Chipotle Veggie Bowl
Servings: 4
This chipotle veggie bowl starts with brown rice, black beans and sautéed peppers and onions, then guacamole, cashew cream, salsa and crisp romaine go on top. Set everything out buffet-style so everyone builds their own bowl.
Ingredients
- 1 cup brown rice uncooked
- 1 cup black beans drained and rinsed
- 4 tablespoon avocado oil or olive oil
- 1 red bell pepper cut into strips
- 1 yellow onion cut into strips
- 4 cups romaine lettuce sliced
Toppings
- ¼ cup guacamole
- ¼ cup cashew cream or vegan sour cream
- ½ cup salsa
Instructions
- Cook the brown rice according to package directions.
- Heat a skillet over medium heat. Add the oil, then the bell pepper and onion, and cook until the onion is translucent and the pepper is soft. Remove from the heat.
- To assemble, divide the rice among bowls and top with the cooked vegetables, lettuce, black beans, guacamole, cashew cream and salsa. Finish with a squeeze of lime juice, if desired.
Notes
- Instant Pot Method: Rinse the brown rice and combine it with 1 1/4 cups water. Pressure cook on high for 22 minutes, then natural release for 10 minutes.
- Ingredient Swaps: White rice, cauliflower rice or quinoa can replace the brown rice. Toss the peppers and onion with 1 teaspoon homemade taco seasoning as they cook for more flavor.
- Serving Ideas: Set the components out buffet-style so everyone can build their own bowl. Walnut taco meat makes a hearty addition.
- Storing: Store the rice, beans and cooked vegetables in airtight containers in the fridge for up to 4 days, keeping the lettuce and toppings separate. Reheat the rice and vegetables covered with a splash of water.
Nutrition
Serving: 1bowl, Calories: 607kcal, Carbohydrates: 93g, Protein: 13g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Sodium: 116mg, Potassium: 794mg, Fiber: 11g, Sugar: 5g, Vitamin A: 3012IU, Vitamin C: 82mg, Calcium: 66mg, Iron: 3mg
