802 Power Bowl

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Team: The Cougars

Host School: Crossett Brook Middle School

Age Group: Middle School

Ingredients

For Rice:

  • 2 cups long grain brown rice, rinsed
  • Dash of salt

For Salsa:

  • 2 cups tomatoes, diced 
  • 1 cup red onions, diced
  • 1 cup green bell peppers, diced
  • ½ cup fresh cilantro, minced
  • 2 TBSP fresh garlic, minced
  • 2 TBSP lime juice
  • 2 TBSP canola or vegetable oil
  • 1 tsp ginger, ground
  • 1 tsp coriander, ground
  • 1 tsp smoked paprika, ground
  • 1 tsp cumin, powder
  • 1 tsp salt

For the Guacamole:

  • 3 avocados, mashed 
  • 2 tsp  lime juice
  • Dash of salt

For the Bowl:

  • 3 cups of black beans, cooked with 1 bay leaf
  • 2 ½ cups corn
  • 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
  • 4 TBSP of canola or vegetable oil, divided
  • ½  cup soy sauce
  • ¼ cup maple syrup
  • ¼ cup orange juice
  • ½ tsp chili, powder
  • ½ tsp ginger, ground
  • 2 cups corn chips
  • Salt and black pepper to taste

Preparation Instructions

For the Rice:

Boil 5 cups of water.  Add a dash of salt. Add Rice. Simmer until water is absorbed by rice. Cover the last 5 minutes. Reserve.

For the Salsa:

Combine all the salsa ingredients in a non metal bowl. Reserve.

For the Guacamole:

In a small bowl, mix mashed avocado, lime juice, and a dash of salt. Reserve

For the bowl:

  1. Soak diced tofu into ¼ cup soy sauce. Reserve.
  2. Heat 1 TBSP oil in a medium saucepan over medium heat. Add corn, and salt & black pepper to taste. Sautee  for 10 minutes, or until it begins to brown. Reserve.
  3. In a small saucepan over low heat mix ¼ cup soy sauce, maple syrup, orange juice, chili powder, ground ginger. Cook stirring constantly until the sauce gets thicker, approximately 10 minutes. Reserve the glaze.
  4. Heat 1 TBSP oil in a medium saucepan over medium heat. Add tofu and cook until it gets brown and crispy. Add  ½ of the glaze on the tofu. Reserve
  5. Heat the pre-cooked black beans. Reserve.

Build your bowl:

Start each individual bowl with the rice, add the leftover glaze over the rice. Then add around the rice black beans, tofu, corn, salsa, and guacamole. Serve with Corn Chips.