Burrito Bowl with Chipotle Lime Dressing

5 from 1 vote

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Burrito Bowl with Chipotle Lime Dressing

I love this burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard.

This recipe is sure to go in your weekday meatless dinner rotation! 

For the chipotle lime dressing: adobo sauce, oregano, yogurt, garlic, fresh lime juice, dijon mustard, salt and pepper

Vegetables for the bowl: cherry tomatoes, avocado, corn, romaine, tortilla strips

Other toppings and swaps to use with this recipe:

A few other toppings and additions for this recipe would be salsa, guacamole, pico de gallo, cilantro lime rice brown rice or cauliflower rice instead of quinoa, and if you’d like to swap instead of a bowl, you can also put them in tacos!

Although this is a meatless and dairy free recipe, you can opt to add cheese or sour cream if you prefer as well.

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Burrito Bowl with Chipotle Lime Dressing
5 from 1 vote

Burrito Bowl with Chipotle Lime Dressing

I love this burrito bowl with chipotle lime dressing! A black bean and quinoa mixture tossed with romaine, avocado, corn and tomatoes.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2

Ingredients 

Black Bean & Quinoa Mixture

  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 cup quinoa
  • 1 can black beans, drained, rinsed and dried
  • 2 cups water
  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce
  • 1/2 cup yogurt
  • 3/4th teaspoon oregano
  • 3 garlic cloves
  • 1 lime juice
  • 1/2 tablespoon dijon mustard
  • salt and pepper taste
  • serve with tortilla strips, avocado, corn, tomatoes, romaine

Instructions 

  • To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.
  • In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.
  • Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!
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