“Mouthwatering Vegan Mexican Fiesta Bowl: Aromatic Rice, Chipotle-Lime Black Beans, and Creamy Avocado-Cashew Creme”

Allergens

None

Ingredients

• 1 cup long
• grain rice, uncooked
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 tbsp lime juice, freshly squeezed
• Salt and pepper, to taste
• 1 avocado, pitted and peeled
• 1/4 cup raw cashews, soaked
• 1/4 cup unsweetened almond milk
• 1/4 tsp ground cumin
• 2 tbsp fresh cilantro, chopped
• 1/2 cup cherry tomatoes, halved
• 1 cup corn kernels, cooked and drained
• Optional toppings: sliced jalapeno, diced red onion, and vegan cheese

Instructions

1. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 20 minutes or until the rice is cooked and the liquid is absorbed. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3 4 minutes.
3. Stir in black beans, chipotle pepper, lime juice, salt, and pepper. Cook for an additional 5 minutes to allow flavors to meld. Set aside.
4. In a blender, combine avocado, soaked cashews, almond milk, cumin, and a pinch of salt. Blend until creamy and smooth, scraping down the sides as needed.
5. To assemble the fiesta bowl, spoon cooked rice onto each plate, followed by chipotle lime black beans. Drizzle avocado cashew creme over the top and garnish with fresh cilantro, cherry tomatoes, and corn. Add optional toppings if desired.

Chef’s Insight

To achieve the perfect creamy texture in the avocado-cashew creme, ensure cashews are soaked for at least 30 minutes before blending.

Notes

Feel free to adjust the spice levels to your preference.