Protein-Packed Burrito Bowls
[Vegan, Gluten-Free]

For the Cilantro Cauliflower Rice:

• 3 cups riced cauliflower
• 1/2 cup packed cilantro
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt

For the Turmeric Tofu:

• 7 -ounces firm tofu, cubed (half a block)
• 2 teaspoon cayenne powder
• 3 teaspoon turmeric powder
• 2 teaspoon cumin powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon avocado oil

For the Black Beans: 

• 8-ounces dried black beans (half a Goya bag), soaked overnight or boiled and then soaked for 3 hours
• 2 bay leaves
• 1 cup vegetable broth
• 1 small green chili, chopped
• Very small pinch saffron threads (optional)
• 1 teaspoon black pepper
• 1 teaspoon sea salt

For the Raw Toppings:

• 1 cup sweet corn
• 3 radishes, sliced
• 1 cup mini heirloom tomatoes, halved
• 1/2 cup picked red onions