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When you’re craving take-out, make this simple vegan chipotle bowl, complete with fajita style vegetables, seasoned black beans, rice, and avocado. It’s a simple healthy meal that’s full of smoky and spicy flavors!
Bowl recipes are the best! They are perfect for meal prepping which makes creating dinner super easy when you have a busy week ahead.
When creating a bowl recipe you put together various elements to create a cohesive meal. Each added component adds flavor, spice, texture, and a different set of vitamins, and nutrients.
Bowl recipes are great for getting in lots of veggies into your meal, while also adding plant protein, whole grains, and fiber. One of my favorite simple bowls is this falafel plate!
What makes this vegan bowl recipe extra special is that it’s a copycat version of a Chipotle burrito bowl!
When you’re craving take-out, make this easy, and healthier option at home instead.
It starts with warm steamed brown rice. Then it’s paired with leafy greens, and fresh tomatoes.
Black beans get a flavor boost with chopped red onion, red pepper, lime juice, and chipotle pepper.
The fajita style vegetables are super smoky with paprika, chili pepper, onion and garlic powder.
Add some diced avocado or guacamole, and you have a satisfying easy vegan dinner in no time at all!
How is this bowl similar to a Chipotle burrito bowl?
When you go to Chipotle you can create your own bowl based on the type of rice, beans, veggies, and extra toppings you want.
This recipe has all of the components of a Chipotle bowl, but I’ve chosen to select the healthiest options, and put my own spin on the spices.
You can alter this recipe to your preferences by choosing to use white rice, lime rice, chopped romaine lettuce, pico de gallo, or other additions.
This recipe does, however, use the signature fajita vegetables, but feel free to add any veggies you like to the fajita mix.
I’ve selected red pepper and red onion, but you could use any colored peppers, carrots, zucchini, or other veggies you like.
An Easy Meal Prep Recipe
This is the perfect vegan prep meal because it has several different elements you put together to create a meal. You can use these same elements to create other meals.
How do you meal prep?
When I’m doing meal prep, I think about the components I need to create a complete meal.
- A whole grain or healthy starch
- A mix of vegetables
- A plant-protein (tofu, lentils, beans)
Whole grains and healthy starches include brown rice, quinoa, bulgar, farro, oats, buckwheat, barley, corn, sweet potatoes, yams, and potatoes.
Some of my favorite vegetables to chop and have at the ready for recipes throughout the week include colored peppers, zucchini, onion, yellow squash, and carrots.
My favorite plant-protein to prepare are lentils, a variety of beans (black, pinto, white, kidney, etc.) I also like to prepare crispy air fryer tofu, and tempeh.
Then I prepare a few grains, chop my veggies, and prepare some lentils and beans.
When it’s meal time, I pull these ingredients together in different variations to create a variety of meals throughout the week.
Why you’ll love this Copycat Chipotle Bowl…
- Quick and easy recipe
- Super flavorful with smoky and spicy flavors
- Easily customizable
- High in protein
- Rich in fiber
- Good source of vitamins and nutrients
- Naturally gluten-free
- Vegan whole food plant-based ingredients
Recipe Ingredients and Notes
Brown Rice: Steam your brown rice prior to assembling your bowl. I often use frozen brown rice bags that I can zap in the microwave to save time. You can also steam your own brown rice according to your package directions, but it could take up to 45 minutes, which is why prepping brown rice is a great option and will save you time throughout the week.
Black Beans: Make sure to drain and rinse your black beans before adding them to your saucepan. Reserve a few slices of red pepper, and sliced red onion to dice and add to the black beans for seasoning. I also season the black beans with fresh lime juice, salt, pepper, a pinch of cayenne, and chipotle chili pepper.
Fajita Vegetables: I used red pepper and red onion that I sliced into thin strips. You can use a variety of colored peppers, or add your favorite fajita veggies to the mix!
Spices: You will need spices and seasoning for both the black beans and fajita vegetables. I used chili powder, chipotle chili pepper, paprika, onion, powder, salt, and pepper. I seasoned the black beans with fresh lime juice, salt, pepper, a pinch of cayenne, and chipotle chili pepper.
Extra toppings: When it comes to extra toppings the options are endless. I suggest using creamy diced avocado, or guacamole, and chopped cherry tomatoes, pico de gallo or salsa, and a wedge of lime.
Greens: You need some added greens for this bowl. There are many options to use. I went with a spring mix because that was what I had in my refrigerator, but you could also use spinach or chopped romaine.
Tools and Equipment
- Large sauté pan to make the fajita vegetables.
- Medium saucepan to heat the beans.
- Shallow and wide serving bowls to assemble the vegan Chipotle bowls.
How to Make a Vegan Chipotle Bowl
The first step to prepare your copycat Chipotle bowls is to make your rice. I took a shortcut and used a bag of microwave steamed brown rice to save time!
You can steam your own brown rice on the stovetop by using a 1:2 ratio. One cup of rice to two cups of water, and a dash of salt. Bring to a simmer, reduce heat, cover and heat for about 35-45 minutes. Be sure to follow your package instructions for exact time and measurements.
Next, you’ll need to make your vegetable fajitas. Thinly slice your red pepper and red onion lengthwise. Reserve a few strips of red pepper and red onion for your black beans. Finely dice the reserved red onion and red pepper and put aside to use for the black beans.
