Burrito Bowl Recipe

In a nonstick skillet, heat olive oil over medium heat. Add onion, green bell pepper, garlic, cumin, and chili powder. Saute vegetables until soft and the spices are fragrant.

Add kidney beans and corn. Cook for 1 minute. Remove from pan and set aside.

In a bowl, combine brown rice and cilantro. Mix well.

To assemble, place 1/2 cup cilantro rice in the bottom of a bowl. Top with 1/2 cup bean mixture followed by 1/2 cup lettuce. Top with 2 tablespoons each of chopped tomatoes, Greek yogurt and tofu guacamole.

Repeat to create 3 more burrito bowls.