Chipotle-Style Veggie Rice Bowl

Jun 03, 2023June 3, 20230 15
Satisfy your taste buds with this Chipotle-Style Veggie Rice Bowl
in Vegan

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 Hass avocadoes , peeled and seeded
1/2 jalapeno pepper , seeded , and minced
1/2 red onion , finely chopped
2 tablespoons cilantro , finely chopped
1 teaspoon salt
2 teaspoons fresh cilantro , chopped
2/3 cup long grain brown rice
2 cups water
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon fresh lemon juice
1 bay leaf
1/2 jalapeno pepper , seeded
6 medium red ripe sweet tomatoes ( can sub 1 can 28 ounce size tomatoes , undrained )
1/2 red onion
4 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt
2 red onions
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 teaspoons fresh lemon juice
salt and pepper
1 cup black beans
1/2 cup shredded mexican cheese
4 tablespoons sour cream

Nutrision Information

Servings Per Recipe
4
Calories
490
Sugar
4g
Fat
21g
Indulge in the smoky flavors of a Chipotle meal with this vegetarian take on the classic rice bowl. This dish combines a variety of colorful vegetables, black beans, and spices to create a symphony of flavors and textures. The tomato sauce provides a tangy and spicy kick when combined with creamy avocados, shredded cheese, and sour cream. An easy-to-follow recipe that can be made in less than an hour, this dish is perfect for a quick weeknight meal or a lazy Sunday afternoon.

Instructions

1.In a medium-sized saucepan, bring 2 cups of water to a boil and add 1/2 teaspoon of salt. Add 2/3 cup of long-grain brown rice and 1 bay leaf. Cover the saucepan and turn the heat down to low. Cook for 18-20 minutes until the rice is tender.
2.In a separate pot, bring 6 medium red ripe sweet tomatoes to a boil and turn the heat down to medium for about 10-12 minutes. Drain the tomatoes and place them in a blender with 1/2 jalapeno pepper, 1/2 red onion, 4 tablespoons of chopped fresh cilantro, 1 teaspoon of fresh lemon juice, and 1 teaspoon of salt. Blend the mixture until smooth.
3.In a skillet, sauté 2 red onions, 1 red bell pepper, and 1 yellow bell pepper with 1 tablespoon of olive oil until they are tender. Add salt and pepper to taste and set aside.
4.In a mixing bowl, mash 2 peeled and seeded Hass avocadoes with 1/2 jalapeno pepper, 1/2 red onion, 2 tablespoons of cilantro, 1 teaspoon of salt, and 2 teaspoons of fresh cilantro.
5.In a serving bowl, layer the rice, sautéed vegetables, and black beans. Drizzle the tomato sauce over the toppings and sprinkle shredded Mexican cheese on it. Add a dollop of sour cream and the mashed avocado mixture on top. Sprinkle fresh cilantro leaves and a dash of fresh lime juice.
6.Serve and enjoy!

PROS

This Chipotle-Style Veggie Rice Bowl is a satisfying and flavorful vegan meal.
It is high in fiber and protein, low in fat, and loaded with a variety of nutritious vegetables.

CONS

This recipe has a high sodium content, which may not be suitable for people with high blood pressure or heart conditions.

It also contains some potentially allergenic ingredients like avocado, jalapeno pepper, and cilantro.

HEALTH & BENEFITS

This recipe is a great source of dietary fiber, which helps regulate digestion and promotes growth of healthy gut bacteria. It is also rich in antioxidants and anti-inflammatory compounds like lycopene, vitamin C, and flavonoids, which may help reduce the risk of chronic diseases like cancer and heart disease. Additionally, the healthy fats in avocado may help improve blood lipid levels and support brain health.

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