Lupin Burrito Bowl

Ingredients

For the cilantro-lime Lupin:

• 1 cup Carrington Farms Ground Lupin, Plain
• 1 tablespoon lime juice (about 1/2 lime)
• ½ teaspoon lime zest (about 1 lime)
• ¼ cup packed cilantro, minced

For the pico de gallo:

• 4 small-medium tomatoes, diced
• ½ cup diced red onion (about ½ 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 Carrington Farms Organic Coconut Oil, divided
• 1 15-ounce can corn, drained and rinsed
• ½ teaspoon chili powder, divided
• ½ 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

Directions

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.

Enjoy!