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Vegan Chipotle Bowl with Vegan Sour Cream

Shannon Leparski of The Glowing Fridge
  • minutes
  • Serves

INGREDIENTS

1 cup

quinoa, uncooked

1 tbsp

raw, unrefined coconut oil

1/2

red onion, finely diced

1

red bell pepper, sliced

1

green bell pepper, sliced

1/4 cup

cilantro, de-stemmed and chopped

1/4 cup

warm water

2 tsp

cumin

2 tsp

chili powder

1/4 tsp

black pepper

sea salt

1 can

organic black beans, drained and rinsed

1 can

corn, drained and rinsed

4 cups

shredded lettuce

Ingredients for the Sour Cream topping:

1

container silken tofu

1 tbsp

+ 1 teaspoon apple cider vinegar

fresh juice from 1/2 of a lemon

1/2 tsp

minced garlic (optional)

sea salt,