naked burrito bowls with smoky chipotle hummus
Colourful, uncomplicated and hearty. Arguably one of the most fun parts of a plant based diet is coming up with never ending flavour combinations to eat out of a big ass bowl.
Its flavourful, smoky, sweet, creamy and crunchy and will nourish you in a way fast food burritos never can.
While the components may look daunting, you can whip this up a lot quicker if you already have cooked rice, beans or store bought salsa on hand. The chipotle hummus can be made ahead of time and this recipe makes enough to enjoy it for a few days after.
For the love of avocados and all things chipotle, make this bowl next time you’re craving Mexican.
- 1 cup tomato diced into medium chunks
- 2 tablespoon red onion, minced
- 1/4 jalapeno, seeded and minced (optional)
- 3 tablespoon cilantro, minced
- juice of half lime
- pinch garlic powder
- sea salt
- 1.5 cups cooked chickpeas (or one can)
- 1/4 cup tahini
- 3 tablespoon olive oil
- 1/4 cup fresh lemon juice (about 1 lemon)
- 2 small cloves garlic, minced
- 3-4 chipotle chilis in adobo sauce
- 1/2 teaspoon smoked paprika
- generous amounts of sea salt to taste
- 2-4 tablespoons reserved chickpea water
- 1.5 cups cooked black beans (or one can)
- 1 tablespoon chipotle adobo sauce (leftover from the can)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- sea salt
- 2 tablespoons water
- 2 cups cooked long grain white rice (I used basmati)
- 1/4 cup cilantro, chopped
- juice of half a lime
- sea salt
- Extras: shredded greens, avocado slices, lime juice, green onions, tortillas
- Make the hummus: In a food processor combine the tahini, lemon juice, salt, garlic, adobo peppers, olive oil and HALF the chickpeas. Pulse for about one minute. Add in the rest of the chickpeas and blend for another 2-3 minutes until smooth. With the food processor still on, drizzle in reserved chickpea water. Stop food processor and scrape downsides as you go. Blend for another 60 seconds until smooth and ‘whipped’ looking. Taste and add more salt or seasoning as necessary.
- Make the pic de gallo: combine all ingredients in a small bowl and set aside. Taste and adjust heat as you like
- Make the beans: In a medium sauce pan, combine black beans with adobo sauce and spices. Add in water and stir to coat and cook until hot, smashing the beans slightly with your spoon for some texture.
- Prepare the rice: combine warmed grain of choice (I used basmati) with minced cilantro and drizzle with fresh lime juice and sea salt.
- In 2 separate bowls, assemble ingredients as you like with heaping amounts of warm rice and black beans, with the rest of the ingredients cold (pico de gallo, avocado, chopped lettuce, corn and hummus)