HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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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.
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.
So let’s break it down:
☆ 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 "Ranch" adapted from Salt & Lavender