Tangy, slightly spicy, and so, so easy. This Chipotle-Lime Veggie Burrito Bowl Recipe will knock your socks off! It's ready to eat in about half an hour.
Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
For the Burrito Bowl Option
Divide the beans and rice between four bowls. Top with the sauteed veggies, then finish it off with the avocado, cabbage, and your sauce of choice.
For the Burrito Option
Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
Drizzle the sauce or salsa over the filling ingredients.
To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
Notes
The calorie information is for the bowl version of this recipe with the cream sauce added. Reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.