The best Vegan Chipotle Bowl (Burrito Bowl)

Love Chipotle burrito bowls? Try this Vegan Chipotle Copycat version! It's tasty, budget-friendly, high in protein, great for meal prep, and loads of fun to make!

Have you ever craved a Chipotle bowl but dislike the high price, portion size or limited vegan choices? Say yes to our homemade Vegan Chipotle Copycat! It's satisfying, fulfilling, and affordable to make. Packed with protein from the Chipotle Adobo tofu and black beans, this bowl hits the spot just right! This recipe is made together with my dear friend and long-time collaborator Ramya from Brown Girl Vegan.

Customize to your heart's content with your favorite toppings. Whether meal prepping for the week or hosting a dinner party, this dish is a crowd-pleaser. Healthy, flavorful, and versatile, it's a delightful blend of ingredients that promises a nourishing and delicious dining experience every time you dig in.

For more nourishing bowl recipes, check out Vegan Sushi Bowl with Mushroom, Peanut Tofu Buddha Bowl, and Sesame Spring Roll Bowl!

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• Chipotle Bowl
• Ingredients
• Instructions
• 📖 Recipe
• 💬 Reviews

Chipotle Bowl

Chipotle is undoubtedly my favorite American fast food chain. This vegan adaptation is bound to impress you, as it remains faithful to the authentic Chipotle recipe while taking it to a new level!

Ingredients

To make this recipe, you'll need 7 components:

1. Cilantro Rice: fragrant and delicious, uses basmati rice that is cooked with some garlic, lime juice, water and cilantro.
2. Chipotle Tofu (vegan chicken): The tofu is marinated with salt, garlic powder, nutritional yeast, and paprika powder, and coated with Chipotle Adobo sauce.
3. Fajita Veggies: bell pepper and onion slices are stir-fried for a few minutes with dried oregano, paprika, and salt and pepper.
4. Black Beans: The black beans are cooked with spices, lime juice, and garlic.
5. Vegan Sour Cream
6. Salsa
7. Guacamole

See recipe card for full quantity

Instructions

Cilantro Rice

1. Rinse rice with water several times until the water runs clear.
2. Add oil and butter to a pressure cooker. Saute minced garlic for 2 minutes and add rice.
3. Add water, salt, and lime juice and mix well. Pressure cook for 15 minutes on a medium flame and let it cook on the stove for 10 minutes.
4. Add in the chopped cilantro and mix well.

Vegan Chipotle Chicken:

1. Marinate tofu with salt, garlic powder, smoked paprika, soy sauce, nutritional yeast, and olive oil.
2. Coat marinated tofu with cornstarch.
3. Fry or air fry until crispy.

Black Beans:

1. Sauté onion and garlic in a pan.
2. Add cumin, coriander, oregano, salt, and pepper. Sauté for 2-3 minutes.
3. Add black beans with the liquid from the can and simmer for 5 minutes.

Fajita Veggies:

1. Sauté onion and bell pepper in olive oil with oregano, paprika, chili, salt, and pepper.

Sour Cream

1. Blend tofu, lime juice, minced garlic, Dijon mustard, and salt until smooth.

Guacamole

1. Mash avocados.
2. Dice red onion, tomatoes, and jalapeno.
3. Mix all ingredients in a bowl.

Salsa Pico de Gallo:

1. Dice tomatoes, red onion, and jalapeno.
2. Chop cilantro and mix with lime juice, salt, and black pepper.

Assemble

1. Start with a base of rice and lettuce in a bowl.
2. Add each component (Vegan Chicken, Black Beans, Fajita) nicely then top with the vegan sour cream, guacamole and salsa pico de Gallo.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe