Gluten-Free

Vegan Burrito Bowls with Crispy Tofu & Chipotle Sauce

May 17, 2020 by Nicole Leave a Comment

YUM! These vegan burrito bowls are delicious, and the perfect combination of some recipes I’ve shared previously on the blog. Take my crispy baked tofu and corn and black bean salsa; mix them in a bowl with rice, lettuce and avocado; and top with my dairy-free chipotle sauce. Yes, please!

Vegan Burrito Bowls

This vegan burrito bowls recipe is an amalgamation of other recipes I’ve posted. I’m going to link to them but also list out ingredients and directions so that you don’t need to have multiple tabs open.

Admittedly, there’s a lot to this one. I recommend making the chipotle sauce and salsa ahead of time (the salsa is even better the next day anyway!). I’ll even cook a bunch of rice at the start of the week so I have that on hand as well. Then, all you really need to do is bake the tofu and assemble your bowl when you’re ready to eat.

Note that the following recipe will make FOUR vegan burrito bowls. Leftovers of everything except the tofu will be great the next day and all week.

If you’re looking for a Taco Tuesday recipe or perhaps a Meatless Monday dish, look no further! You’re also allowed to make this on days without an alliterative theme. 😉

Similar Recipes

Chipotle Roasted Cauliflower Tacos – Another great use for the chipotle sauce!
Seared Tofu Buddha Bowl with Tahini Dressing – This is one of my favorite Buddha bowl recipes! Another great way to prepare tofu.
Roasted Maple Acorn Squash Buddha Bowls – Another hearty bowl recipe. Flavors in this one are perfect for fall.
Black Bean Tacos with Mango Salsa & Avocado Crema – One of my favorite taco recipes!

Hope you love this vegan burrito bowl recipe! I haven’t posted new recipes to the site in forever, but this quarantine is inspiring (forcing) me to get busy in the kitchen. 🙂

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian Tagged With: burrito bowl

Black Bean & Corn Salsa

May 13, 2020 by Nicole 1 Comment

I have a bean salsa recipe already on the blog that is absolutely delicious, but comes with a rather long ingredient list. (Don’t judge the quality of the blog post if you check it out—it’s so old!) Today’s black bean and corn salsa recipe is a simplified version of that. Under 10 ingredients, just dice, chop, mix and enjoy. Even the most novice of home chefs will find success with this one. 🙂

Black Bean & Corn Salsa

If you’re making this black bean and corn salsa for a large party or event, I’d double the ingredients as they’re listed. The portions below are perfect for me and Joe to store in the refrigerator and eat through the weekend. But if you’re entertaining, double it up!

You can get creative with customizing this recipe. If the majority of it is going to be consumed the day it’s made, I’ll add in some avocado. Chopped bell pepper is another good add-in. Serve with chips or as part of a build-your-own taco bar (now I’m party planning for the summer in my head).

Similar / Pairing Recipes

If you like this black bean and corn salsa, check these out:

The Bean Dip – This is the bean salsa I linked to earlier in the post. More ingredients, equally delicious.
Spicy Baked Tofu – Combine this spicy baked tofu with this salsa and some brown rice for a yummy taco bowl.
Cherry Sangria – If you’re hosting a summer party, serve up this salsa and some delicious cherry sangria.
Pineapple Avocado Salsa – I like making this salsa as a topping for grilled fish. I don’t really eat fish, but Joe is obsessed!

Enjoy this corn salsa recipe! I think I like the next-day leftovers even better than the freshly made salsa. A little marinating over night … *chef’s kiss*

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Dips & Spreads, Gluten-Free, Recipes, Vegan, Vegetarian Tagged With: corn salsa, salsa

Slow Cooker Shredded Mexican Chicken (3 Ingredients)

March 12, 2020 by Nicole Leave a Comment

Stupid-Easy Slow Cooker Shredded Mexican Kitchen - Only three ingredients needed to make this easy shredded Mexican chicken. Just pop it in the slow cooker and you'll have a delicious, flavorful chicken recipe. #chickenrecipe #chicken #slowcookerrecipe #recipe #slowcooker

This shredded Mexican chicken recipe was originally published in 2015 and has been updated with fresh new imagery. It’s still one of my most popular recipes, but I actually don’t eat meat anymore. (More on that change here if you’re interested.) I do cook it for Joe though, and I turn to this one because it’s so easy!

Original post:

I mentioned this recipe in passing in another post, but it deserves its own as well in case anyone missed it. In general, I don’t like meat, but even I will find myself standing over the crock pot eating this easy slow cooker shredded Mexican chicken by the forkful because it’s so juicy and flavorful.

This “recipe” really just involves you dumping three ingredients into a slow cooker and then getting on with your day. It’s a food prepper’s dream! I’ll make a big batch at the start of the week and then have it on hand for taco salads, Mexican-flavored quinoa bowls, spicy breakfast skillets—the list goes on.

3-Ingredient Slow Cooker Shredded Mexican Chicken

This shredded Mexican chicken recipe goes great in this Chicken & Corn Quinoa Bowl recipe. You could also easily add it to this Stuffed Bell Pepper recipe. If you’re entertaining a large group, try a make-your-own taco bar with this as a filling option!

The obvious use for this juicy Mexican flavored chicken is in tacos, fajitas, burritos and nachos. I also love making flavorful Buddha bowls with it, like I did with these Shredded Mexican Chicken & Corn Quinoa Bowls. This is one of those simple, staple recipes you can return to week after week. Maybe you’re a college student cooking on a budget or a busy mom trying to prepare dinner for the family ahead of time.

Pin this puppy now and try out the recipe next time you meal prep for the week!

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes Tagged With: shredded chicken, slow cooker