Spicy Sofritas Black Bean Bowls

These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights!

I have been making this recipe for-EVER. Like, before I was even vegan. It has always been a hit in my house and just so happened to be meat and dairy free. So of course, I had to share this recipe with you here on TSV. I honestly don’t know why it has taken me so long to get this recipe up, but I’m glad the day has finally come.

Now, you all know I love a good bowl. I’ve shared lots of my favorites with you – Vegan BBQ Bowls, Rainbow Buddha Bowls, Greek Buddha Bowls.

Bowls on bowls on bowls.

I can’t get enough.

How to make Spicy Sofritas Black Bean Bowls

What’s not to love? You get to throw a bunch of tasty things into a bowl, mix it up and devour (or at least that’s what I do). And this bowl is no different.

A combination of chipotle peppers in adobo, salsa, onion and garlic are blended up to make this yummy sauce. It is then mixed in with crumbled tofu and black beans. Serve it up with some rice (or quinoa) and fresh avocado and you have the perfect meal.

Enjoy!

Spicy Sofritas Black Bean Bowls

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights!

4.70 from 10 ratings

Print Recipe Pin Recipe Leave Review

Ingredients

FOR THE SOFRITAS

• ▢ 6 oz can chipotles in adobo to taste
• ▢ 1 jalapeño
• ▢ 2 cloves garlic
• ▢ 1/2 cup chunky salsa
• ▢ 1/4 red onion roughly chopped
• ▢ 1/2 lime juiced
• ▢ salt to taste (if needed)
• ▢ sugar optional
• ▢ 16 oz firm tofu
• ▢ 1 tsp olive oil
• ▢ 15 oz can black beans drained and rinsed

FOR THE BOWLS

• ▢ 2 cups leftover cooked white rice or quinoa
• ▢ 2 avocados
• ▢ 1/2 lime juiced
• ▢ 1/4 red onion diced
• ▢ salt to taste
• ▢ cilantro
• ▢ lime wedges

Instructions

 

• Add chipotles*, jalapeño, garlic, salsa, red onion and lime to a blender or food processor. Combine until smooth (adding water if needed). Taste and add salt if needed. Set aside until ready to use.
• Drain and press tofu. Heat olive oil in a pan over medium heat. Add tofu to the pan and break it apart with a potato masher or wooden spoon. Sauté for 1-2 minutes, or until tofu begins to brown slightly. Add sauce and black beans to the tofu and stir to combine. Allow to cook for an additional 5-7 minutes, stirring frequently.
• While the sofritas is cooking, peel and pit avocados. Put in a bowl and mash with a fork. Add lime juice, red onion, salt and cilantro (to taste) and stir to combine.
• To assemble bowls, add 1/2 cup of rice to the bowl, followed by 1/2 cup sofritas mixture and a dollop of guacamole. Top bowls with additional cilantro and serve with a lime wedge. Enjoy!

Notes

*Start with 1-2 peppers and add more to taste. Remember that the tofu will mellow the spicy once combined.

Calories: 400kcal, Carbohydrates: 58g, Protein: 20g, Fat: 11g, Saturated Fat: 1g, Sodium: 1184mg, Potassium: 635mg, Fiber: 16g, Sugar: 6g, Iron: 5mg

Cuisine: Mexican

Course: Main Course

Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

 *This recipe is inspired by Pinch of Yum’s Spicy Sofritas Veggie Bowls.

If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!