Chipotle Lime Black Bean Bowls

plantbasedrdblog.com

Batsheva

subheading: SCALE:

1 tbsp olive oil

½ medium red onion, diced

½ red bell pepper, diced

½ green bell pepper, diced

3 cloves garlic, minced

4 stalks cilantro, stems finely minced

1 tsp smoked paprika

½ tsp ground coriander

½ tsp dry thyme

½ tsp dry oregano

2 chipotle peppers, finely minced

2, 15oz cans of black beans, mostly drained

1 ½ cups vegetable broth

1 tbsp maple syrup or brown sugar, optional

Zest and juice of ½ a lime

Kosher salt

subheading: Sauce:

½ cup unsweetened plant-based yogurt

½ ripe medium avocado

2 tsp red wine vinegar

Zest and juice of ½ a lime

1 clove garlic, grated

Handful chives

⅓ cup cilantro, stems removed

½ tsp dry oregano

¼ cup water

For serving: baked plantains, cooked Jasmine rice, extra diced onion and peppers, sliced chives for garnish

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