Chipotle Burrito Bowl

5 from 1 vote

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Course Main Course

Calories 674.7

Servings person

Calories 674.7 kcal

Nutrition Facts

Calories: 674.7kcalCarbohydrates: 112.5gProtein: 37.3gFat: 10.5gSaturated Fat: 1.6gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 2.8gSodium: 173.7mgPotassium: 1178mgFiber: 24.5gSugar: 10.6gVitamin A: 500.6IUVitamin C: 92.2mgCalcium: 300.8mgIron: 7.6mg

Equipment

1 Instant Pot
1 Food scale

Ingredients

200 grams brown rice
172 grams Black beans
215 grams Tofu
117 grams Diced Tomatoes Fire Roasted or preferred
72 grams sweet corn kernels
100 grams Green, Red, and/or Yellow bell peppers Sautéed
50 grams Red onions Sautéed

Instructions

The Beans: Start with the beans, I usually make these ahead if making from scratch. If you’re making them fresh, the Instant Black Beans will take about 45 minutes to complete. If I don’t want to use homemade, open a can of black beans and simply drain and rinse them.
The Veggies: The fajitas only take about 15 minutes, including prep time, to finish. These can be made while the rice is cooking.
The Rice: The Cilantro Lime Rice takes about 25 – 30 from start to finish so it’s a good idea to get that started after the beans, unless using canned beans than you can start with the rice.
In a large skillet, heat olive oil or water over medium heat. Add the onions, bell peppers, oregano and pinch of salt, and saute for 10 minutes, stirring occasionally, until onions and peppers are soft and tender. Remove from heat.
Assemble: To assemble your burrito bowls, in individual bowls add about 3/4 cup of rice, 3/4 cup of beans, 1/4 – 1/3 cup of corn salsa or pico de gallo, and 1/4 of the fajita mixture, along with a handful of shredded lettuce. Add a side of avocado (mashed or sliced), I usually use 1/4 of an avocado per bowl. Top with a squeeze of lime, pinch of salt and a dash of red pepper flakes.
Store: All the leftover components can be stored in the refrigerator for up to 3 – 4 days. Store individually or together (as for meal prep).

Notes

INGREDIENTS YOU’LL NEED

Here are some of my favorite ingredients for making the best burrito bowls. Plus, tips and substitutions for ways to customize your favorite burrito bowl!

Scrambled Tofu – The Protein of the burrito bowl, although you can swap tofu for whatever preferred vegan protein you’d like.
Black Beans – Beans add more fiber, flavor, and fullness and are a nice secondary source of protein (pinto beans are great too). For ease of use, you can use canned beans, but I recommend making our really good Instant Pot Black Beans from scratch (takes 40 mins or so). They store well, so it’s perfect for meal prepping and making a batch for the week to leftovers for lunches or dinners.
Chipotle Veggies – Simple, flavorful, Chipotle-style fajita veggies are perfect in your burrito bowl. Use your favorite colored bell peppers and onion.
Brown Rice – If you want, feel free to switch it up and use cauliflower rice, white rice, quinoa, or pre-cooked packaged rice.
Leafy Greens – Add freshness and healthy roughage to your burrito bowl with leafy greens. Shredded romaine or iceberg lettuce is a great addition for crispness. Or use your favorite greens.
Salsa – Both this homemade Fresh Corn Salsa and Pico de Gallo are fantastic in this recipe, and they’re easy to make too. For convenience, use premade pico de gallo or bottled salsa.
Garnish – Avocado (mashed or sliced), jalapenos or serrano peppers (if you like spice), lime slices. Add some hot sauce or sriracha.