This Vegan Burrito Bowl is the homemade version of your favorite Chipotle bowl. It's made with cilantro-lime rice then topped with sautéed vegetables, black beans and avocado for a healthy and delicious veggie-forward meal that's ready in just 30 minutes!
Who doesn't love a burrito bowl? This vegan burrito bowl recipe is JUST like the vegan-friendly bowl from Chipotle. As much as I love their burritos, the burrito bowls are much more my style because they're incredibly filling, a bit healthier and less messy, too.
The best part is that making your own burrito bowl at home is surprisingly simple, and the toppings are easy to customize.
Why you need this vegan burrito bowl
- Think of this as the homemade version of your favorite Chipotle burrito bowl
- The toppings are easy to customize based on what ingredients you want and/or have on hand
- It's easy to meal prep, and can be enjoyed as a meatless lunch and/or dinner
- Rice: brown or cilantro lime (like in my steak fajita bowls)
- Beans: black or pinto
- Fajita veggies: red onion, plus any variety of bell pepper
- Toppings: The possibilities are endless! I used corn, avocado, cilantro, and salsa, along with a drizzle of chipotle aioli, but plain dairy-free yogurt works too.
Step 1: Cook the rice. Start by cooking the rice on the stove as you normally would, then add the cilantro and lime juice once it's done, which elevates the flavor.
Step 2: Sauté the veggies. Add the onion and pepper to a large skillet, along with a bit of olive oil and chipotle seasoning, and sauté until soft, about 5 minutes.
Step 3: Heat the corn and beans. Make sure to drain and rinse the beans first, then heat them in a small saucepan on the stove. Heat the corn the same way.
Step 4: Assemble the bowls. Divide the rice amongst bowls, then top it with the fajita veggies, beans and corn. Then, add the toppings: avocado, salsa, cilantro, and a drizzle of chipotle aioli and/or vegan yogurt (which mimics sour cream) as a dressing.
FAQ and Tips
- Other optional toppings include: sliced grape tomatoes, diced and cooked sweet potato, pico de gallo, vegan sour cream (instead of yogurt), romaine lettuce and/or shredded vegan cheese.
- Want to take it up a notch? Try adding my walnut taco meat as well.
- Make this recipe feel like a true burrito bowl by serving it with a side of tortilla chips.
Can I make any substitutions?
Rice: I used cilantro lime rice, but you can use brown rice or even cauliflower rice if you prefer.
Protein: This recipe mainly uses beans as the protein, but my crispy baked tofu (link) would be delicious as well!
Beans/Corn: If you don't have beans and/or corn, you can use rinsed chickpeas instead. They'll add a punch of protein and they pair well with the other ingredients.
Toppings: The recipe suggests salsa, chipotle aioli and/or dairy-free yogurt, but you could also drizzle the bowl with guacamole salsa.
Can I meal prep this bowl?
Absolutely! Simply prep all the ingredients and place them in an air-tight container in the refrigerator for up to 3 days. Then, before you're ready to eat, add the avocado, salsa and yogurt!
Refrigerator: Store the pre-made bowl in the refrigerator for up to 3 days. But, wait to add the avocado until you're ready to eat/serve it.
More easy vegan recipes
If you made this recipe, be sure to leave a comment and star rating below!
Vegan Burrito Bowl
for the cilantro lime rice:
- 1 ½ cups white rice cooked
- 3 tbsp lime juice
- ¼ cup cilantro chopped
for the bowls:
- ½ cup corn
- ½ cup black beans rinsed
- 1 bell pepper sliced with seeds removed
- ½ cup red onion sliced
- ¼ teaspoon chipotle seasoning
- 1 avocado sliced
- 2 tablespoon cilantro chopped
- chipotle aioli for topping; see notes for other options
- Cook rice according to package instructions; Once cooked, fluff with a fork and add the lime juice and cilantro, along with a pinch of salt and pepper. Meanwhile, in a separate saucepan, cook the corn and then the beans.
- Heat 1 tablespoon oil in a large skillet, then add the bell pepper. Sprinkle with chipotle seasoning, then sauté for 2 minutes before adding in the onion and cooking for 2 more minutes until they're both soft.
- To assemble: divide the rice into 2 bowl, then top with peppers/onion mixture, corn and beans. Top the bowl with avocado, cilantro and your favorite salsa/dairy-free yogurt or sour cream or the chipotle aioli. Enjoy!
UPDATE NOTE: This post was originally published in August 2019. It was updated with new text and photos in May 2022.
Nina Beeman says
Please continue sharing your recipes.