Go Back
Print
DIY Chipotle Vegan Burrito Bowl
Cook Time
30 mins
 

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.

Course: dinner, lunch
Cuisine: American, Mexican
Keyword: burrito bowl, chipotle, salad
Servings: 4 people
Author: Swetha Sivakumar
Ingredients
Cilantro-Lime Rice
  • 1.5 cups rice
  • 3 cups water
  • Lime Juice, Salt, Chopped Coriander Leaves
Black Bean Sauce
  • 1 can Black Beans
  • 2 tbsp Taco Seasoning
Tomato Salsa
  • 4-5 Chopped tomatoes
  • Lime Juice, Salt, Chopped Coriander Leaves
  • 2 tsp Finely Chopped Red Onions
Corn Salsa
  • 1/2 packet frozen corn
  • Lime Juice, Salt, Chopped Coriander Leaves
  • 2 tsp Finely Chopped Red Onions
  • 1 tsp Finely Chopped Jalapeno (deseeded)
Guacamole
  • 2-3 Medium Avocados
  • Lime Juice, Salt, Chopped Coriander Leaves
  • 2 tsp Finely Chopped Red Onions
  • 1 tsp Finely Chopped Jalapeno (deseeded)
Other Ingredients
  • Pepper (Pasilla, Bell Pepper, etc)
  • Chopped Romaine Lettuce
Instructions

  1. 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.

  2. Black Beans:

    Cook black beans along with its liquid with taco seasoning in a pan for 5 minutes. Pour in a serving bowl.

  3. Corn Salsa:

    Steam frozen corn for 10 minutes and mixing remaining ingredients under 'corn salsa'.

  4. Tomato Salsa, Guac and Lettuce:

    Make tomato salsa with ingredients listed. Make guacamole using ingredients listed. Wash and chop lettuce.  

  5. 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.

  6. FINAL STEP - Assemble and Serve!!