5.0 from 12 votes
The Chipotle Slayer (Easy Vegan Burrito Bowl)
This vegan burrito bowl recipe makes for a well-rounded, healthy, protein-packed meal that is exceptionally flavorful and satisfying. Serve 'em up with tortilla chips, and this is something you could get used to eating several times a week!
Prep Time
12 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 4
Calories: 861 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Beans (for 4 servings)
- 15 oz. can black beans drained
- ¼ teaspoon salt
- 3 tablespoons water
- 4 teaspoons Chipotle chilies in Adobo sauce minced
Or
- ½ cup vegan refried beans per serving
Other Components:
- ½ cup vegan Mexican rice per serving
- ¼ cup diced tomato per serving
- ½ cup vegan chorizo per serving
- ½ avocado sliced (per serving)
- ½ cup baby arugula per serving
Optional Condiments and garnishes:
- Habanero salsa
- Vegan Nacho Cheese
- vegan sour cream
- cilantro leaves
- minced red onion
- Lime wedges
- Thin radish slices
Instructions
- Begin by preparing the black beans if not using refried beans. In a small saucepan, combine the drained black beans, salt, water, and minced chipotle in adobo. Simmer over medium heat for about 8 minutes until the beans are heated through. Mash lightly if a smoother consistency is desired.
- Alternatively, heat the refried beans in a small saucepan over medium heat until warmed through, stirring occasionally to prevent sticking. Add water or stock as needed to make sure the refried beans aren’t dry.
- Cook the vegan Mexican rice according to the recipe, or warm it up if it is already prepared.
- Heat the vegan chorizo in a skillet over medium heat until it is thoroughly heated and beginning to crisp around the edges, about five minutes.
- While the components are cooking, prepare the fresh ingredients. Slice the avocado, jalapeños, radishes and wash and dry the baby arugula if needed.
- Begin assembling your taco bowls. Start with a base of one-half cup of vegan Mexican rice in each bowl.
- Add one-half cup of either the black beans or refried beans to the bowl alongside one-half cup of heated vegan chorizo.
- Top the bowl with slices of avocado and a handful of baby arugula. Garnish with optional items such as diced fresh tomatoes, habanero salsa, vegan nacho cheese, vegan sour cream, cilantro leaves, minced red onion, lime wedges, and thin radish slices. Serve immediately, allowing everyone to customize their bowl to their taste preferences.
Cup of Yum
Notes
- 🧑🍳 Prep Perfect:
- 🧑🍳
- Before diving into cooking, set yourself up for success by preparing all your ingredients - this is called mise en place. This is particularly useful for dishes like this one, where you want multiple elements like rice, beans, chorizo, and toppings to come together hot and harmonious.
- 🔍 Taste and Tweak:
- 🔍
- Keep tasting and adjusting as you cook, especially with ingredients like store-bought beans or chorizo. A little extra salt, a dash of lime, or a handful of fresh herbs can elevate your dish from good to great.
Nutrition Information
Calories
861kcal
(43%)
Carbohydrates
123g
(41%)
Protein
47g
(94%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Sodium
2928mg
(122%)
Potassium
1975mg
(56%)
Fiber
45g
(180%)
Sugar
7g
(14%)
Vitamin A
572IU
(11%)
Vitamin C
29mg
(32%)
Calcium
400mg
(40%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 861
% Daily Value*
| Calories | 861kcal | 43% |
| Carbohydrates | 123g | 41% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 2928mg | 122% |
| Potassium | 1975mg | 42% |
| Fiber | 45g | 180% |
| Sugar | 7g | 14% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 29mg | 32% |
| Calcium | 400mg | 40% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.