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Burrito Bowl with Creamy Chipotle Sauce

The Garden Grazer
  • minutes
  • Serves


Makes 3-4 burrito bowls

1 cup

uncooked rice or quinoa

1/2 cup

salsa (


, or your favorite store-bought brand)

1 can

black beans, rinsed and drained


roma tomatoes, diced

1 1/2 cups

corn (I used frozen corn, thawed)

Romaine lettuce, chopped

Creamy chipotle sauce

 (or other sauce of choice)

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


  • Cook rice according to package instructions
    While rice is cooking, make the creamy 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.
    Chop the romaine and dice the tomatoes.
    When the rice is fully cooked, stir in the salsa. (Salsa rice!)
    Begin layering your bowl: start with a bed of salsa rice, then (rinsed and drained) black beans, and vegetables.
    Drizzle the creamy chipotle sauce on top and enjoy.
    1/2 cup plain coconut yogurt (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
    1/8 tsp. cumin

    Kayti Young • 2019-05-04

1 person Recommend This Recipe