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Vegan Burrito Bowl (Better than Chipotle!) Recipe

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3.9 from 3 reviews

A vibrant and flavorful Vegan Burrito Bowl recipe bursting with fresh fajita veggies, zesty cilantro-lime rice, savory Sofritas or Mexican black beans, charred corn and tomato salsa, and creamy lazy guacamole. Perfect for a satisfying and nutritious plant-based meal that's better than your favorite Chipotle bowl!

Ingredients

For the Rice

  • 1 cup (190g) white Jasmine rice
  • 1 bay leaf
  • 1 ½ cups (360 mL) 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 (16g) fresh cilantro leaves and tender stems, chopped

For the 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 into strips
  • ½ tablespoon fresh oregano, finely chopped (or ½ teaspoon dried Mexican oregano)
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper, to taste

Protein (Choose One or Both)

  • Sofritas (prepared ahead or store-bought)
  • Mexican Black Beans (prepared ahead)

Toppings

  • Charred Corn and Tomato Salsa (recipe or salsa of choice)
  • Lazy Guacamole (recipe)
  • Chopped cilantro
  • Vegan sour cream
  • Shredded romaine lettuce

Instructions

  1. Prepare Protein: Make the Sofritas and/or Mexican Black Beans according to your preferred recipe; these can be prepared a few days in advance for convenience.
  2. Make Salsa: Prepare the Charred Corn and Tomato Salsa if using, or substitute with your favorite salsa variety.
  3. Rinse Rice: Place the Jasmine rice in a bowl and rinse under cold tap water for 1 minute while agitating the grains with your hands to remove excess starch. Drain thoroughly using a fine-mesh sieve.
  4. Cook Rice: Transfer rinsed rice to a medium saucepan. Add room temperature water, ½ teaspoon kosher salt, bay leaf, and 1 teaspoon of olive oil. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 7 minutes without stirring, ensuring the heat stays simmering, not boiling. Remove from heat, uncover, and place a clean dish towel over the rice; then replace the lid to steam for 10 minutes.
  5. Finish Rice: Remove the bay leaf and fluff rice with a fork. Stir in lime zest, lime juice, lemon juice, and chopped cilantro. Adjust salt to taste and add the remaining teaspoon of olive oil if desired for added richness.
  6. Cook Fajita Veggies: Heat avocado oil in a large 12-inch frying pan over medium-high heat until shimmering. Add sliced onions, green bell pepper strips, oregano, ½ teaspoon kosher salt, and freshly cracked black pepper. Cook for 8 to 10 minutes, stirring occasionally but not too frequently, until peppers are tender-crisp and onions begin to caramelize. If brown bits stick to the pan, deglaze with a splash of water.
  7. Prepare Guacamole: Make the Lazy Guacamole according to your recipe or preferred method.
  8. Assemble Bowls: Layer cooked cilantro-lime rice into serving bowls. Top with Sofritas and/or Mexican Black Beans, then add fajita veggies, a scoop of charred corn and tomato salsa, and lazy guacamole. Garnish with chopped cilantro and optionally vegan sour cream and shredded romaine lettuce for extra freshness and creaminess.

Notes

  • Rinsing the rice removes excess starch for fluffier grains.
  • Steaming the rice with a towel underneath the lid helps fully cook and soften the grains without sogginess.
  • Use avocado oil or your preferred high-heat oil for sautéing veggies to enhance flavor and texture.
  • This recipe is very versatile—feel free to add other toppings like diced avocado, jalapeños, or vegan cheese.
  • Sofritas and beans can be made ahead to save time on serving day.
  • Adjust seasoning and lime/lemon juice to your taste preferences.

Find it online: https://cozyplatter.com/vegan-burrito-bowl-better-than-chipotle-recipe/