When you’re craving take-out, make this simple copycat 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 and vegan burrito bowl! Pair this recipe with my simple copycat Chipotle Fajita Veggies! YUM!
💗 Why You’ll Love this Recipe
- 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
- Dairy-free
🥣 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.
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, 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.
📋 Step by Step Instructions
Step 1: The first step to preparing 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 with 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.
Step 2: 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 them aside to use for the black beans.
Step 3: 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.
Step 4: 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.
Step 5: Dice your avocado, and tomatotes.
Step 6: 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!
❓FAQS
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 ¼ of your daily recommended fiber. The fiber comes from both 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 number of calories!
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.
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. For example, you can use the black beans to make tacos, the fajita vegetables to make fajita wraps, the rice to create vegan fried rice or even vegan bibimbap.
When I’m doing meal prep, I think about the components I need to create a complete meal.
*Whole grain or healthy starch
*Mixed vegetables
*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, and 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 mealtime, I pull these ingredients together in different variations to create a variety of meals throughout the week.
Yes, there are vegan options at Chipotle. It’s a great place to go when you need a quick meal that has vegan-friendly options. The reason it works well for vegans is that you can customize your bowls, and burritos to include only vegan ingredients.
This copycat recipe has 246 calories, with 9 grams of fat and 5 grams of protein per serving. Building a similar bowl at Chipotle will be about 390 calories, with 8 grams of fat, and 13 grams of protein.
👩🍳 Serving Suggestions
The options for toppings are limitless! Here are a few of my favorites.
- Avocado
- Guacamole
- Diced Avocado
- Pico de Gallo
- Tomato salsa
- Corn salsa
- Vegan Shredded Cheese
- Vegan Sour Cream
- A side of air fryer tortilla chips
❄️ Storage
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.
Reheat: Warm the beans, rice, and fajita vegetables in the microwave. Times will vary depending on your microwave and the amount you are heating. Then add your greens, tomatoes, and avocado.
💭 Expert Tips
- 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.
- Use 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.
😋 More Spicy Vegan Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Chipotle Bowl
Ingredients
- 2 cups cooked brown rice
- 1 red pepper
- 1 small red onion
- ¼ teaspoon smoked paprika
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ½ cup frozen corn
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon chipotle chili pepper
- 1 avocado
- 1 lime
- ¼ teaspoon chipotle chili pepper
- 4 cups spring mix or chopped romaine
- ¼ cup cilantro
- ½ cup cherry tomatoes
Instructions
- 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 ½ 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!
Video
Notes
- 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.
- Use 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.
- 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 a wedge of lime.
Beth
Yummy! So easy and so tasty! My hubby and daughter are going to love this! So excited to make this!
Megan Lehr
Was looking for a new recipe for my meatless monday and this was just delicious! Helped me eat way more veggies.
Alison Corey
Awesome! I love sneaking in veggies into super flavorful meals!
Sara Welch
Served this for dinner tonight and it did not disappoint! Loved all the textures and flavors in this colorful dish; easily, my new favorite vegan recipe!
Biana
Yum! This bowl sounds so healthy and delicious. A perfect lunch idea!
Gabby
This is absolutely delicious! I love how quick and easy it is to make and the gorgeous mix of flavours in the bowl.