Vegan Brown Rice Burrito Bowl
By Afton CyrusPublished on November 4, 2019
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Chipotle Sauce
¼ cup vegan mayonnaise ¼ cup dairy-free sour cream 1 tablespoon lime juice 1 tablespoon minced canned chipotle chili in adobo sauce 1 garlic clove, mincedBurrito Bowl
1½ cups long-grain brown rice, rinsed1 tablespoon plus ¾ teaspoon table salt, divided½ teaspoon pepper, divided5 tablespoons extra-virgin olive oil, divided1 tablespoon lime juice 1½ teaspoons ground cumin, divided1½ teaspoons ground coriander, divided2 ears corn, kernels cut from cobs3 garlic cloves, minced, divided3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces1 onion, chopped1 (15-ounce) can black beans, rinsed¼ cup chopped fresh cilantroBefore You Begin
We prefer the flavor and consistency of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water. We strongly prefer our favorite vegan mayonnaise, Just Mayo. Serve with avocado, red onion, pico de gallo, and/or lime wedges.
Instructions
- Combine all ingredients in small bowl. Cover with plastic wrap and refrigerate until ready to use. (Sauce can be refrigerated for up to 4 days.)
- Bring 4 quarts water to boil in large pot. Add rice and 1 tablespoon salt, return to boil, and cook, stirring occasionally, until rice is tender, 25 to 30 minutes. Drain rice. Meanwhile, whisk 2 tablespoons oil, lime juice, ½ teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Stir in hot rice and toss to coat. Cover to keep warm.
- While rice cooks, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Stir in corn, ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook until spotty brown, about 3 minutes. Transfer to second bowl and cover to keep warm.
- Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Stir in 2 teaspoons garlic, remaining 1 teaspoon cumin, and remaining 1 teaspoon coriander and cook until fragrant, about 30 seconds. Stir in poblanos and cook until charred and tender, 6 to 8 minutes. Transfer to third bowl and cover to keep warm.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and just beginning to brown, 5 to 7 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in beans, ¼ cup water, and remaining ¼ teaspoon salt and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until beans are warmed through and most of liquid has evaporated, about 2 minutes.
- Divide rice among individual bowls, then top with poblanos, corn, and beans. Drizzle with chipotle sauce, sprinkle with cilantro, and serve.
for the chipotle sauce
for the burrito bowl
Time
1 hourYield
Serves 4 to 6Ingredients
Chipotle Sauce
¼ cup vegan mayonnaise
¼ cup dairy-free sour cream
1 tablespoon lime juice
1 tablespoon minced canned chipotle chili in adobo sauce
1 garlic clove, minced
Burrito Bowl
1½ cups long-grain brown rice, rinsed
1 tablespoon plus ¾ teaspoon table salt, divided
½ teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 tablespoon lime juice
1½ teaspoons ground cumin, divided
1½ teaspoons ground coriander, divided
2 ears corn, kernels cut from cobs
3 garlic cloves, minced, divided
3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
1 onion, chopped
1 (15-ounce) can black beans, rinsed
¼ cup chopped fresh cilantro
Ingredients
Chipotle Sauce
¼ cup vegan mayonnaise
¼ cup dairy-free sour cream
1 tablespoon lime juice
1 tablespoon minced canned chipotle chili in adobo sauce
1 garlic clove, minced
Burrito Bowl
1½ cups long-grain brown rice, rinsed
1 tablespoon plus ¾ teaspoon table salt, divided
½ teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 tablespoon lime juice
1½ teaspoons ground cumin, divided
1½ teaspoons ground coriander, divided
2 ears corn, kernels cut from cobs
3 garlic cloves, minced, divided
3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
1 onion, chopped
1 (15-ounce) can black beans, rinsed
¼ cup chopped fresh cilantro
Ingredients
Chipotle Sauce
¼ cup vegan mayonnaise
¼ cup dairy-free sour cream
1 tablespoon lime juice
1 tablespoon minced canned chipotle chili in adobo sauce
1 garlic clove, minced
Burrito Bowl
1½ cups long-grain brown rice, rinsed
1 tablespoon plus ¾ teaspoon table salt, divided
½ teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 tablespoon lime juice
1½ teaspoons ground cumin, divided
1½ teaspoons ground coriander, divided
2 ears corn, kernels cut from cobs
3 garlic cloves, minced, divided
3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
1 onion, chopped
1 (15-ounce) can black beans, rinsed
¼ cup chopped fresh cilantro
Why This Recipe Works
We chose brown rice as the base of our bowl for its nutty flavor and hearty texture. While the rice boiled away on the stove, we seared our vegetables in batches in a skillet for just the right color and char, building flavor in the pan with each batch. Fresh corn provided sweetness and pops of crunch, and poblano peppers offered a subtle background heat. Black beans, cooked with sautéed aromatics, gave our bowl heft and substance. Seasoning the cooked rice with lime, cumin, and coriander brought classic burrito flavors center stage, and finishing the dish with chipotle sauce lent it creamy, smoky richness. With this warm, hearty bowl, we may never wrap burritos again.
Before You Begin
We prefer the flavor and consistency of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water. We strongly prefer our favorite vegan mayonnaise, Just Mayo. Serve with avocado, red onion, pico de gallo, and/or lime wedges.
Instructions
- Combine all ingredients in small bowl. Cover with plastic wrap and refrigerate until ready to use. (Sauce can be refrigerated for up to 4 days.)
- Bring 4 quarts water to boil in large pot. Add rice and 1 tablespoon salt, return to boil, and cook, stirring occasionally, until rice is tender, 25 to 30 minutes. Drain rice. Meanwhile, whisk 2 tablespoons oil, lime juice, ½ teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Stir in hot rice and toss to coat. Cover to keep warm.
- While rice cooks, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Stir in corn, ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook until spotty brown, about 3 minutes. Transfer to second bowl and cover to keep warm.
- Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Stir in 2 teaspoons garlic, remaining 1 teaspoon cumin, and remaining 1 teaspoon coriander and cook until fragrant, about 30 seconds. Stir in poblanos and cook until charred and tender, 6 to 8 minutes. Transfer to third bowl and cover to keep warm.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and just beginning to brown, 5 to 7 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in beans, ¼ cup water, and remaining ¼ teaspoon salt and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until beans are warmed through and most of liquid has evaporated, about 2 minutes.
- Divide rice among individual bowls, then top with poblanos, corn, and beans. Drizzle with chipotle sauce, sprinkle with cilantro, and serve.
for the chipotle sauce
for the burrito bowl
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