Burrito Bowl with Creamy Chipotle Sauce
Easy bean and veggie burrito bowl with a creamy chipotle sauce! Assemble your own Mexican rice bowl with all your favorite toppings for an easy vegan weeknight meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 medium bowls
- 1 cup brown rice (uncooked)
- 1/2 cup salsa
- 1 can black beans (rinsed and drained)
- 2-3 roma tomatoes
- 1 1/2 cups corn (I used frozen corn, thawed)
- 2 cups romaine lettuce
- Other additions: onion, green onion, bell pepper, avocado, cilantro
For the Creamy Chipotle Sauce
- 1/2 cup plain coconut yogurt (or 2/3 cup silken tofu)
- 1 chipotle in adobo sauce
- 1/2 tsp. adobo sauce
- 1-2 cloves garlic
- 1 Tbsp. fresh lime juice
- 1/8 tsp. cumin
Cook rice according to package instructions
While rice is cooking, make the creamy chipotle sauce: scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.) Add all sauce ingredients to a blender or food processor and blend/pulse until smooth.
Chop the romaine and dice the tomatoes.
When the rice is fully cooked, stir in the salsa. (Salsa rice!)
Begin layering your bowl: start with a bed of salsa rice, then (rinsed and drained) black beans, and vegetables.
Drizzle the creamy chipotle sauce on top and enjoy.
Feel free to use quinoa instead of rice! (Quinoa typically takes about half the cooking time as brown rice.)
Chipotle sauce recipe yields about 2/3 cup. If the sauce is too thick, thin it out with more lime juice, or water. If it’s too thin, add more yogurt/silken tofu. If you like a touch of sweetness, add some agave.
Calories: 259kcal | Carbohydrates: 54g | Protein: 7g | Fat: 2g | Potassium: 496mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2800IU | Vitamin C: 10.3mg | Calcium: 40mg | Iron: 1.8mg