Chipotle Tomato Rice POWER Bowl

Chipotle Tomato Rice POWER Bowl

Put the power of a zesty tomato rice to work in this delicious, fiesta Chipotle Tomato Rice Power Bowl, filled with piquant flavors, such as chipotle, kale, black beans, avocados, sweet corn, cilantro, and an herbal dressing. This meal-in-a-bowl is great for meal prepping for the week, packing away in lunchboxes, or creating build-your-own dinners for the whole family.

 

Chipotle Tomato Rice Power Bowl (Vegan, Gluten-Free)


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(4 votes, average: 4.00 out of 5)

  • Author: The Plant-Powered Dietitian
  •  Prep Time: 15 minutes
  •  Cook Time: 1 hour 10 minutes
  •  Total Time: 1 hour 15 minutes
  •  Yield: 4 servings 1x
  • Diet: Vegan

DESCRIPTION

This Chipotle Tomato Rice Power Bowl calls upon a great foundation of zesty tomato rice, then builds upon it with Latin-inspired toppings, such as greens, black beans, corn, avocados, pumpkin seeds, and tomatoes.


INGREDIENTS

Chipotle Tomato Rice:

Toppings:

  • 2 cups kale, chopped
  • 1 15-ounce can black beans, rinsed, drained
  • 1 cup frozen sweet corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1 small avocado, sliced into 8 slices
  • 1 bell pepper (orange, yellow, red, or green), thinly sliced
  • ¼ cup pumpkin seeds
  • ½ cup vegan ranch dressing (may choose Southwest or Chipotle flavor)*

INSTRUCTIONS

To make Chipotle Tomato Rice:

  1. Place olive oil in a medium pot and heat.
  2. Sauté onion and garlic in oil for 9 minutes.
  3. Add brown rice and toast it for 2 minutes, stirring.
  4. Add crushed tomatoes, water, bullion cube, chipotle seasoning, and salt (optional).
  5. Stir well, cover with a lid, and bring to a simmer. Cook over medium heat about 1 hour, until liquid is absorbed and grains are tender. May add additional water to replace water lost to evaporation as needed.

To make Chipotle Tomato Rice Power Bowls:

  1. Place one-fourth of the rice (a scant 1 cup each) into 4 individual serving bowls (or meal prep containers). Note: May serve rice hot, warm, or chilled in this recipe, as desired.
  2. Top each bowl of rice with: ½ cup chopped kale; 1/3 cup black beans; ¼ cup corn; ¼ cup cherry tomatoes; 2 slices avocado; ¼ bell pepper; 1 tablespoon pumpkin seeds; 2 tablespoons vegan ranch dressing.
  3. Serve immediately.
Swiss Chard Pecan Lasagna

Swiss Chard Pecan Lasagna

I’m a huge fan of “cooking out of your pantry”—the concept of making simple, rustic meals out of seasonal, local foods and shelf-stable ingredients that you keep on hand. This is the way people have been cooking for centuries, before the advent of supermarkets and cookbooks. It’s the concept of “making something out of nothing”, yet these are some of the best dishes on the planet. A great way to employ this strategy is with veggie lasagna. You can take any seasonal vegetable and layer it with noodles, a fragrant tomato herb sauce, nuts, and cheese (plant-based for vegans). So, why don’t you try cooking out of your pantry today?

I show-cased a bunch of swiss chard from my garden in this recipe. Swiss chard is one of the easiest things to grow in your garden, and it survives in cooler as well as warmer weather. Use this simple Swiss Chard Pecan Lasagna recipe for inspiration to cook out of your pantry. Based on primarily pantry ingredients, you can enjoy this delicious meal any night of the week. If you don’t have swiss chard, simply swap it out for other leafy greens you have on hand, too—such as spinach, kale, or collards.

Swiss chard is one of my favorite ingredients. Watch my video below on my favorite ways to use this nutrient-rich vegetable in your diet.

Heat olive oil and sauté onions, bell pepper, and garlic for 8 minutes. Season with Italian seasoning, salt and pepper. Add canned tomato products, water, and pecans to make a thick sauce.
Chop swiss chard.
Layer noodles, swiss chard, and tomato sauce.
Top with plant-based cheese. Repeat layers.
Cover with foil and bake at 350 F for 45 minutes. Remove foil, sprinkle with pecans, and bake for an additional 15 minutes.

Swiss Chard Pecan Lasagna (Vegan)


1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  •  Prep Time: 15 minutes
  •  Cook Time: 1 hour
  •  Total Time: 1 hour 15 minutes
  •  Yield: 6 servings 1x

DESCRIPTION

Based on pantry staples and fresh chard, this easy, hearty recipe for Swiss Chard Pecan Lasagna is a nutritious recipe that your whole family will love. Plus it’s 100% plant-based (vegan).

