• prep: 15 min
• cook: 1 hr
• total: 1 hr 15 min

servings:

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. 

• 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 pinch of salt or more to taste
• 1/2 unsweetened almond milk or non-dairy milk of choice
• BURRITO MIXTURE
• 1/2 cup unsweetened almond milk, or water
• 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
• 1/4 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

Click Here For Step-By-Step Instructions