Your New Rice Bowl Recipe of Choice

Posted by Souley Green on

Mexican food is hearty, colourful and vibrant – just look at the burritos, fajitas and enchiladas you’ve had over the years.

Plus the tacos – just make sure they’re vegan (Photo by bari abikar)

This dish by Lee Ting, the co-founder of plant-based café Soul ALife, is no different.

Made up of a variety of ingredients, her Easy Mexican Rice Bowl is so satisfying that you don’t even need any sides or extras (unless you want them!) – it’s already an all-in-one-meal. You get soft, crunchy, sweet, nutty, juicy and tangy in almost every bite. No wonder it’s one of Lee Ting’s favourite recipes.

Once you’ve tasted it and realised how good it is, it might just become your go-to rice bowl recipe as well.

(Photo by Shawn Fields; image for reference purposes only)

Easy Mexican Rice Bowl

Prep and cook time: 20 minutes
Serves: 2


1 tbsp soy sauce
1 tsp brown sugar or maple syrup
1 block firm tofu, cut into cubes
1 tomato, cut into cubes
2 tbsp chopped coriander
¼ tsp cumin powder
Black pepper to taste
Sea salt to taste
1 cup corn kernels (fresh or frozen)
2 cups chopped romaine lettuce
2 cups cooked brown rice
1 can red kidney beans, drained and rinsed well
1 ripe avocado, cut into cubes
2 lime wedges


1. Combine the soy sauce and brown sugar (or maple syrup). Coat the tofu in this marinade.

2. Bake the tofu at 180 degrees Celsius for about 10 to 15 minutes.

3. While the tofu is cooking, mix together the tomato, 1 tsp of the chopped coriander, cumin powder, and black pepper and sea salt to taste. Set aside.

4. Mix together the brown rice, the remaining chopped coriander, and a pinch of sea salt. Set aside.

5. Cook the corn kernels on a non-stick pan over medium heat until slightly charred. Season with salt and pepper while cooking. Add water to prevent burning.

6. Divide romaine lettuce and rice into 2 bowls. Assemble the marinated tofu, seasoned tomato, charred corn, red kidney beans, avocado and lime wedges on top.

7. Squeeze the lime over the dish and serve.

A splash of citrus adds flavour (Photo by Lindsay Moe)

Go with dried red kidney beans – they taste much better. If you have time, soak the dried beans overnight and cook them the next day for about 30 minutes or until soft. Use these instead of canned beans.


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