Vegetarian Chipotle Rice Bowl
Elevate your next meatless meal with this vibrant Vegetarian Chipotle Rice Bowl—packed with layers of smoky, spicy, and fresh flavors! Featuring hearty brown rice as the base, this healthy bowl is topped with a savory blend of black beans sautéed in chipotle chili powder and cumin, crispy-diced red bell peppers, and sweet corn kernels. Fresh avocado slices, juicy cherry tomatoes, and a sprinkle of fragrant cilantro bring a refreshing contrast to the bold flavors, while a squeeze of lime ties it all together with a zesty finish. Perfect for meal prep, quick weeknight dinners, or a satisfying lunch, this gluten-free and vegan-friendly recipe comes together in just under 45 minutes and serves four delicious portions. Whether you're a chipotle enthusiast or simply looking to spice up your plant-based repertoire, this wholesome rice bowl is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 tablespoons Olive oil
- 0.5 Red onion, diced
- 2 cloves Garlic, minced
- 1 can Canned black beans, drained and rinsed
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 1 Red bell pepper, diced
- 1 cup Corn kernels, fresh or frozen
- 1 Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Rinse the brown rice under cold water to remove excess starch. Cook the rice according to the package instructions. This usually takes about 25-30 minutes.
While the rice is cooking, heat the olive oil in a large pan over medium heat.
Add the diced red onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the drained black beans, chipotle chili powder, ground cumin, and salt to the pan. Stir well to ensure the beans are evenly coated with the spices. Cook for about 5 minutes, stirring occasionally.
Add the diced red bell pepper and corn to the bean mixture and cook for another 5 minutes until the vegetables are slightly tender yet crispy.
Once the rice is cooked, fluff it with a fork and divide it evenly among four bowls.
Top each bowl of rice with the chipotle bean mixture, followed by slices of avocado, cherry tomatoes, and a sprinkle of chopped cilantro.
Serve each bowl with a lime wedge for squeezing over the top before eating to add a refreshing zesty flavor.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 29.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3376 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
