Chipotle Tomato Rice Power Bowl (Vegan, Gluten-Free)

Sharon Palmer

Put the power of a zesty tomato rice to work in this delicious, fiesta Chipotle Tomato Rice Power Bowl, filled with piquant flavors, such as chipotle, kale, black beans, avocados, sweet corn, cilantro, and an herbal dressing. This meal-in-a-bowl is great for meal prepping for the week, packing away in lunchboxes, or creating build-your-own dinners for the whole family.

Check out my Facebook Live with Tomato Wellness on how I make this recipe here.

 

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Chipotle Tomato Rice Power Bowl (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Chipotle Tomato Rice Power Bowl calls upon a great foundation of zesty tomato rice, then builds upon it with Latin-inspired toppings, such as greens, black beans, corn, avocados, pumpkin seeds, and tomatoes.


Scale

Ingredients

Chipotle Tomato Rice:

Toppings:

  • 2 cups kale, chopped
  • 1 15-ounce can black beans, rinsed, drained
  • 1 cup frozen sweet corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1 small avocado, sliced into 8 slices
  • 1 bell pepper (orange, yellow, red, or green), thinly sliced
  • ¼ cup pumpkin seeds
  • ½ cup vegan ranch dressing (may choose Southwest or Chipotle flavor)*

Instructions

To make Chipotle Tomato Rice:

  1. Place olive oil in a medium pot and heat.
  2. Sauté onion and garlic in oil for 9 minutes.
  3. Add brown rice and toast it for 2 minutes, stirring.
  4. Add crushed tomatoes, water, bullion cube, chipotle seasoning, and salt (optional).
  5. Stir well, cover with a lid, and bring to a simmer. Cook over medium heat about 1 hour, until liquid is absorbed and grains are tender. May add additional water to replace water lost to evaporation as needed.

To make Chipotle Tomato Rice Power Bowls:

  1. Place one-fourth of the rice (a scant 1 cup each) into 4 individual serving bowls (or meal prep containers). Note: May serve rice hot, warm, or chilled in this recipe, as desired.
  2. Top each bowl of rice with: ½ cup chopped kale; 1/3 cup black beans; ¼ cup corn; ¼ cup cherry tomatoes; 2 slices avocado; ¼ bell pepper; 1 tablespoon pumpkin seeds; 2 tablespoons vegan ranch dressing.
  3. Serve immediately.

Notes

*Make your own vegan ranch with my recipe here.

  • Category: Dinner
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 630
  • Sugar: 3 g
  • Sodium: 206 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 110 g
  • Fiber: 20 g
  • Protein: 22 g

Keywords: brown rice, power bowl, vegan power bowl

For more plant-powered one dish meals, check out some of my favorites:

Easy Vegetable Tofu Bibimbap Skillet
Veggie Shepherd’s Pie
Nourish Lentil Bowl

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4 thoughts on “Chipotle Tomato Rice Power Bowl (Vegan, Gluten-Free)

  1. Love you Sharon Palmer! I love to use tomato products for quick weeknight meals. I love to make a quick chickpea curry. I use a can of diced tomatoes, a can of coconut milk (light or full fat), and a can of chickpeas added to sauteed onion, ginger, garlic, hot pepper of choice, and curry powder. I summer this until heated through – about five minutes!

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