Chipotle Copycat Burrito Bowls have layers of Cilantro Lime rice, crunchy salsas, creamy guacamole, spicy veggies and some beans!! A final squirt of lemon juice just adds to the freshness of it all! The perfect hearty and healthy GF and Vegan rice bowl.
Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).
Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.
Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.
Chop the tomatoes, jalapeno (if you don't find fresh jalapenos, use regular green chilies)**, red onion and cilantro real fine.
Chop the pickled jalapenos as well.
Mix all these together. Season with salt, pepper and lemon juice. Mix well! It is ready.
Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.
Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.
Turn off the heat, set these aside too.
I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.
Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder.
Mix well. That's done, set it aside.
Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.
Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.
In a plate bowl, add the prepped rice, some beans, Pico de Gallo, guac, sweet corn salsa, fajita veggies and lastly some freshly torn lettuce. A squirt of lime juice and it's ready, serve immediately and enjoy!
Add sour cream and Mexican grated cheese blend if you prefer non vegan options.
Also you can add vegan variants of the same if you prefer.