Go Back
Print

Forbidden Rice Burrito Bowls

Burrito in a bowl — topped with my creamy jalepeño and cashew cheez sauces, making this an incredible dish! With forbidden rice, black beans, seasoned tempeh, and all the right veggies — these bowls make a healthy and delicious meal!
Course Main Course
Cuisine Mexican
Servings 4 bowls
Author Tiffani Wells

Ingredients

For the Creamy Jalepeño Sauce...

  • 1 cup raw cashews soaked overnight or at least 4 hours
  • 2-3 jalepeños, seeded
  • 1/4 cup water
  • 3 Tbsp non-dairy cream cheese (I use Daiya) or white miso paste (ensure vegan)
  • 1 Tbsp nutritional yeast
  • 1 Tbsp olive oil
  • 2 tsp coconut sugar
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp sea salt

For the Cashew Cheez Sauce...

  • 1 cup raw cashews soaked overnight or at least 4 hours
  • 1/2 cup water
  • 1/4 cup nutritional yeast or more to taste
  • 2-4 Tbsp non-dairy cream cheese (I use Daiya) or white miso paste (ensure vegan)
  • 2-4 tsp sriracha to taste
  • 1/4 tsp chili powder
  • 1/8 tsp onion powder

For the tempeh...

  • 8 oz Tempeh (1 block) ensure gluten-free
  • 1-2 tsp lime juice
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp sea salt
  • olive oil, or oil of choice for cooking

For everything else...

  • 2 cups forbidden rice (black rice), cooked If cooking instructions are needed refer to the *paragraph above.
  • 2 cups diced tomatoes
  • 2 small avocados, diced
  • 1 can black beans, drained and rinsed
  • 6.5 oz can sliced black olives, drained and rinsed
  • 1 cup cilantro leaves
  • 1 cup sweet corn either fresh (about one large cobb) or frozen
  • 3 green onions, chopped
  • tortilla chips

Instructions

  • If using frozen corn, add it to a strainer under running water until defrosted. For fresh corn, boil for 4 minutes, then chill in the refrigerator or use an ice bath. Once cool, slice off kernels with a sharp knife. 
  • Add all ingredients for the Creamy Jalepeño Sauce to a high-speed blender (if using a regular blender make sure the cashews were soaked overnight) and blend until smooth.  If desired, transfer to a squirt bottle for decorative distribution.
  • Add all ingredients for the Cashew Cheez Sauce to a high-speed blender (if using a regular blender make sure the cashews were soaked overnight) and blend until smooth. If desired, transfer to a squirt bottle for decorative distribution.
  • Steam the tempeh for 8 minutes (if detailed instructions for this are needed, refer to the **paragraph above). Once cool enough to touch, crumble the steamed tempeh into a skillet heated with a little oil. Add the remaining tempeh ingredients and stir well until tempeh is again heated thoroughly and well coated with seasoning. 
  • In the middle of a serving bowl, scoop about a quarter of the rice. Around the rice distribute sections of tempeh, tomatoes, avocados, black beans, olives, cilantro, sweet corn, and green onions. Top with both Creamy Jalepeño and Cashew Cheez sauces. Repeat with the remaining ingredients to create four bowls. Line each bowl with tortilla chips. Serve with extra chips and sauce.