Spicy Chickpea Burrito Bowl

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cans
(15 oz)

Chickpeas , drained

1 block
(12 oz)

Firm Tofu

1/2 Tbsp

Olive Oil

2 packets

Taco Seasoning

1 head

Lettuce , chopped

2

Medium Avocados , diced

2 cups

Grape Tomatoes , sliced

to taste

Jalapeño Pepper Slices

1/2 cup

Cashew Nuts , soaked

1 cup

Purified Water

1

Lemon , juiced

2 Tbsp juice per 6 servings

to taste

Salt

Cooking Instructions

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Step 1

Place Firm Tofu (1 block) on a baking pan between paper towels and a dish cloth. Place another pan on top and place a heavy object on the second pan for more pressure. Do this for about 15 minutes.

Step 2

After pressing tofu, cube into 1-inch pieces. Season tofu with Taco Seasoning (1 packet) .

Step 3

Heat a large skillet on medium heat, add Olive Oil (1/2 Tbsp) to pan and saute tofu in batches.

Step 4

After sauteing the tofu, add a bit more oil to the pan. Add Taco Seasoning (1 packet) to the pan and sprinkle on Chickpeas (2 cans) . Saute the chickpeas until well coated and heated.

Step 5

Place Lettuce (1 head) , Avocados (2) , Grape Tomatoes (2 cups) , and Jalapeño Pepper Slices (to taste) and place in serving dishes.

Step 6

Rinse Cashew Nuts (1/2 cup) and place in the blender bowl. Add Purified Water (1 cup) and juice from Lemon (1) , blend until smooth, and season with Salt (to taste) .

Step 7

Transfer to serving container. Assemble bowls and dig in. Enjoy!