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a woman is photographed as she is drizzling cashew cream sauce with chipotle over a bad of vegan burrito bowl.

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. 
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 706kcal


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

To Assemble:

  • 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.


Calories: 706kcal | Carbohydrates: 90g | Protein: 20g | Fat: 32g | Saturated Fat: 5g | Sodium: 1948mg | Potassium: 1317mg | Fiber: 19g | Sugar: 7g | Vitamin A: 1296IU | Vitamin C: 61mg | Calcium: 153mg | Iron: 7mg