vegan sofritas bowls
Have you tried the vegan sofritas bowls at Chipotle? Vegan or not- they are addictively good. This is one of those dishes that’s so flavorful that you can’t believe it’s actually good for you. Sofritas is the perfect one bowl-healthy meal, so of course I want to eat it all the time, but I don’t like having to drive across town to feed my healthy craving. So – I challenged myself to recreate the recipe at home. Not only that but I insisted that the recipe also had to be simple to prepare. Challenge accepted.
Chipotle makes their sofritas with firm tofu, but I prefer a denser meat alternative, so I made mine with crumbled tempeh. If you’ve not had tempeh, it’s a fermented tofu that’s dried into dense cake-like form, making it very much like like a meat protein in texture.
I also skipped flame roasting a poblano pepper because – who has time for that? I found that adding in mexican-style canned green chopped chilis works perfectly well to impart that green pepper flavor without the fuss. You’re going to love making your own sofritas (which is a combination of sofrito (a fragrant blend of spices) and tofu). his meal works really well for weekday lunch meal prep – just add the guac the day you’re eating it and squeeze some fresh lime juice over top to prevent the guac from going brown.
- 2 C brown basmati rice
- 4 limes
- 2 bunches of fresh cilantro (or parsley) - reserve some for garnish
- 1-8 oz. pkg. of organic plain tempeh
- 1-14 oz. can of organic pinto beans, drained
- 3 ripe avocados
- ⅓ C minced red onion
- sea salt
- 1- 4 oz. can of chopped green chilis (find it in the Mexican food section of your grocery store)
- 1 chipotle pepper canned in adobo sauce
- 2 TBS of the adobo sauce
- 2 cloves of garlic
- ¾ C fresh mild salsa
- 2 TBS grapeseed oil; divided
- ½ tsp. sea salt
- small squeeze of honey (to cut the spiciness)
- ½ C water
- Cook rice according to package directions
- Add juice of two limes, a handful of chopped cilantro (or parsley), a pinch of seas sat & fluff with a fork. Set aside.
- Place chopped green chilis, chipotle pepper, adobo sauce, salsa, 1 TBS oil, garlic, salt, & honey in a food processor. Pulse until almost smooth.
- Chop tempeh until it resembles large crumbles.
- Heat medium large skillet to over medium high burner. Add remaining 1 TBS oil and crumbled tempeh.
- Toast tempeh stirring constantly until fragrant and golden on edges.
- Add sofritas sauce, water, & bean to the tempeh.
- Simmer over medium heat 15-20 minutes. Add more water if necessary to keep consistency.
- Peel and roughly mash the avocados in a small bowl.
- Stir in the onion, remaining handful of cilantro (or parsley), juice of 2 limes, and a big pinch of sea salt.
- Taste for seasoning and adjust accordingly.
- Layer rice in the bottom of shallow bowls. Add sofritas sauce over top, and place a large spoonful of guacamole on the side. Garnish with additional chopped cilantro (or parsley) if desired.
p.s. Double the sofritas sauce and freeze half for another time to cut the prep time in half.