DIY Chipotle Burrito Bowl

Ingredients

• 1 cup Brown Rice (uncooked, rinsed)
• 2 pieces Bay Leaves (adds subtle aroma to rice)
• 1 tsp Sea Salt (for rice seasoning)
• 1/4 cup Fresh Cilantro (chopped, adds bright flavor)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Lime Juice (freshly squeezed)
• 15 oz Canned Black Beans (drained and rinsed; BPA‑free can)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano (for beans)
• 1 tsp Ground Cumin (for beans)
• 1/2 tsp Chipotle Powder (adds smoky heat; adjust to taste)
• 1/2 tsp Salt (for beans seasoning)
• 1 medium Green Bell Pepper (cut into strips)
• 1 medium Red Bell Pepper (cut into strips)
• 1 medium Red Onion (sliced into strips)
• 2 tbsp Grapeseed Oil (high smoke point for sautéing)
• 1/4 tsp Black Pepper (ground)
• 1/4 tsp Red Pepper Flakes (optional for extra heat)
• 2 cups Shredded Lettuce (optional topping)
• 1/2 cup Fresh Salsa (optional, homemade or store‑bought)
• 1/2 cup Guacamole (optional, homemade or store‑bought)
• 1/2 cup Vegan Mozzarella Cheese (optional, shredded)

Instructions

1. Cook Cilantro Lime Brown Rice

   Rinse 1 cup brown rice until water runs clear. Add rice to a saucepan with 2 cups water, 2 bay leaves, and 1 tsp sea salt. Bring to a boil, then reduce to a low simmer, cover, and cook for about 40 minutes until tender. Remove bay leaves, fluff with a fork, stir in 1/4 cup chopped cilantro, 1 tbsp lemon juice, and 1 tbsp lime juice. Adjust seasoning if needed.

   Time: PT50M

2. Season Garlic Beans

   Drain and rinse the 15‑oz can of black beans. In a small pot combine the beans, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp chipotle powder, and 1/2 tsp salt. Heat over medium, stirring occasionally, until the beans are hot and the spices are fragrant, about 5–7 minutes.

   Time: PT7M

3. Sauté Peppers and Onion

   Slice the green bell pepper, red bell pepper, and red onion into thin strips. Heat 2 tbsp grapeseed oil in a skillet over medium heat. Add the onion first and sauté for 2–3 minutes, then add the peppers and continue cooking for about 5 minutes until they begin to soften. Sprinkle 1 tsp oregano, 1/4 tsp black pepper, 1/4 tsp red pepper flakes, and a pinch of salt; cook another 2 minutes.

   Time: PT10M

4. Assemble the Burrito Bowls

   In each serving bowl, start with a generous scoop of cilantro lime rice, then add a portion of seasoned beans, followed by the sautéed peppers and onion. Top with optional shredded lettuce, fresh salsa, guacamole, and vegan mozzarella cheese if desired. Serve immediately or let cool before refrigerating.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

10 g