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!
Vegan Chipotle Bowl with Vegan Sour Cream
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
- Prepare the quinoa according to package directions. For extra flavor use vegetable broth rather than plain water.
- Meanwhile, in a large pan, add coconut oil and turn heat to medium-high.
- Once the oil is melted, add red pepper, green pepper, red onion, and cilantro.
- Mix well and cook for about 5 minutes, until onions become translucent.
- In a small bowl, combine warm water, cumin, chili powder, black pepper and sea salt by whisking together.
- Pour the spice mixture over the vegetables in the pan.
- Add canned black beans and corn.
- Mix well and simmer for 10-15 minutes, stirring occasionally.
Sour Cream Instructions:
- In a blender or food processor, combine all sour cream ingredients and blend until smooth.
- Note that leftovers can be stored in the refrigerator in a mason jar or sealed container.
Assembly Time!
- Create your base by adding the quinoa.
- Top with the veggie and bean mixture.
- Complete your masterpiece with sour cream, lettuce and all your favorite toppings including guacamole and salsa.
Nutrition
- Serving Size: 4 servings
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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”
Yum! I love trying new healthy recipes. This sounds like a great dinner!
It is wonderful. I plan to have it for dinner again tonight. Please let me know how it works out for you.
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
Amy, thank you for sharing. My team and I are working hard on getting many new recipes posted to this site. Please visit again soon.
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 🙂
LOL… I LOVE it! Do not read this blog when starving…. Well lets get you nourished and do let me know how this works out for you. 🙂
Sounds scrumptious!! My husband’s the cook in our household and I’ll pass it along to him.
Excellent. Thank you.
Ummmm I need this in my life. I literally JUST had Chipotle. I love it! I’ll definitely have to try this.
YEAH!!! I cannot wait to hear your feedback.
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!
That is a perfect option to make a healthy dish even healthier.