A Chipotle inspired vegan burrito bowl that’s bursting with spices and flavor and is healthier than take-out! Over 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.
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 ;).
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. 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.
Not 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.
I think this could make for a really fun “burrito bowl bar” for upcoming cinco de mayo festivities. Or, April 29th. Whichever suits ;).
- 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
- 5 small-medium tomatoes, diced
- 1/2 cup diced red onion
- 1 jalapeño pepper, minced
- 1 tbsp lime juice
- salt to taste
- 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
- 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.
- Combine tomatoes, red onion, jalapeño pepper, lime juice, and salt in a medium bowl. Stir to combine and let sit for 5 minutes.
- 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.
- 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.
- Build your bowl starting with the chipotle rice, adding beans, tofu, corn, salsa, and avocado. Top with sriracha as desired.
Happy (almost) cinco de mayo, ya’ll!
Love cinco de mayo too? Check out these recipes for more dinner ideas: