Vegan Burrito Bowl (Better than Chipotle!)
User Reviews
5
Vegan Burrito Bowl (Better than Chipotle!)
Description
Vegan Burrito Bowl (Better than Chipotle!) features a base of jasmine rice cooked with bay leaf and seasoned with lime zest, lime juice, lemon juice, and fresh chopped cilantro. This aromatic rice delivers a citrusy freshness that highlights the bowl. On top, seasoned proteins such as sofritas (spicy tofu) or Mexican black beans provide hearty, savory elements that supply protein and depth.
Sautéed fajita veggies consisting of thinly sliced onion and green bell pepper are cooked with oregano and seasoning for a warm, tender vegetable component. Optional toppings like charred corn and tomato salsa contribute additional texture and sweetness. Guacamole and vegan sour cream add creamy contrasts, while shredded romaine offers crispness.
The bowl combines layers of hearty rice, protein, vegetables, and fresh toppings creating a meal with a range of textures from creamy to crunchy, and bright to smoky. It works well as a filling plant-based lunch or dinner bowl that can be customized with toppings according to preference.
The recipe's notes suggest flexible cooking times depending on rice type and encourage rinsing jasmine rice to reduce starch. Preparing proteins ahead can streamline assembly. Substituting vegetables or adding extras like red bell pepper is also supported.
Ingredients
Protein
- sofritas and/or
- black beans Mexican variety
Cilantro-Lime Rice
- 1 cup jasmine rice white
- 1 bay leaf
- 1 ½ cups water room temperature
- ½ teaspoon kosher salt more to taste
- 2 teaspoons olive oil divided
- 1 lime zested + 1 ½ tablespoons juice, medium
- ½ tablespoon lemon juice
- 1 cup cilantro fresh leaves and tender stems, chopped
Fajita Veggies
- 1 ½ tablespoons avocado oil (or oil of choice)
- 1 onion thinly sliced, medium to large, red
- 1 green bell pepper thinly sliced into strips, large
- ½ tablespoon oregano finely chopped (or ½ teaspoon dried Mexican oregano, fresh
- ½ teaspoon kosher salt
- black pepper freshly cracked
Toppings (optional)
- corn recipe below) (or salsa of choice, charred, combined as salsa
- tomato
- salsa
- guacamole recipe below, lazy style
- cilantro chopped
- vegan sour cream
- romaine lettuce shredded
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
- Cook rice before assembling; rinsing the rice beforehand removes excess starch and improves texture.
- Prepare sofritas or black beans ahead to reduce overall cooking time.
- If using brown rice, increase cooking time and water quantity accordingly.
- Vegetable amounts may cook down; larger initial quantities yield sufficient cooked volume.
- Customize toppings such as salsa, guacamole, and vegan sour cream to personal taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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