These Chipotle-style Vegan Burrito Bowls feature flavorful cilantro-lime rice, seasoned black beans, sautéed peppers, sweet corn and ripe avocado, finished with a creamy, smoky chipotle crema. They’re easy to assemble, great for meal prep, and fully customizable to fit your tastes.
What is a burrito bowl?
A burrito bowl is a deconstructed burrito: all the classic fillings served in a bowl rather than wrapped in a tortilla. Typically centered on a bed of rice (or salad), burrito bowls can include beans, vegetables, salsa, avocado and sauces. This vegan version is inspired by Chipotle and combines cilantro-lime rice, black beans, sautéed peppers, corn and avocado with a smooth chipotle crema.
Why you’ll love this veggie burrito bowl
- Simple to prepare. The recipe requires just a few cooked elements: the rice and the sautéed vegetables. Everything else is quick to assemble.
- Perfect for meal prep. Make components ahead and portion them into containers for easy weekday lunches or ready-made dinners.
- Highly customizable. Swap or add toppings—salsa, roasted veggies, or extra greens—to match your preferences.
Vegan Burrito Bowl Ingredients
- Rice: Long-grain white rice (like basmati) is traditional, but short-grain white, brown rice, wild rice or quinoa all work as the base.
- Lime: Fresh lime juice brightens the rice with citrusy acidity.
- Cilantro: Chopped into the rice for cilantro-lime rice and sprinkled on top for freshness. Omit if you dislike cilantro.
- Red bell pepper: Sautéed red pepper adds sweetness and color. Use mixed peppers or add jalapeño for heat.
- Onion: Any variety works; diced yellow or white onion is classic.
- Garlic: Fresh garlic delivers the best flavor—avoid powdered substitutes where possible.
- Chili powder: Use your favorite chili powder (Chimayo or a mild blend) to season the vegetables.
- Cumin: A pinch of ground cumin adds warmth.
- Salt: To taste, for seasoning the peppers and beans.
- Black beans: Canned or cooked dried black beans are both fine. Swap for pinto or kidney beans if desired.
- Corn: Fresh off the cob, frozen or canned corn adds sweetness and texture.
- Avocado: Cubed or mashed into guacamole for creaminess.
How to make a Vegan Burrito Bowl
Step 1
Make the cilantro-lime rice. Cook rice according to package directions. Once tender, fluff and stir in chopped cilantro and a squeeze of fresh lime juice for bright, aromatic rice.
Step 2
Sauté the vegetables. Warm a tablespoon of avocado or vegetable oil in a large skillet over medium-high heat. Sauté the chopped onion for 1–2 minutes until translucent, then add garlic, chopped red pepper, chili powder, cumin and salt. Reduce heat to medium and cook 3–4 minutes until peppers are tender but still vibrant.
Step 3
Optional but recommended: make the chipotle crema. Blend soaked raw cashews with water, chipotle peppers in adobo (or chipotle sauce), lime juice, garlic powder, chili powder and salt until silky smooth. Adjust water for desired consistency.
Step 4
Assemble the bowls. Spoon cilantro-lime rice into bowls, then top with black beans, sautéed peppers and onions, corn and avocado. Finish with chopped cilantro, a lime wedge and a generous drizzle of chipotle crema for smoky heat.
Veggie Burrito Bowl Substitutions and Add-ins
Burrito bowls are extremely flexible. Try these ideas to vary flavor and texture:
- Jalapeño or pickled jalapeños for heat
- Fresh tomatoes or pico de gallo
- Crunchy tortilla strips or crushed tortillas
- Salsas or a fresh mango salsa for sweetness
- Shredded lettuce or cabbage for extra crunch
- Roasted sweet potato for a hearty addition
- Vegan cheese or a dairy-free queso for richness
How to store and reheat
Store components in airtight containers in the refrigerator. Keep avocado separate and add fresh before serving to avoid browning. Prepared bowls will stay fresh for up to 5 days. Reheat in the microwave or warm the rice and beans briefly on the stovetop. These bowls are enjoyable both hot and cold.
Expert tips for making a burrito bowl
- Cook the rice in vegetable broth instead of water for deeper flavor.
- Sauté the peppers and onions to develop sweetness and soften their texture.
- Use raw cashews for the crema—raw nuts blend into a smooth, neutral base; avoid roasted or salted cashews.
- Prep ahead by assembling bowls in individual containers for grab-and-go meals.
Vegan burrito bowl FAQ
Yes. Homemade burrito bowls let you control ingredients and portions, so you can keep them balanced with whole grains, beans, vegetables and moderate amounts of healthy fats.
A typical serving of this bowl is about 450 calories, with roughly 16 grams of fiber and 17 grams of protein, depending on exact portions and ingredient brands.
Absolutely. Place the same ingredients into a large tortilla, add any desired sauces, and wrap tightly for a handheld burrito.
Vegan Burrito Bowls with Chipotle Crema
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Cook
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
This vegan burrito bowl combines cilantro-lime rice, sautéed peppers and onions, black beans, corn and avocado, all finished with a creamy chipotle cashew crema. It’s bright, smoky and satisfying—perfect for weeknight dinners or meal prep.
Ingredients
Burrito bowls
- 1 cup rice (long or short grain), cooked
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- 1 tbsp avocado or vegetable oil
- 1 large red bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 cup cooked black beans
- 1 cup corn kernels
- 1 avocado, cubed
Chipotle Crema
- 1/2 cup raw cashews, soaked in hot water for an hour and drained
- 2 chipotle peppers in adobo (or 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 (adjust for desired consistency)
Instructions
- Cilantro lime rice: Cook rice according to package directions. Stir in lime juice and chopped cilantro when done.
- Sautéed peppers: Heat oil in a skillet over medium-high. Cook onion 1–2 minutes, add peppers, garlic, chili powder, cumin and salt. Reduce heat to medium and cook 3–4 minutes until tender.
- Chipotle crema: Blend drained cashews with chipotle peppers, garlic powder, chili powder, salt, lime juice and water until smooth. Adjust seasoning to taste.
- Assemble: Layer rice, peppers, black beans, corn and avocado in bowls. Drizzle with chipotle crema and garnish with cilantro and lime.
Notes
For extra flavor, cook the rice in vegetable broth instead of water. Store leftovers in the fridge for up to 5 days. Add fresh avocado just before serving to keep it vibrant.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 60g
- Fiber: 16g
- Protein: 17g