A Chipotle inspired vegan burrito bowl that’s bursting with spices and flavor and is more delicious (and easier on the wallet!) than take-out! A Chipotle inspired vegan burrito bowl that's bursting with spices and flavor and is more delicious (and easier on the wallet!) than take-out! #chipotle #veganIt’s kind of funny that I’m updating this recipe right now because Chipotle recently introduced vegan rice bowls to their menus (guess I was a trend setter developing this recipe 4 years ago LOL!). But even though the bowls are available now, there’s still something about making your food at home – 1. it’s easier on your wallet and 2. it’s more satisfying eating something that you created from scratch (at least I think so!). chipotle inspired vegan burrito bowl

I 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. 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 copycat vegan burrito bowlNot 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. Gang’s all here!chipotle inspired vegetarian burrito bowl with tofuEven though I don’t follow a vegan diet, I still enjoy eating plant-based meals (especially when Steve is on the road for work and can’t complain :)). This plant-based bowl does not leave you feeling deprived in the least bit. It’s got crispy tofu, spiced corn, fresh pico de gallo, black beans and a heaping scoop of creamy guac. So much variety. So many different textures. Talk about satisfaction factor!
vegan burrito bowl - chipotle copycatI think this could make for a really fun “burrito bowl bar” for upcoming cinco de mayo festivities. Or, April 25th. Whichever suits ;). Just add margs.

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Chipotle-Inspired Vegan Burrito Bowl

1 Star2 Stars3 Stars4 Stars5 Stars (64 votes, average: 3.67 out of 5)


A Chipotle inspired vegan burrito bowl that’s bursting with spices and flavor and is more delicious (and easier on the wallet!) than take-out! 



For the cilantro-lime rice:

  • 1 cup long grain brown rice, rinsed
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1/2 teaspoon lime zest (about 1 lime)
  • 1/4 cup packed cilantro, minced

For the pico de gallo:

  • 4 small-medium tomatoes, diced
  • 1/2 cup diced red onion (about 1/2 red onion)
  • 1 jalapeño pepper, minced
  • 1 tablespoon lime juice
  • Salt, to taste

For the Guacamole:

  • 2 avocados, mashed
  • 1 teaspoon lime juice
  • 2 tablespoons minced red onion
  • 1 tablespoon cilantro, minced
  • Salt, to taste

For the bowls:

  • 3 tablespoons olive oil, divided
  • 1 15-ounce can corn, drained and rinsed
  • 1/2 teaspoon chili powder, divided
  • 1/2 teaspoon chipotle powder, divided
  • 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 15-ounce can black beans, drained and rinsed


For the cilantro-lime rice:

  1. Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.

For the pico de gallo:

  1. Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.

For the Guacamole:

  1. In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.

For the bowls:

  1. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and sauté for 5-8 minutes, or until begins to brown. Remove corn from pan.
  2. In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.
  3. Build your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.


For a time saver, purchase frozen brown rice.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Cuisine: Mexican

Happy (almost) cinco de mayo, ya’ll!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published April 2015.

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Blackened Salmon Tacos with Corn Avocado Salsa

instant pot jackfruit tacos

Instant Pot Jackfruit Tacos

zucchini black bean tacos

Zucchini Black Bean Tacos with Avocado Crema

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  1. This was amazing. My whole family is vegetarian and it always annoys me that I can’t eat meat often. But the flavours where so good that I didn’t even think it needed meat. My whole family loves Mexican food and this was a real winner. Had many requests to make it again.

  2. Cassie

    This was wonderful – thank you!! I doubled the recipe and my family of 7 gobbled it all up. No leftovers for tomorrow! Next time I’ll triple. 🙂 I made a few changes based on what I had available. I didn’t use the tofu at all, I heated up 3 can of beans instead of 2, and seasoned them. The red onion was strong in the pico, but they still ate it up. My husband and I loved the strong flavors – it was so fresh! Even my 3 yr old and 18 month old ate two bowls. I didn’t have chipotle seasoning, so I used chili powder, paprika and cumin. I also used frozen corn instead of canned. This was a winner, definitely!

  3. manpreet somra

    hey, Just a thought. I wish there was nutritional info for your recipes. I am trying to loose weight and it would be super helpful so I can track what i’m putting into my body.

  4. Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much

  5. This is exactly what I want after cheering on the Boston Marathon in the pouring rain today. Looks so warm and comforting!

  6. I love the cilantro and lime in the rice. Healthier than take out indeed! Hope you will join our meatless Monday linkup

  7. Paul Amschler

    Now all you women folk do NOT take offence to what I am going to say. I am not a vegan/no meat kind of guy, TOFU is just not a natural food nor does it taste like it. So what kind of meat would be okay to substitute for it?
    Great blog , good for making the brain work for once..

  8. Sandy

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

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

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

  11. Audrey

    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 🙂

  12. 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.

  13. Mercedes

    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 🙂

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

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

  16. 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!!

  17. 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!

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