If you’re running short on time and are desperate for dinner, it can be very tempting to stop and pick something up. Hello Chipotle that’s on the way home from work. Instead you can make your very own Mexican bowl in about the same amount of time that it takes to stop, and you can even make it while walking the dog, opening the mail, helping with homework.
You definitely can’t do those things while driving to pick up dinner. They have a burrito bowl called sofritas that’s pretty tasty. Sofritas comes from the Spanish word that means lightly fried. The word sofrito means the combination of garlic, peppers, onions, and tomatoes often used in stews, rice and beans, and dishes like that.
It’s a similar concept to the holy trinity of carrots, onions and celery that Emeril uses. Yes, more than you ever wanted to know but you can impress your kids at the dinner table as they eat their Mexican Sofrito Bowls. They’ll think you slaved away to make them a fancy dinner. I promise to keep your secret and you can use it to guilt them into chores later. 😉
Mexican Sofrito Bowl with Cilantro Lime Rice
- 3/4 cup (138g) uncooked brown rice
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 medium orange or red bell pepper
- 1 cup (240g) salsa
- 1 Tbsp canned chipotle pepper in adobo sauce
- 14 oz block extra firm tofu
- 14-15 oz can pinto beans, drained and rinsed
- 1 avocado (~108g), pit removed and sliced
Cook the rice according to package directions. Once the rice has finished cooking, squeeze in the juice of half the lime and stir in the chopped cilantro. Set aside.
While the rice is cooking, preheat the broiler on your oven and line a cookie sheet with foil. Slice the pepper into large, flat slices. Place on the cookie sheet and spray lightly with non-stick spray. Broil for about 5 minutes until the tops start to blacken and char. Remove from broiler and cool briefly.
Blend the roasted pepper slices, salsa, and chipotle pepper in a blender, Magic Bullet or food processor until slightly pureed but still chunky. Drain the tofu and cut into small cubes. Heat a pan over medium heat and spray with non-stick spray. Cook the tofu over medium heat for about 5 minutes until heated through and starting to brown.
Add the salsa sauce and pinto beans and heat another 3 – 5 minutes until hot. Remove from heat. Divide the cilantro lime rice into bowls and top with the tofu mixture. Garnish with avocado slices, the other half of the lime slices, and fresh cilantro.
Makes 4 servings at approximately 382 calories each – 19g protein, 54g carbs, and 10g fat.
I even have a special treat – a video that shows me in the process of actually making these bowls. That way there’s live proof that it can be done in almost no time or effort at all. I also give you ideas on using different proteins, salsa flavors, and a few other tips with making do with what you have already. No special grocery shopping required.
I’ve got a couple openings in my online coaching program and assessments are free. In the meantime, come on over to Facebook to join in the fun, ask a question, or tell me about your favorite recipe.
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