On the day the internet broke and everyone was confused as to why they couldn’t mindlessly scroll Facebook and Instagram, I was making this Baja Grain Bowl with Tofu & Avocado Crema.

Speaking of the internet, it’s kinda crazy. In learning about strategic content calendars, I found out that you can use Google Trends to predict when certain themes (for me, recipes) are trending. Apparently, early October is a great time to post a warm grain bowl. I found that Panera’s warm grain bowls are inspiring people to save money and cook at home.

Of course, I’m all about this, so I present to you my Baja Grain Bowl With Tofu & Avocado Crema. It is unique from other recipes in that I use chipotle peppers in adobo sauce to marinate my tofu, and I top this whole masterpiece with an avocado crema 🙂

Grain Bowl Ingredients:

For Your Grains:

• 1/2 cup white rice
• 1 cup quinoa
• 1 batch cilantro, chopped (3/4 cup)
• Juice of 3 limes

Note: this will make about 4 cups cooked rice/quinoa combo. Half of this mixture will be used for my Fiesta Stuffed Bell Peppers. If you’re not following along with my variety in the kitchen series, then half this recipe (but, really it’d be better to join us!)

For Your Protein:

• 1/2 (7oz) can chipotle peppers in adobo sauce
• 1 Tbs southwest taco seasoning
• 1 Tbsp olive oil
• 1 block extra firm tofu, pressed.

For Your Veggies/Fiber:

• 1, 15 oz can black beans
• 1 cup frozen corn

For Your Avocado Crema:

• 1 large ripe avocado
• 1 garlic clove
• 1/3 cup sour cream
• Juice of 1 lime
• healthy pinch of salt

Directions:

Step 1

Cook your grains. 1/2 cup white rice will need 1 cup of water. Bring to a boil, cover, turn heat to low and let the rice cook for 15 minutes. Do the same with 1 cup of quinoa and 2 cups water. Bring to a boil, cover, turn heat to low and let the quinoa cook for 15 minutes.

While the grains are cooking, wash, pick, and chop cilantro. Juice 3 limes.

Once your grains are cooked and cooled, mix cilantro and lime juice in.

Step 2

Preheat oven to 375 and grease a baking sheet. Finely chop 1/2 can of adobo peppers, add to small bowl with 1 tbsp of olive oil and 1 tbsp of taco seasoning. Mix in cubed tofu. Transfer to baking sheet and cook for 20-25 minutes until crisp.

Step 3

In a food processor or small blender, blend large avocado, garlic clove, sour cream, juice of 1 lime and healthy pinch of salt.

Step 4

Now you’re ready to assemble your bowl. Use grains as your base, top with tofu, beans, corn and avocado crema! Mix together and enjoy with added toppings such as salsa, crunchy tortilla chips, more lime and cilantro!

As always, don’t forget to practice self-care by prepping a bowl for your future self 😉