Vegan Burrito Bowl (Chipotle-Inspired)
This Chipotle-inspired vegan Burrito Bowl features black beans, cilantro lime rice, and fajitas with fresh homemade salsa, romaine lettuce, and avocado for a deliciously healthy and easy meal everyone will love!
Hello, my foodie friends! I sure hope you’re not tired of all the delicious Tex-Mex and Mexican vegan recipes I’ve been sharing lately. I just happen to be on a roll, and tex-mex is it!
And now, I have this Chipotle-inspired burrito bowl to share with you. Let me tell you it’s delicious and I could eat one every day!
Why We Love This Recipe!
- All the best parts. It’s the best parts of a burrito, deconstructed and eaten in a bowl! There is no carb or grain-filled shell, just all the delicious goodies inside!
- It’s easy and hearty. They are easy to make and can be customized however you like. Keep it simple, or go all out and load your burrito bowl with all the fixings!
- Great for meal-prep. Making chipotle-style burritos in a bowl at home is a great way to save money and plan your meals ahead. The recipe makes enough for at least 4 healthy meals, whether it’s lunch or dinner.
Ingredients You’ll Need
Here are some of my favorite ingredients for making the best burrito bowls. Plus, tips and substitution ideas!
- Black Beans – Protein-rich black beans are the ‘meat’ of this burrito bowl (pinto beans are great too). For ease, use canned. For full flavor, make these super tasty Instant Pot Black Beans from scratch (takes 1 hour or so). They store well, so if making a batch you may have leftovers for a couple of lunch or dinners. You may even prefer to use these homemade Quick & Easy Refried Beans made with canned beans or Instant Pot Refried Beans from scratch with dried beans.
- Chipotle Veggies – Keeping it simple but flavorful, Chipotle-style fajita veggies are a great addition to your burrito bowl. Use your favorite colored bell peppers and onion.
- Cilantro Lime Rice – In place of this Cilantro Lime Rice, switch it up and use cauliflower rice, brown rice, forbidden black rice, quinoa, or pre-cooked packaged rice.
- Leafy Greens – Add freshness and healthy roughage to your burrito bowl with leafy greens. Shredded romaine or iceberg lettuce is a great addition for crispness or use your favorite greens.
- Salsa – Both this homemade Fresh Corn Salsa and Pico de Gallo are fantastic in this recipe, and they’re easy to make too. For convenience, use premade pico de gallo or bottled salsa.
- Garnish – Avocado (mashed or sliced), lime wedges, and a pinch of salt add a nice finishing touch. It doesn’t hurt to add a drizzle of hot sauce, tabasco, or Sriracha, either. If you prefer a bit of creamy drizzle, try this Vegan Sour Cream, Sriracha Cream Sauce, or Chipotle Tahini Dressing. And if you love vegan cheese, feel free to add a sprinkle over the top as well!
How To Make Chipotle Burrito Bowl
The process of making chipotle-style burrito bowls only takes a few simple steps. For the full recipe, see the recipe card for full instructions below.
- The Beans: Start with the beans; I usually make these ahead if made from scratch. If you’re making them fresh, the instant beans will take about 60 minutes to complete. If I don’t want to use homemade, open a can of black beans and simply drain and rinse them. Super easy!
- The Rice: The rice takes about 25 – 30 minutes to prepare, so it’s a good idea to start it after the beans. If you’re using canned beans, you can start with the rice.
- The Veggies: The fajitas only take about 15 minutes to finish, including prep time. They can be made while the rice is cooking. You’ll simply saute them over medium heat for about 10 minutes, stirring occasionally.
- Assemble: To assemble your burrito bowls in individual bowls, divi up the beans, rice, salsa, and fajitas, along with a handful of shredded lettuce. Add a side of avocado, I usually use 1/4 of an avocado per bowl. Top with a squeeze of lime, a pinch of salt, and a dash of red pepper flakes.
Now all you have to do is enjoy to the fullest!
How To Meal Prep
- Prep all of your fresh ingredients and divide them into 4 meal prep containers.
- Cook the black beans, peppers, and rice. Allow to cool and divide into the 4 containers.
- Store in the refrigerator for 4 – 5 days. Let it come to room temp before eating.
More Mexican-Inspried Recipes!
- Black Bean Tacos
- Vegan Burritos
- Nacho Bowl
- Enchilada Rice
- White Bean & Tomatillo Soup
- Quinoa Chili Verde
If you try this burrito bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN BURRITO BOWL
A chipotle inspired vegan burrito bowl with black beans, cilantro lime rice and veggies with avocado is super easy to put together and makes a delicious healthy lunch, dinner or make ahead meal!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 3 – 4 1x
- Category: Entree
- Cuisine: Vegan, Tex-Mex, Mexican
Ingredients
Fajitas
- 2 tablespoons olive oil or 1/4 cup water for water saute
- 2 bell peppers (any color), cored and thinly sliced
- 1 small white onion, thinly sliced
- 1/4 teaspoon dried oregano
- pinch of mineral salt
To Serve
- 2 cans (15oz) black beans, drained and rinsed or 3 cups Instant Pot Black Beans
- 1 batch Cilantro Lime Rice or 3 cups cooked rice
- 2 heads of romaine, shredded (about 3 – 4 cups)
- Corn Salsa
- Pico de Gallo
- 1 – 2 avocados
- lime wedges
Instructions
The Beans: Start with the beans, I usually make these ahead if making from scratch. If you’re making them fresh, the Instant Po Black Beans will take about 60 minutes to complete. If I don’t want to use homemade, open a can of black beans and simply drain and rinse them.
The Rice: The Cilantro Lime Rice takes about 25 – 30 from start to finish so it’s a good idea to get that started after the beans, unless using canned beans than you can start with the rice.
The Veggies: The fajitas only take about 15 minutes, including prep time, to finish. These can be made while the rice is cooking.
- In a large skillet, heat olive oil or water over medium heat. Add the onions, bell peppers, oregano and pinch of salt, and saute for 10 minutes, stirring occasionally, until onions and peppers are soft and tender. Remove from heat.
Assemble: To assemble your burrito bowls, in individual bowls add about 3/4 cup of rice, 3/4 cup of beans, 1/4 – 1/3 cup of corn salsa or pico de gallo, and 1/4 of the fajita mixture, along with a handful of shredded lettuce. Add a side of avocado (mashed or sliced), I usually use 1/4 of an avocado per bowl. Top with a squeeze of lime, pinch of salt and a dash of red pepper flakes.
Store: All the leftover components can be stored in the refrigerator for up to 3 – 4 days. Store individually or together (as for meal prep).
Notes
For a bit of creamy drizzle, try this Vegan Sour Cream, Sriracha Cream Sauce or Chipotle Tahini Dressing.
And if you love vegan cheese, feel free to add a sprinkle over the top as well!
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I made this recipe and love it. I added the onions and spices from the instapot recipe to my canned beans and they turned out great. I’m a huge fan of the corn salsa at chipotle, and this one tastes just like it. I made it with fresh corn from the cob and it was extra sweet that way. Would recommend 10/10!
Perfect Meal. Loved it
This recipe tastes EXACTLY like Chipotle! I used a no salt can of black beans to save time as well. I served this bowl with Chipotle Tabasco, tortilla chips and tortillas! Next time I make this, I’ll probably make a side of guacamole! Delicious!!
Delicious & so easy to make! I also used canned beans to save time. Thank you so much for another flavorful vegan dinner!
Awesome! We loved it and will make it often.
Yummylicious!!!!