Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (120ml) vegetable broth
  • 1 cup (185g) long-grain basmati rice
  • 2 cups (480ml) water
  • 2 tbsp (30ml) fresh lime juice
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/2 tsp (3g) salt
  • 1 cup (150g) cherry tomatoes, quartered
  • 1 cup (140g) corn kernels
  • 1/2 cup (75g) red onion, finely diced
  • 1 large (150g) ripe avocado, diced
  • 1 cup (70g) shredded red cabbage
  • 1 tbsp (15ml) lime juice
  • 1/4 cup (60ml) vegan mayonnaise
  • 1 tbsp (15ml) adobo sauce
  • 1 tsp (5ml) maple syrup
  • 1 tsp (5ml) lime juice

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium heat. Sauté the diced yellow onion until translucent, about 4 minutes, then stir in the minced garlic for 30 seconds until fragrant.
  2. Add the rinsed black beans, ground cumin, smoked paprika, sea salt, and cracked black pepper to the skillet. Pour in the vegetable broth and simmer for 8-10 minutes, stirring occasionally, until the liquid has reduced to a thick, glossy glaze.
  3. In a medium saucepan, combine basmati rice, water, and salt. Bring to a boil, then cover and simmer according to package directions. Once cooked, stir in 2 tablespoons of fresh lime juice and chopped cilantro.
  4. Prepare the fresh salsa by combining quartered cherry tomatoes, corn kernels, diced red onion, and 1 tablespoon of lime juice in a mixing bowl.
  5. Make the creamy chipotle sauce by whisking together vegan mayonnaise, adobo sauce, maple syrup, and 1 teaspoon of lime juice.
  6. Assemble the bowls by layering the cilantro-lime rice, seasoned black beans, fresh salsa, diced avocado, and shredded red cabbage. Drizzle with the creamy vegan chipotle sauce before serving.