I used one chipotle pepper and thought the heat was perfect. The sauce is delicious and pairs really well with the sweet potato and bean mix.
Ingredients
Rice:
2 cups of brown rice
3 cups of water or veggie broth
½ teaspoon of garlic powder
1 teaspoon of salt
Roasted Sweet Potatoes:
4 large sweet potatoes
1 teaspoon of paprika
1 teaspoon of cumin
½ teaspoon of garlic powder
½ teaspoon of salt
Bean Mix:
1 can or 2 cups of cooked beans (drained and rinsed)
1 can or 2 cups of corn (drained)
1 tablespoons of water
Juice of ½ a lime
½ teaspoon of cumin
¼-½ teaspoon of salt
¼ cup of chopped cilantro
Chipotle Crema (Easy Chipotle Crema - Sweet Simple Vegan)
1 cup raw cashews, soaked
1 cup of water
1–2 chipotle peppers in adobo sauce (depending on how spicy you want it)
Juice from 1/2 lime (or about 1 to 1 1/2 tablespoons)
1 teaspoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of salt
Preparation
For the sweet potatoes, preheat the oven to 425 degrees. Peel potatoes and cut into ½” cubes. Add to a sheet pan, sprinkle with seasonings and toss. Arrange in a single layer. Roast for 30 to 35 minutes, tossing halfway through to ensure the potatoes cook evenly.
For the rice, rinse rice then add to a large pot with water/broth, garlic powder and salt. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, about 40 to 45 minutes. Remove from heat; let stand, covered for 10 minutes then fluff with a fork.
Add beans and corn to a small pot on low/medium heat. Add water and seasoning and cook until warmed through. Remove from heat. Add in lime juice, cilantro and mix together.
For the sauce, add all the ingredients to a high speed blender and blend until smooth.
Assemble bowls by adding roasted sweet potatoes, rice, corn and bean mix and avocado to a bowl. Top with chipotle sauce and enjoy!
Recipe Origin: