Chipotle Spice Power Bowl with Rice

Put the power of a zesty rice to work in this delicious, fiesta Chipotle Spice Power Bowl with Rice, filled with the vibrant flavors of chipotle, kale, black beans, avocados, sweet corn, bell peppers, pumpkin seeds, cilantro, and a creamy 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. All you have to do is start with a home-made delicious chipotle tomato rice, then layer in your veggies, herbs, and dressing to create a delicious healthy meal bowl. You can pack away four complete meals to grab and go during the week, or assemble all of these ingredients together and let everyone build their bowl just the way they like it. This budget-, family-, and kid- friendly recipe is based on simple, easy ingredients, such as canned tomatoes and black beans, spices, frozen corn, spices, and brown rice. You can also swap out ingredients, such as pinto beans instead of black beans and spinach instead of kale.

Nutrition Notes

This Chipotle Spice Power Bowl with Rice is brimming with nutrition. Packed with plant protein, fiber, healthy fats, minerals like iron and magnesium, vitamins such as vitamins C, K, and E; and phytochemicals like anthocyanin, lycopene, and lutein; you can truly power your day with optimal nutrition for disease protection, good digestion, and energy. In addition, this vegan power bowl also serves as a gluten free power bowl to meet everyone’s diet needs.

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

Chipotle Spice Power Bowl with Rice

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(13 votes, average: 4.62 out of 5)
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4.6 from 13 reviews

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

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Description

This vegan, gluten free Chipotle Spice Power Bowl with Rice calls upon a nutritious foundation of zesty rice, then builds upon it with yummy toppings, such as greens, black beans, corn, avocados, pumpkin seeds, and tomatoes.

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Ingredients

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Chipotle Spice Rice:

• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ½ cups medium grain brown rice, uncooked
• 1 (14.5-ounce) can crushed or diced tomatoes
• 3 cups water
• 1 vegetable broth bullion cube
• ½ teaspoon chipotle powder or seasoning
• ½ teaspoon salt (optional)

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 (make your own vegan dressing here)

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Instructions

To make Chipotle Tomato Rice:

1. Place olive oil in a medium pot and heat.
2. Sauté onion and garlic in oil for 7 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 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.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• 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

For other bowl meal recipes, check out the following:

Nourish Lentil Bowl
Easy Udon Noodle Bowl with Kimchi
Vegan California Burrito Bowl
Shawarma Bulgur Salad Bowl with Black Chickpeas
Blueberry Buckwheat Groats Bowl with Rosemary Balsamic Vinaigrette
Mediterranean Bowl with Edamame and Quinoa
Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping

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