Heat 1 teaspoon of olive oil in your skillet on medium-high heat. If oil-free, use a touch of water, or vegetable broth. Throw in your vegetables, and stir. Sauté for about 3 minutes. Then add your spices. Sauté an additional 1-2 minutes or until peppers and onions are soft and slightly caramelized.
Now it’s time to prepare the black beans. Drain and rinse your can of black beans. Add to a medium saucepan on medium heat. Add the frozen corn, diced red pepper, and diced red onion. Sprinkle in the salt, pepper, and chipotle pepper. Add a dash of cayenne if you like more spice. Add 1 tablespoon of lime juice. Stir to combine all the ingredients. Heat for about 3-5 minutes or until frozen corn is thawed and beans are heated through.
Dice your avocado, and tomatotes.
Assemble your bowls. Add the rice, greens, black beans, and fajita vegetables. Top with diced avocado, and tomatoes. Serve with a wedge of lime. Enjoy!
Top Tips for Making a Copycat Chipotle Burrito Bowl
- Be sure to drain and rinse your black beans.
- Prepare all of your vegetables before you begin to cook. Make sure to reserve at least three slices of red pepper, and red onion to finely dice for your black beans.
- Season your black beans to add more flavor to your bowl.
What makes this vegan Chipotle bowl healthy?
- Good Source of Plant-Protein-Each bowl has 5 grams of plant protein which comes from the black beans. If you’d like additional protein, you can add in some vegan chorizo crumbles!
- High in Fiber-This bowl has 8 grams of fiber, which is about 1/4 of your daily recommended fiber. The fiber comes from both the brown rice and beans.
- Low in Fat and Calories-With only 246 calories, and 9 grams of fat that comes from healthy poly mono-unsaturated fat, this recipe is a super filling meal packed into a small amount of calories!
Variations and Substitutions
Use a different rice: You can sub brown rice with white rice, cauliflower rice, lime rice, or arroz rojo.
Use different greens: Instead of spring mix, use chopped romaine, or spinach.
Use different beans or tofu: If you don’t like black beans, or have something different in your pantry, feel free to use it instead. I suggest using pinto beans as an alternative.
The options for toppings are limitless! Here are a few of my favorites.
- Diced Avocado
- Pico de Gallo
- Tomato salsa
- Corn salsa
- Vegan Shredded Cheese
- Vegan Sour Cream
- A side of air fryer tortilla chips
How to Store
Place the beans, rice, and fajita vegetables into their own glass containers.
Store in the refrigerator for up to 3 days. When ready to serve again, assemble the bowl with the exception of the greens, tomatoes and avocado.
Heat in the microwave until warmed through. Times will vary depending on your microwave. Then add your greens, tomatoes, and avocado.
If you like this copycat Chipotle bowl recipe, try these other vegan Mexican recipes!
- Vegan Pozole
- Stuffed Vegan Mexican Peppers
- Vegan Loaded Sweet Potatoes
- Vegan Burrito Bowls
- Roasted Cauliflower Tacos
If you’ve made this recipe, please comment below and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Vegan Chipotle Bowl
- 2 cups cooked brown rice
- 1 red pepper
- 1 small red onion
- 1/4 tsp smoked paprika
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/2 cup frozen corn
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp chipotle chili pepper
- 1 avocado
- 1 lime
- 1/4 tsp chipotle chili pepper
- 4 cups spring mix or chopped romaine
- 1/4 cup cilantro
- 1/2 cup cherry tomatoes
- Prepare the rice: You'll need 2 cups of cooked brown rice. Prepare rice according to package directions.
- Prepare Vegetables: Thinly slice red pepper and red onion lengthwise. Reserve a few strips of red pepper and red onion for your black beans. Finely dice the reserved red onion and red pepper and put aside to use for the black beans.
- Sauté fajita vegetables: Heat 1 teaspoon of olive oil in your skillet on medium-high heat. If oil-free, use a touch of water, or vegetable broth. Throw in your vegetables, and stir. Sauté for about 3 minutes. Add the chipotle chili pepper, smoked paprika, onion powder, garlic powder, salt and pepper. Sauté an additional 1-2 minutes or until peppers and onions are soft and slightly caramelized.
- Prepare black beans: Drain and rinse black beans. Add to medium saucepan on medium heat. Add frozen corn, diced red pepper, and diced red onion. Sprinkle in the salt, pepper, and chipotle pepper. Add a dash of cayenne if you like more spice. Add 1 tablespoon of lime juice. Stir to combine all the ingredients. Heat for about 3-5 minutes or until frozen corn is thawed and beans are heated through.
- Dice avocado, and tomatoes.
- Assemble your bowl. Add the 1/2 cup of cooked brown rice, 1 cup of greens, and evenly divide black beans and fajita vegetables in 4 bowls. Top with diced avocado, and tomatoes. Serve with a wedge of lime, and fresh cilantro. Enjoy!
- Will keep in the refrigerator for up to 3 days.
- Store black beans, rice, and fajita vegetables in their own individual glass containers.
- Warm rice, beans, and fajita vegetables in the microwave. Then add your fresh ingredients like your greens, tomatoes, avocado, and wedge of lime.