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Ingredients
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For the Bowl:
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4 cups cooked brown rice
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2 cups cooked black beans (canned or homemade)
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2 cups corn kernels (fresh, frozen, or canned)
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1 avocado, sliced
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1 cup cherry tomatoes, halved
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1/2 red onion, finely chopped
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1/4 cup fresh cilantro, chopped
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1 Lime wedges, for serving
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1 Vegan cheese or nutritional yeast (optional)
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For the Creamy Vegan Chipotle Sauce:
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1/2 cup vegan mayonnaise
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2 tablespoons lime juice
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1 -2 chipotle peppers in adobo sauce (adjust for desired spice level)
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1 teaspoon ground cumin
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1 Salt and black pepper to taste
Directions
Serve the Vegan Mexican Street Corn Bowl in individual bowls, garnished with lime wedges and vegan cheese or nutritional yeast (if desired). Squeeze fresh lime juice over the bowl before digging in!
You can customize your Vegan Mexican Street Corn Bowl with additional toppings like sliced jalapeños, diced red bell peppers, or extra cilantro. It’s a versatile and satisfying meal that captures the essence of Mexican street food.
Steps
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1
Done
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In a blender, combine all the ingredients for the Creamy Vegan Chipotle Sauce. Blend until smooth. Taste and adjust the seasoning with salt, black pepper, or additional chipotle peppers for spiciness. Set aside. |
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2
Done
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In a large mixing bowl, combine the cooked brown rice, cooked black beans, corn kernels, sliced avocado, halved cherry tomatoes, chopped red onion, and fresh cilantro. |
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3
Done
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Pour the prepared Creamy Vegan Chipotle Sauce over the bowl ingredients. |
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4
Done
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Gently toss everything together until the sauce evenly coats the bowl ingredients. |
