ramyaramesh3007This high protein and vegan Chipotle Copycat Burrito Bowl has the signature cilantro lime rice, tofu ‘chicken’, black beans and crunchy vegetables.
As a brown girl who grew up in Singapore all her life, she was the furthest from Chipotle than she could have ever been – but something about these loaded burrito bowls scream satisfaction, comfort and deliciousness. I normally love burrito bowls because of how balanced they are as a meal. They are always versatile enough to mix and match the toppings.
We have our own version of ‘Chipotle’ called Guzman Y Gomez – their burrito bowls are really tasty but can also cost you a fortune if you want to order enough to be full. Their vegan options include pulled shitake and fajitas – both of which lack protein. They don’t have a vegan protein option now though they had a tofu ranchero option a few years ago.
In this recipe, you can make your very own Chipotle Bowl with plant based, high protein and healthy ingredients. It’s also super delicious and a good bang for your buck if you meal prep them or make them for your family. Anh and I worked on this recipe to bring you the best of chipotle flavours while keeping them vegan and healthy!
Chipotle Burrito Bowl Copycat at Home
Ingredients
Cilantro Lime Rice
- 1 tbsp vegan butter
- 1 tbsp olive oil
- 2 cups long grain basmati rice
- 3 cups water
- 2 tsp minced garlic
- 1.5 tsp salt
- 2 tbsp lime juice
- 1 cup chopped cilantro
Vegan Tofu 'Chicken'
- 400 g extra firm tofu
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp light soy sauce
- 2 tsp nutritional yeast
- 2 tsp olive oil
- 1 tbsp corn starch
- 1/4 can adobo peppers in chipotle sauce
Black Beans
- 1 can black beans
- 1/4 white onion chopped
- 2 tsp minced garlic
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- squeeze of lime
Fajita Veggies
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 white onion
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- salt
- black pepper
Vegan Sour Cream
- 300 g firm tofu (without pressing)
- 1.5 tbsp lime juice
- 1 garlic clove
- 1 tsp dijon mustard
- pinch salt
Guacamole
- 3 avocados
- 1/2 small red onion
- 2 tomatoes
- 3 tbsp chopped cilantro
- 1 jalapeno pepper
- 1 lime juiced
- 1/2 tsp salt
Salsa Pico De Gallo
- 3 medium tomatoes
- 1/2 red onion
- 1/4 cup cilantro packed
- 1 jalapeno pepper
- 1.5 tbsp lime juice
- salt to taste
- black pepper to taste
Garnish
- more cilantro
- lime wedges
- chopped lettuce
Instructions
Cilantro Lime Rice
- Rinse the rice under cold water until the water runs clear.
- To a pressure cooker, add vegan butter, olive oil, minced garlic, lime juice and saute for 2 minutes. Add washed rice, water and pressure cook for about 15 minutes on a medium flame. Switch off the stove and let the rice cook further in the steam for 10 minutes.
- Open the lid of the cooked and mix in cilantro.
Vegan Tofu 'Chicken'
- In a bowl, mix together smoked paprika, garlic powder, light soy sauce, nutritional yeast, salt, and olive oil. Mix well. Add corn starch and give them a good toss until evenly coated.
- In more olive oil, fry the tofu pieces until crispy.
- Blend 1/4 can of peppers in chipotle sauce and add it to the tofu. Add a splash of water to loosen the sauce. Set aside.
Black Beans
- Dice onions. Saute them in olive oil until translucent. Add black beans with the liquid in the can to a pan.
- Add dry spices and cook them down for about 6-8 minutes. Add a squeeze of lime.
Fajita Veggies
- Slice bell peppers and onions into strips. Saute onions first, followed by bell peppers. Add herbs, spices and seasoning. Do not overcook them so they still retain their crunchiness.
Vegan Sour Cream
- Add all ingredients to a high speed blender and blend until smooth.
Guacamole
- For guacamole, simply mash avocados and combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, and salt in a bowl. Adjust salt and black pepper to taste.
Pico De Gallo
- For pico de gallo, simply mix the diced tomatoes, red onion, cilantro, lime juice, jalapeno and salt in a bowl. Adjust seasoning to taste.
Assemble the bowl
- Start with a base of chopped lettuce and cilantro-lime rice in the bottom of your bowl. Add your tofu, black beans, and fajita veggies. Lastly, add a scoop of pico de gallo and a dollop of guacamole and vegan sour cream. Garnish with lime wedge and more chopped cilantro.