Burrito Bowls have become my go-to when I don’t know what to make for dinner. This recipe for Burrito Bowls with Chipotle Lime Sauce fits the bill for a quick weekday dinner or even lunch, and kicks it up a notch with a yummy spicy sauce to drizzle over top. That combined with smoky sautéd veggies, satisfying black beans, and toppings galore make this an irresistible and easy meal. Make it exactly as is or choose your own favorite toppings to make this totally customizable!
Everyone’s favorite burrito place (wink wink) is a god send when I am traveling and need some place that is vegan friendly. However, I think it’s fair to say that you could easily rack up your entire days worth of calories pretty quickly there. You can use their friendly nutrition checker here if you’re really curious about how many calories is in that Black bean burrito with guac added. That’s why making your burrito bowls and tacos at home is a great alternative to cut down on the calories and still enjoy your favorite Mexican inspired dishes!
Why you need Burrito Bowls in your life
-Easy to throw together quickly
-Customizable to whatever you have on hand
-Healthy
-High protein
-Satisfying and filling
Canned or dried beans?
I’ve used canned beans in this recipe to keep it simple. However, very often I will make this dish using leftover black or pinto beans that I have made from dried.
It’s great to meal prep a big pot of beans on Sunday or at the beginning of the week to keep in the fridge to be quickly available for easy lunches and dinner. I usually make these in my Instant Pot, and you can use these in burrito bowls, tacos, salads, wraps, etc. Black beans are extremely versatile and you will find a lot of uses for them.
How to make the Chipotle Lime sauce
It’s as simple as adding the sauce ingredients to a bowl and mixing until smooth. Once you have all the base ingredients mixed well, begin adding water 1 tbsp at a time, until you get the desired consistency. I like using boiled water from my tea kettle just to warm the sauce a bit, but plain old water will do.
I don’t have Chipotle seasoning…
No worries, just use double the amount of smoked paprika in the sauce instead of Chipotle. They both add a nice smoky flavor, but the chipotle also adds a bit of spice. It is completely fine to leave it out though.
Quick & Easy Guacamole
I’ve included a recipe in the ingredients for a simple guacamole. The creaminess of the avocado adds a nice addition to the dish, and it uses all ingredients you already have on hand for the burrito bowls. You can mix it up in a flash while your veggies are sautéing.
If you are watching your fat intake, then feel free to leave his out. Alternatively, you can used sliced avocado if you prefer.
What other toppings would go well with these Burrito Bowls with Chipotle Lime Sauce?
-Mango
-Pineapple
-Salsa
-Bell peppers
-Cashew cheese or my Easy Vegan Cheese Sauce
-Pickled onions
-Vegan sour cream
Burrito Bowls with Chipotle Lime Sauce
Ingredients
- 1 cup rice of your choice
- 1 can black beans drained and rinsed
Sauté Ingredients
- 1/2 onion sliced
- 1 green pepper sliced
- 2 cups sliced mushrooms I used baby bellas
- 1/2 tsp garlic powder
- 1/4 tsp cumin powder
- 1/2 tsp smoked paprika
- 1 tsp oregano
- pinch of salt optional
Sauce
- 2 tbsp tahini
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 2 tsp maple syrup
- 1 tsp hot sauce of your choice I used Cholula
- Juice of 1 lime
- 1/4 tsp chipotle seasoning use 1/2 tsp smoked paprika total if you don't have chipotle
- 1/4 tsp smoked paprika
- 2-3 tbsp water
Toppings
- 1 cup frozen corn thawed and heated I like the roasted corn from the Trader Joe's frozen section
- 1/2 cup chopped tomatoes I used cherry tomatoes
- 2 tbsp pickled jalapeños (use fresh if you prefer, but beware, they are spicier)
- 2 tbsp fresh cilanto chopped
- 2 tbsp red onion diced
Quick & Simple Guacamole
- 1 avocado
- 1 tbsp red onion diced
- 2 tbsp lime juice
- 1 tsp fresh cilantro chopped
Instructions
- Prepare the rice of your choice according to instructions on it's packaging
- While the rice is cooking, add the onions to a medium size sauté pan and cook for 2-3 minutes, until water begins to release and they start to turn translucent
- Add green peppers and mushrooms and continue to sauté for about 5-6 minutes, adding a small amount of water if necessary if anything starts to stick, stirring occasionally.
- While the vegetables are sautéing, combine the "Sauce" ingredients in a small bowl and stir until well combined and smooth, adding 2-3 tbsp of water to reach the desired consistency.
- When the sauté vegetables start to soften, add the sauté spices (garlic powder, cumin powder, smoked paprika, and oregano to the pan. Stir to combine and contiune to cook for an additional 10-15 mintues, until vegetables are soft
- While the veggies are continuing to cook, prepare and gather your toppings. Assemble the Quick & Simple Guacamole by adding the avocado, red onion, cilantro and lime juice to a small bowl. Mash with a fork and mix until well combined.
- When the veggies are done, begin assembling your burrito bowls. Start with adding a layer of rice to the bottom of your bowl. Then layer the desired amount of sautéd veggies, black beans, corn, chopped tomatoes, chopped jalapeños, cilantro, and chopped red onion in that order into your bowl.
- Drizzle the sauce over the top with Quick Guacamole and additional hot sauce if desired.
Notes
4 Responses
Just made burrito bowl. Didn’t have corn. But it was excellent. Loved the sauce.
So glad you enjoyed it Krista! Thanks so much for letting me know 🙂
Just wanna remark that you have a very nice site, I adore the style and design and it realistically stands out. Dorolisa Albie Tomkins
Thank you so much for your kind words Dorolisa! I worked quite hard on it, so your comment is much appreciated!