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Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF

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. 

Course Lunch Box, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 persons
Author Shreya Ashish Tiwari


For the Rice

  • 3/4 cup rice plus water to cook the rice
  • 1 bay leaf
  • salt to taste
  • 2 cloves garlic minced
  • fresh cilantro, as needed chopped
  • juice of 1 lime

For the Pico de Gallo

  • 2 nos. large, juicy tomatoes chopped
  • 1 nos. large, red onion chopped
  • 1/2 nos. fresh jalapeno chopped
  • 1 tbsp pickled jalapeno chopped
  • salt and cracked black pepper to taste
  • fresh cilantro, as needed chopped
  • juice of a large lemon

For Guacamole

  • 1 nos. large, ripe avocado
  • juice of 1 lime
  • 1/4 cup red onions, chopped
  • salt to taste
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

For Beans

  • 1 cup red kidney beans, boiled or canned black beans/ pinto beans
  • 1/2 tsp olive oil
  • salt to taste
  • 1/2 tsp smoked paprika or red chilly powder
  • 1/2 tsp cumin powder

For the Fajita Veggies

  • 1/2 tsp olive oil
  • 1 nos. green bell pepper, sliced
  • 1 nos. red onion, sliced
  • salt to taste
  • 3/4 tsp fajita spice or a blend of cumin, paprika, black pepper powders

For Sweet Corn Salsa

  • 1 cup american sweet corn, blanched
  • juice of half a lime
  • salt to taste
  • two pinches of sugar
  • 1/8 cup red onion, finely chopped
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

To Assemble the Rice Bowl

  • prepped rice
  • prepped Pico de gallo
  • guacamole as needed
  • fresh lettuce, as needed chopped
  • lemon wedges, as needed
  • sweet corn salsa
  • fajita veggies
  • beans


For the Cilantro Lime Rice

  1. Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).

  2. Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.

  3. Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.

For the Pico de Gallo

  1. Chop the tomatoes, jalapeno (if you don't find fresh jalapenos, use regular green chilies)**, red onion and cilantro real fine.

  2. Chop the pickled jalapenos as well.

  3. Mix all these together. Season with salt, pepper and lemon juice. Mix well! It is ready. 

For the Fajita Veggies -

  1. Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.

  2. Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.

  3. Turn off the heat, set these aside too.

For the Beans-

  1. I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.

  2. Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder.

  3. Mix well. That's done, set it aside.

For the Guacamole -

  1. Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.

For the Sweet Corn Salsa-

  1. Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.

To Assemble the Rice Bowl

  1. 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!

Recipe Notes

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.