Chipotle Vegan Burrito Bowl Recipe in 35-Minutes

Transform your meals with our delectable Chipotle-inspired vegan burrito bowl recipe, featuring incredible chipotle crema and homemade pico de gallo for a burst of customizable flavors.

Oh my goodness! This recipe has become a weeknight favorite in our home. With the flavorful homemade pico de gallo, the mildly spicy cashew sauce, and the delightful sautéed mushrooms and bell peppers, it’s truly a repeat-worthy dish. I’d love to hear your thoughts! Drop a comment below and share your experience.

Why you’ll love this vegan Chipotle bowl

• Dairy-Free: Skip the traditional shredded cheese and sour cream; the vegan chipotle crema steals the show.
• Versatile & Effortless: Adaptable and quick to make, requiring minimal effort for most ingredients.
• Meal-Prep Friendly: Conveniently prepare and store ingredients separately or combine for easy-to-heat meals throughout the week.

What’s in this vegan burrito bowl recipe

• Rice: I opt for aromatic basmati rice, but feel free to embrace variety with brown rice, wild rice, cauliflower rice, or quinoa.
• Pico de gallo: An essential flavor layer, it includes finely chopped tomatoes, onion, cilantro, and serrano pepper marinated in lime juice, salt, and spices.
• Sautéed veggies: Elevating with mushrooms and yellow bell peppers, I season the medley with onions, garlic, cumin, chili powder, salt, and black pepper. Feel free to explore using your favorite veggies.
• Black beans: I opt for canned black beans, but you can use dried or explore variations with baked beans, kidney beans, or butter beans.
• Avocado: While I prefer avocado chunks, you can also opt for mashed or guacamole. Adjust to your preference or omit if desired.
• Chipotle crema: Though optional, this creamy, smoky, spicy, and tangy chipotle crema is a delightful addition that I highly recommend.
• More key ingredients: Lime, cilantro, onion, garlic, cumin, chili powder, salt, and black pepper add the perfect blend of zest and spice to this flavorful bowl.

How to make this vegan burrito bowl recipe

Start by preparing the cilantro lime rice by cooking the rice according to package directions, then adding chopped cilantro and a squeeze of fresh lime juice to the rice.

Heat some avocado oil in a large pan on medium-high heat, then sauteé the onion, garlic, mushrooms, yellow pepper, and spices together. In the same pan, sauté black beans with a pinch of salt and your favorite seasoning until well-seasoned.

This step is optional but will take your burrito bowl to the next level. Make the vegan chipotle crema by blending raw cashews, water, and chipotle peppers in adobo sauce, and seasoning in a blender until smooth.

Assemble your vegan burrito bowls by layering the cilantro lime rice on the bottom of the bowl and topping it with pico de gallo, seasoned black beans, mushrooms, peppers, avocado, cilantro, and lime. Drizzle the chipotle crema onto the bowls for some extra flavor and creaminess.

What’s in this Pico de Gallo

• serrano pepper, (use jalapeño or de-seed the pepper)
• white or red onion 
• fresh lime juice
• sea salt or kosher salt
• good-quality tomatoes
• fresh cilantro,
• freshly cracked black pepper 

How to make Pico de Gallo

• First, finely chop tomatoes, onion, cilantro, and serrano pepper.
• Second, combine onion, salt, lime juice, and serrano pepper; marinate for 10 minutes.
• Third, optionally, remove seeds from tomatoes or place them in a strainer, sprinkle with salt, and let rest for 10 minutes to drain excess water.
• Finally, add tomatoes and cilantro to the remaining mixture; season with salt and black pepper. Toss, adjust seasonings, and rest for 5-10 minutes for flavors to meld.

How to make Chipotle crema

Soak cashews for 30 minutes to 1 hour, then blend with lime juice, water, garlic powder, chili powder, salt until creamy and smooth, scraping the sides of the blender as needed.

Veggie Burrito Bowl Substitutions & Other Add-Ins

There are many ingredient options to choose from when making your burrito bowl. Customize your bowl to your desired liking. I’ve listed a few ingredients below that I hope will inspire you. 

• Corn
• Sweet potatoes
• Guacamole
• Pinto beans
• Kidney beans
• Vegan cheese
• Salsa
• Pickled onions
• Chopped lettuce
• Vegan sour cream
• Mango salsa
• Tortilla chips or strips

Common Vegan Burrito Bowl Questions

How to store and reheat

Store the burrito bowls in an airtight container in the fridge for up to 5 days. When ready to eat, add fresh avocado and reheat in the microwave or on the stovetop, enjoying it hot or cold.

More Vegan Recipes to try:

• Mango Salsa
• Potato Tacos
• Tempeh Torta
• Cilantro Cauliflower Rice

LEAVE A COMMENT BELOW AND TAG ME ON INSTAGRAM AND LET ME KNOW IF YOU MAKE THIS VEGAN BURRITO BOWL RECIPE I’D LOVE TO HEAR FROM YOU;-)

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