This loaded vegan burrito bowl makes meal prep something to look forward to

Ingredients

• 2 cups cooked brown rice or quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp olive or avocado oil, divided
• 2 bell peppers, sliced
• 1 cup corn (fresh or frozen)
• 2 cups shredded lettuce or spinach
• 1 avocado, sliced
• 1/4 cup pickled red onions
• 1/4 cup roasted pepitas (pumpkin seeds)
• Fresh cilantro, chopped
• Lime wedges, for serving