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Makes 3-4 burrito bowls
uncooked rice or quinoa
, or your favorite store-bought brand)
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