These veggie burrito bowls are packed with bright, fresh flavors that make dinner something to look forward to. Grilled peppers and onions, hearty black beans, crisp romaine, homemade spicy guacamole, and fresh pico de gallo come together in a Chipotle-inspired burrito bowl that's easy to customize and make your own.
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Ingredients and substitutions
- Brown rice: I skip the cilantro lime rice and keep things simple by cooking the rice in vegetable broth with a splash of oil. The other burrito bowl ingredients bring so much flavor that I don't miss it, but feel free to finish your bowl with a squeeze of fresh lime and a sprinkle of cilantro.
- Grilled peppers and onions: seasoned with salt and dried oregano and cooked until tender with a little char. I use green bell pepper and red onion for that classic Chipotle-inspired flavor, but just about any veggie works well here.
- Guacamole: creamy, fresh, and just spicy enough thanks to pickled jalapeños. This is my go-to guacamole recipe, but feel free to swap it with your favorite.
- Fresh salsa: adds brightness and freshness that balances the warm grilled vegetables. Homemade is my favorite, but a good store-bought works in a pinch.
- Beans: no-salt-added black beans, spicy black beans, or Siete vegan charro pinto beans all work well in the bowl. Feel free to use whatever you have on hand.
- Romaine lettuce: optional, but adds a cool, crisp crunch that balances the bowl.
How to make Chipotle veggie burrito bowls at home
1. Cook the rice
Cook the brown rice in vegetable broth with a splash of oil according to package directions.
2. Prepare the toppings
While the rice cooks, prepare the guacamole and fresh pico de gallo. Warm the beans and chop the romaine.
3. Grill the veggies
Thinly slice and sauté the peppers and onions with salt and oregano until tender and lightly charred around the edges
4. Assemble the bowls and serve
Divide the rice between bowls, then layer on the grilled vegetables, beans, romaine, pico de gallo, and guacamole. Finish with hot sauce, fresh cilantro, a squeeze of lime, vegan cheese, or any of your favorite toppings.
Burrito bowl variations
These veggie burrito bowls are easy to customize based on what you have on hand. Here are a few of my favorite ways to switch things up:
- Add protein: keep the bowls plant-based with crispy tofu, roasted chickpeas, cilantro lime walnut taco meat, marinated tempeh, or your favorite meat alternative.
- Switch the rice: brown rice is my favorite, but white rice, Spanish rice, black rice, cilantro lime rice, quinoa, or even cauliflower rice all work well.
- Turn it into a salad: Skip the rice altogether and serve everything over a bed of chopped romaine or mixed greens for a burrito bowl salad.
- Add roasted potatoes: Roasted baby potatoes or sweet potatoes make a hearty addition.
- Use shortcut ingredients: Short on time? Frozen fajita vegetables, microwave rice, and store-bought salsa make these bowls come together even faster.
Storage
Store each burrito bowl component in separate airtight containers in the refrigerator for up to 3 days. Keeping the rice, vegetables, guacamole, salsa, and romaine separate helps maintain the best texture.
When you're ready to eat, reheat the rice, beans, and vegetables, then assemble the bowls with the cold toppings just before serving.
More dinner recipes
- Bartaco Cauliflower Tacos (Copycat Recipe)
- Sweet Potato and Chickpea Sheet Pan Dinner
- Vegan Jalapeno Ranch Pasta Salad with Grilled Tofu
📋 Recipe
Chipotle-Inspired Veggie Burrito Bowls
Equipment
- strainer
- 1.5 quart pot
- measuring cups and spoons
- cutting board and sharp knife
Ingredients
Brown rice
- 1 cup uncooked short-grain brown rice, rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon avocado oil
Toppings
Simple guacamole
- black beans or pinto beans
- chopped romaine lettuce or greens of choice
Fajita veggies
- 1 heaping tablespoon avocado oil
- 1 cup red onion, thinly sliced (½ of a large red onion)
- 1 large green pepper, thinly sliced 1 heaping cup
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Cook the rice: Cook the brown rice according to the package instructions, using vegetable broth instead of water and a splash of oil. Once the broth is absorbed, fluff and remove from heat. Let the rice rest, covered, while you sauté the vegetables.
- Prepare the toppings: While the rice cooks, make the guacamole and fresh salsa, prep/warm the beans, and chop the lettuce.
- Grill the vegetables: Sauté the peppers and onions with salt and dried oregano until tender and lightly charred, about 6-8 minutes.
- Assemble the bowls: Divide the rice between bowls, then top with the grilled vegetables, beans, romaine, salsa, and guacamole.
- Customize and serve: Finish with hot sauce, fresh cilantro, a squeeze of lime, vegan cheese, or your favorite toppings. Enjoy!
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