Charred Corn and Black Bean Rice Bowl with a Creamy Chipotle Cashew Cream (vegan, gluten-free)

This rice bowl is so comforting, packed with smoky, spicy flavours, and is perfect for your weekly meal-prep. It packs in a good dose of plant protein and fibre, making it a substantial meal that’ll keep you feeling full and satisfied.

I have been eating this rice bowl on repeat! It is packed with so much flavour, thanks to the Mexican-inspired seasoning, and different textures. The rice is really tasty on it’s own, but the meal is really elevated with the smoky, citrusy cashew cream, which also adds a good dose of healthy fats from the cashews, and protein from the nutritional yeast and soy milk.

It’s also packed with a variety of vitamins and minerals including B-vitamins, vitamin C, chloride, phosphorus, zinc, copper, and manganese - all of which making up a large proportion of your daily requirements.

You can find the recipe reel below - check it out!

The charred corn is best cooked in a cast-iron pan, but don’t worry if you don’t have one. The full recipe below involves instructions for if you don’t have one. I do love how a cast iron pan enhances the flavours though. The food also takes on some of the non-haem iron (the plant-based kind of iron) which can be one the nutrients that are more tricky to meet your needs on a plant-based diet.

For the chipotle paste, I used Lunchitos which is quite spicy. Other brands may vary in spiciness, so adjust according to your own taste.

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Charred Corn and Black Bean Rice Bowl with a Chipotle Cashew Cream

Yield: 3

Author: Emily Maun

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Packed with smoky, spicy, Mexican-inspired flavours and good dose of plant protein and fibre, this is a delicious, easy recipe - perfect for your weekly meal-prep.

Ingredients

For the rice bowl

• 1 cup uncooked white rice, cooked in 2 cups water
• 1 cup sweetcorn (canned or fresh)
• 3 tbsp olive oil
• 1 medium shallot (or 1/2 a medium white onion), finely chopped
• 3-4 garlic cloves, minced
• 1 red pepper, finely diced
• 1 tin of black beans, drained and rinsed
• 1.5 tsp cumin powder
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• Handful of coriander, chopped
• 1/2 a lime, juiced
• Salt and pepper to taste

For the chipotle cashew cream

• 1/2 cup raw, unsalted cashews
• 3/4 cup soy milk (or any plant milk)
• 1.5 limes, juiced
• 1 garlic clove
• 1 tsp chipotle paste
• 4 tbsp nutritional yeast
• 1/2 tsp salt

To serve (optional)

• Sliced avocado
• More coriander
• Black pepper

Instructions

1. Start by cooking the rice in a pot and soaking the cashews in boiled water in a small bowl. Cover the cashews with a plate and allow to soak for at least 15 minutes, to allow to soften.
2. While the rice is cooking and the cashews are soaking, heat a cast iron pan on a medium heat. If you don't have one, that's okay. Just use a regular pan.
3. Add the corn to the pan. If using a regular pan, add 1 tbsp of the olive oil before adding the corn. Cook the corn for around 7-8 minutes, stirring frequently, until it's charred. You'll know when it's done when some of the kernels begin to pop.
4. Once charred, add 2 tbsp of the olive oil before adding the shallot/onion. If using a regular pan, add 1 more tbsp. Cook the onion for 3-4 minutes until softened.
5. Add the garlic for 1 more minute before adding the red pepper. Cook for around 4 more minutes and then add the black beans for 3 more minutes. Now add the seasoning, cooked rice, and remaining 1 tbsp of olive oil. Cook for 7-8 minutes, stirring really well.
6. Once cooked, turn off the heat and add the coriander, lime, salt, and pepper, and stir.
7. Drain the soaked cashews and add all of the cream ingredients to a blender and blend until smooth and creamy.
8. Add the rice to a bowl and top with the sauce, and optional avocado, coriander, and black pepper.

Notes

** Adjust the chipotle paste depending on the brand and your taste preference. The brand I used is quite spicy/concentrated compared to some.

Nutrition Facts

Calories

660

Fat

28 g

Carbs

68 g

Fiber

15 g

Protein

26 g

** Nutritional info is for the rice bowl and cashew cream only, not the avocado.

charred corn, black beans, rice bowl, chipotle

lunch, dinner

Mexican-Inspired