A flavorful deconstructed burrito bowl featuring red beans in smoky chipotle sauce, cilantro-lime cauliflower rice, stove-top roasted corn, and garlicky sautéed bell peppers. Perfect for a healthy vegan meal.
1: Sauté chopped yellow onion, chopped green bell pepper, chopped celery rib, and salt in olive oil until softened.
2: Add minced garlic cloves, Chipotle powder, ground cumin, smoked paprika, dried thyme, bay leaves, oregano, garlic powder, and pepper. Sauté another minute.
3: Mix in tomato paste and cider vinegar. Add water and simmer until thickened. Remove bay leaves and stir in red beans, simmering until heated.
4: For the cauliflower rice, chop cauliflower into equal-sized pieces and pulse in food processor until rice-like texture.
5: Sauté finely chopped onion, shallot, and minced garlic cloves in olive oil until fragrant.
6: Add cauliflower rice, salt, and pepper to taste. Stir in lime juice and chopped cilantro, sautéing until cauliflower is tender.
