofu:

1. Wrap each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 5-10 minutes.

2. Start by dicing your onion and tomato and saute these in a small pan.

3. Once your onion begins to brown, add in your paprika, cumin powder, cayenne pepper powder, salt, and salsa.

4. Mix everything together and cook for about two minutes. Then, unwrap your tofu from the paper towels and crumble it directly into the pan. Lower the heat and mix everything together.

5. Allow this to cook for another five minutes and you’re all set!

Cilantro-Lime Rice:

1. Cook your rice according to the package.

2. Roughly chop your cilantro and garlic. In a blender, add your cilantro, garlic, water, salt, and squeeze half your lime into the mixture.

3. Blend this till you get a green liquid. Try to get everything blended, but if you still have small pieces of cilantro, don’t worry about it!

4. Once your rice is done cooking, pour in your cilantro liquid and squeeze in the other half of the lime, and mix evenly into the rice. Add salt as needed and you’re rice is ready to eat!

Fajita Veggies:

You made it to the easiest part of this recipe!

1. Slice your onions and bell peppers into long slivers.

2. In a medium-sized pan add your cooking oil. Once warm, add your onion and saute this for 3 minutes or until they are slightly browned.

3. Add your bell peppers, paprika, and salt and mix evenly throughout the veggies.

4. Cook together for another 5-7 minutes till they are tender.

Now add all your ingredients to your bowl and enjoy!