Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Rice Bowls with cilantro lime tofu, rice, black beans, corn salad, tomatoes. A healthy plant-based bowl meal that’s perfect for meal prep, lunch and dinner.
How gorgeous do these rice bowls look? The perfect August dinner recipe– or meal prep recipe, if that’s more your speed.
All the end-of-summer players are here: cilantro lime tofu, cherry tomatoes and fresh corn. Then mixed with homemade lime rice and canned black beans. Packed with 22g of protein and 10g of fiber per serving, these bowls are hearty, filling and delicious.
For the cilantro lime tofu:
For the rest of the bowl:
The beauty of this recipe is that you can substitute almost any vegetable that you’d like. Carrots, green onions, cucumber, radish, edamame are all good options either in place or in addition to.
Jasmine rice is my absolute favorite kind of rice, it’s so flavorful. Especially when combined with fresh lime juice and fresh cilantro. Inspired by Chipotle’s cilantro rice, of course. Our favorite!
Instead of the rice, you can use cauliflower rice or another whole grain option like farro, freekah or even orzo pasta.
Place the olive oil, lime juice, cilantro, garlic, maple syrup, salt, pepper and a pinch of red pepper flakes into a blender. Puree until combined, then toss with cubed tofu. Let sit while you make the rest of the bowls.
Cook the rice according to package directions, then add in fresh lime juice and finely chopped cilantro. Season to taste with salt and pepper.
Sauté the tofu and fresh corn kernels until golden brown and crispy.
Divide the rice among 4 bowls, then top with black beans, cooked tofu and corn, tomatoes and avocado.
If you are new to cooking with tofu, then you’ll need to drain and press it first. The easiest way to do this is with a tofu press, but you can also wrap it in a paper towel or dish towel and then place something heavy on top. I usually use a cast-iron pan with a few cans on top to help weigh it down.
Let this sit for 10 minutes or so until most of the water is drained out; this will help the marinade sink in better and make for a crispier tofu when you cook it. Once the tofu is pressed, chop it into cubes and toss with the cilantro lime dressing.
To turn this vegan rice bowl into a meal prep recipe, then I recommend cooking the tofu and corn ahead of time along with the rice. Double the marinade and save half for dressing throughout the week.
Place the rice and tofu in a container and then pack the cold vegetables in a separate container. When ready to eat, heat the rice and tofu and then toss with the veggies. Store in the fridge for up to 4 days.
If you try this Vegan Rice Bowl recipe, make sure to come back to rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day!Print
Vegan Rice Bowls with cilantro lime tofu, black beans, corn salad, tomatoes. A healthy plant-based bowl meal that’s perfect for meal prep, lunch and dinner.
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK