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 bowlI 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


  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Description

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! 


Scale

Ingredients

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 teaspoon chili powder, divided
  • 1 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

Instructions

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, 1/2 teaspoon chipotle powder and 1/2 teaspoon chili powder. Stir and sautee for 5-8 minutes, or until begins to brown. Remove corn from pan.
  2. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu and sprinkle with 1/4 teaspoon chili powder and 1/4 teaspoon chipotle powder. 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.

Notes

For a time saver, purchase frozen brown rice.

  • Category: Dinner
  • Cuisine: Mexican

Keywords: burrito bowl, chipotle, vegan, vegetarian

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.

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! #vegan #chipotle #burritobowl

You May Also

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

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31 Comments

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

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

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

  4. 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..
    Paul

  5. Sandy

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

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

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

  8. 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 🙂

  9. 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.

  10. 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 🙂

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

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

  13. 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!!

  14. 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!

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