Spicy Chipotle Sausage Bowl
Serves 2 | Crafted with Spicy Mexican Chipotle Plant-Based Sausages
ABOUT THE FLAVOR ORIGIN
The creamy coconut rice is rich and decadent, seasoned with fresh green onions and cilantro. It’s a perfect counterbalance to the spicy heat and fresh citrus of the chipotle sausage, lime, and pepper stir-fry. Perfect as is…but try with your favorite fresh chopped salsa—mango, pineapple, or tomato.
Ingredients
Coconut Black Bean Rice
1 tbsp. plant-based butter
2 tbsp. shallot, finely chopped
½ cup basmati rice
½ cup coconut milk
½ cup water
½ tsp. sea salt
½ cup canned black beans, drained and rinsed
2 tbsp. fresh cilantro, chopped
2 tbsp. green onion, thinly sliced
Chipotle Lime Stir-fry
1 tbsp. vegetable oil
2 Field Roast Spicy Mexican Chipotle Plant-Based Sausages, sliced on a diagonal into 8 to 10 slices
1 clove garlic, thinly sliced
½ cup sweet onion, sliced into 1/8” wedges
1 yellow or green pepper, thinly sliced
½ tsp. ground cumin
¼ tsp. sea salt
2 tbsp. fresh squeezed lime juice
1 tsp. finely grated lime zest
½ cup fresh salsa (optional) try mango, pineapple, or tomato
Preparations
For the coconut black bean rice: Melt the plant-based butter in a saucepan over medium heat. Sauté the shallot, stirring occasionally, for about 1 minute until slightly softened. Add the basmati rice, tossing to coat. Pour in the coconut milk, water, and salt. Bring to a boil. Then, immediately reduce to low heat, cover with a lid, and cook gently until liquid has absorbed and rice is tender, about 18 minutes. Remove the pan from the heat and fluff the coconut rice with a fork. Stir in the black beans, cilantro, and green onion. Keep warm.
Meanwhile, for the Chipotle Lime stir-fry: Heat the vegetable oil in a large non-stick skillet over medium heat. Add the slices of Field Roast Spicy Mexican Chipotle Plant-Based Sausage and cook for 2 minutes, flipping halfway through.
Add the garlic, sweet onion, yellow pepper, cumin, and salt, tossing to combine. Sauté for 8 to 10 minutes, stirring frequently, until onions are tender and golden. Remove the skillet from the heat and drizzle with the fresh lime juice, tossing to combine.
To serve, divide the coconut rice and beans into 2 large shallow bowls. Top with the chipotle lime stir-fry. Finish with a sprinkle of fresh lime zest on top and enjoy while hot.
Serve with your favorite fresh salsa if desired—mango and pineapple are a great tropical option.
