Vegan Burrito Bowl With Grilled Tofu And Vegetable Kebobs, Rice And Spicy Chickpeas
40 minutes
1193 reads
About Vegan Burrito Bowl With Grilled Tofu And Vegetable Kebobs, Rice And Spicy Chickpeas
Planning a wholesome and super easy vegan meal tonight? Look no further than this vibrant Vegan Burrito Bowl, your perfect solution for a balanced and satisfying dinner. This bowl brings together the ideal mix of carbs, protein, fiber, and essential nutrients for a meal that truly nourishes.
What sets this recipe apart is its delightful fusion of Asian-inspired flavors and a riot of colors, making every bite as appealing to the eyes as it is to the palate. Grilled tofu and vegetable kebabs—featuring red pepper, red onion, zucchini, and eggplant—sit atop fluffy rice, complemented by spicy chickpeas for an extra kick. It’s a delicious way to keep your meals both nutritious and exciting!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
- 100 gm Tofu for the and vegatable kebabs
- 1 Pepper red
- 1 Onion chopped, medium sized, red
- 1/2 Zucchini
- 1 Eggplant brinjal, chopped, medium sized
- 1 tbsp Marinade or sauce for the sriracha sauce, or sriracha
- 1 tsp Soy Sauce
- 1/2 tsp Rice Vinegar
- 1/2 tsp Sesame Seed Oil
- 1/2 tsp Sugar
- 1/4 tsp Salt or as per taste
- 1 cup Chickpeas kabuli chana, or brown for the spicy boiled canned brown chickpes
- 1/2 tsp Paprika smoked
- 1/2 tsp Cumin Seed jeera
- 1 tbsp Tomato Puree or lemon lemon juice
- 1 tsp Vegetable Oil
- 1.5 tsp Salt or as per taste
- 1 cup Rice long grained
Instructions
- Take all the ingredients for the marinade in a flat bowl.
- Squeeze the tofu cubes gently to remove excess water and add to the marinade. Coat each cube and let it sit for 15 mins.
- Cut the remaining vegetables into squares that are just a little bit smaller than the tofu. We want the sides of the tofu cubes to touch the hot pan and develop a nice crust.
- Put the Tofu and the vegetables on the skewer sticks. Brush some of the remaining marinade over them.
- Heat a tempered iron pan to a high temperature. Smear a little bit of cooking oil and place the skewers on it.
- Cook for just enough time to develop a crisp layer on the tofu without burning it.
- Turn and repeat on all sides till the veggies are also done. Remove and keep aside.
- For the spicy chickpeas, heat 1 tsp oil in a wok.
- Add the paprika and cumin powder. Wait for 15-20 seconds for it to release it's flavor.
- Add the chickpeas and tomato puree. Stir fry on high for 3-4 mins. Remove from the flame.
- Prepare the rice as per your usual cooking method.
- For assembling the Burrito bowl, fill equal parts of the bowl with the rice and the spicy chickpeas. Place the grilled tofu and veggie skewers over it.
Recipe Notes
Additional Tips
- For added texture and flavor, try using a mix of white and black rice or substitute with fragrant jasmine or brown rice for a nuttier base that pairs well with the grilled tofu and veggies.
- If you prefer extra-crispy tofu, toss the cubes in a teaspoon of cornstarch before grilling—this helps create a golden crust that holds up well against the saucy chickpeas.
- Thread lemon or lime slices between the vegetables on the kebabs to infuse a subtle citrus aroma while grilling, and to add a visually appealing element to your bowl presentation.
- Leftover components can be repurposed into wraps or salads the next day; store tofu and veggies separately from the rice and chickpeas to maintain optimal texture when reheating.
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Recipe Nutrition
Calories: 336kcalCarbohydrates: 52gProtein: 13gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1995mgFiber: 7gSugar: 7g
Sweta Biswal
Articles: 91
6 Comments
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Yum! This recipe is a must-try.
Such a delicious dish! Thank you.
Very flavorful combination of the ingredients! Yummy meal 🙂
Loved the spread … Such a healthy recipe 🙂
Wow just wow, I love anything on skewers
This looks so inviting! Thank you.