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🌶️🍋🟩 Chipotle Lime Veggie Burrito Bowl
Ingredients
- 2 cups cooked rice or quinoa cooked according to package directions. Rinse and drain the rice before cooking.
For the chipotle lime vinaigrette
- ¼ cup olive oil
- ¼ cup lime juice
- 2 tablespoons fresh cilantro minced
- 1 teaspoon agave nectar
- 1 clove garlic minced
- ⅛ teaspoon cumin
- ¼ to ½ teaspoon chipotle chili powder
- salt and black pepper to taste
For the black beans
- 15 ounce can of black beans drained and rinsed. You can use other beans, like pinto beans or lentils, if you prefer
- 2 tablespoons of the chipotle lime dressing you just made
- salt to taste
For the fajita veggies
- 2 teaspoons olive oil
- 1 bell pepper sliced. Use red, green, or half of each
- ½ red onion sliced
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon cumin
- pinch of ground coriander
Toppings ideas
- corn (fresh, frozen, or canned)
- shredded lettuce or cabbage
- chopped tomato or salsa fresca
- sliced avocado or guacamole
- cilantro
- lime juice
Instructions
- Cook the rice or quinoa according to package directions, making sure to rinse and drain the rice before cooking. To make 2 cups of white rice or quinoa, cook 1 cup grains with 1 ¼ cups water. For brown rice, cook ⅔ cup brown rice and 1 ⅓ cups water. While the rice cooks, prepare the rest of the burrito bowl.
Make the dressing
- In a small bowl, whisk together the chipotle lime vinaigrette ingredients. Taste and adjust salt, if needed, then set aside.
Make the black beans
- In a medium bowl, toss together the black beans with 2 tablespoons of the dressing and a pinch of salt. Taste and adjust salt and heat, if needed, then set aside to marinate.
Make the fajita veggies
- Heat the oil in a skillet on medium-high heat and add the bell pepper, onion, garlic, and salt. Cook until the onions begin to brown and the bell peppers soften to your preference. Add splashes of water, as needed, to keep the garlic from burning. The water will also help the onions brown more evenly.
- Reduce the heat to medium, and add another splash of water to pan along with the ground spices. Continue to cook for a few minutes, until the veggies are well coated in the spices, then remove the pan from the heat.
Assemble the burrito bowls
- Divide the rice, beans, fajita veggies, and toppings of choice between your bowls. Drizzle on the rest of the dressing, and serve.
Notes
Nutritional information doesn't include toppings, since they will vary.
Store leftovers separately, and they'll keep for 3 to 5 days in the refrigerator. Reheat the beans, rice, and fajita veggies, then pile everything into bowls to serve.
Servings 4
Nutrition
Calories: 365kcal | Carbohydrates: 47g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 562mg | Potassium: 471mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1.034IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 3mg