Meatless Monday: Burrito Bowl with Raspberry-Chipotle Salsa

This entry was posted on Sep 18, 2017 by Charlotte Bell.

meatless monday

This week’s Meatless Monday recipe is another example of my current crush: vegan bowls. What attracted me to this one was the sweet potato-black bean combo that I always love. But what really set it apart was the tantalizing idea of raspberry-chipotle salsa. I had to try it.

This is one of the most flavorful bowls I’ve made. It’s pretty simple too. I found the recipe at Connoisseurus Veg. All told, it took about 45 minutes from start to finish. The sliced avocado didn’t make it into the photo—oops!—but do add up to half an avocado to each bowl.

Meatless Monday: Burrito Bowl with Raspberry-Chipotle Salsa

  • 2 cups cooked brown rice (about 3/4 cup dry rice cooked in 1-1/2 cups water)
  • 1 medium sweet potato, cut into 1 inch cubes
  • 1/2 medium red onion, sliced into strips
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • 1 tsp. ground cumin
  • 1/4 tsp. salt (or to taste)
  • 1/4 tsp. pepper (or to taste)
  • 1 cup cooked or canned black beans, drained and rinsed
  • 1/4 cup finely chopped fresh cilantro
  • 2 tbsp. lime juice

For the salsa:

  • 6 oz. raspberries (fresh or frozen, but fresh is best)
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp. brown rice syrup
  • 2 tbsp. water

For garnish:

  • sliced avocado
    1. Place the rice and water (at a 1:2 ratio) in a sauce pan. Bring to a boil, then turn the heat down to a simmer. Cook for 35-40 minutes, until done.
    2. Preheat oven to 400°. Toss sweet potato, onion, garlic, olive oil, cumin, salt and pepper together on a roasting pan or oven-safe skillet. Bake until sweet potatoes are tender and lightly browned, about 30-35 minutes, flipping once or twice during baking.
    3. Meanwhile, make the salsa. Place all ingredients into medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer 15 minutes, stirring and breaking up any large chunks of berries with a spoon, until mixture is thick and syrupy. Add a few more tablespoons of water if the mixture becomes too thick.
    4. Remove the vegetables from the oven and add beans, cilantro and lime juice. Flip a few times to distribute. Season with additional salt and pepper if needed.
    5. Divide rice into bowls. Top with sweet potato mixture, salsa and avocado slices.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.