Copycat Chipotle Burrito Bowl Recipe
Copycat Chipotle Burrito Bowl is a healthier version of Chipotle. This vegan burrito bowl is made with cilantro lime brown rice, black beans, fajita veggies, pico de gallo, corn salsa, guacamole, and salsa.
Servings: 5 servings
Ingredients
Brown Rice
- 3 cups cooked brown rice more if need be
- salt to taste
- 2/3 cup fresh cilantro
- 1 lime zest
- 1 lime freshly squeezed
Black Beans (store-bought)
- 15 ounces organic spicy black beans canned from whole foods - heat up
Fajita Veggies
- 1 tbsp avocado oil
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 medium white onions sliced
- salt to taste
- 1 1/2 tsp taco seasoning
Pico de Gallo
- 1 1/2 cups tomatoes chopped & drained
- 1/2 cup red onion chopped
- 1/3 cup fresh cilantro chopped
- 1 1/2 tsp serrano chilies finely chopped
- 1/2 lime freshly squeezed
- 1/4 tsp salt
Corn Salsa
- 1 cup frozen fire-roasted corn thawed, rinsed & drained
- 1/4 cup red onion chopped
- 1/4 cup fresh cilantro chopped
- 1/2 lime freshly squeezed
- 1/4 tsp salt
Guacamole
- 2 ripe avocados mashed
- 1/3 tsp salt more if needed
- 1 lime freshly squeezed, more if needed
- 1/4 white onion chopped
- 1/4 cup scallions chopped
- 3 cloves fresh garlic chopped
- 2 tsp serrano chilies chopped
- 1/2 a tomato chopped & drained
Assemble Bowl
- 3 large spoonfuls of brown rice
- 2 large spoonfuls black beans
- 2 spoonfuls fajita veggies
- 2 spoonfuls pico de gallo
- 2 spoonfuls corn salsa
- 1 heaping spoon of guacaole
- 2 spoonfuls tomatillo salsa
- dollop of vegan garlic dip from Trader Joe's
- lettuce optional
Instructions
Make Cilantro Lime Rice
- Cook your brown rice (or white rice) according to your package instructions. Add salt (if needed) and fresh cilantro leaves.
- Add lime zest and lime juice.
- Your cilantro rice is ready.
Make Fajita Veggies
- Slice red, green, and yellow bell peppers.
- Slice white onions.
- Heat up a large castiron skillet on medium heat. Once hot, add 1 tbsp of avocado oil.
- Add all the bell peppers first. Season with a little salt (we will be adding taco seasoning later which may have salt). Stir and cook down for 2 minutes.
- Now add sliced onions. Season with a little salt again. Stir and cook down for another 2 minutes.
- Add taco seasoning. Stir. Cook for another 2 minutes.
- You want your veggies to have a slight crunch. Turn off the stove and let the veggies sit on the hot castiron skillet until you're ready to serve.
Make Pico de Gallo
- In a bowl, add drained fresh tomatoes, red onions, cilantro, serrano peppers, lime juice, and salt. Mix well. Set aside.
Make Corn Salsa
- In another bowl, add washed and drained fire-roasted frozen corn. You can use regular frozen corn too. Also, add red onions, chopped cilantro, serrano peppers, lime juice, and salt. Mix well. Set aside.
Make Guacamole
- Mash avocados. Season with salt, and lime juice. Mix well. Add serrano peppers and red onions. Mix well.
- Add chopped cilantro leaves. Mix well.
- Lastly, add tomatoes at the end to avoid any discoloration.
- Your guacamole is ready.
Heat Black Beans
- Grab a can of canned black beans - I love Whole Foods Spicy Black Beans. You don't need to drain this particular kind of black beans so just dump it in a pot and heat.
Assemble Burrito Bowls
- In a bowl, add cilantro lime brown rice, and black beans.
- Add your fajita veggies aka onions and bell peppers.
- Add pico de gallo and corn salsa.
- Then add a heaping spoon of guacamole.
- Add tomatillo salsa and a dollop of vegan garlic dip (from Trader Joe's - it's amazing).
Nutrition
Calories: 471kcal | Carbohydrates: 76g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Sodium: 737mg | Potassium: 1298mg | Fiber: 19g | Sugar: 8g | Vitamin A: 1740IU | Vitamin C: 136mg | Calcium: 108mg | Iron: 4mg