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.
1cupcashewssoaked for at least 2 hours or overnight
1-tablespoonadobo saucefrom a can of chipotle peppers in adobo
1/2cupunsweetened almond milkor water
For the Burrito Mixture:
1medium size red bell pepperseeded and chopped
115 oz. can of unsweetened corn, drained and rinsed
115 oz. can of black beans, drained and rinsed
1/4cupvegetable stock or water
4cupsof cooked brown rice
1/2cupcolorful grape tomatoessliced
1jalapeno or bell pepperseeded and slice (optional)
2stalks of scallionschopped
1ripe avocadosliced or cubed
handful of fresh cilantro leavesrinsed
lime wedgesto 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.