Description
A vibrant and flavorful Chipotle Lime Black Bean Bowl featuring smoky chipotle peppers, fresh lime, and a creamy avocado cilantro sauce. This wholesome, plant-based meal is quick to prepare and perfect for a nutritious lunch or dinner.
Ingredients
Scale
For the Black Beans:
- 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 cans (15 oz each) 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
For the 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 1-2 tbsp more if needed)
- Pinch of salt
Instructions
- Sauté Vegetables: Heat the olive oil in a large skillet over medium-low heat. Add diced onions with a pinch of salt and sauté until softened. Add diced red and green bell peppers and sauté for an additional 2 minutes.
- Add Aromatics and Spices: Stir in minced garlic and cilantro stems until fragrant, then mix in smoked paprika, ground coriander, dry thyme, and dry oregano until well combined.
- Simmer Black Beans: Add finely minced chipotle peppers, drained black beans, and vegetable broth to the pan. Bring the mixture to a boil, then reduce to a simmer and cook for 10-15 minutes, stirring occasionally.
- Thicken Bean Mixture: Lightly mash about one-third of the beans against the side of the pan using the back of a spoon or spatula, then stir to combine. This helps thicken the stew.
- Season Beans: Remove the pan from heat and stir in the maple syrup (or brown sugar), lime juice, and lime zest. Taste and adjust salt as needed.
- Prepare Avocado Cilantro Sauce: In a blender or food processor, combine plant-based yogurt, ripe avocado, red wine vinegar, lime juice and zest, grated garlic, fresh chives, cilantro leaves, dry oregano, a pinch of salt, and 1/4 cup water. Blend until smooth, adding more water 1-2 tablespoons at a time if the sauce is too thick.
- Serve: Spoon the black bean mixture over cooked rice and drizzle generously with the avocado cilantro sauce. Enjoy immediately.
Notes
- Use canned black beans for convenience, but rinsing them before use can reduce sodium content.
- Adjust the quantity of chipotle peppers to control the spiciness level according to your preference.
- If you prefer a thicker sauce, reduce the amount of added water.
- This recipe is naturally gluten-free and vegan.
- Serve with cooked rice, quinoa, or your preferred grain for a complete meal.
