This Vegan Burrito Bowl is packed with bold flavors, fresh ingredients, and satisfying plant-based protein. Inspired by Chipotle but even better at home, this bowl is customizable, nourishing, and perfect for meal prep or weeknight dinners.
Why You’ll Love This Recipe
- Better than Chipotle with fresher flavors and more texture
- Completely vegan, dairy-free, and naturally halal-friendly
- Easy to customize with your favorite toppings
- Perfect for meal prep and family-style serving
- Balanced, hearty, and incredibly satisfying
Ingredients
Protein
- Sofritas and/or Mexican black beans
Cilantro-Lime Rice
- 1 cup white jasmine rice
- 1 bay leaf
- 1 ½ cups room-temperature water
- ½ teaspoon kosher salt, more to taste
- 2 teaspoons olive oil, divided
- 1 medium lime, zested + 1 ½ tablespoons juice
- ½ tablespoon lemon juice
- 1 cup fresh cilantro leaves and tender stems, chopped
Fajita Veggies
- 1 ½ tablespoons avocado oil (or oil of choice)
- 1 medium to large red onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- ½ tablespoon fresh oregano, finely chopped (or ½ teaspoon dried Mexican oregano)
- ½ teaspoon kosher salt
- Freshly cracked black pepper
Optional Toppings
- Charred corn and tomato salsa (or salsa of choice)
- Lazy guacamole
- Chopped cilantro
- Vegan sour cream
- Shredded romaine lettuce
Instructions
- Prepare your protein of choice. Sofritas or Mexican black beans can be made several days ahead.
- Make the salsa and guacamole if using.
- Rinse the rice under cold water for 1 minute, agitating gently. Drain well.
- Add rice, water, bay leaf, salt, and 1 teaspoon olive oil to a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 7 minutes without stirring.
- Remove from heat, uncover, place a clean towel over the pot, cover again, and steam for 10 minutes.
- Fluff rice and stir in lime zest, lime juice, lemon juice, cilantro, and remaining olive oil. Adjust salt to taste.
- Heat avocado oil in a large skillet over medium-high heat. Add onion, bell pepper, oregano, salt, and pepper. Cook 8–10 minutes until tender-crisp and lightly caramelized.
- Assemble the Vegan Burrito Bowl with rice, protein, fajita veggies, salsa, and guacamole. Finish with desired toppings and serve.
Tips & Tricks
- Jasmine rice gives the best Chipotle-style texture
- Don’t over-stir fajita veggies to allow caramelization
- Add a splash of water to deglaze the pan if needed
- Use both sofritas and beans for extra protein
Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Difficulty: Easy
- Dietary Notes: Vegan, dairy-free, halal-friendly
Notes
- Brown rice can be substituted with adjusted cooking time
- Add jalapeños for extra heat
- Serve with tortilla chips on the side
Nutrition (Approximate per serving)
- Calories: 480
- Protein: 15g
- Carbohydrates: 62g
- Fat: 18g
FAQ
Is this Vegan Burrito Bowl good for meal prep?
Yes, all components store well and reheat beautifully.
Can I make it oil-free?
Yes, sauté vegetables with vegetable broth instead of oil.
What’s the best protein option?
Sofritas provide the closest Chipotle-style flavor, while black beans add heartiness.
How spicy is this recipe?
Mild, but easily adjustable with hot salsa or chili flakes.
Can I serve this cold?
Yes, it works well as a chilled burrito bowl salad.
Storage
- Refrigerator: Store components separately for up to 4 days
- Freezer: Rice and beans freeze well for up to 2 months
- Reheating: Warm on stovetop or microwave before assembling
Similar Recipes
Vegan Burrito Bowl (Better Than Chipotle)
Vegan Burrito Bowl made with cilantro-lime rice, sofritas, fajita veggies, and fresh toppings.
Ingredients
Protein
- Sofritas and/or Mexican black beans
Cilantro-Lime Rice
- 1 cup white jasmine rice
- 1 bay leaf
- 1 ½ cups room-temperature water
- ½ teaspoon kosher salt more to taste
- 2 teaspoons olive oil divided
- 1 medium lime zested + 1 ½ tablespoons juice
- ½ tablespoon lemon juice
- 1 cup fresh cilantro leaves and tender stems chopped
Fajita Veggies
- 1 ½ tablespoons avocado oil or oil of choice
- 1 medium to large red onion thinly sliced
- 1 large green bell pepper thinly sliced
- ½ tablespoon fresh oregano finely chopped (or ½ teaspoon dried Mexican oregano)
- ½ teaspoon kosher salt
- Freshly cracked black pepper
Optional Toppings
- Charred corn and tomato salsa or salsa of choice
- Lazy guacamole
- Chopped cilantro
- Vegan sour cream
- Shredded romaine lettuce
Instructions
- Prepare your protein of choice. Sofritas or Mexican black beans can be made several days ahead.
- Make the salsa and guacamole if using.
- Rinse the rice under cold water for 1 minute, agitating gently. Drain well.
- Add rice, water, bay leaf, salt, and 1 teaspoon olive oil to a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 7 minutes without stirring.
- Remove from heat, uncover, place a clean towel over the pot, cover again, and steam for 10 minutes.
- Fluff rice and stir in lime zest, lime juice, lemon juice, cilantro, and remaining olive oil. Adjust salt to taste.
- Heat avocado oil in a large skillet over medium-high heat. Add onion, bell pepper, oregano, salt, and pepper. Cook 8–10 minutes until tender-crisp and lightly caramelized.
- Assemble the Vegan Burrito Bowl with rice, protein, fajita veggies, salsa, and guacamole. Finish with desired toppings and serve.
Notes
- Brown rice can be substituted with adjusted cooking time
Conclusion
This Vegan Burrito Bowl proves that plant-based meals can be bold, filling, and crave-worthy. Fresh, customizable, and better than takeout, it’s a recipe you’ll come back to again and again.