That’s my kind of bowl. Filling, full of different textures, spicy, loaded with plant protein and more importantly packed with flavor.
I called this recipe enchilada bowls because that’s what it’s all about: black beans, green lentils and rice in a luxurious chili-cheese sauce. Think of it like deconstructed enchiladas in a bowl.
And if you are worried about protein, each serving contains over 20g of protein!
I have been a little late on my posting schedule lately. I try to release recipes twice a week, Tuesday and Friday. The thing is sometimes I am not happy with the photos I take or just think of another background that would look better, or another bowl, etc… That’s what happened with this recipe, I struggled to take photos and I had to re-take them three times. And still, I’m not completely satisfied, I guess it’s part of the process of creating and releasing recipes. #foodbloggerproblems Anyway, back to these delicious bowls.
The tofu is marinated in soy sauce, maple syrup, almond butter and chili powder for at least 20 minutes to let it soak up all the flavors. Then it’s cooked for 7-8 minutes in a skillet. You can also bake the tofu at 300°F for 20 minutes if you prefer.
While the tofu marinate, you cook the rice and lentils, and then add the black beans. I used canned beans for convenience but if you have time you can make them from scratch, it can only be tastier. I love to combine multiple legumes and grains. First because it makes the texture more interesting and secondly because you get complete proteins.
The enchilada sauce is a mix of browned onions, tomato sauce, chili, oregano and nutritional yeast to add a nice cheesy flavor.
Divide the beans into bowls and top with sliced avocado, chewy/crispy tofu and fresh parsley.
If you are looking for a healthy and satisfying meal,
look no further. This recipe comes together in just 30 minutes and makes 4
generous servings. It’s a great and flavorful meal for a weeknight dinner. Plus
leftovers reheat really well!
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