This chipotle vegan burrito bowl recipe is easy to make, delicious and can be customized to fit your preference.
OMG! This is one of the best recipes I’ve made this week. Good thing I made leftovers because it’s been on repeat. From the homemade pico de gallo, semi-spicy cashew sauce, and sauteed mushrooms and bell peppers I’m sure this recipe will be on repeat in your home as well. Leave a comment below to let me know how much you enjoyed it.
Why you’ll love this vegan chipotle bowl
- Dairy-free: Usually, chipotle bowls are covered in shredded cheese and sour cream. For this recipe, I did not include any cheese. Why? You don’t need it. Instead, I opted to make a vegan chipotle crema. Find the recipe below!
- Easy to make: this chipotle vegan bowl is pretty simple to make. Most of the ingredients do much cooking time, and some require no cooking at all.
- Meal prep: I love how meal prep-friendly this recipe is. You can make and store all the ingredients separately. Or, combine them into containers to easily heat and eat for lunch or dinner.
What’s in this vegan burrito bowl recipe
- Rice: I use basmati rice for this recipe and it’s the most traditional rice to use in a burrito bowl. However, you can use brown rice, wild rice (my fav!), or even cauliflower rice or quinoa.
- Pico de gallo: No burrito bowl would be complete for me without pico de gallo. It adds another depth of flavor.
- Sautéed veggies: I use mushrooms and yellow bell peppers and season with onions, garlic, cumin, chili powder, salt & black pepper. Although, I’d suggest you get creative and use veggies you love, and feel free to use red, orange, or green bell peppers.
- Black beans: I use canned black beans in this recipe. Or, you can use dried as well. Although, you can use baked beans, kidney beans, butter beans, or any beans of your choice.
- Avocado: I like to use avocado chunks but you can mash them and make guacamole if you prefer. Or, you can leave this ingredient out as well.
- Chipotle crema: This chipotle crema is optional, but I wouldn’t skip it. It’s creamy, smokey, spicy, and tangy.
- Other key ingredients: lime, cilantro, onion, garlic, cumin, chili powder, salt & black pepper.
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 or vegan butter in a large pan on medium-high heat, then sauteé the onion, garlic, mushrooms, yellow pepper, and spices together.
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, 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
- Firstly, finely chop the tomatoes, onion, cilantro, and serrano pepper.
- Secondly, combine the onion, salt, lime juice, and serrano pepper in a large bowl, and marinate for 10 minutes while you chop the tomatoes.
- Thirdly, feel free to remove the seeds from the tomatoes or place them in a strainer and sprinkle them with a pinch of salt. Let them rest for 10 minutes, while the remaining mixture is marinating. The purpose is to drain excess water from tomatoes and avoid a watery salsa.
- Finally, add the tomatoes and cilantro to the remaining mixture and combine well. Season to taste with salt and black pepper. Toss again, and adjust seasonings accordingly, adding more salt and lime juice as needed. Rest for 5-10 minutes to allow the flavors to meld.
How to make chipotle crema
Soak the cashews in hot water for at least 30 minutes to 1 hour. Drain the cashews, then add to a blender or food processor with the lime juice, water, garlic powder, chili powder, and salt. Blend until smooth, scraping down 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.
- Sweet potatoes
- Pinto beans
- Kidney beans
- Vegan cheese
- Pickled onions
- Chopped lettuce
- Vegan sour cream
- Mango salsa
- Tortilla chips or strips
Common Vegan Burrito Bowl Questions
Alternatively, you can use quinoa, farro, bulgur, orzo, or cauliflower rice.
Yes, I believe it comes down to using high-quality ingredients, healthy fats, veggies, and protein.
Yes, chickpeas are a great source of fiber and protein. I love roasted chickpeas and they are a great addition to vegetarian burrito bowls.
How to store and reheat
Store the burrito bowls in the fridge in an airtight container. You can either store the individual ingredients or make the ingredients into ready-to-eat bowls for later. These burrito bowls will stay for up to 5 days in the fridge. Use fresh avocados. I suggest waiting until you’re ready to eat your bowl to cut your avocado. Reheat the bowl in the microwave or toss the ingredients into a pan (excluding the avocado & pico) on the stovetop and heat through in a pan. This bowl can be enjoyed hot or cold.
More Vegan Recipes to try:
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Vegan Burrito Bowl Recipe with Chipotle Crema
- 1 cup cooked black beans canned or dried
- 1 avocado cut into cubes
- 1 cup white or brown rice
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 lrg bell pepper of your choice, chopped
- 1 med onion chopped
- 1/2 tsp chili powder
- 2 garlic cloves minced
- salt & black pepper to taste
Pico De Gallo
- 1 serrano pepper, finely minced (use jalapeño for a milder version or de-seed the pepper)
- 3/4 cup white or red onion diced
- 2 1/2 tbsp fresh lime juice plus more to taste
- 3/4 tsp kosher salt plus more to taste
- 12 oz tomatoes (good-quality) diced
- 1/2 cup fresh cilantro chopped
- freshly cracked black pepper to taste
- 1/2 cup raw cashews soaked in hot water for an hour
- 2 chipotle peppers in adobo can sub 4 tbsp chipotle sauce
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 tbsp lime juice
- 1/3 cup water
- Cilantro lime rice: cook the rice according to package directions, then add chopped cilantro and a squeeze of fresh lime juice to the rice.
- Sautéed veggies: Heat some avocado oil or vegan butter in a large pan on medium-high heat, then sauté the onion, garlic, mushrooms, yellow pepper, and spices together.
- Pico de gallo: Finely chop the tomatoes, onion, cilantro, and serrano pepper. Combine the onion, salt, lime juice, and serrano pepper in a large bowl, and marinate for 10 minutes while you chop the tomatoes. Remove the seeds + sprinkle with salt for less watery pico. Let them rest for 10 minutes, while the remaining mixture is marinating. Add the tomatoes and cilantro to the remaining mixture and combine well. Season to taste with salt and black pepper. Toss again, and adjust seasonings accordingly, adding more salt and lime juice as needed. Rest for 5-10 minutes to allow the flavors to meld.
- Chipotle crema: Blend raw cashews, water, and chipotle peppers in adobo sauce, and seasoning in a blender until smooth.
- Make your burrito bowls: Layer the cilantro lime rice on the bottom of the bowl and top it with pico de gallo, black beans, mushrooms, peppers, avocado, cilantro, and lime. Drizzle the chipotle crema onto the bowls.
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