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Black bean burrito bowl with creamy chipotle sauce on a plate

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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
CourseMain Dish
CuisineGluten-Free, Mexican-inspired, Vegan
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


  • Rinse and cook rice according to package instructions.
  • Meanwhile, make the 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 cooked, add the salsa to it and stir to combine to make flavorful "salsa rice". (You can also add fresh lime juice and cilantro if desired.)
  • Assemble your bowl: Place a large spoonful of salsa rice, then black beans (rinsed and drained), and chopped vegetables.
  • Drizzle the creamy chipotle sauce (or other sauce) on top.


Grains: Feel free to use quinoa instead of rice. (Quinoa typically takes about half the cooking time as brown rice.)
Chipotle sauce: 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.

Nutrition Per Serving (Estimate)

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