black bean bowl

Black Bean Burrito Bowls are easy to make and bursting with bold flavors!

Black Bean Burrito Bowl

rice

black beans (drained)

cumin

chili powder

corn

creamy chipotle sauce

garnishes (lime, cherry tomatoes, avocado, fresh cilantro)

Prepare rice as directed on package. Season beans with cumin and chili powder and then cook on stove in a skillet until heated thoroughly. Heat corn on stovetop or in the microwave.

Place the rice, beans and corn into 4 bowls and top with remaining ingredients. Serve tortillas toasted on the side or crumbled on top.

Chipotle Lime Black Bean Bowl, an easy Mexican-inspired vegan black bean and tofu grain bowl with quinoa, sweet potatoes, and corn with avocado and a drizzle of chipotle lime tahini sauce. Great for meal prep!

Chipotle Lime Black Bean Bowl

sweet potatoes

olive oil (divided)

quinoa

kale (removed from stem)

tofu

black beans

garlic powder

lime juice

olive oil

tahini

chipotle peppers in adobo sauce

garlic

salt

water

Prep ingredients: Roast sweet potatoes by sliced or dicing into cubes, tossing with olive oil, and roasting for 40 minutes at 425 degrees F, or 230 degrees C (see our favorite roasted sweet potato recipe here). Meanwhile, cook the quinoa according to package instructions and wilt kale in a large pan with a bit of oil and water for 3-5 minutes until the leaves soften. Crisp the tofu in a large pan over medium heat, cooking for about 15 minutes and flipping to brown all sides evenly.

Cook beans: Addd beans to a pan over medium heat and top with chili powder, garlic powder, and a squeeze of lime juice. Cook 3-5 minutes, or until black beans are warm and begin to soften.

Make sauce: Add olive oil, tahini, chipotle peppers, garlic, lime juice, and salt to a food processor or blender. Pulse until smooth, adding water until desired consistency. Set aside.

Build bowl: Add quinoa, black beans, tofu (if using), sweet potatoes, corn, avocado, and a handful of kale to bowl. Drizzle with chipotle lime tahini sauce and enjoy!

This black bean rice bowl with creamy chipotle sauce is so satisfying and easy to make. Plus simple to customize!

Vegan Burrito Bowl with Creamy Chipotle Sauce

brown rice (uncooked)

salsa

roma tomatoes

sweet corn (cooked fresh, canned, or frozen & thawed)

romaine lettuce

Other additions: onion, green onion, bell pepper, avocado, cilantro

vegan yogurt, plain & unsweetened (or 2/3 cup silken tofu)

chipotle in adobo sauce

adobo sauce

lime juice (about 1/2 lime)

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 &quot;salsa rice&quot;. (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.

These burrito bowls are loaded with cilantro and cumin seasoned black beans, ancho roasted potatoes, pan fried zucchini, avocado, and rice for a delicious and nutritious meal!﻿ They&#x27;re naturally vegan and gluten free and perfect for meal prep or feeding larger groups of people. It&#x27;s easy to increase or decrease the amounts of the components to make more or less as needed.

Black Bean Burrito Bowls

lbs potato

tbsp oil

tsp ancho chili powder

tsp salt

2-4 zucchini, cut into half moons

tsp oil

salt and pepper

Seasoned Black Beans (recipe below)

avocado, cut into cubes

cilantro,

minced jalapeño, for garnish (optional)

hot sauce

lime wedges,

Cut potatoes in 1/2-inch dice (peeling optional). Toss...

Cut potatoes in 1/2-inch dice (peeling optional). Toss the cut potatoes in the tablespoon of oil, ancho chili powder, and 1/2 teaspoon of salt. Bake at 425 ºF for 25 minutes, stirring halfway through, or until potatoes are tender and golden.

Heat up a large skillet over medium heat....

Heat up a large skillet over medium heat. Add 2 teaspoons of oil then the zucchini and a sprinkle of salt. Pan fry until golden, about 5 minutes. Season with salt and pepper to taste.

Assemble your bowls: add cooked rice to the...

Assemble your bowls: add cooked rice to the bottom, then top with black beans, roasted potato, zucchini, and avocado. Sprinkle on minced cilantro and jalapeño for garnish, then drizzle with hot sauce or spoon on salsa. Squeeze lime juice on to taste.

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Black Bean Burrito Bowl

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Top 4 black bean bowl recipes from across the web

The most viewed black bean bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Bean Burrito Bowl

Chipotle Lime Black Bean Bowl

Vegan Burrito Bowl with Creamy Chip...

Black Bean Burrito Bowls

The most viewed black bean bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine