Vegan Chipotle Quinoa Burrito Bowl
Chipotle Burrito Bowls. Plus quinoa. Plus avocado. The start to a vegan-girl (or boy!) quinoa fantasy. Quinoa is literally my favorite go-to grain. I often make a quinoa bowl for lunch with cherry tomatoes and pesto (future blog recipe idea?) that is so satisfying, fills me up, and gives me energy to teach my evening yoga class, even after teaching and taking a class earlier that day. Filling is important part of lunch for me, since I often have something lighter in the morning like a smoothie or even just throw a tub of berries in my bag on the way out the door.
Yoga is best practiced on an empty stomach for a few different reasons. First off, when the stomach is full and you do lots of compression… well, that might lead to an upset tummy. However additionally, when we practice yoga we are creating Kundalini (energy) that travels up from the base of the spine, so when we eat before class we are having energy travel downwards a.k.a digestion. Downward energy effects the work you are doing for upward energy. Something that I intuitively knew for years of practicing without knowing the reasoning why, because for years my primary practice was Bikram. Bikram with a full belly is not an experience you would recreate more than once.
Anyway, yoga tangent aside. This quinoa bowl is inspired by our local quinoa-loving cafe. They have great smoothies, awesome salads, and quinoa platters to delight both vegans, vegetarians, and meat-eaters alike. However, they have some prices to meet that demand. Don’t get me wrong — I love the convenience of calling in a quick lunch or dinner, but when I saw their latest sign saying prices had gone up yet again due to something like a 40% avocado price surge, and prices already went up significantly a few years ago and portions went down, I thought it’s time to start satisfying this caving at home. In walks Vegan Chipotle Quinoa Burrito Bowl.
A bit of spice from the adobo chili. Creamy from the almond butter. Spinach folded in for the daily dose of green. And then, there’s all the toppings. Luscious avocado, cilantro, almonds for crunch, and cherry tomatoes for pop. Maybe you even throw some hot sauce on that bad boy (already has some heat, so no hot sauce for the faint of heart). We absolutely love this brand O’Brothers Organic Jalapeno Hot Sauce. So much flavor for a hot sauce. Definitely a step up from the Crystal that I grew up with. Also, if your not vegan, salty feta is a great addition here.
Ready in only 30 minutes, or less. This will make dinner on a weeknight simple, flavorful. Slam dunk. We’re obessed, and I hope you are too! Also, not letting it get to my head, but Greg says this is even better than the original. Go forth and quinoa it up.
- 1/4 cup almond butter
- 2 Tbsp coconut aminos
- 2 tsp maple syrup
- 2 adobo chilis
- 2 Tbsp warm water
- 1 cup quinoa
- 2 cups water
- 1/2 cup spinach, sliced
- 15 oz can black beans, rinsed
- Salt + Pepper
- 1/4 cup cilantro, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup raw almonds, chopped
- 1 avocado, cubed
- 1/4 cup feta, crumbled (optional)
- Add quinoa and water in a medium saucepan, and bring to a boil. Once boiling, reduce heat to low, and simmer until all the water has evaporated (about 10-15 minutes).
- While quinoa is cooking, combine all the Chipotle Sauce ingredients in a blender, and blend until smooth. Feel free to add additional water to thin if needed (if there are still chunks of chili).
- Once quinoa is done (but still warm), stir in the black beans, the Chipotle Sauce, salt and pepper. Then, mix in the spinach.
- Serve and top with as many topping as you'd like.