Chipotle “Ranch” Pineapple Rice Bowls

Chipotle Ranch Pineapple Rice Bowls

So I bought a pineapple. Becuase I was craving pineapple… I mean it’s summer, hello?! I had no intentions with this pineapple other than I was obviously going to devour it. So I got home and it sat on my kitchen island for a couple days, just begging me to cut it up and eat it. I had no idea what delicious meal I could use it for, but I knew I had to act fast or that gorgeous pineapple was going to go to waste. So… that’s when this Chipotle “Ranch” Pineapple Rice Bowls were born.

Chipotle Ranch Pineapple Rice Bowls

So I raided my fridge and my pantry to see what I could throw together to a. get rid of produce about to go bad and b. to see what fun, summery bowl I could whip up. The result? THIS. These Chipotle “Ranch” Pineapple Rice Bowls were either luck or maybe I do know what I’m doing afterall wink.

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Chipotle Ranch Pineapple Rice Bowls

So let’s break it down:

☆ Rice
☆ Avocado
☆ Pineapple
☆ Corn
☆ Pinto Beans
☆ Snap Peas
☆ Crispy Chipotle Tofu
☆ Spicy Chipotle “Ranch” Sauce
☆ Lime Juice

Now, I’m not normally a fan of spicy- like I am the world’s biggest wuss when it comes to a little heat, and to be honest, this sauce was a little too spicy for me BUT pineapple to the rescue! I knew this pineapple was going to be a good idea. It seemed to balance out the spicy and add the perfect amount of sweetness to these Chipotle “Ranch” Pineapple Rice Bowls. You can always adjust the chipotle “ranch” to fit your personal Scoville spice meter. The tofu also came chipotle style, but you can absolutely sub in plain crispy tofu and I’m sure that would be just as delish. I also used red rice, but feel free to sub in brown or white rice. This recipe is pretty adaptable, so as always I would love to see YOUR versions! Comment below or tag me on Instagram! And of course as always,

 

 

 

Chipotle Pineapple Ranch Rice Bowls

 

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Chipotle "Ranch" Pineapple Rice Bowls

Course: Main Course
Cuisine: Mexican
Servings: 4 bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Ingredients

  • 2 cups rice (uncooked)
  • 1 pineapple
  • 15.5 oz pinto beans
  • 2 avocados
  • 1/2 bag frozen corn (5 ounces)
  • snap peas
  • 1 lime
  • 8 oz chipotle tofu (I used Nasoya brand)
  • chipotle "ranch" sauce (see below)

Chipotle "Ranch" Sauce

  • 1 cup vegan mayo (I use Just Mayo)
  • 1/2 cup fresh cilantro
  • 1/2 tsp chipotle powder (note: add less if your like a milder sauce)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 3 tbsp lime juice

Instructions

  1. Cook your rice according to package directions. I cooked 2 cups of uncooked rice

  2. Make your chipotle "ranch" by adding all sauce ingredients to your food processor/blender and blending until smooth

  3. Cook your tofu in a skillet over medium heat with just a little bit of olive oil. Flip and remove from heat

    ** Alternatively you could do the same with regular tofu if you can't fine the chipotle kind

  4. Next, cut up your pineapple. Set aside

  5. Drain and rinse your pinto beans

  6. Cook your corn in the microwave/stovetop with a little bit of water

  7. Slice/dice your avocado

  8. When your rice is done, assemble your bowls by adding rice to each bowl and topping with beans, pineapple, avocado, corn, snap peas, and tofu. Then add your sauce and some fresh squeezed lime juice

Notes

** Chipotle "Ranch" adapted from Salt & Lavender

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