Fully Loaded Burrito Bowl with Chipotle Aioli

Looking for a fresh way to spice up your dinner routine? This hearty burrito bowl is packed with proteins, grains, and tons of veggies. Perfect for a quick and convenient dinner at home, or you can easily prepare it ahead of time for a fresh lunch on the go. With the perfect hint of Mexican spice, this bowl is energizing and delicious.

  • Serves 4
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Burrito Bowl:

  • 1 can white beans, rinsed and drained
  • 3 ripe tomatoes, chopped
  • 2 ripe avocados, sliced and pitted
  • 2 limes
  • ½ green cabbage, shredded
  • 1 cup fresh cilantro
  • 2 cups brown rice
  • ½ white onion, chopped
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder


  • 1 cup cashews, soaked in water at least 2 hours or overnight
  • 2 tbsp nutritional yeast
  • 1 tsp chipotle powder
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • 1 clove of garlic
  • 2 tbsp lemon juice


  1. In a medium pot, bring 4 cups of water, rice, chili powder, 1 tsp cumin & pinch of salt to a boil. Cover and reduce to simmer until rice is cooked.
  2. In a small bowl, combine 1/2 cup chopped cilantro with tomato, onion, 1 tbsp olive oil, pinch of salt and pepper. Gently mix and set aside.
  3. In another bowl, toss the cabbage, juice of 1 lime, 1 tbsp olive oil, remaining cumin and remaining cilantro until evently coated.
  4. For the aioli, combine all ingredients in a food processor and blend until smooth. Add a little water if necessary to help it blend.
  5. To serve, divide the rice between big, shallow bowls and top with salsa, cabbage slaw, white beans, 1/2 an avocado, chipotle aioli and a lime wedge. Pair with Que Pasa Tortilla Chips. Enjoy!