Chipotle Inspired Vegan Burrito Bowl

I worked on this recipe a long time to very closely mimic a Chipotle burrito bowl. I love how it turned out! So perfect, fully vegan, versatile and packed with great healthy veggies and flavors! These burrito bowls are obviously pretty versatile. You could add meat to them, different kinds of beans, different peppers, maybe add in some jalapeno, or swap the rice out for quinoa or even cauliflower rice.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 665 kcal per serving

Ingredients

1 ear - corn
2 cups - rice
½ cup - cilantro
1 - lime
1 - bell pepper
½ - red onion
1 tsp - oil
½ tsp - oregano
½ tsp - cumin
½ tsp - garlic powder
½ tsp - paprika
1 can - black beans
2 cups - leaf lettuce
optional for topping:

Instructions

If using fresh corn, pre-heat the oven to 350 degrees and bake the cob of corn for 20 minutes. Once it's out of the oven and cooled, cut the corn from the cob.
While the corn bakes, cook the rice according to directions. I cook mine in a rice cooker.
When the rice and corn only have 10 minutes left, begin sautéing the veggies. In a skillet, combine the oil, peppers, and onion. Saute for 5 minutes and then stir in the spices. Cook for an additional 5 minutes. If/ when the pan gets a little dry, you can add in more oil OR simply add in a bit of water (about 1 tablespoon at a time).
Once done, mix into the rice the cilantro, lime juice and zest, and a pinch of salt if desired (can also add a bit more salt). Stir until fully combined.
Assemble the bowls by first dividing the rice among 4 bowls (for 2 people, this makes a great dinner with leftovers for lunch!), top with the veggies then the black beans and then sprinkle on the corn and other toppings.
ENJOY!!

Nutrition