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Vegan Chipotle Bowls
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5 from 6 votes

Vegan Chipotle Bowls

Vegan Chipotle Bowls with black beans, sautéed peppers and onions, and chipotle cashew cream. These healthy, gluten free bowls are perfect for make-ahead lunches or easy weeknight dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 4


  • Blender
  • Small saucepan
  • Large skillet


  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 2 Tbsp. fresh lime juice (plus 1 tsp. lime zest), divided
  • 3 Tbsp. fresh chopped cilantro, plus more for garnish
  • 2 Tbsp. extra-virgin olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 1 tsp. chili powder
  • 1/2 tsp. kosher salt, divided
  • 3/4 tsp. ground cumin, divided
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/2 tsp. garlic powder
  • 1 medium ripe avocado, sliced

Creamy Chipotle Sauce


  • Place cashews in a bowl and add 1/2 cup boiling water. Let stand while you prepare the rest of recipe.
  • Combine quinoa and broth in a saucepan. Bring to a boil over high heat, cover and reduce heat to low. Cook until liquid is mostly absorbed, about 13 to 15 minutes. Remove from heat, and let quinoa steam, covered, for 10 minutes. Stir in cilantro, 1 tsp. lime zest, and 1 Tbsp. lime juice. Season with a pinch of salt, if desired.
  • Meanwhile, heat olive oil in a large skillet over medium. Add bell peppers, onion, and poblano pepper; cook 7 to 8 minutes, until softened. Season with chili powder, 1/2 tsp. cumin, and 1/4 tsp. salt.
  • Place black beans in a bowl. Stir in remaining 1/4 tsp. cumin, 1/4 tsp. salt, 1 Tbsp. lime juice, and garlic powder. Cover with a damp paper towel and microwave until warm, about 60 to 90 seconds, stirring once halfway through.
  • Place cashews and soaking liquid in a high power blender. Add chipotle pepper, orange juice, and 1/4 tsp. salt; blend on high speed until smooth and creamy. Taste and add a pinch more salt, if needed.
  • Prepare bowls by dividing quinoa evenly between 4 bowls. Divide black beans and pepper and onion mixture between each bowl, and drizzle with chipotle sauce. Garnish with sliced avocado and additional fresh cilantro, if desired.


  • Make-Ahead: The Creamy Chipotle Sauce can be blended and refrigerated up to 3 days ahead. Just give it a stir prior to using.
  • Store: Store leftover bowls (without garnishes) in airtight Tupperware containers for up to 4 days.
  • Reheat: You can enjoy these bowls warm, chilled, or closer to room temperature. If you prefer them warm, nook in the microwave for about 1 minute, stopping to stir after 30 seconds. Add garnishes, such as avocado and cilantro, after reheating.


Serving: 1bowl | Calories: 410kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 805mg | Fiber: 7g | Sugar: 7g