– healthy chipotle burrito bowl recipe –
This recipe is by no means AIP. It has nightshades, nuts, and legumes. BUT I thought I would share it because I have been making this as a meal prep option for a couple years now and it’s SO GOOD. I don’t eat it anymore, but Michael still loves it and asks for a lot. So you know it’s husband approved! I would say it’s paleo friendly if you remove the beans. I think it would taste just as good!
It’s so easy to make and you can freeze it as well if you want to make a larger batch!
For the black beans, I like to make them from scratch, since I avoid using canned foods as much as possible. I am also very particular about how my black beans come out – I think it’s the Brazilian in me! It might sound hard, but it’s super easy to make! I use a crock pot, but I have seen methods where you make it on the stove top and just cook for several hours.
I got the vegan cheese sauce recipe from Minimalist Baker but have kind of adapted it over the years. I kind of know it by heart now since I’ve made it so many times!
Keep reading for this super easy recipe!
- 1.5 cups dry black beans, soaked over night (or 2 16oz cans of salt-free canned black beans)
- 4 bay leaves
- 1 tbsp Garlic Powder
- 1/2 tbsp cumin
- 1/2 tbsp coriander
- 1 tbsp himalayan pink salt
- 3 cups riced cauliflower (you can either buy it pre-riced or rice it yourself by taking one head of cauliflower and processing in the food processor until it get to a rice-like texture)
- 2 lb ground beef (try to get organic and grass-fed always – I get mine from here)
- one 16 oz jar of salsa (make sure to look at the ingredients and check that there are no added sugars, fillers or preservatives. I like the Green Mountain Gringo brand)
- 2 avocados
- 1 lime, squeezed
- 2 tbsp chopped onion
- 1 tbsp dried cilantro
- a pinch himalayan pink salt
- 1/2 cup cashews, soaked overnight
- 1 tbsp nutritional yeast
- 1 tbsp salsa or sriracha
- 1/2 tsp Garlic Powder
- 1/2 tsp cumin
- 1-2 tbsp olive oil (for blending)
If you are making the beans from scratch in the crock pot, drain your beans (after soaking overnight) and add them to the crock pot. Fill with filtered water until the beans are covered and add all the seasonings (bay leaves, garlic, onion, coriander, cumin, and salt). Give it a stir and then cook on high for about 5 hours. Check back and if the beans seem dry add a little more water.
For the Cauliflower rice, simply sauté in a pan on medium heat with about a tbsp of coconut or avocado oil for about 5-8 minutes. You don’t want to cook it for too long so it doesn’t get soggy.
For the meat, add the ground beef to a sauce pan and cook (covered) until it’s all cooked through. About 10-15 minutes. Add in the salsa and mix until evenly incorporated.
For the guacamole, mash up the avocado with a fork or potato masher, then add in the lime, chopped onion and seasonings and then mix until well-combined.
To make the vegan cheese sauce, drain the soaked cashews and blend in a food processor until almost smooth. Then add all the other ingredients except for the olive oil. Blend until smooth, and add olive oil at the end to help blend if it’s still chunky. If you want the sauce to be runnier, add water one Tbsp at a time until you reach your desired consistency.
To assemble your chipotle bowls, add the cauliflower rice as the base, followed by the beans, meat guac and cheese. Enjoy!