{Gluten and Dairy Free} Chipotle Copycat Burrito Bowls

Chungah has this super yummy recipe on her blog. Am I drooling? It's not even 10am yet as I write this and just looking at the picture is making me hungry.  Yes, please! See my notes to make it dairy free.

photo from damndelicious.net

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Yield6 servings

Skip Chipotle and try these burrito bowls right at home. It's easier, healthier and 10000x tastier!

INGREDIENTS

• 1 cup uncooked rice
• 1 cup salsa, homemade or store-bought
• 3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves
FOR THE CHIPOTLE CREAM SAUCE
• 1 cup sour cream (I would use VEGANAISE or Chipotle VEGANAISE)
• 1 tablespoon chipotle paste*
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste

See a Hawaiian Sweet & Sour Sausage Recipe

INSTRUCTIONS

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
• To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
• Serve immediately, drizzled with chipotle cream sauce.

NOTES

*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.