Vegan Chipotle Bowl with Vegan Sour Cream

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Do you love Chipotle but want something that you can make at home that is 100% plant-based, healthy and delicious?

Well, we have the exact thing for you!

My wonderful guest blogger, Shannon Leparski of The Glowing Fridge, and I present THE VEGAN CHIPOTLE BOWL!

 

 

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Vegan Chipotle Bowl

Vegan Chipotle Bowl with Vegan Sour Cream

  • Author: Shannon Leparski of The Glowing Fridge

Ingredients

1 cup quinoa, uncooked
1 tablespoon 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 teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon black pepper
pinch sea salt
1 can organic black beans, drained and rinsed
1 can corn, drained and rinsed
4-5 cups shredded lettuce


Ingredients for the Sour Cream topping:

1 container silken tofu
1 tablespoon + 1 teaspoon apple cider vinegar
fresh juice from 1/2 of a lemon
1/2 teaspoon minced garlic (optional)
sea salt, to taste

Instructions

Vegan Chipotle Bowl Instructions

  1. Prepare the quinoa according to package directions. For extra flavor use vegetable broth rather than plain water.
  2. Meanwhile, in a large pan, add coconut oil and turn heat to medium-high.
  3. Once the oil is melted, add red pepper, green pepper, red onion, and cilantro.
  4. Mix well and cook for about 5 minutes, until onions become translucent. 
  5. In a small bowl, combine warm water, cumin, chili powder, black pepper and sea salt by whisking together.
  6. Pour the spice mixture over the vegetables in the pan.
  7. Add canned black beans and corn.
  8. Mix well and simmer for 10-15 minutes, stirring occasionally.

Sour Cream Instructions:

  1. In a blender or food processor, combine all sour cream ingredients and blend until smooth.
  2. Note that leftovers can be stored in the refrigerator in a mason jar or sealed container.

Assembly Time!

  1. Create your base by adding the quinoa.
  2. Top with the veggie and bean mixture.
  3. Complete your masterpiece with sour cream, lettuce and all your favorite toppings including guacamole and salsa.


Nutrition

  • Serving Size: 4 servings
Recipe Card powered byTasty Recipes

Please let us know. Are you wanting some other great Mexican food? Let us know that too by commenting below.

I want to hear from you so that my team and I can offer you the best experience possible.

 

Originally Published on: Aug 28, 2014

12 thoughts on “Vegan Chipotle Bowl with Vegan Sour Cream”

  1. Elise,
    These recipes sound great! My sister is a vegan so I know all about how difficult it is to make substitutes. She is always thrilled to find a new recipe that provides great flavor but allows her to stay within her own guidelines.
    Thanks so much. I’ll share it with her. She and her husband are fans of foods from the southwest as well!
    Amy

  2. K, sorry my tummy which is rumbling to & fro, caused me to click Done after typing 3 letters! As I was trying to say, this looks like a great lunch during work week as will leave you satisfied but not weighed down & sluggish. K, now I really do need to eat lunch. (Note to self: do not read this blog when starving 🙂

  3. Yum, this looks so delicious! Will have to give it a try. I would use freshly cooked (and soaked) black beans instead of canned, but otherwise I love how healthy and fresh it is!

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Ho is a Holistic Health & Life Coach with a special interest in Mindset, Stress Management, Emotional Health and the Brain-Gut Connection to it all.

During Elise's 30+ years of experience she has been honored to work closely with health and wellness pioneers such as Dr. Mark Hyman, Dr. Daniel Amen, Dr. John Gray, and several others.

Dr. Ho holds multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.