Vegan Burrito Bowls with Chipotle Crema
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful vegan burrito bowl with cilantro lime rice, sautéed peppers, black beans, corn, and avocado, topped with a creamy chipotle cashew sauce. It's hearty, flavorful, and completely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup of rice white rice (long or short grain)
- 1 tbsp lime juice
- 2 tbsp cilantro, chopped
- 1 tbsp avocado oil (or vegetable oil)
- 1 large red bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp chilli powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 cup of cooked black beans (from a can or dried)
- 1 cup of corn kernels (fresh or canned)
- 1 avocado, cut into cubes
- 1/2 cup raw cashews, soaked in hot water for an hour
- 2 chipotle peppers in adobo (can sub 4 tbsp chipotle sauce)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/3 cup water
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 549mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 754mg
- Calcium
- 42mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 549MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.