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

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These burrito bowls are both vegan and gluten-free and packed with spices and fresh herbs. They’re delicious, hearty, colorful, and not that hard to make! I won’t lie to you and say they’re super easy, but I will say they are worth the effort and very 'Instagrammable'.

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


  1. Over very low heat, in a nonstick skillet, cook cauliflower rice, stirring occasionally every 5 minutes. After about 5-7 minutes, add cilantro, lemon juice, and salt and mix well to combine. Continue to cook over low heat for another 5-7 minutes, making sure cauli rice isn’t sticking to the pan.
  2. Meanwhile, preheat oven to 450ºF and line a baking sheet with a silicone mat or parchment paper.
  3. Toss all tofu ingredients together and transfer to prepared sheet. Bake in preheated oven for 20-25 minutes, until tofu is golden brown and spices are cooked. Cool on wire rack.
  4. In a large pot, combine soaked black beans, broth, bay leaves, chopped chile, and saffron. Simmer over low-medium heat for 20 minutes, until liquid is mostly absorbed. Add salt and pepper to taste.
  5. To assemble, spoon cauli rice into a bowl, top with beans and tofu, and then raw toppings.





Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.



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