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
• 1/2 cup cashews, soaked at least 2 hours or boiled 10 minutes
• Juice of 1 lime
• 1 garlic clove
• 1/4 cup water (plus more as needed)
• Pinch of salt