The Foodie Dietitian Blog

Chipotle Inspired Vegan Burrito Bowl

A Chipotle inspired vegan burrito bowl that’s bursting with spices and flavor and is healthier than take-out! A Chipotle inspired vegan burrito bowl that's bursting with spices and flavor and is healthier than take-out! | @TheFoodieDietitianOver the last couple months, on multiple occasions, I’ve found myself asking, “is this real life?” As if I was that young drugged contemplative kid in the backseat coming home from the dentist. You know the one…

Only I’m not coming from the dentist. I’m just in awe of my “new life”. The life of a food blogger-writer-yoga teacher-recipe developer-food photographer-speaker-spokesperson-communications specialist who doesn’t confine herself to a 9 to 5, to a cubicle, to a boss, or to an office for that matter. Not that those are “bad” things necessarily (in fact a true 9 to 5 sounds really good right about now!), they are just not things I wanted. And by opening myself up to a world I once thought was so scary, I’ve experienced amazing things.

Like drinking margaritas at 1:30 pm on a Wednesday. Yeahhhh….that happened.Chipotle Inspired Vegan Burrito Bowls | @TheFoodieDietitian

For the record, food waste is one of my biggest pet peeves. So, obviously beverages are no exception. As I shot my cinco de mayo recipe yesterday, I poured a couple margs to add to the “authenticity” of the scene. Because it certainly ain’t May 5th without some margs. Well, in my world, it ain’t April 29th without a little tequila either. I couldn’t waste them. That would just be wrong.
Plus, I needed something to wash down this delicious vegan burrito bowl with. I was inspired by Chipotle to make a homemade, vegan version of their burrito bowl. To answer your question, yes, there is cilantro rice involved ;).

Chipotle Inspired Vegan Burrito Bowls | @TheFoodieDietitianI created a deconstructed burrito bowl so that you can build your bowl as you please. Just as if you were ordering your toppings in front of a counter. Only you get to control the portions this time! I love how colorful these bowls are — the bright red tomatoes, the green avocado, the yellow roasted corn and the pop of green from the cilantro.

Chipotle Vegan Burrito Bowls | @TheFoodieDietitianNot only are they bursting with color, they’re also packed with delicious Mexican flavor, a bit of heat, and nutrition. Fiber-filled brown rice + satiating protein from the tofu and black beans + healthy fat from the avocado. This is a bowl that’s sure to fill you up, not fill you out.

Inspired Vegan Burrito Bowls | @TheFoodieDietitianI think this could make for a really fun “burrito bowl bar” for upcoming cinco de mayo festivities. Or, April 29th. Whichever suits ;).

Chipotle-Inspired Vegan Burrito Bowl

Yield: 4 servings

Chipotle-Inspired Vegan Burrito Bowl

Ingredients

    For the cilantro brown rice:
  • 2 cups long grain brown rice, rinsed
  • 5 cups water
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1 tbsp lime juice
  • 2 tbsp minced cilantro, packed
  • For the salsa:
  • 5 small-medium tomatoes, diced
  • 1/2 cup diced red onion
  • 1 jalapeño pepper, minced
  • 1 tbsp lime juice
  • salt to taste
  • For the bowls:
  • 3 tbsp olive oil, divided
  • 1 can of corn, rinsed
  • 1 tsp chili powder, divided
  • 1 tsp chipotle powder, divided
  • 14oz extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 can of black beans, rinsed
  • 2 avocados, sliced
  • Sriracha to taste

Instructions

    For the cilantro brown rice:
  1. Bring water and rice and olive oil to a boil in a medium saucepan. Reduce heat to simmer, cover, and cook for 45 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in cilantro and lime juice.
  2. For the salsa:
  3. Combine tomatoes, red onion, jalapeño pepper, lime juice, and salt in a medium bowl. Stir to combine and let sit for 5 minutes.
  4. For the bowls:
  5. Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add corn, 1/2 tsp chipotle powder and 1/2 tsp chili powder. Sautee for 5-8 minutes, or until begins to brown. Remove corn from pan.
  6. Add 2 tbsp olive oil to the pan over medium-high heat and add tofu and sprinkle with remaining chili and chipotle powder. Cook for 5 minutes, flipping over half way through, or until browned and crispy.
  7. Build your bowl starting with the chipotle rice, adding beans, tofu, corn, salsa, and avocado. Top with sriracha as desired.
3.1
http://karalydon.com/recipes/chipotle-inspired-vegan-burrito-bowl/

Happy (almost) cinco de mayo, ya’ll!

Love cinco de mayo too? Check out these recipes for more dinner ideas:

Butternut Squash and Tempeh Tacos | The Foodie Dietitian @karalydon

Vegan Butternut Squash and Tempeh Tacos

Zucchini Black Bean Tacos with Avocado Crema

Zucchini Black Bean Tacos with Avocado Crema

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.

Comments

  1. This was great! I went ahead and cooked the beans a little with a dash of lime. Fantastic recipe. Thanks.

  2. These look fantastic, any way I can have chipotle at home is a win!

  3. This is so fresh, fresh, fresh and I love it! I wish I had this bowl in front of me right now!

  4. I have just tried this bowl and it was amazing! I subbed the chipotle powder with smoked paprika (not a big fan of chipotle) for the tofu and the corn and it was delicious! Thank you for this recipe, the bright colours truly brightened my day as we are having a snow storm today where I live 🙂

  5. This looks AHHmazing, and thank you for the hope that maybe one day I won’t have to do the 9-5. It sounds positively amazing.

  6. Your recipe says vegan, but it contains butter. Did you mean margarine? No offence because vegan means no animal products, and butter is made from cows milk. (we don’t believe it is kind to cows) ~Vegan

    • Hi Mercedes, BIG oversight on my part. My sincerest apologies. That should have read olive oil. Again I’m sorry for the oversight and thank you so much for bringing it to my attention! The recipe is now updated 🙂

  7. Yummy I love this!!!! This is my kind of food. Also if you haven’t yet tried the sofritas, you must !

  8. Yum- I love burrito bowls. Very jealous of your schedule, especially since you got to drink margs at 1:30- my favorite!

  9. So much color and flavor! While a 9-5 job would be great in many ways, the luxury of working on your own schedule – and drinking and eating delicious stuff every day – is worth it!!

  10. I love these colorful bowls! Beautiful job making healthy food look delish. I’m glad no margarita was left behind 😉 Next time, I’ll join ya!

  11. Yum! You just confirmed my dinner plans for tonight.

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