Description
This vegan burrito bowl is loaded with cilantro lime rice, sauteed peppers and beans and gets topped off with a homemade creamy chipotle sauce!
Ingredients
Burrito bowls
- 1 cup of rice white rice (long or short grain)
- 1 tbsp lime juice
- 2 tbsp cilantro, chopped
- 1 tbsp avocado oil (or vegetable oil)
- 1 large red bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp chilli powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 cup of cooked black beans (from a can or dried)
- 1 cup of corn kernels (fresh or canned)
- 1 avocado, cut into cubes
Chipotle Crema
- 1/2 cup raw cashews, soaked in hot water for an hour
- 2 chipotle peppers in adobo (can sub 4 tbsp chipotle sauce)
- 1/2 tsp garlic powder
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1 tbsp lime juice
- 1/3 cup water
Instructions
- Cilantro lime rice: Cook the rice according to package directions. Once cooked, add in the lime juice and cilantro and mix together.
- Sauteed peppers: Heat the avocado oil in a large skillet on medium-high heat. Add the onion and cook for 1-2 minutes until translucent, then add the peppers, Chimayo chilli powder, cumin and salt and mix together. Reduce heat to medium and let cook for 3-4 minutes until tender.
- Chipotle Crema: Drain the cashews, then add to a small blender or food processor with the rest of the crema ingredients. Blend until smooth, scraping down the sides of the blender as needed.
- Assemble the bowls: layer the rice, peppers, black beans, corn, and avocado in a bowl. Top with the chipotle crema.
Notes
Cook the rice in vegetable broth instead of water for more flavour.
Store leftovers in the fridge for up to 5 days.