INGREDIENTS

  • 1 teaspoon olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons Italian seasoning blend
  • Pinch black pepper
  • Pinch sea salt (optional)
  • 1 14.5-ounce can diced tomatoes, with liquid
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • ½ cup water
  • 1 ¼ cups finely chopped pecans, divided
  • 8 sheets lasagna noodles (look for whole grain), dry
  • 1 bunch Swiss chard, sliced
  • 1 cup plant-based cheese, shredded

INSTRUCTIONS

  1. Heat olive oil in a large sauté pan.
  2. Sauté onion, bell pepper, and garlic for 8 minutes.
  3. Add Italian seasoning, black pepper, and sea salt (if desired), stirring well.
  4. Add diced tomatoes with liquid, tomato sauce, tomato paste, water, and 1 cup of the pecans. Stir sauce well and heat for 3 minutes.
  5. Preheat oven to 350 F.
  6. Layer the following ingredients in a 13 X 9-inch baking dish, sprayed with non-stick cooking spray:
    4 sheets of dry lasagna noodles
    Half of the chard
    Half of the tomato vegetable mixture
    Half of the cheese
    Repeat the layers so that there are two layers.
  7. Cover with foil and bake for 45 minutes.
  8. Remove foil, sprinkle with remaining ¼ cup pecans, and bake uncovered for an additional 15 minutes.
  9. Remove from oven, slice into squares, and serve.

  • Category: Entree
  • Cuisine: American, Italian

NUTRITION

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 7 g
  • Sodium: 230 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Carbohydrates: 44 g
  • Fiber: 9 g
  • Protein: 9 g
Black Bean Corn Chili (Vegan, Gluten-Free)

Black Bean Corn Chili (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  •  Prep Time: 10 minutes
  •  Cook Time: 1 hour
  •  Total Time: 9 hours (including soaking time)
  •  Yield: 8 servings 1x
  • Diet: Vegan

DESCRIPTION

The Southwestern flavors of this completely plant-based Black Bean Corn Chili make it an easy satisfying meal any time of the year—you can also cook it up quickly in an Instant Pot.


INGREDIENTS


INSTRUCTIONS

  1. Soak black beans in a pot filled with water overnight. Discard water.
  2. Place drained, soaked beans in a large pot. Add remaining ingredients.
  3. Bring to a simmer and then reduce heat to medium heat. Cook for about 60-70 minutes, until chili is thick and beans are tender.

NOTES

Slow Cooker Directions: You may cook this chili in a slow-cooker during steps 2 – 3. Cook on high setting for 4 – 5 hours or on low setting for 8 – 10 hours.

Instant Pot Directions: Place all ingredients in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Variations: Substitute red beans or pinto beans for black beans.

*Gluten-free: Use gluten-free barbeque sauce

  • Category: Entree
  • Cuisine: Southwestern, American

NUTRITION

  • Serving Size: 1 serving
  • Calories: 258
  • Sugar: 6 g
  • Sodium: 86 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 11 g
  • Protein: 14 g
Curried Leek Vegetable Soup

Curried Leek Vegetable Soup

Filled with vegetables, including leeks, carrots, celery, and zucchini, with a flavorful tomato-curry vegetable broth, this 10-ingredient soup is based on refrigerator and pantry staples, so it’s easy to make up on a busy night. You can swap out leeks for white, yellow, or red onions, and substitute a different vegetable for zucchini, such as peas, spinach, or broccoli. You can also use frozen vegetables to save time and money when produce is less available.

While the soup is simmering, you can get the rest of your meal ready, and have dinner on the table in about 40 minutes. The leftovers are equally good. Just pack up the soup for lunch the next day, or enjoy it the second day with a different entree. Soups are a great way to fit more veggies into your day, so I’m a big fan of including these delicious recipes in your diet each week. Studies even show that eating soup before your meals can fill you up and reduce your calorie intake for the meal. So, make sure “soups on” in your house today!

Curried Leek Vegetable Soup (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  •  Yield: 6 servings 1x

INGREDIENTS

  • 4 cups water
  • 1 vegetable bouillon cube
  • 1 garlic clove, minced
  • 1 cup tomato sauce
  • 1 medium, leek, chopped (green and white parts)
  • 1 medium carrot, sliced
  • 2 stalks celery, sliced
  • 2 medium zucchinis, sliced
  • 2 teaspoons curry powder
  • ¼ teaspoon red chili pepper flakes
  • 2 tablespoons fresh cilantro, chopped (1 teaspoon dried)
  • Optional: Pinch kosher salt

INSTRUCTIONS

  1. Place all ingredients together into a large pot. Stir well, cover, and bring to a simmer. Cook for about 40 minutes, until vegetables are tender. May replace water lost in evaporation.

NOTES

InstantPot Directions: Place all ingredients in the container of the InstantPot. Press “Soup” setting. Cook according to manufacturer’s directions. Serve immediately.

Slowcooker Directions: Place all ingredients in the container of the Slowcooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately.

Sharon Palmer