This Chipotle inspired Vegan Burrito Bowl is bursting with tangy and spicy flavors. Featuring black beans, cilantro lime rice, peppers and homemade pico de gallo, this recipe makes for a delicious healthy lunch, dinner or meal prep.
Hello all my vegan friends! It never occurred to me that I haven’t shared this recipe for a Vegan Burrito Bowl which is ironic because I eat this at least twice a week. I love this recipe so much because you can just throw everything together and it is 100% vegan! This recipe is packed with protein and nutrients and is a great option for a bodybuilding meal.
What is a Vegan Burrito Bowl?
Simply put, it is all the amazing filling of a regular chipotle burrito. With a bowl, there are no extra carbohydrates and calories from a tortilla wrap or taco shell. Vegan Burrito Bowls are easy to make quickly because you essentially throw in all the fixings that you like. You can customize it to your likings, prepare it in advance and it is very cheap to make!
Ingredients You Need
Here are some of the ingredients that I use to make this recipe. Everything is customizable, so feel free to change up ingredients based on your preferences.
- BLACK BEANS. The beans act as the meat of this bowl. High in protein and fiber, black beans will fill you up like meat would. You can substitute pinto beans instead as these are equally delicious. I recommend using canned black beans for ease. You can also make them in the Instant Pot and it takes roughly 1 hour.
- SPICES. You will need classic taco seasoning spices like cumin, pepper, garlic powder, onion powder and chipotle powder. You can use pre-packaged taco seasoning mix as well.
- FAJITA VEGGIES. I love using vegetables you’d normally find in a fajita. This includes onion, red bell pepper, green bell pepper, yellow bell pepper and corn.
- CILANTRO LIME RICE. Bursting with flavor! You can switch it up and use quinoa or cauliflower rice if you are feeling naughty.
- SALSA. I used freshly prepared Pico de Gallo for this recipe.
- GARNISH. Anything you like here. I love to squeeze fresh lime juice over my vegan burrito bowl and drizzle a little vegan sour cream sauce on top.
How to Make Vegan Burrito Bowl
The process of making a chipotle style vegan burrito bowl only takes a few simple steps. For the full recipe, see the recipe card for instructions below.
Time needed: 30 minutes.
How to make a Vegan Burrito Bowl (Chipotle Inspired)
- Prepare the black beans
I highly suggest using canned black beans for this recipe. If you prefer to make it fresh, follow the instructions on the package and make in the Instant Pot. It will take about 60 minutes.
Heat canned black beans in a skillet over medium heat. Add in the garlic powder, pepper, paprika, chipotle powder, cumin and salt. You can also use 3 tablespoons of taco seasoning instead.
- Cook the rice
If you are cooking fresh rice, it takes about 25 – 30 from start to finish so it’s a good idea to get that started after the beans, unless using canned then you can start with the rice. I suggest using instant rice or microwave rice and it will be ready in 90 seconds. Regardless of the method, once the rice is done cooking, add in 2-3 tablespoons of cilantro and 2-3 tablespoons of lime juice.
- Sauté the vegetables
Sauté onion, bell peppers and corn over a medium heat. Cook until the onions are translucent and the peppers are wilted.
- Assemble the Vegan Burrito Bowl
For each individual bowl, divi up the beans, rice, salsa and fajita vegetables. If you would like, add a side of avocado, I usually use ¼ of an avocado per bowl and some fresh shredded lettuce. Top with a squeeze of lime, pinch of salt and a dash of Vegan Sour Cream.
Meal Prep and Storage
This Vegan Burrito Bowl is a super easy and quick meal prep recipe.
- Prepare this dish in advance and separate into four equal portions in individual containers.
- When ready to eat, top with lime, vegan sour cream and avocado.
- STORAGE. This dish lasts in the refrigerator for 4-5 days in an air-tight container.
- HEATING. Pop the dish in the microwave for 30-45 seconds and enjoy!
If you try this delicious Vegan Burrito Bowl, drop a comment below and let me know what you think! Until next time. Cheers.
Vegan Burrito Bowl (Tastes Like Chipotle)
Ingredients
- 2 15 ounce canned black beans (3 cups of Instant Pot black beans)
- 1 cup cooked rice
- 2 thinly sliced bell peppers (any color)
- 1 medium onion
- ½ cup corn
- ⅓ cup salsa or fresh pico de gallo
- 3 tablespoons cilantro (for rice)
- 2 teaspoons fresh lime juice (for rice)
Black Bean Seasonings
- ⅓ tbsp chipotle powder
- 2 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cumin
To serve
- 1 lime wedge
- ½ tbsp fresh cilantro
- 1 tbsp Vegan Sour Cream
- ½ Avocado
Instructions
The Beans
- Start with the beans. If you are making black beans from scratch in the Instant Pot, cook them for about 60 minutes. If you are using canned black beans, add them to a skillet over medium heat. Add in the chipotle pepper, cumin, pepper, garlic powder and onion powder. Cook for about 5 minutes and then remove from heat.
The Rice
- Cook the rice and add 2-3 tablespoons of freshly chopped cilantro and 2-3 tablespoons of fresh lime juice. If you are making in the Instant Pot, the rice will take roughly 20-25 minutes.
The Fajita Vegetables
- In a large skillet, add in the chopped onion and bell peppers. Sauté for 3-5 minutes until the vegetables begin to soften. Then add in the corn. Cook until the peppers and onions are cooked and the onions are translucent. Remove from heat and let cool.
Assemble the Vegan Burrito Bowl
- To assemble your vegan burrito bowls, in individual bowls, add about ¾ cup of the cilantro lime rice, ¾ cup of beans, ¼ cup of salsa or pico de gallo, and ¼ of the fajita vegetables. If you would like, add a side of avocado, I usually use ¼ of an avocado per bowl and some fresh shredded lettuce. Top with a squeeze of lime, pinch of salt and a dash of Vegan Sour Cream.
Notes
Meal Prep and Storage
This Vegan Burrito Bowl is a super easy and quick meal prep recipe.- Prepare this dish in advance and separate into four equal portions in individual containers.
- When ready to eat, top with lime, vegan sour cream and avocado.
- STORAGE. This dish lasts in the refrigerator for 4-5 days in an air-tight container.
- HEATING. Pop the dish in the microwave for 30-45 seconds and enjoy!
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