“I wish I could make that at home!”. I find myself saying this frequently. Lately, I have been diving into copycat recipes. I enjoy Chipotle and Qdoba, so it only made sense to copy their burrito bowls. Not to toot my own horn, but I think I have successfully copied chipotle’s vegan options.
Chipotle has two main vegan burrito/bowl options. You can get fajita veggies with free guacamole or you can replace the meat option with tofu sofritas. I usually go for the latter. To be completely transparent, the main reason I wanted to recreate this at home is that I was tired of paying extra for guacamole. Why should I pay extra for guac when I’m not getting cheese or sour cream. Also, soy products are some of the cheapest foods! This is a rant for another post. Anyway, back to the recipe.
My standard Chipotle order is cilantro lime rice, extra black beans, tofu sofritas, corn salsa or mild salsa, extra lettuce, and guacamole. So naturally, I decided to recreate this order exactly. I also threw in some fajita veggies as a bonus! I was pleasantly surprised by the results. The rice was spot on and the tofu was almost identical. The only part of this bowl that wasn’t a “copycat” was the corn salsa. It was still tasty, but it wasn’t a dupe.
I think this is a great meal prep option as well. It feeds four and the leftovers keep for a week. This is a balanced meal in terms of macros and it is made with nearly all fresh ingredients. I would describe this meal as…
Colorful, satiating, and fast-food taken up a notch.
Here is what you will need for this recipe:
- Jasmine or white rice.
- Black beans.
- Red onions.
- Limes or lemons.
- Fresh cilantro.
- Firm or extra-firm tofu.
- Chipotle peppers in adobo sauce.
- Fajita peppers (optional).
- Romaine or iceberg lettuce.
- Tomato sauce.
- Low sodium soy sauce.
- Spices and seasonings (see recipe card).
- Blender or food processor.
- See kitchen essentials page for more supplies.
Some tips for this recipe:
I recommend prepping the corn salsa, lettuce, and guacamole before you cook the rice and beans. Also, I suggest chopping the red onion and fajita peppers before cooking as well. Prepping the ingredients will make it easier to stay organized while cooking the different components. Any leftovers can be stored in reusable containers for up to a week. Store the guacamole with a lime or lemon. See the recipe card below for all of the information!
Before I get into the full recipe, I want to spotlight a couple of websites that inspired me. My recipe for the rice was adapted by Cooking Classy. Also, I looked to eating bird food’s tofu sofritas recipe for help. Here is the recipe card!
Vegan Burrito Bowl | Chipotle CopycatCourse: Main DishCuisine: American, MexicanDifficulty: Moderate
This is a true copycat of chipotle’s vegan options. This meal is colorful, satiating, and fast-food taken up a notch.
- For the Corn Salsa
1 15 oz can of corn
1/4 red onion diced
1/4 cup diced tomato
1 tbsp lemon juice
1/8 tsp garlic powder
1 small handful cilantro finely chopped
- For the Guacamole
2 ripe avocados
1/4 red onion diced
1/8 tsp salt
1/2 tsp garlic powder
1 small handful cilantro, finely chopped
1/4 tsp chili powder
1/8 tsp cayenne pepper (optional)
1 tbsp lemon or lime juice
- For the Tofu Sofritas
1 16 oz package of firm tofu drained and pressed
2 small chipotle peppers canned in adobo sauce
2 tbsps adobo sauce
1/2 yellow onion diced
1 tbsp minced garlic
1/2 cup tomato sauce
1 tbsp low sodium soy sauce or coconut aminos
1/4 tsp apple cider vinegar
1/4 cup water
1/2 tsp maple syrup or agave nectar
1/4 tsp salt
- Everything Else
1 15 oz can of black beans
2 cups shredded lettuce
2 peppers red and green
1/4 red onion, sliced
- Cook the rice according to the package instructions. Add in the cilantro, seasoning, and lime juice when the rice is done cooking.
- Prepare the guacamole and corn salsa by simply mixing together the listed ingredients. Place in the refrigerator until your bowl is ready to be assembled.
- Place a large skillet over medium heat. Saute onion and minced garlic. Drain and press tofu. Shred tofu and add it to the skillet. In a blender, blitz together the chipotle peppers, adobo sauce, tomato sauce, soy sauce, apple cider vinegar, water, maple syrup, and sea salt. Once the tofu is starting to brown, pour in the sauce. Simmer for another 10 minutes.
- Simmer black beans in a saucepan with your preferred seasoning. Saute peppers over medium heat until they start to brown.
- When everything is cooked, assemble your bowls. I start with rice and beans, peppers, then the tofu sofritas, corn salsa, guacamole, and lettuce. You can also serve this with extra cilantro and limes/lemons.
- You can substitute white rice for brown rice.
- Lemons can be used instead of limes.
- Taste the sofritas while it’s simmering. If it’s too hot, add more water and tomato sauce.
- Season to taste!
I make this on a weekly basis as my meal prep. I’m seriously obsessed. I hope you enjoy this as much as I do! Thanks for reading and I hope you all have a good weekend! If you like this recipe, feel free to leave a rating and a comment.
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