Better than Chipotle Bowl
If you love eating at Chipotle this bowl is for you! It brings a great combination of Mexican flavors in one meal and you can add and subtract ingredients to match your taste.
Equipment
- stock pot
- Food processor
- medium sauce pan
- cutting board
- Chef's Knife
Ingredients
Black Bean Ingredients
- 16 oz dried black beans rinsed
- 4 cloves garlic minced
- 1 bunch green onions thinly sliced
- 6 bay leaves
- ¼ cup apple cider vinegar
- 8 cups water
- 1 tsp kosher salt
Taco Rice Ingredients
- 1 cup brown jasmine rice rinsed and drained
- 3 cups water
- 2 Tbsp ancho chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅛ tsp cayenne pepper
- ½ tsp kosher salt
- ground black pepper to taste
Green Poblano Sauce Ingredients
- 1 large poblano pepper seeded and chopped
- ⅓ cup ½ Tbsp olive oil divided
- 1 bunch fresh cilantro leaves
- ½ cup shelled pumpkin seeds
- ¼ cup water
- 2 cloves garlic
- 1 tsp coriander seeds
- juice from one lime
- salt and pepper to taste
Bowl Ingredients
- 8 sweet peppers sliced
- ½ cup black olives
- 1 romaine heart shredded
- ½ cup vegan shredded cheese
Instructions
To Make the Black Beans
- Rinse and drain black beans
- Add in bay leaves, garlic, green onions, vinegar, salt, and water
- Bring mixture to a boil over high heat
- Once boiling reduce heat to medium-low, cover, and simmer for 1 hour and 50 minutes. Check beans occasionally to see if they need more liquid
- Adjust seasoning to taste before serving
To Make the Burrito Bowl Rice
- Combine all of the ingredients in a medium saucepan
- Bring mixture to a boil over high heat
- Once boiling reduce heat to medium and allow to simmer until water is absorbed; about 20 minutes
- Turn off the heat and cover the saucepan for 10 minutes to allow the rice to absorb all liquid
To Make the Green Poblano Sauce
- Heat ½ Tbsp of olive oil over medium heat and sautee the poblano until soft; about 5 minutes
- Place the poblano and the remaining ingredients in a food processor
- Pulse until the sauce is combined but not completely smooth. You want to keep some texture
- Taste for additional seasoning
- Serve on tacos, burritos, enchiladas, quesadillas, etc.
To Assemble the Bowls
- Divide the rice between four bowls
- Place ½ cup of black beans over rice
- Top bowls with sweet peppers, olives, vegan cheese, and romaine
- Drizzle desired amount of green poblano sauce over each bowl and serve
Tried this recipe?Let us know how it was!