slice & swirl: Burrito Bol

My friend Clarissa (the most amazing cook that I know) just recently tried Chipotle for the first time last week. She LOVED it (just like I knew she would) and decided to make her own version at home. It turned out delish and she shared the recipe with me. Here's how it turned out:

Counter-clockwise from top left: Diced roma tomatoes, tofu marinated in taco seasoning, guacomole, brown rice, basil & avocado dressing, black & pinto beans, and shredded butter lettuce (middle)

And here it is all put together!

Guacomole Recipe:
2 avocados, diced
1/4 white onion, finely chopped
1/4 of a lime, juiced
1 roma tomato, diced
Salt & Pepper, to taste

Combine all ingredients in a bowl and lightly mash with a fork until nice & chunky.

Tofu marinaded with taco seasoning
1 package of extra firm tofu
Extra Virgin Olive Oil
1 lemon, juiced
1 package of taco seasoning

In a bowl, whisk the EVOO, lemon juice & taco seasoning until thickened. Cube the tofu into 1/4" pieces and toss lightly in the marinade. Let the mixture sit for atleast one hour.

Pour the tofu & the marinade into a saute pan and stir fry until heated through and serve.

Basil & Avocado dressing (for the brown rice)
1 avocado, diced
1 lemon, juiced
3/4 cup basil, lightly chopped
1/4 cup of water
3 tbsp extra virgin olive oil
salt & pepper to taste

Place all ingredients into a blender/food processory and blend until all ingredients are combined.

Black & Pinto beans
1 can of black beans
1 can of pinto beans
1/4 tsp cumin
1/4 tsp chili powder
1/4 garlic powder
salt & pepper to taste

Drain both cans of black beans and rinse under cold water. Add beans to a saute pan and add all spices. Stir fry until heated through & serve.