Print Recipe
5 from 2 votes

Vegan Burrito Bowls

This is a true copycat of chipotle's vegan options. This meal is colorful, satiating, and fast-food taken up a notch.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Fast-Food, Mexican
Keyword: burrito bowl, chipotle, copycat, veganized
Servings: 4 people
Author: Kaley
Cost: $10

Ingredients

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 Rice

  • 1 1/2 cups white rice
  • 2 3/4 cups water
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsp lime juice (1/2 lime)
  • 1/3 cup cilantro finely chopped

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

Instructions

  • 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.

Notes

  • 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!