This Chipotle burrito bowl recipe is vegan, delicious, easy to make at home and tastes just like the original version. This is a wonderful lunch or dinner salad meal option – healthy and bursting with flavors!! You and your family are gonna love this!!
There are just a few rules to get this salad bowl right!!
- Flavor each component individually – This brings out max flavor in each item.
- Keep the mexican theme flavors handy to build your bowl- These are simple and readily available – lime, pepper (I used Jalapeno), cilantro, red onions and taco seasoning.
How to make – Chipotle Burrito Bowl Components
Rice
Cook rice using the ‘Rice’ setting in the instant pot – 1:2 water ratio. Flavor the rice, while it is HOT, with lime, cilantro and salt.
Beans
Cook a can of beans with taco seasoning in a pan. Do NOT drain the liquid from the beans. They will thicken nicely with the taco seasoning to give you a good sauce.
Corn Salsa
I used frozen corn for convenience. Obviously, you can use fresh too. I steamed the corn for 10 minutes. To the cooked corn, I added small amounts of red onions, chopped coriander leaves, chopped jalapeno, lime and salt.
Tomato Salsa
Chop tomatoes finely. To it, add lime juice and salt to taste. Add small amounts of chopped onions and chopped coriander leaves.
Lettuce
Just wash, drain and chop lettuce.
Guacamole
To mashed avocados- add salt, lime juice to flavor. Add small amounts of chopped onions, chopped coriander leaves and chopped jalapeno.
Roasted Peppers (Optional)
I found Pasilla peppers in my grocery store the day before and decided to oven roast the pepper and chop them and add them to the bowl. I am not a fan of the traditional fajita they offer at the Chipotle restaurant. But, you could stir-fry onion + bell pepper with taco seasoning if you like the traditional method instead.
Assemble it all together…
Place all components on the dining table. Either let the family pick and choose components, Orrrrr build a bowl with all and chow down!!!
I made a vegetarian version for my younger daughter by adding shredded cheese for her. But, the others did not miss the sour cream or cheese and ate the vegan version with great gusto instead.
RECIPE
Make your own DIY Chipotle burrito bowl. This recipe is vegan, healthy and super easy to make. Makes for a great lunch or dinner salad meal option.
- 1.5 cups rice
- 3 cups water
- Lime Juice, Salt, Chopped Coriander Leaves
- 1 can Black Beans
- 2 tbsp Taco Seasoning
- 4-5 Chopped tomatoes
- Lime Juice, Salt, Chopped Coriander Leaves
- 2 tsp Finely Chopped Red Onions
- 1/2 packet frozen corn
- Lime Juice, Salt, Chopped Coriander Leaves
- 2 tsp Finely Chopped Red Onions
- 1 tsp Finely Chopped Jalapeno (deseeded)
- 2-3 Medium Avocados
- Lime Juice, Salt, Chopped Coriander Leaves
- 2 tsp Finely Chopped Red Onions
- 1 tsp Finely Chopped Jalapeno (deseeded)
- Pepper (Pasilla, Bell Pepper, etc)
- Chopped Romaine Lettuce
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Rice:
Make rice in any method you prefer. I put rice in Instant Pot (1:2 water ratio) at the ‘Rice’ setting.
To hot rice, add salt, lime juice and chopped cilantro – mix and keep aside.
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Black Beans:
Cook black beans along with its liquid with taco seasoning in a pan for 5 minutes. Pour in a serving bowl.
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Corn Salsa:
Steam frozen corn for 10 minutes and mixing remaining ingredients under ‘corn salsa’.
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Tomato Salsa, Guac and Lettuce:
Make tomato salsa with ingredients listed. Make guacamole using ingredients listed. Wash and chop lettuce.
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Pasilla pepper (optional):
Scrub washed pasilla peppers with oil. Place peppers on a baking sheet and bake at 400F for 30 minutes, flipping them 1-2 times in between. Once cool, remove outer peel, deseed, chop and serve.
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FINAL STEP – Assemble and Serve!!
Conclusion
What is super nice about this recipe – is that with a few simple ingredients like squeeze of lime and the crunch of red onions/jalapenos and the herbiness of cilantro – you can build pretty robust flavors. If you can assemble the sub-components, the actual making of this recipe is a breeze.
If you are a Chipotle fan, then the simplicity of this recipe will shock you, and the ease will delight you. Half an hour is all you need, which is sometimes lesser than the wait at the counter for some of the heavily crowded Chipotle restaurants.
I hope you recreate this DIY Chipotle Burrito Bowl recipe at your home. Please post your comments here or at my blog’s Pinterest page. I look forward to hearing from you.
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