"This is my go-to quick meal recently that just needs 1 pan and 20 minutes of cooking time. I love the spice in this and with the sauce overtop it kind of feels like better quality takeout except with more nutrition (iron plus a lot of vitamin C to help absorb it, not to mention the fiber)."
Chipotle Lime Black Bean Bowls
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A Note from Feedfeed
These chipotle lime black bean bowls are a perfect solution for a quick and flavorful vegan meal. With a harmonious blend of spices and a zesty lime kick, this super easy, plant-based recipe offers a combination of textures and flavors. Plus, the creamy avocado-yogurt sauce adds a refreshing touch, making it a go-to dish for those busy days when you crave a wholesome and effortless meal.
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- Recipe Card
Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4 servings
Recipe Card
ingredients
Black Bean Stew
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 garlic cloves, minced
- 4 cilantro stems, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 chipotle peppers in adobo sauce, minced
- 2 (15 ounce) cans black beans, mostly drained
- 1 1/2 cups vegetable broth
- 1 tablespoon maple syrup (optional)
- Zest and juice of 1/2 a lime
- Kosher salt, to taste
ingredients
Avocado-Yogurt Sauce
- 1/2 cup unsweetened plant-based yogurt
- 1/2 ripe medium avocado
- 2 teaspoon red wine vinegar
- Zest and juice of 1/2 a lime
- 1 garlic clove, grated
- Handful chives, minced
- 1/3 cup cilantro, stems removed
- 1/2 teaspoon dried oregano
- 1/4 cup water
- Baked plantains, for serving
- Cooked Jasmine rice, for serving
Method
To make the Black Bean Stew:
Step 1
Heat the olive oil in a large skillet over medium-low heat. Add the onions and a pinch of salt; sauté until softened. Stir in bell peppers, sauté for 2 minutes.
Step 2
Add the garlic, cilantro stems, smoked paprika, ground coriander, dry thyme, and dry oregano. Stir until fragrant.
Step 3
Add the chipotle peppers, black beans, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 mins, stirring occasionally.
Step 4
Lightly mash 1/3 of the beans using the back of a spatula or spoon. Stir to thicken the stew.
Step 5
Remove from heat, stir in maple syrup, lime juice, and lime zest. Adjust salt as desired.
To make the Avocado-Yogurt Sauce:
Step 1
In a blender, combine yogurt, avocado, red wine vinegar, lime juice and zest, grated garlic, chives, cilantro, dry oregano, a pinch of salt, and water. Blend until smooth. Add 1-2 tablespoons water if the consistency is too thick.
Step 2
Serve the black bean stew over cooked Jasmine rice, topped with baked plantains and sliced chives.
Step 3
Drizzle with the Avocado-Yogurt Sauce.