Burrito Bowls with Creamy Chipotle Sauce

by Samantha Tingey

Ingredients

1 cup uncooked rice or quinoa

1/2 cup salsa (restaurant-style, or your favorite store-bought brand)

1 can black beans, rinsed and drained

2-3 roma tomatoes, diced

1 1/2 cups corn (I used frozen corn, thawed)

Romaine lettuce, chopped

Creamy chipotle sauce

Ingredients

1/2 cup plain coconut yogurt (or 2/3 cup silken tofu)

1 chipotle in adobo sauce

1/2 tsp. adobo sauce

1-2 cloves garlic

1 Tbsp. fresh lime juice

1/8 tsp. cumin

Directions for Sauce

Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)

Add all ingredients to a blender and blend until smooth.

Taste and adjust seasonings/consistency as necessary.

Other additions: onion, green onion, bell pepper, avocado, cilantro

Directions for Bowls

Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)

While rice is cooking, prep your veggies and make the creamy chipotle sauce.

When rice is cooked, stir in salsa.

Begin layering your bowl: start with rice, then black beans, and vegetables.

Drizzle the creamy chipotle sauce on top and enjoy.