Vegan Chipotle Bowl

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 2

Ingredients
1/2 cup of white rice
2 cups of frozen corn
2 cloves of garlic
1 shallot
1/2 cup of cilantro
1 tsp of onion powder
1 tsp of paprika
1/2 tsp of chili powder
1 lemon
2 cups of tomatoes
2 cups of canned black beans
1 avocado
1/3 cup of sunflower oil
2 chipotle peppers in adobo

Directions
1. Add rice to a pot and cover with water.  Bring to a boil and cook for approximately 15 minutes or until all excess water has evaporated.

2. Add 2 cups of defrosted frozen corn to a pan and lightly saute on medium heat for 5 minutes.  Set aside.

3. Mince garlic and dice shallot.  Add to a pan with a small amount of oil and saute for 10 minutes on medium heat, or until shallots have begun to brown.

4. Once cooked, add in rice, fresh cilantro, onion powder, garlic powder and chili powder.  Mix well.  Drizzle in the juice of 1 lemon.  Remove from heat and let cool.

5. While rice is cooling, slice tomatoes and avocado.  Rinse black beans.  Set aside.

6. To make sauce, add 1/2 an avocado, sunflower oil and chipotle peppers in adobo sauce to a small jar.  Use an immersion blender to puree until smooth.

7. When ready to serve, add rice to each bowl and top each with 1 cup of sliced tomatoes, 1 cup of black beans, 1 cup of sauteed corn, and 1/4 an avocado.  Drizzle sauce on top.

8. Serve and enjoy!