Copycat Chipotle Veggie Bowl Recipe

This fresh Copycat Chipotle Veggie Bowl Recipe is made with cilantro lime rice, charred fajita veggies, and creamy guacamole, ready in 35 minutes. Slicing through the crisp peppers mixed with the bright citrus rice hits that familiar fast-casual craving instantly. I love how easily this comes together for meal prep during busy weeks.

Better Than Takeaway

Recreating this famous bowl at home seemed daunting until I realized it is just about simple component prep. I used to spend way too much ordering these for lunch every single week.

The biggest surprise was learning that a dash of oregano is the real secret to authentic fajita veggies. Now I can control the salt and pile on as much extra guacamole as I want without paying extra.

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Copycat Chipotle Veggie Bowl Recipe Ingredients

• 1 cup white rice (uncooked)
• 2 tablespoons fresh cilantro (chopped)
• 1 tablespoon lime juice
• 2 large bell peppers (sliced)
• 1 large red onion (sliced)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 can (15 oz) black beans (rinsed)
• 1/2 teaspoon ground cumin
• 1 cup guacamole
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 2 cups romaine lettuce (chopped)

How To Make Copycat Chipotle Veggie Bowl Recipe

1. Cook the rice: Boil the rice according to package directions, then stir in the chopped cilantro and lime juice.
2. Sauté the veggies: Heat olive oil in a large skillet over medium-high heat, adding sliced bell peppers, red onions, and oregano.
3. Char the peppers: Cook the vegetables for 7 to 10 minutes until softened and slightly charred on the edges.
4. Warm the beans: Heat the black beans in a small saucepan over medium heat with ground cumin until bubbling.
5. Assemble the bowls: Divide the cilantro lime rice among four bowls and top with beans, fajita veggies, lettuce, cheese, sour cream, and guacamole.

Recipe Tips

• Prep in advance: Chop your vegetables and make the guacamole ahead of time to speed up the cooking process.
• High heat matters: Use a hot skillet for the fajita vegetables to get that signature restaurant char without making them mushy.
• Rinse the beans: Always rinse canned black beans to remove excess starch and sodium before warming them up.

What To Serve With Copycat Chipotle Veggie Bowl

Serve this hearty bowl with a side of crispy tortilla chips and an extra bowl of fresh tomato salsa. A cold glass of agua fresca or a simple lime margarita pairs nicely with the savory spices.

How To Store

Store leftover components in separate airtight containers in the fridge for up to four days. Keep the guacamole tightly wrapped with plastic wrap pressing directly on the surface to prevent browning. Reheat the rice, beans, and veggies in the microwave before adding fresh toppings.

FAQs

• Can I use brown rice instead of white? Yes, brown rice works perfectly and adds a nuttier flavor. Just adjust your cooking time accordingly.
• How do I keep the avocado from turning brown? Add an extra squeeze of lime juice over the guacamole and store it in an airtight container.
• Are these bowls gluten-free? Yes, all the ingredients in this vegetable bowl naturally contain no gluten.
• Can I freeze the leftovers? It is best not to freeze the assembled bowls. However, the cooked rice and beans freeze well separately.

Nutrition

• Calories: 520 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 25mg
• Sodium: 850mg
• Total Carbohydrate: 65g
• Protein: 18g