Burrito Bowl with Creamy Chipotle Sauce #bowl #yummy
Easy bean and veggie burrito bowl with a creamy chipotle sauce! assemble your own Mexican rice bowl with all your favorite toppings for an easy vegan weeknight meal.
I love how a simple sauce can really elevate a dish. Sauces have taken recipes like these Black Bean Spinach Enchiladas and Southwestern Chopped Salad to a whole other level. So when I was craving a burrito bowl, I figured I should try a new sauce to drizzle over it. Chipotle seemed like a logical choice and I love the way it came out... creamy and zesty with hints of garlic and lime. This meal is awesome because if you're short on time, you can cook the rice, prep the veggies, and make the chipotle sauce beforehand for a quick meal to throw together come dinnertime. Just pull everything out of the fridge and it's ready to heat and assemble! (Woo!)
Want to customize your own burrito bowl? See the notes and photos below the recipe for easy tips on building your own!
(and come join The Garden Grazer on Instagram 🍓 and share a photo if you make or adapt this! I love seeing what you guys cook up.)
Ricotta And Spinach Calzones
- 1 cup uncooked rice or quinoa
- 1/2 cup salsa (restaurant-style, or your favorite store-bought brand)
- 1 can black beans, rinsed and drained
- 2-3 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. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)
- While rice is cooking, prep your veggies and make the creamy chipotle sauce.
- When rice is cooked, stir in salsa.
- Begin layering your bowl: start with rice, then black beans, and vegetables.
- Drizzle the creamy chipotle sauce on top and enjoy.