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