Mexican Black Bean Bowl
This is a new lightened-up version of my favourite Chipotle bowl!
It has spiced sweet potato, fresh greens, black beans with lime, an incredible chipotle cashew cream sauce and is topped with fresh tomatoes, salsa and dairy-free cheese. This remix is amazing if you’re craving Mexican food but don’t want to feel too heavy afterward.
Whether you’re trying to get more vegetables into your diet, trying to eat less meat, or if you want to make meals more fun, this one is for you! Eating more plant-based can be easy, filling and delicious. I'm a big fan of bowls because everyone can make their own creations.
This serves about 2 people.
1 head of romaine (but can use whatever you have)
1/4 red onion, finely chopped (can omit if you don’t like onion)
1 tomato, chopped
2 handfuls of cilantro or parsley
Your favourite salsa
Shredded cheese of choice (I use Daiya)
1 cup black beans
1 tbsp oil
1/8 tsp salt, pepper
1/2 tsp cumin
1/4 tsp garlic powder
Juice of 1/2 a lime
Mix the black beans with the oil, lime juice and seasoning. Set aside.
1/2 cup raw cashews
1/4 cup water
1/8 tsp salt
1/4 + 1/8 tsp chipotle powder
2 tsp lime juice
Soak the raw cashews in boiling water for about 20 mins. Drain then blend with water (add more water if needed), salt, pepper, chipotle powder and lime juice.
Blend everything together and set aside.
1 medium sweet potato, peeled and cubed
salt, pepper to taste
1/8 tsp cumin
1/8 tsp garlic powder
squeeze of lime juice
Cook in oil to get the cubes crispy (or use water if you prefer).
Cook about 4 mins until golden and flip. Repeat until you can pierce them with a fork.
Season with salt, pepper, a sprinkle of cumin, garlic powder and a squeeze of lime juice. Set aside.
Assemble your bowl! Start with the lettuce base, and add in scoops of each topping. To make it even heartier, you can add in some brown rice too. Top with more cilantro, hot sauce if you want some heat, and a squeeze of lime!
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