Our New Favorite Burrito Bowl with Chipotle Jalapeño Kombucha Dressing
The following is a guest post by Leah Vanderveldt, a Brooklyn-based wellness writer and recipe developer. You can find Leah’s blog here.
I love a good hit of spice, so naturally, my kind of burrito bowl has to have a good sauce to accompany it if it’s going to meet my standards. In an effort to add more naturally fermented foods (and the probiotics they bring!) to my meals, I thought a spicy, jalapeño-infused kombucha would be the perfect base for a flavor packed dressing that delivers those gut-healthy benefits. Get the recipe below for the dressing and a plant-heavy burrito bowl that might just be your new go-to.
Serves: 2
INGREDIENTS
Chipotle Jalapeño Dressing:
- ¼ cup Health-Ade Jalapeño-Kiwi-Cucumber Kombucha
- 1 chipotle pepper in adobo sauce
- 2 tablespoons adobo sauce
- 3 tablespoons olive oil
- 1 garlic clove, peeled
- 1 teaspoon honey
- Salt, to taste
Bowl base:
- 1 ½ cup or 1 can black beans, drained and rinsed
- 3 cups premade cauliflower rice or about ½ head of cauliflower chopped fine in a food processor to resemble rice
- Olive or avocado oil
- 1 teaspoon ground cumin
- 1 cup white or yellow corn kernels
- Salt, to taste
Toppings/extras (choose any or all):
- Salad greens (arugula, romaine, spinach, etc.)
- Smashed avocado or guacamole
- Salsa or pico de gallo
- Radish, finely chopped
- Fresh cilantro
- Fresh lime
METHOD
Make your dressing:
Combine all the dressing ingredients in a small food processor or high speed blender and blitz until smooth and everything is well combined. Taste for seasoning and add more salt as needed.
Make your bowl base:
In a medium bowl, combine the black beans with 2 big spoonfuls of the Chipotle Jalapeño dressing, toss to combine, and set aside.
In a large skillet heat a small about of oil (enough to lightly cover the base of the skillet) over a medium heat. Add cumin and stir, letting the spices toast for about 30 seconds. Add riced cauliflower and a good pinch of salt and stir to combine. Pop a lid on the skillet and cook for about 3-4 minutes until cauli is lightly steamed and tender. Cook another 1-2 minutes without the lid and add a spritz of lime juice before dividing between 2 bowls.
Wipe the skillet clean with a cloth and heat another slick of oil (enough to cover the base) over a medium-high heat. Add corn kernels and a generous pinch of salt and cook for about 5 minutes without stirring until the corn is beginning to brown and char a little. Stir and cook for another minute. Taste for seasoning.
Assemble:
Build your bowl on top of the cauliflower rice with charred corn, marinated black beans, a handful of salad greens, avocado/guac, salsa, radish, etc. Drizzle dressing on top and keep some handy on the table (you’ll probably want more as you eat!).
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