This Vegan Burrito Bowl with homemade Cashew Chipotle Cream Sauce is a healthy bowl of goodness that you can make on a weeknight. It is made with quickly sautéing Mexican inspired ingredients like corn, black beans, and peppers and placing them on a bed of brown rice. It is drizzled with homemade cashew chipotle sauce that is out of this world.
The first time I shared this recipe was back in 2016, right around the time we were in between jobs and moving. Life was so chaotic back then. I was juggling between keeping my blog alive and the challenges that life was throwing my way. During all of that drama, I needed easy to make, cost effective, and healthy meals. And this Vegan Burrito Bowl was my go-to dish. I still make it often, so today I am giving it a new look with a few photos and a quick how-to video.
How To Make Vegan Burrito Bowl Video – (1 min 2 seconds)
About this Mexican Burrito Bowl with Cashew Chipotle Cream Sauce Recipe
If you look at the recipe below, you might think that it has a lot of ingredients. While I agree with you on that I also know that this is a very forgiving recipe and that you are totally fine if you are missing a few ingredients or want to make substitutions. Additionally, all of those ingredients are pantry stables and/or could be easily found in any supermarket.
I usually cook some brown rice and/or quinoa on Sunday to use in salads or bowls like this throughout the week. If you have your rice cooked, this recipe comes together in less than 30 minutes. I recommend making the Cashew Cream Sauce with Chipotle first and then the black bean mixture. Also, if you like you can make the cashew cream sauce a day in advance and keep it in a jar in the fridge.
Whatever you do, do not skip on the sauce. The smoky kick that comes from the adobo sauce truly takes this dish to the next level. It also goes so well with all the other ingredients.
Vegan Burrito Bowl with Cashew Chipotle Cream Sauce
A healthy vegan burrito bowl recipe flavored with homemade cashew chipotle cream sauce. Our favorite burrito ingredients are lightly sautéed, placed on a bed of rice and drizzled with creamy and smokey cashew sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Main Dish
- Method: Cooking
- Cuisine: Mexican
For the Cashew Chipotle Cream Sauce:
- 1 cup cashews, soaked for at least 2 hours or overnight
- 1 clove of garlic, minced
- 1-tablespoon adobo sauce, from a can of chipotle peppers in adobo
- 1/2 ripe avocado
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 cup unsweetened almond milk, or water
For the Burrito Mixture:
- 1 tablespoon olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 1 medium size red bell pepper, seeded and chopped
- 1 tablespoon tomato paste
- 2 cloves of garlic, minced
- 1 (15 oz.) can of unsweetened corn, drained and rinsed
- 1 (15 oz.) can of black beans, drained and rinsed
- 1/4 cup vegetable stock or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups of cooked brown rice
- 1/2 cup colorful grape tomatoes, sliced
- 1 jalapeno or bell pepper, seeded and slice (optional)
- 2 stalks of scallions, chopped
- 1 ripe avocado, sliced or cubed
- handful of fresh cilantro leaves, rinsed
- lime wedges, to serve it with
- To make the cashew chipotle cream sauce: Drain and rinse the cashews and place them in the bowl of a food processor. Pulse 5-6 times. Add in the garlic, adobo sauce, avocado, lemon juice, and salt. Process 15-20 seconds until it turns into a paste. Pour in the almond milk (or water) over the tube and process until creamy. Taste it for seasoning and add in if necessary.
- To make the burrito mixture: Heat oil in a large pan. Add in the coriander and cumin and cook until fragrant, 30-45 seconds. Stir in the onion and red pepper, and cook stirring occasionally, until translucent. This should take 5-6 minutes. Stir in the tomato paste and garlic. Mix until totally combined. Add in the black beans, corn, and water. Season it with salt and pepper. Give it a big stir. Allow it to simmer for 10-15 minutes.
- To assemble the vegan burrito bowls: Place some brown rice at the bottom of a large bowl. Spoon some burrito mixture on top. Garnish it with tomatoes, peppers, scallions, avocados, and cilantro. Add a dollop (or more) of cashew chipotle cream sauce. Continue with the rest of the bowls. Serve each bowl with lime wedges.
- If you do not have cooked brown rice on hand, you can make it as follows:
Heat olive oil in a medium size pot with a lid. Add in the brown rice. Stir constantly until the rice is coated with oil and somewhat toasted, 3-4 minutes. Add in the water and salt. Let it come to a boil. Put the lid on, turn down the heat to low, and let it simmer for 40-45 minutes. Turn off the heat and let it sit 10 minutes without opening the lid. Fluff it with a fork and set aside.
- Cashew Cream Sauce with Chipotle can be made a day in advance and kept in an airtight jar in the fridge.
- Serving Size: 1
- Calories: 577
- Sugar: 15.7g
- Sodium: 1888.1mg
- Fat: 29.7g
- Carbohydrates: 63.9g
- Fiber: 14.3g
- Protein: 18.5g
- Cholesterol: 0mg
Below is the original post with some of the photos from the first time this recipe was published.
Life has been so busy lately. In the last 2 weeks, our life has taken a whole 180-degree turn. Without going into too much detail, we decided to move down to Atlanta as the tenant in our condo decided to leave making our place available for us. Last week, we drove down from Philadelphia. A road trip that was supposed to take 12 hours ended up taking 21 hours, because we had a raptured tire 4 hours prior to making it to Atlanta. As you can imagine, it has been crazy with all the moving and driving we had to make. Unfortunately, it is not over yet as we will be getting our belongings (including all my props) delivered next week. I am beyond ecstatic to get my props back and get back into cooking, shooting, and sharing recipes on a regular basis again.
In the midst of all the craziness, we have been making simple bowl dishes like this Mexican Burrito Bowl. I shot this dish right before we left Philadelphia. As I mentioned earlier in here, lately I have really been into dishes that are easy and quick to make. Consider this dish as one of those recipes. More than anything, it is my version of a healthier Mexican burrito with a cashew-chipotle-avocado based cream sauce.