Description
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!
Ingredients
Cilantro Rice
- 1 tbsp oil
- 1 tbsp vegan butter
- 2 cups basmati rice
- 3 cups water
- 2 cloves minced garlic
- 1.5 tsp salt
- 2 tbsp lime juice
- 1 cup chopped cilantro
Vegan Chicken
- 400g Tofu
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp soy sauce
- 2 tsp Nutritional yeast
- 2 tsp olive oil
- 1 tbsp cornstarch
Black Beans
- 1 can black beans
- 1/4 white onion, chopped
- 2 tsp minced garlic
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- Squeeze of lime
Fajita Veggies:
- 1 tbsp olive oil
- 1/2 medium white onion
- 1 red bell pepper
- 1 tsp dried oregano
- 1/4 tsp paprika
- Salt and pepper
Sour Cream:
- 300g firm tofu (without draining water)
- 1.5 tbsp lime juice
- 1 tsp minced garlic or 1 garlic clove
- 1 tsp Dijon mustard
- Pinch of salt
Guacamole:
- 3 avocados, ripe
- 1/2 small red onion
- 2 tomatoes
- 3 tbsp chopped cilantro
- 1 jalapeno pepper
- 1 lime, juiced
- 1/2 tsp salt
Salsa Pico de Gallo:
- 3 medium tomatoes
- 1/2 red onion
- 1 jalapeno pepper
- 1/4 cup packed cilantro
- 1.5 tbsp lime juice
- Salt and black pepper to taste
Instructions
Cilantro Rice
-
Rinse rice with water several times until the water runs clear.
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Add oil and butter to a pressure cooker. Saute minced garlic for 2 minutes and add rice.
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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.
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Add in the chopped cilantro and mix well.
Vegan Chipotle Chicken:
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Marinate tofu with salt, garlic powder, smoked paprika, soy sauce, nutritional yeast, and olive oil.
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Coat marinated tofu with cornstarch.
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Fry or air fry until crispy.
Black Beans:
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Sauté onion and garlic in a pan.
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Add cumin, coriander, oregano, salt, and pepper. Sauté for 2-3 minutes.
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Add black beans with the liquid from the can and simmer for 5 minutes.
Fajita Veggies:
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Sauté onion and bell pepper in olive oil with oregano, paprika, chili, salt, and pepper.
Sour Cream
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Blend tofu, lime juice, minced garlic, Dijon mustard, and salt until smooth.
Guacamole
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Mash avocados.
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Dice red onion, tomatoes, and jalapeno.
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Mix all ingredients in a bowl.
Salsa Pico de Gallo:
-
Dice tomatoes, red onion, and jalapeno.
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Chop cilantro and mix with lime juice, salt, and black pepper.
Assemble
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Start with a base of rice and lettuce in a bowl.
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Add each component (Vegan Chicken, Black Beans, Fajita) nicely then top with the vegan sour cream, guacamole and salsa pico de gallo.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Mexican-inspired, TexMex