Creamy Chipotle Burrito Bowl (Plant-Based)
These creamy chipotle bean and rice bowls are the ultimate plant-based meal prep option. They’re super filling and bursting with all sorts of smoky and zesty flavors.
The homemade creamy dressing is a game-changer. Once you try it, you’ll find yourself using it for everything. This recipe is simple enough for a weeknight dinner or packing away for an easy lunch. It reheats incredibly well, and you can serve it up with different toppings.
Tips & Time-Savers
- Use frozen or canned corn instead of fresh ears to skip the shucking altogether.
- Buy pre-cooked microwaveable brown rice or quinoa pouches to cut out cooking.
- Make the dressing up to a week in advance. It stores well in the fridge and the flavor only gets better over time.
- Cook a big batch of pinto beans from scratch and freeze in portions, or simply keep canned beans on hand for convenience.
- Slice the bell pepper and green onions ahead of time and store them in the fridge so assembly takes just minutes.
- To speed up the dressing, soak your sunflower seeds in the morning so they’re ready by dinnertime.
Other Ways to Use the Creamy Chipotle Dressing
- As a dip for tortilla chips or raw veggies.
- Spread onto wraps, sandwiches, or veggie burgers in place of mayo
- Drizzled over tacos or fajitas
- Used as a sauce for roasted vegetables or baked tofu
- Tossed through a pasta or noodle salad
- Dolloped onto scrambled tofu or a breakfast burrito
Swaps & Substitutions
- Corn Fresh ears of corn give the best flavor and a satisfying char, but frozen or canned corn work just as well on a busy weeknight. Simply drain canned corn well before adding it to the pan.
- Pinto Beans Black beans, kidney beans, or chickpeas are all great alternatives and work just as well with the spice blend. Any hearty canned bean will do, just rinse and drain before using.
- Brown Rice Any grain works beautifully as the base. Try quinoa for extra protein, farro for a chewier texture, or white rice if that’s what you have on hand. Cauliflower rice is a great lower-carb option.
- Avocado If avocado isn’t available or in season, try a dollop of guacamole, or simply leave it out. A handful of pumpkin seeds or hemp seeds can add a similar richness.
- Red Bell Pepper Any color bell pepper works here, or swap it for thinly sliced cucumber or shredded purple cabbage for a fresh crunch.
- Sunflower Seeds (Dressing) Soaked raw cashews make an equally creamy dressing base. For a nut- and seed-free version, silken tofu blended with the same seasonings is a great swap.
- Chipotle in Adobo For a milder dressing, use just one chipotle pepper or replace it with a teaspoon of smoked paprika and a dash of hot sauce to control the heat level.
- Olive Oil Any neutral oil such as avocado or grapeseed oil works in both the bowl and the dressing.
Creamy Chipotle Bean Burrito Bowl
Smoky seared corn and hearty pinto beans seasoned with warm spices come together, served over brown rice with veggies. The homemade Creamy Chipotle Dressing finishes off this plant-based bowl you'll want on repeat.
Ingredients
- 2 ears corn , can also use frozen
- 1 2/3 cup cooked pinto beans, drained
- 3 medium green onions, sliced
- 2 medium avocado, sliced
- 1 medium red bell pepper, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp lime zest
- 1 clove garlic, minced
- 1/2 tsp salt
- 4 cups cooked, long-grain brown rice, or quinoa
Chipotle Dressing
- 1 cup raw sunflower seeds, soaked 8 hours
- 4 tbsp olive oil
- 2 tbsp lime juice
- 1/2 cup canned chipotle in adobo
- 1/2 cup water (and more as needed)
- 2 tsp brown sugar or maple syrup
- 2 cloves garlic, peeled and lightly crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1 tsp salt (more as needed)
Instructions
1. Soak the sunflower seeds in water in the fridge for at least 8 hours or overnight. After soaking, rinse them thoroughly a few times to help loosen and remove some of the skins.
2. Add the drained seeds to a blender along with the lime juice, olive oil, and water. Blend on high until completely smooth.
3. Add the chipotles, brown sugar, garlic, cumin, coriander, smoked paprika, and salt, then blend again until well combined. Adjust the consistency by adding more water a little at a time until you reach your desired thickness. Set sauce aside.
4. Start the bowls by removing the corn kernels from the cobs. Slice the green onions, setting aside the dark green tops for garnish and keeping the white and light green portions separate. Mince the garlic.
5. Heat 1 tbsp of olive oil in a large pan over medium-high heat.
6. Once hot, add the corn, beans, and the white and light green parts of the green onions. Stir and cook for 1 minute to get a quick sear.
7. Add the cumin, garlic, coriander, lime zest, and salt, then continue cooking for about 7 minutes, stirring regularly, until the beans are heated through and the corn is fully cooked.
8. While the corn mixture cooks, slice the bell pepper into thin strips and slice the avocado.
To assemble: Add 1 cup of cooked brown rice to each bowl and top with a quarter of the corn and bean mixture, a quarter of the sliced bell pepper, and half an avocado. Drizzle 2-3 tbsp of dressing over the top and garnish with the reserved dark green onion tops. For best flavor, serve while the rice and corn mixture are still warm.
Notes
To prepare in advance: Portion the rice and corn mixture into separate containers for easy reheating. Keep the sliced bell pepper and green onions on the side. Wait to cut the avocado until you're ready to eat. If transporting, you can slice the avocado while still in the peel and wrap it tightly in plastic wrap to slow browning. The rice and corn mixture will keep in the fridge for up to 3 days.
Nutrition Information:
Amount Per Serving: Calories: 908Fiber: 17gProtein: 24g
