Description
These Chipotle Lime Black Bean Bowls are a flavorful and hearty plant-based meal featuring smoky chipotle peppers, bright lime, and fresh herbs. The black beans are simmered with aromatics and spices, then served over rice and topped with a creamy avocado cilantro sauce, making for a vibrant, nutritious, and satisfying bowl perfect for lunch or dinner.
Ingredients
Scale
Black Bean Mixture
- 1 tbsp olive oil
- 1/2 medium red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 cloves garlic, minced
- 4 stalks cilantro, stems finely minced
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 2 chipotle peppers, finely minced
- 2 (15oz) cans black beans, mostly drained
- 1 1/2 cups vegetable broth
- 1 tbsp maple syrup or brown sugar (optional)
- Zest and juice of 1/2 a lime
- Kosher salt, to taste
Avocado Cilantro Sauce
- 1/2 cup unsweetened plant-based yogurt
- 1/2 ripe medium avocado
- 2 tsp red wine vinegar
- Zest and juice of 1/2 a lime
- 1 clove garlic, grated
- Handful chives
- 1/3 cup cilantro, stems removed
- 1/2 tsp dry oregano
- 1/4 cup water (plus more if needed)
- Pinch of salt
To Serve
- Cooked rice (amount as desired)
Instructions
- Sauté Aromatics: Heat 1 tbsp olive oil in a large skillet over medium-low heat until hot. Add diced red onion and a pinch of kosher salt, stirring occasionally until softened. Add diced red and green bell peppers and sauté for 2 more minutes.
- Add Garlic, Cilantro Stems, and Spices: Stir in minced garlic and finely minced cilantro stems until fragrant. Then add smoked paprika, ground coriander, dry thyme, and dry oregano, stirring well to combine and coat the vegetables.
- Simmer Beans: Add finely minced chipotle peppers, mostly drained black beans, and vegetable broth to the skillet. Stir everything to combine. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
- Mash Beans: Using the back of a spatula or spoon, lightly mash about one-third of the beans in the skillet to help thicken the stew. Stir again to incorporate.
- Finish the Bean Mixture: Remove the skillet from heat and stir in maple syrup (if using), lime juice, and lime zest. Taste and add kosher salt as needed.
- Prepare Avocado Cilantro Sauce: In a blender cup, combine plant-based yogurt, ripe avocado, red wine vinegar, lime zest and juice, grated garlic, chives, cilantro leaves, dry oregano, a pinch of salt, and 1/4 cup water. Blend until smooth, adding more water 1-2 tbsp at a time if needed to achieve desired sauce consistency.
- Assemble and Serve: Serve the warm black bean mixture over cooked rice and drizzle generously with the creamy avocado cilantro sauce. Enjoy immediately.
Notes
- For a spicier bowl, add more chipotle peppers or use chipotle in adobo sauce.
- Use freshly cooked rice or preferred grain as a base for the bowls.
- The avocado cilantro sauce can be made ahead and refrigerated for up to 1 day; stir well before serving.
- This recipe is naturally vegan and can be made gluten-free by ensuring the vegetable broth and yogurt are gluten-free.
- Adjust the amount of water in the sauce to your preferred thickness.
- If you can’t find chipotle peppers, substitute with smoked paprika and a pinch of cayenne for smoky heat.
