Vegan Burrito Bowl with Cashew Chipotle Cream Sauce
Enjoy a nutritious vegan burrito bowl enhanced with a homemade cashew chipotle cream sauce. We lightly sauté our favorite burrito ingredients, serve them over a bed of rice, and finish by drizzling with a rich, creamy, and smoky cashew sauce.
Ingredients
For the Cashew Chipotle Cream Sauce:
- 1 cup cashews, soaked for at least 2 hours or overnight
- 1 clove of garlic, minced
- 1- tablespoon adobo sauce, from a can of chipotle peppers in adobo
- 1/2 ripe avocado
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 cup unsweetened almond milk, or water
For the Burrito Mixture:
- 1 tablespoon olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 1 medium size red bell pepper, seeded and chopped
- 1 tablespoon tomato paste
- 2 cloves of garlic, minced
- 1 15 oz. can of unsweetened corn, drained and rinsed
- 1 15 oz. can of black beans, drained and rinsed
- 1/4 cup vegetable stock or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Assemble:
- 4 cups of cooked brown rice
- 1/2 cup colorful grape tomatoes, sliced
- 1 jalapeno or bell pepper, seeded and slice (optional)
- 2 stalks of scallions, chopped
- 1 ripe avocado, sliced or cubed
- handful of fresh cilantro leaves, rinsed
- lime wedges, to serve it with
Instructions
- To make the cashew chipotle cream sauce: Drain and rinse the cashews and place them in the bowl of a food processor. Pulse 5-6 times. Add in the garlic, adobo sauce, avocado, lemon juice, and salt. Process 15-20 seconds until it turns into a paste. Pour in the almond milk (or water) over the tube and process until creamy. Taste it for seasoning and add in if necessary.
- To make the burrito mixture: Heat oil in a large pan. Add in the coriander and cumin and cook until fragrant, 30-45 seconds. Stir in the onion and red pepper, and cook stirring occasionally, until translucent. This should take 5-6 minutes. Stir in the tomato paste and garlic. Mix until totally combined. Add in the black beans, corn, and water. Season it with salt and pepper. Give it a big stir. Allow it to simmer for 10-15 minutes.
- To assemble the vegan burrito bowls: Place some brown rice at the bottom of a large bowl. Spoon some burrito mixture on top. Garnish it with tomatoes, peppers, scallions, avocados, and cilantro. Add a dollop (or more) of cashew chipotle cream sauce. Continue with the rest of the bowls. Serve each bowl with lime wedges.
Nutrition
Calories: 706kcalCarbohydrates: 90gProtein: 20gFat: 32gSaturated Fat: 5gSodium: 1948mgPotassium: 1317mgFiber: 19gSugar: 7gVitamin C: 61mgCalcium: 153mgIron: 7mg
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