Vegan Chorizo Power Bowl

Satisfy your taste buds with the bold and robust Vegan Chipotle Chorizo Protein Bowl. Packed with the fiery punch of chipotle-infused plant-based chorizo, paired with shaved cabbage, hearty black beans, and herbed quinoa. Topped off with a vegan yogurt sauce rich with creamy avocado, this bowl is a powerhouse of textures and flavors.

It’s the new year and a lot of us are trying to make healthier choices. Here is a meal prep staple using our super easy to use Chipotle Chorizo which is packed with 11g of protein per ⅓ cup with tons of fresh vedge and a delicious yogurt sauce. 

This may look like a lot of steps, but it’s all just quick fresh elements and some roasted veg. What’s great about this recipe is once you make it, you start to see all the other ways you can add big plant energy to a power bowl. you’ll start to customize it to your liking!

PREP TIME: 15

COOK TIME: 30

SERVINGS: 4 Bowls

ALLERGENS: Soy & Wheat

INGREDIENTS:

1 Package of BE Hive Chipotle Chorizo

Roasted Sweet Potatoes

2 Medium Sweet Potatoes

Oil Spray of choice, we like Olive or Avocado oil

1 tsp chili powder

1/2 tsp smoked paprika

⅛ C water

Salt & Pepper

Cilantro Lime Grains

2 C your favorite cooked grain, we went with Quinoa and cooked it in vegetable stock.

1 Lime, Juiced

¼ c chopped cilantro

Salt & pepper to taste

Black Beans

1 Can Black Beans

½ jalapeno, diced

1 small tomato Diced

1 Tb Cumin

2 Tb Red Wine Vinegar

2 Tb Sweetener of Choice, we used organic brown sugar

Salt & Pepper

Bomb Ass Burrito Sauce:

1 C plain vegan yogurt

2 Tb Nutritional Yeast

1 Avocado

1 Lime, juiced

2 Tb Tapatio Hot Sauce

4 TB plant milk

Extra Veg:

4 C shredded green cabbage

½ Red onion, sliced thin and tossed in 1 Tb vinegar + 2 TB warm water, let sit.

INSTRUCTIONS:

Preheat your oven to 375.

Peel and chop your sweet potatoes, give a quick spritz of oil and add your spices, salt and pepper. Toss this up and add to a lightly greased pan. Pour the water over your sweet potatoes and cook for 20-25 mins until tender. By using water you keep the fat content down, making this slightly lower in calories.

Cook your grain of choice. We chose quinoa and cooked 1 cup of quinoa with 2 cups of vegetable stock. Rice would be great, farro, barley, wheatberries so many wonderful grains out there! One cooked, fluff and cool while you prepare the rest of your ingredients.

Thinly slice a red onion and toss it in vinegar or lime juice, warm water and a pinch of salt. This will soften them.

To make the beans, saute your jalapeno, tomato, and garlic with a pinch of salt. Once cooked down a little, add red wine vinegar and your can of black beans. I like to not drain them for this application for more of a stewed bean feel. Stir to combine. Season with cumin and a sweetener of choice.

Set Aside

Make this bomb ass burrito sauce. If you don’t have an immersion blender, you can put alll of these ingredients in a blender. Add everything and blend until smooth!

Last thing to do is just quickly saute a package of BE Hive Chipotle Chorizo! So simple. So delicious.

Time to plate. Set out 4 containers.

Layer your shaved cabbage down in each

Then a quarter of each of your other ingredients other than the sauce

Top the bowls with the special sauce and when you’re ready to eat, just toss it together and enjoy!