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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!
What ingredients do you need for this burrito bowl?
For the black bean and quinoa mixture: chili powder, garlic powder, cumin, quinoa, black beans, water, salt and pepper
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.
Instructions to make this recipe
Make your dressing
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.
Make your quinoa and bean mixture
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 bowl!
Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!
More meatless and dairy-free recipes you’ll love!
- Tomato and Melon Gazpacho
- Miso Tahini Whole Roasted Cauliflower
- Black Pepper Tofu and Celery
- Sweet Potato and Kale Couscous with Spicy Basil Tahini
If you do make this Burrito Bowl with Chipotle Lime Dressing (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Recipe updated from May 2019
Burrito Bowl with Chipotle Lime Dressing
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!
