Chipotle Vegetarian Bowl Recipe

This hearty, fresh Chipotle Vegetarian Bowl Recipe is made with cilantro-lime rice, spiced fajita veggies, and creamy guacamole, ready in 30 minutes. The warm, charred peppers mix beautifully with the cool lime juice and soft beans in every bite. I love making these for meal prep because they taste just as good the next day.

Better Than Takeaway

I used to spend way too much money picking up these burrito bowls during my lunch break. The real trick to getting that signature flavor at home is charring the vegetables quickly over high heat without letting them turn to mush.

At first, I cooked the peppers too slowly and they lost their crunch entirely. Now I know that a screaming hot skillet and a pinch of dried oregano make all the difference for recreating that familiar restaurant taste.

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Chipotle Vegetarian Bowl Recipe Ingredients

For the Rice and Beans

• 1 cup long-grain white rice, rinsed
• 2 cups water
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 tsp cumin

For the Fajita Veggies

• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 medium red onion, sliced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt

For the Toppings

• 1/2 cup guacamole
• 1/2 cup mild tomato salsa (pico de gallo)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 cup chopped romaine lettuce

How To Make Chipotle Vegetarian Bowl Recipe

1. Cook the rice: Combine the rice and water in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
2. Season the rice: Remove the cooked rice from the heat. Stir in the fresh lime juice and chopped cilantro, then set aside.
3. Warm the beans: Place the drained black beans in a small saucepan over medium heat. Stir in the cumin and warm for 5 minutes.
4. Char the fajita veggies: Heat the olive oil in a large skillet over high heat. Add the sliced bell peppers, red onion, oregano, and salt.
5. Sauté the mixture: Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they are blistered and tender-crisp.
6. Assemble the bowls: Divide the cilantro-lime rice and black beans between two serving bowls.
7. Add the toppings: Top each bowl with the cooked fajita vegetables, guacamole, salsa, cheese, sour cream, and romaine lettuce before serving.

Recipe Tips

• Use high heat: Sautéing your fajita vegetables on high heat ensures they get a nice char without becoming soggy.
• Rinse your rice: Washing the white rice before cooking removes excess starch, giving you fluffy grains that do not stick together.
• Prep ahead: Slice all your vegetables and wash your lettuce before you start cooking to make assembly quick and stress-free.

What To Serve With Vegetarian Burrito Bowls

Serve these bowls with a side of crispy tortilla chips for dipping into the extra salsa and guacamole. A cold glass of agua fresca or a simple sparkling lime water cuts through the rich, savory flavors nicely.

How To Store

Store the rice, beans, and fajita vegetables in an airtight container in the fridge for up to four days. Keep the fresh toppings like guacamole, lettuce, and sour cream in separate containers to prevent everything from getting soggy.

FAQs

• Can I use brown rice instead of white? Yes, you can easily swap the white rice for brown rice in this recipe. Just be sure to adjust your cooking time and liquid ratio according to the package instructions.
• How do I keep the guacamole from turning brown? If you have leftover guacamole, press a piece of plastic wrap directly against the surface of the dip before covering the container. This blocks the air and keeps it green longer.
• Is this bowl vegan? To make this meal fully vegan, simply omit the shredded Monterey Jack cheese and the sour cream. You can substitute them with your favorite plant-based alternatives or just add extra guacamole.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 950mg
• Total Carbohydrate: 68g
• Protein: 16g