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Burrito Bowls with Chipotle Crema

35 min

This vegan burrito bowl is loaded with coriander lime rice, sauteed capsicum and beans and gets topped off with a homemade creamy chipotle sauce!

Recipe by Jessica Hoffman at @choosingchia


1 cup of white rice 
1 tbsp lime juice
2 tbsp coriander, chopped
1 tbsp avocado oil
1 large red capsicum, chopped
1/2 onion, chopped
1/2 tsp chilli powder 
1/2 tsp cumin
1/4 tsp salt
1 cup cooked black beans
1 cup of corn kernels
1 avocado, cut into cubes

1/2 cup raw cashews, soaked in hot water for an hour
4 tbsp chipotle sauce
1/2 tsp garlic powder
1/2 tsp chilli powder 
1/2 tsp salt
1 tbsp lime juice
1/3 cup water


  1. Coriander lime rice: Cook the rice-  Rinse rice, then add to boiling water (1:2) and simmer for about 12-15 minutes, or until tender. Remove from heat, drain, then leave covered for a further 5 minutes before fluffing with a fork. For reduction, fill cold water about 1.5 cm above rice and simmer, covered, until water has evaporated, about 18 minutes.  Once cooked, add in the lime juice and cilantro and mix together.
  2. Sauteed Capsicum: Heat the avocado oil in a large skillet on medium-high heat. Add the onion and cook for 1-2 minutes until translucent, then add the capsicum, chilli powder, cumin and salt and mix together. Reduce heat to medium and let cook for 3-4 minutes until tender.
  3. Chipotle Crema: Drain the cashews, then add to a  small blender or food processor with the rest of the crema ingredients. Blend until smooth, scraping down the sides of the blender as needed.
  4. Assemble the bowls: layer the rice, peppers, cooked black beans, corn, and avocado in a bowl. Top with the chipotle crema.

If you wish to cook the black beans from scratch,-To prepare the beans, soak 1 cup beans in 4 cups of water for 2 – 4 hours. Drain and rinse beans, place in a saucepan with 3 cups of cold water and bring to the boil. Do not add salt at this stage of cooking, as this may make beans tough. Reduce heat (to prevent bean ‘skin’ from coming off) and simmer covered for 1 ½ – 2 hours (or until soft). Drain and use or refrigerate for up to 2 days.

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