Chipotle Inspired Vegan Burrito Bowl | Kara Lydon

Ingredients

• 1 cup long grain brown rice, rinsed
• 1 tablespoon lime juice (about 1/2 lime)
• 1/2 teaspoon lime zest (about 1/2 lime)
• 1/4 cup packed cilantro, finely chopped
• 3-4 small-medium tomatoes, diced (about 2 cups)
• 1/4 large red onion, diced (about 1/2 cup)
• 1 3-inch jalapeño pepper, seeds and ribs removed, minced (about 1/4 cup)
• 1 tablespoon lime juice
• Salt, to taste
• 2 avocados, mashed
• 2 teaspoons lime juice
• 2 tablespoons minced red onion
• 1 tablespoon cilantro, minced
• 3 tablespoons olive oil, divided
• 1 15-ounce can corn, drained and rinsed
• 1/2 teaspoon chili powder, divided
• 1/2 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