Creamy Chipotle Rice Bowl
A creamy chipotle rice bowl with black beans, sautéed peppers and onions, and cashew garlic cream
Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 2-3 cloves of garlic minced
- One 8oz package of mushrooms diced
- One medium bell pepper diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Two 540 ml cans of black beans or 1 1/2 cups dried black beans, cooked
- 2 cups dried rice cooked
Garlic Cashew Cream:
- 1 cup raw cashews soaked for 2 hours and drained
- 1 1/4 cup water
- 3/4 teaspoon chipotle powder
- 1 teaspoon smoked paprika powder
Instructions
- Heat olive oil in a large pot over low-medium heat. Add the diced onion, minced garlic, diced mushrooms and peppers, salt, and pepper. Sauté over low-medium heat for 10-12 minutes, until soft. Add the cooked black beans and cooked rice and stir to combine. Remove from heat.
- To prepare the garlic cashew cream, add your soaked and drained cashews, water, chipotle powder, and smoked paprika to a small blender. Blend on high until fully smooth. Add the cashew cream to your pot of rice and beans. Stir until combined.
- Serve immediately. Garnish with avocado, cilantro, or salsa if desired.