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Chipotle Burrito Bowl Copycat at Home

This high protein and vegan Chipotle Copycat Burrito Bowl has the signature cilantro lime rice, tofu 'chicken', black beans and crunchy vegetables.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Fusion, Mexican, Western
Keyword: bowls, healthy, mexican, salad
Servings: 4

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.