DINNER BOWLS: Teriyaki Tofu Rice Bowls + Chilli Bean Guacamole Nachos

September 23, 2021

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It is the season of creamy Hass avocados. With their harvest beginning in late winter I suspect it has been a good year as I haven’t seen avocados this size and at such a reasonable price for some time. Our own three (young) avocado trees are budding profusely, which after spending their first winter without frost cover is a good sign.

We planted the trees 5 years ago and this is the second year we will harvest our very own avocados. Only six avocados mind you, but if we had about three last year and continue on that same trajectory of doubling the harvest each year, things are going to start looking good in another 4-5 years. We knew when we planted them they were long-haul fruit trees, so we will wait patiently for them to grow their roots deep. 

Mouth puckering tart limes are also abundant from friend’s and neighbour’s trees. And as if nature intended it, avocados and lime are an excellent match in the kitchen. Here are two simple dinner bowls I make often, of which avocado and lime are a welcome addition.

Teriyaki Tofu Rice Bowls with Soy Lime Dressing

These rice bowls, in some variation, are a regular on our dinner table. They can also be topped with a fried egg, or swap the tofu for a salmon fillet - cooking in the same way with the teriyaki sauce.

Servings 4

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Ingredients

• 1 cup 200g medium-grain brown rice (or use white sushi rice following packet cooking directions)
• 2 cups water
• ½ tsp salt
• 1 large ripe avocado, cut into 2cm cubes
• Squeeze of lime
• 2 carrots (250g), peeled and grated
• 1 tsp sesame seeds
• 200 g frozen edamame beans

Soy Lime Dressing

• 1 ½ tbsp soy sauce
• 1 tbsp water
• 1 tbsp lime juice
• 1 tsp sesame oil

Teriyaki Tofu

• 2 tsp oil
• 300 g firm tofu, cut into 2cm cubes
• 1 ½ tbsp soy sauce
• 3 tbsp water
• 1 tbsp mirin or 1 tsp rice vinegar
• 1 tsp brown sugar
• 1 tsp corn flour or tapioca flour
• 2 tsp sesame seeds

Instructions

• Cook the rice ahead of time. Measure the rice and place into a saucepan. Add the water and salt. Cover, bring to a simmer and cook over a low heat until the water is absorbed and the rice is cooked, about 20-25 minutes. Keep covered and leave to cool - can be used warm or cold.
• Prepare the toppings. Place the cubed avocado into a bowl, add a squeeze of lime juice and a pinch of salt. Combine the grated carrot with another squeeze of lime. Blanch the edamame beans in boiling until tender, about 2 minutes. Drain and refresh under cold water.
• Combine the dressing ingredients in a bowl.
• Cook the tofu. Heat the oil in a frying pan and add the tofu cubes. Use tongs to turn the tofu until golden on all sides. In a small bowl combine the soy sauce, water, mirin, sugar and tapioca. Remove the pan from the heat and immediately add the sauce, flipping the tofu in the sticky sauce. Sprinkle over the sesame seeds.
• To serve, scoop rice into bowls, add tofu, edamame beans, grated carrot and top with avocado. Evenly spoon over the dressing and serve.

Chilli Bean & Guacamole Nacho Bowls

This is another simple dinner bowl idea. The chilli bean component can be made from scratch (I shared a basic recipe HERE) or use spiced-up canned chilli beans as included below. 

Servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Ingredients

• 2 x 400g cans chilli beans (I always have a few cans of 'black beans in chilli sauce' in the pantry for a quick meal)*
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ¼ red onion (40g), thinly sliced
• squeeze of lime
• pinch of salt
• About 150g plain corn chips
• 1 cup 100g grated cheese
• toasted pumpkin seeds

Guacamole

• 1 garlic clove
• pinch of salt
• 1 large ripe avocado
• juice of 1 lime, about 2 tbsp

Instructions

• Place the chilli beans and spices into a saucepan. Bring to a simmer and cook for 5-6 minutes. Keep warm.
• Make the guacamole. Finely chop the garlic with the salt. Scoop the avocado flesh into a bowl, add the chopped garlic and lime juice. Mash with a fork until combined.
• Combine the sliced red onion, squeeze of lime and salt in a bowl. Use your fingers or a spoon to massage and soften.
• To serve, place a large handful of corn chips into each bowl. Top with grated cheese followed by the hot chilli beans. Add a dollop of guacamole, a scattering of red onions and a sprinkle of pumpkin seeds.

Notes

Chilli Con Carne option:

Brown 400g beef mince in a frying pan along with the spices as above. Once evenly cooked add 1 x 400g can of chilli beans and cook for a further 5-6 minutes. Continue as above.