Chipotle Inspired Vegan Burrito Bowl

Ingredients

• 1 cup long grain brown rice, rinsed
• 1 tablespoon lime juice (about 1/2 lime)
• 1/2 teaspoon lime zest (about 1 lime)
• 1/4 cup packed cilantro, minced
• For the pico de gallo:
• 4 small-medium tomatoes, diced
• 1/2 cup diced red onion (about 1/2 red onion)
• 1 jalapeño pepper, minced
• 1 tablespoon lime juice
• Salt, to taste
• For the Guacamole:
• 2 avocados, mashed
• 1 teaspoon lime juice
• 2 tablespoons minced red onion
• 1 tablespoon cilantro, minced
• Salt, to taste
• For the bowls:
• 3 tablespoons olive oil, divided
• 1 15-ounce can corn, drained and rinsed
• 1/2 teaspoon chili powder, divided
• 1/2 teaspoon chipotle powder, divided
• 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
• 1 15-ounce can black beans, drained and rinsed

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