Lupin Burrito Bowl

Gear up your fiesta with this better-for-you Lupin Burrito Bowl that’s full of protein, fiber and is Vegan friendly.


For the cilantro-lime Lupin:

For the pico de gallo:

  • 4 small-medium tomatoes, diced
  • ½ cup diced red onion (about ½ red onion)
  • 1 jalapeño pepper, minced
  • 1 tbsp lime juice
  • Salt, to taste

For the Guacamole:

  • 2 avocados, mashed
  • 1 tsp lime juice
  • 2 tbsp minced red onion
  • 1 tbsp cilantro, minced
  • Salt, to taste

For the bowls:

  • 3 tbsp Carrington Farms Organic Coconut Oil, divided
  • 1 15-ounce can corn, drained and rinsed
  • ½ tsp chili powder, divided
  • ½ tsp chipotle powder, divided
  • 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 15-ounce can black beans, drained and rinsed


  1. For the cilantro-lime Lupin: Cook Carrington Farms Ground Lupin according to package instructions. Add lime juice, zest and cilantro and stir to combine.
  2. For the pico de gallo: Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.
  3. For the Guacamole: In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.
  4. For the bowls: Heat 1 tablespoon Carrington Farms Organic Coconut Oil in a medium saucepan over medium-high heat. Add corn, ¼ teaspoon chipotle powder and ¼ teaspoon chili powder. Stir and sauté for 5-8 minutes, or until corn begins to brown. Remove from pan. In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon Carrington Farms Organic Coconut Oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.
  5. Build your bowl starting with the chipotle-lime lupin, adding beans, tofu, corn, pico de gallo, and guacamole.