Special Diets | 13 June 2016Scramble Burrito Bowl Share article facebook twitter google pinterest The best way to eat a healthy yet filling and delicious meal is by far the trend of vegan bowls. With vegan bowls, you can create meals inspired by flavors from all over the globe without the guilt of too many calories or high cholesterol. Check out this mouthwatering recipe for a Scramble Burrito Bowl, excerpted from Vegan Bowl Attack! Scramble Burrito Bowl Gluten-free • Nut-free • Sugar-free My high school had a surf team as part of its sports roster, and I was on it. After a good season, the coaches would take us out for breakfast burritos. This bowl has everything that a great breakfast burrito would have, just without the massive tortilla that could blow apart at any moment. To make the tofu scramble and fajita veggies: In a large, cast-iron skillet, warm the oil over medium heat. Once hot, use your hands to break the tofu apart into large crumbles into the skillet. Brown the tofu for 2 to 3 minutes and then stir it around to brown the other sides. You want it to have a light brown crust on a couple of sides. Next, adjust the heat to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season with salt and pepper, and push the scramble to one side of the skillet. Place the red onion and bell peppers into the other half of the skillet and sauté until the onions become translucent. Add the black beans and spinach, cook until the spinach has wilted, and season with salt and pepper. To assemble: Divide the scramble and fajita veggies between 2 bowls. Top with the salsa, avocado, and cilantro and serve. Yield: 2 servings For the tofu scramble: 2 tablespoons (28 ml) mild flavored cooking oil 1 package (12 ounces, or 340 g) extra-firm tofu, drained 2 tablespoons (6 g) nutritional yeast Pinch of ground turmeric ½ teaspoon Indian black salt (kala namak) Salt and freshly ground black pepper, to taste For the fajita veggies: ¾ cup (120 g) half-moon slices of red onion 1 cup (150 g) bell pepper strips (any color) ½ cup (120 g) cooked black beans 2 cups (60 g) packed baby spinach Salt and freshly ground black pepper, to taste For the assembly: ¼ cup (65 g) Roasted Chipotle Salsa (below) ¼ cup (37 g) peeled, pitted, and diced avocado 2 tablespoons (2 g) fresh cilantro Roasted Chipotle Salsa There is no reason to resort to mediocre store-bought salsas when you can make a better version at home. Fuel your chip addiction with this restaurant-style salsa, made up of roasted tomatoes, smoky chipotle chile powder, and fresh lime juice. 2 pounds (910 g) tomatoes 2 ounces (55 g) fresh jalapeños ½ cup (80 g) chopped red onion ¼ cup (4 g) fresh cilantro 1 teaspoon lime juice ½ teaspoon ground chipotle chile powder ½ teaspoon salt, or to taste Prepare a hot fire in a grill (350°F, or 180°C) and oil the grill grates. Grill the tomatoes and jalapeños until charred on all sides. Remove them from the grill, place on a plate, and cover with a larger plate or a bowl. After about 15 minutes, peel the skins off the tomatoes and jalapeños and remove the stems (for less spicy heat, remove the seeds also). Place them in a food processor with the red onion, cilantro, lime juice, chipotle chile powder, and salt and then pulse until slightly chunky. Transfer the salsa to a large jar and refrigerate for at least 1 hour before serving. The salsa will keep for up to 2 weeks in the refrigerator. Yield: 8 servings Buy from an Online Retailer US: UK: Combine vegetables, protein, and whole grains in one dish to make a simple, complete, and nutritious meal with Vegan Bowl Attack! Bowl food. It’s a hash tag. It’s a buffet for one. It’s a way of life. Simple and nourishing, vegan bowls are where it’s at. Perfect for workday lunches, simple dinners, and even breakfast, these are meals so good you’ll soon forget plates even exist. Inside you’ll find more than 100 one-dish, plant-based bowls that feed every whim and fancy, created for you by author and vegan blogger extraordinaire Jackie Sobon. You don’t have to be vegan to enjoy these recipes – you just need to love food! They’re hearty and delicious, and sure to please any appetite. We’re talking about: Peanut Butter Pretzel Oatmeal Biscuit Nacho Bowl Tex-Mex Potato Salad Spicy Sesame Brussels Bites Smoky Corn Chowder Bread Bowl Mean Green Ramen Kimchi Bowl with Red Curry Almond Sauce Spicy Sushi Bowl Raw Apple Crisp S’mores Pudding Bowl Grab your bowl, your appetite, and this book, and get ready to dig in! Forks and spoons optional. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.