Spicy Sofritas Veggie Bowls

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 1½ cups uncooked long grain rice  
  • 4-­5 limes, divided 
  • 2 cups fresh cilantro, chopped, divided 
  • Pinch coarse salt 
  • 1 poblano pepper  
  • 4 chipotle peppers in adobo sauce  
  • 2-­3 cloves garlic  
  • ½ cup fresh tomato salsa  
  • 2 Tbsp. + 1 tsp. canola oil  
  • ½ tsp. salt 
  • Pinch of sugar 
  • 16 oz. extra firm tofu  
  • 1 (14 oz.) can pinto beans, rinsed and drained  
  • 2-­3 avocados , pitted 
  • ½ cup red onion, finely minced   



  1. Cook the rice according to package directions, adding the juice of 2 limes. After cooking, fluff and toss with one cup fresh chopped cilantro and a pinch of salt. Set aside. 
  2. Place the poblano pepper directly on a gas burner or under a high broiler, turning regularly, until it's skin is completely black, about 10 minutes. Place in a container fitted with a lid for about 5-10 minutes. Remove the skin, stem and seeds and place in a blender or food processor with the chipotle peppers, adobo sauce, garlic, salsa, 2 tablespoons oil, salt, and sugar. Pulse until a smooth paste forms. Set aside. 
  3.  Press the tofu with paper towels to remove excess moisture. Heat remaining oil over medium-high heat and stir fry the tofu until golden and crispy, scrambling the tofu  into small bits with a spatula or wooden spoon. Add the sofritas sauce, ½ cup water and pinto beans. Simmer for 15-­20 minutes, adding more water as necessary. 
  4. Mash the avocados. Stir in the red onion, remaining cilantro, and juice of 2-3 limes. Season generously with salt.  
  5.  Layer the cilantro lime rice with the sofritas mixture and top with guacamole. 


Serves 6 


Nutrition Facts