Vegan Chipotle Beef Rice Bowls
These Vegan Chipotle Beef Rice Bowls are the perfect weeknight dinner. Filled with veggies, plant protein and chipotle mayo!
Equipment
Ingredients
- 3 tablespoons avocado oil separated
- 1 yellow onion diced, separated
- 3 cloves garlic minced, separated
- 12 ounces vegan beef crumbles
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- salt to taste
- 1 chipotle pepper in adobo diced
- 1 tablespoon adobo sauce from the chipotle can
- 1-3 teaspoons apple cider vinegar to taste
- 1/2 bunch cilantro chopped
- 1/2 jalapeño chopped
- 2 cups cooked rice
- lettuce shredded
- purple cabbage shredded
- chipotle mayo optional, see notes
Instructions
- Heat 2 tablespoons of oil in a skillet over medium heat. Add 1/2 the onion, 2 cloves of garlic and the dry seasonings. Cook down for 3-5 minutes, or until the veggies start to get tender.
- Add the vegan beef crumbles, chipotle pepper & adobo sauce. Cook for 10 minutes, or until the beef crumbles start to crisp up. Taste and adjust the seasonings as needed - if it gets too dry at any point, and 1-2 tablespoons of water to the skillet and keep cooking.
- Meanwhile, combine the remaining onion, garlic & oil as well as the apple cider vinegar, cilantro, jalapeño, and a pinch of salt & pepper to a bowl. Toss to combine. Taste and adjust the seasonings as needed.
- To assemble, add rice to each bowl and top with the lettuce, cabbage, chipotle beef, chipotle mayo and the cilantro slaw. Serve and enjoy!
Video
Notes
- To make the chipotle mayo combine 1/4 cup vegan mayo, 1-2 teaspoons adobo sauce and a splash of apple cider vinegar.
- Want to add more veggies? Cut up some bell pepper and add it to the skillet with the onion & garlic.
- So many ways to change up the bowls - add avocado or salsa, switch up the greens with kale or spinach. Just use whatever you have on hand.
Nutrition
Calories: 470kcal | Carbohydrates: 41g | Protein: 16g | Fat: 26g