Vegan Burrito Bowl (Better than Chipotle!)
User Reviews
5.0
264 reviews
Excellent
Vegan Burrito Bowl (Better than Chipotle!)
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
Protein
- Sofritas and/or
- Mexican Black Beans
Cilantro-Lime Rice
- 1 cup (190g) white Jasmine rice*
- 1 bay leaf
- 1 ½ cups (360 mL) room temperature water
- ½ teaspoon kosher salt, more to taste
- 2 teaspoons olive oil, divided
- 1 medium lime, zested + 1 ½ tablespoons juice
- ½ tablespoon lemon juice
- 1 cup (16g) fresh cilantro leaves and tender stems, chopped
Fajita Veggies
- 1 ½ tablespoons avocado oil (or oil of choice)
- 1 medium to large red onion, thinly sliced
- 1 large green bell pepper, thinly sliced into strips**
- ½ tablespoon fresh oregano, finely chopped (or ½ teaspoon dried Mexican oregano)
- ½ teaspoon kosher salt
- freshly cracked black pepper
Toppings (optional)
- Charred Corn and Tomato Salsa (recipe below) (or salsa of choice)
- Lazy Guacamole (recipe below)
- chopped cilantro
- vegan sour cream
- shredded romaine lettuce
Instructions
- Make the protein of your choice. Both the Sofritas and Mexican Black Beans can be made a few days ahead of time.
- Make the Charred Corn and Tomato Salsa, if using.
- Prep the rice. Add the rice to a bowl under cold tap water and rinse for 1 minute while you agitate the rice with your hands.*** Drain in a fine-mesh sieve and transfer the rice to a medium saucepan. Add the water, ½ teaspoon kosher salt, bay leaf, and 1 teaspoon oil to the rice, stir well.
- Cook the rice****. Bring to a boil, then reduce the heat to a simmer. Cover the pan of rice and simmer for 7 minutes, without stirring, until all liquid is absorbed and the rice is tender (you may want to uncover once or twice to ensure it’s at a simmer and not at a boil, but don’t stir. Take off the heat, uncover the pan, layer a clean dish towel on top of the pan, and place the lid back on. Steam for 10 minutes.
- Finish the rice. Remove the bay leaf and fluff the rice with a fork. Stir in the lime zest, lime juice, lemon juice, and cilantro. Toss, and season with salt. If desired, add the extra teaspoon of olive oil for a little richness.
- Meanwhile, make the Fajita Veggies. Heat the 1 ½ tablespoons oil in a 12-inch frying pan over medium-high heat until the oil shimmers. Add the peppers, onions, oregano, ½ teaspoon kosher salt, and pepper to season. Toss occasionally but not too often, and cook for 8 to 10 minutes, or until peppers are tender-crisp and the onions are starting to get caramelized. If there are lots of brown bits on the bottom of the pan, you can deglaze with a splash of water.
- Make the Lazy Guacamole, if desired (recipe below).
- Assemble the bowls: Layer some cooked rice into bowls, top with Sofritas and/or Mexican Black Beans, add a scoop of fajita veggies, a scoop of salsa, and a scoop of guacamole. If desired, finish with chopped cilantro and other toppings, such as vegan sour cream or shredded romaine lettuce.
Notes
- General note: the total cook time is for the rice, fajita veggies, and assembly. It doesn't include the time to make your protein of choice, and if you make the corn salsa and/or guac in the next recipe card, you'll need more time.
- * If using a different long-grain white rice, the cook time might be slightly longer. For long-grain brown rice, rinse and cook with 2 cups (480 mL) water in a saucepan + the salt, bay leaf, and olive oil. Bring to a boil, then reduce to a simmer, and cover. Simmer for 35 to 45 minutes. Steam as instructed in step 4 and finish as instructed in step 5.
- **Feel free to use red peppers instead. If you want more fajita veggies, use 2 large bell peppers and season with a bit more salt. It will look like a lot of veg in the pan, but it’ll cook down (it’ll take 15 minutes though).
- *** Agitating the rice removes excess starch and gets you more separate grains.
- **** Feel free to cook your rice in the Instant Pot or a rice cooker.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
593mg
(25%)
Potassium
219mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
524IU
(10%)
Vitamin C
42mg
(47%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 593mg | 25% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 42mg | 47% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
264 reviews
Excellent
Other Recipes
You'll Also Love
