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Meal Prep Vegan Burrito Bowls with Quinoa, Cumin Black Beans, Sauteed Veggies, and Chipotle Cream

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.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 410kcal


  • Blender
  • Small saucepan
  • Large skillet


  • 1/2 cup raw cashews
  • 1 cup dry quinoa, rinsed
  • 2 cups vegetable broth
  • 2 Tbsp. fresh lime juice, divided
  • 3 Tbsp. fresh chopped cilantro, plus more for garnish
  • 2 Tbsp. extra-virgin olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 1 tsp. chili powder
  • 3/4 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 chipotle pepper (from a can of chipotle peppers in adobe sauce)
  • 1/4 cup fresh orange juice
  • Optional garnish: sliced avocado, halved cherry tomatoes, fresh lime juice


  • Place cashews in a bowl and add 1/2 cup hot water. Let stand while you prepare the rest of recipe.
  • Combine quinoa and broth in a saucepan. Bring to a boil over high, cover and reduce heat to medium-low. Cook until liquid is mostly absorbed, about 15 minutes. Remove from heat, and let steam, covered, 10 minutes. Stir in cilantro and 1 Tbsp. lime juice.
  • Meanwhile, heat oil in a large skillet over medium. Add bell peppers, onion, and poblano pepper; cook 7 to 8 minutes, or until softened. Season with chili powder, 1/4 tsp. salt, and 1/2 tsp. cumin.
  • Place black beans in a bowl. Stir in remaining 1/4 tsp. cumin, 1/4 tsp. salt, 1 Tbsp lime juice, and garlic powder.
  • Place cashews and soaking liquid in a high power blender. Add chipotle pepper, 1/4 tsp. salt, and orange juice; blend on high until smooth. If needed, add additional water to thin out to desired consistency.
  • Prepare bowls by dividing quinoa evenly between each of 4 bowls or Tupperware containers. Divide black beans and pepper and onion mixture between each bowl, and drizzle with chipotle sauce. Add additional garnishes, if desired.


Store in an airtight container and refrigerate up to 4 days.


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