Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 70g onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup water or vegetable broth
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1/2 cup Greek yogurt
  • 1 tbsp chipotle adobo sauce
  • 1 tsp maple syrup
  • 1 tsp lime juice
  • 1 pinch salt
  • 1 cup shredded romaine lettuce
  • 1/2 cup corn kernels
  • 1/2 ripe avocado, sliced
  • fresh cilantro leaves for garnish

Instructions:

  1. Rinse rice under cold water until clear. Combine rice, water, and salt in a pot or rice cooker. Cook until fluffy, then fold in lime juice and chopped cilantro. Keep warm.
  2. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent (3-4 minutes).
  3. Stir in minced garlic, smoked paprika, and cumin, cooking for 60 seconds until fragrant.
  4. Fold in the rinsed black beans and minced chipotle peppers. Pour in water or broth and simmer for 8-10 minutes, stirring occasionally, until the liquid reduces into a thick glaze.
  5. In a small bowl, whisk together Greek yogurt, chipotle adobo sauce, maple syrup, lime juice, and a pinch of salt until smooth.
  6. Assemble the bowls by layering zesty lime rice, smoky black beans, shredded romaine, corn kernels, and sliced avocado.
  7. Drizzle with creamy chipotle sauce and garnish with fresh cilantro leaves.