Recipe: Spicy Sofritas Veggie Bowls

This recipe is jammed packed with all the nutritants every runner needs - protien (27g), carbs (81g) and fiber (14g). Check out the orginal recipe and tons of other ones at Pinch of Yum.

INGREDIENTS

For the Veggie Bowls

• 1½ cups uncooked white long grain rice

• 4-5 limes

• 2 huge handfuls of fresh cilantro

• 16 ounces extra firm tofu

• 1 14 ounce can pinto beans, rinsed and drained

• 2-3 avocados

• ½ cup minced red onion

For the Sofritas Sauce

• 1 roasted poblano pepper (see notes)

• 4 individual chipotle peppers canned in adobo sauce

• 2 tablespoons of the adobo sauce

• 2-3 cloves garlic

• ½ cup fresh tomato salsa

• 2 tablespoons canola oil

• ½ teaspoon salt

• a pinch of sugar (cuts the spicyness a bit)

INSTRUCTIONS

• Roast your Poblano Pepper: Hold it over the flame of a gas range or roast in the oven. See notes.

• Make the rice: Cook the rice according to package directions, adding the juice of 2 limes. After cooking, fluff and toss with a handful of fresh chopped cilantro and a pinch of salt..

• Make the sofritas sauce: Roast the poblano pepper until it's softened, about 10 minutes (see notes). Remove stem and place in a blender or food processor with the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar. Pulse until a mostly smooth paste forms.

• Make the tofu: Slice the tofu and press with paper towels to remove excess moisture. Heat a drizzle of oil over medium high heat and stir fry the tofu until it's starting to get just golden and crispy. Scramble the tofu into small bits with a spatula or wooden spoon. Add the sofritas sauce, ½ cup water, and pinto beans. Simmer for 15-20 minutes, adding more water as necessary.

• Make the guacamole: Mash the avocados. Stir in the red onion, cilantro, and juice of 2 limes. Season generously with salt.

• Assemble the bowls: Layer the cilantro lime rice with the sofritas mixture and a thwap of guacamole on the side.

NOTES

To roast your poblano, you can either hold it over the flame on a gas range until it's hot and blistery (that's what I did) or turn your oven to the broil setting, coat with oil, place on a baking sheet, and roast for 15 minutes at a time until it's soft and blistered. I did not remove the skins of my poblanos and it was still delicious. If you are in a pinch for time, I would suggest subbing one or two small cans of diced green chiles.

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