Quinoa Burrito Bowl with Soy Curls

Ingredients:

For the Quinoa:

2 cups quinoa, rinsed

4 cups vegetable broth

For the Black Beans:

2 cans (15 oz each) black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon paprika

Salt to taste

For the Soy Curls:

4 cups soy curls

4 cups hot water (for soaking)

1 tablespoon soy sauce

1 tablespoon nutritional yeast

1 teaspoon garlic powder

For the Veggies:

3 ½  cups mixed bell peppers, sliced

3 ½  cups corn kernels (fresh or frozen)

1 ¾  avocados, sliced

3 ½ c salsa

7 Tbsp lime juice

Optional Toppings:

Vegan sour cream (1 Tbsp each - not in macros)

Jalapeños

Instructions:

1. In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes or until quinoa is fluffy. Remove from heat and set aside.

2. In a pan, combine black beans, cumin, paprika, and salt. Cook over medium heat for 5-7 minutes, stirring occasionally. Set aside.

3. Place soy curls in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain and squeeze out excess water.

4. In a bowl, mix soy sauce, nutritional yeast, and garlic powder. Toss the rehydrated soy curls in the marinade to coat evenly.

5. In a non-stick skillet, cook the soy curls over medium heat for 5-7 minutes, turning occasionally, until they start to brown. Set aside.

6. In the same skillet, sauté the bell peppers and corn until tender. Set aside.

7. In a bowl, combine cherry tomatoes, red onion, cilantro, lime juice, and salt. Mix well.

8. Divide the cooked quinoa among 7 bowls. Top each bowl with black beans, soy curls, sautéed veggies, and avocado slices.

9. Spoon the salsa over each bowl.

10. Add a dollop of vegan sour cream, some jalapeños, and a lime wedge if desired.

Servings: 7

Nutrition facts per serving: 526 calories, 77.3g carbs, 23g fat, 26g protein