Vegan Burrito Bowl with Creamy Chipotle Sauce
This black bean rice bowl with creamy chipotle sauce is so satisfying and easy to make. Plus simple to customize!
Servings4 medium bowls
- 1 cup brown rice (uncooked)
- 1/2 cup salsa (I like homemade blender salsa)
- 15 oz. can black beans
- 2-3 roma tomatoes
- 1 1/2 cups sweet corn (cooked fresh, canned, or frozen & thawed)
- 2 cups romaine lettuce
- Other additions: onion, green onion, bell pepper, avocado, cilantro
For the Creamy Chipotle Sauce:
- 1/2 cup vegan yogurt, plain & unsweetened (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 (about 1/2 lime)
- 1/8 tsp. ground 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. Set aside.
Chop the romaine and dice the tomatoes.
When rice is fully cooked, add the salsa to it and stir to combine to make "salsa rice". (You can also add fresh lime juice and cilantro if desired.)
Begin layering your bowl: start with a bed of salsa rice, then black beans (rinsed and drained), and chopped vegetables.
Then drizzle the creamy chipotle sauce (or other sauce of choice) on top.
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 or maple syrup to help balance the flavors.
Calories: 368 kcal | Carbohydrates: 74 g | Protein: 14 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 814 mg | Fiber: 12 g | Sugar: 7 g | Vitamin A: 2809 IU | Vitamin C: 17 mg | Calcium: 116 mg | Iron: 4 mg