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    Home » Recipes » Mexican & Southwest

    Vegan Mexican bowl

    Published: Jan 20, 2022 · Modified: Aug 11, 2022 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Vegan burrito bowl recipe

    This vegan Mexican bowl is just like ordering from Chipotle but better. Made with seasoned lime rice, fajita vegetables, fresh pico de gallo, homemade guacamole and black beans. Great healthy lunch to meal prep.

    Close up of vegan burrito bowl on a table

    This recipe is

    • Healthy
    • Vegan and vegetarian
    • Gluten free
    • Fresh and delicious
    • Great to meal prep for lunch or dinner
    • Better than Chipotle

    Ingredient notes

    • Fajita vegetables - I love the grilled peppers and onions from Chipotle, so I made them at home. I added in mushrooms as well because I love the texture and flavor.
    • Seasoned lime rice - Just cook up some white or brown rice (get yourself a rice cooker to make perfect rice every time). Once the rice is cooked, add in some fresh lime juice, salt and fresh cilantro.
    • Homemade pico de gallo - It's so easy to make your own at home and it tastes incredible. Just chop up some cherry tomatoes, fresh cilantro, onions and mix in some fresh lime juice and salt. I love adding in corn as well.
    • Homemade guacamole - Just mash up two avocados with some fresh lime juice and salt. So easy.
    • Beans - I use canned black beans to make this easier. You can also make your own. You can also use pinto beans, or a mixture of both black and pinto beans.
    • Lettuce - Add some fresh greens to this burrito bowl for some more nutrients. I use romaine.
    • Dairy free sour cream - This is optional but tastes amazing topping this Mexican bowl off with some dairy free sour cream.

    Helpful tips

    • Keep the guacamole stored separately in an air tight container in the fridge, with the avocado pits. This will help prevent it from turning too brown.
    • Make large batches of everything so you can eat it for lunch or dinner for the next few days. This is a great recipe to meal prep for the week.
    • If you want to save yourself some time, just buy store bought salsa and guacamole. But know that this bowl will taste a lot better if you make it yourself.
    • If you eat rice and grains regularly, get yourself a rice cooker, or use the rice setting on your instant pot. I put off this purchase for years, and as soon as I bought a rice cooker, I was mad I hadn't gotten one sooner.

    You can cook all types of grains in a rice cooker. It always comes out perfectly and you never have to watch over it or worry it's going to boil over. I like to have both a rice cooker and pressure cooker because I can cook rice the same time I'm cooking something like a curry in my instant pot.

    Overhead view of vegan Mexican bowl on a table

    Storing tips

    Keep all of the ingredients stored separately in containers in the fridge. This will keep everything fresh. This will keep in the fridge for about 4-5 days.

    More recipes you'll love

    • Vegan jackfruit nachos
    • Tofu tacos
    • Southwest quinoa salad
    • Vegan chili con carne
    • Israeli couscous salad

    📖 Recipe

    Close up of vegan mexican bowl

    Vegan Mexican bowl (homemade Chipotle)

    Healthy, easy homemeade recipe for Chipotle's bowl. Rice, beans, fresh salsa and guacamole on top of cilantro lime rice
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5
    Calories: 484kcal
    Author: Maria
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    Equipment

    • Rice cooker

    Ingredients

    Seasoned lime rice

    • 2 cups white rice
    • 3½ cups water
    • ½ lime- juiced
    • ¼ cup freshly chopped cilantro
    • 1 teaspoon salt

    Fajita vegetables

    • 2 bell peppers (Sliced)
    • ½ red onion (Sliced)
    • 8 ounces white button mushrooms (Sliced)
    • 2 teaspoons oil
    • 2 teaspoons taco seasoning

    Pico de gallo

    • 1 pint cherry tomatoes (sliced)
    • ½ red onion (diced)
    • ¼ cup freshly chopped cilantro
    • 1 lime - juiced
    • ½ teaspoon salt
    • ½ cup frozen corn (run under warm water to warm it up)

    Guacamole

    • 2 avocados
    • ½ lime - juiced
    • ½ teaspoon salt

    Protein

    • 2 cans black or pinto beans

    Toppings

    • Romaine lettuce
    • Dairy free sour cream

    Instructions

    Cook the rice

    • Start by making the rice as per the directions on the rice package, since every type of rice is different. I love cooking my rice in a rice cooker.
      2 cups white rice, 3½ cups water
    • Once the rice is cooked, add in the salt, fresh cilantro and lime juice and stir.
      ½ lime- juiced, ¼ cup freshly chopped cilantro, 1 teaspoon salt

    Cook the fajita vegetables

    • Chop up all the veggies. Get a saute pan hot on medium heat and add the oil. Add in the vegetables and taco seasoning. Cook until peppers are tender and mushrooms are sauted.
      2 bell peppers, ½ red onion, 8 ounces white button mushrooms, 2 teaspoons oil, 2 teaspoons taco seasoning

    Make the pico de gallo

    • Chop up the cherry tomatoes and onions. Add the lime juice, cilantro, salt and warmed up frozen corn. Stir well.
      1 pint cherry tomatoes, ½ red onion, ¼ cup freshly chopped cilantro, 1 lime - juiced, ½ teaspoon salt, ½ cup frozen corn

    Make the guacamole

    • Scoop out the avocados into a bowl. Add the lime juice and salt. Store it in a glass container with a lid and add the avocado pits in with it to prevent the guacamole from getting brown.
      2 avocados, ½ lime - juiced, ½ teaspoon salt

    Put it all together

    • Warm up the beans in a microwave or on the stove. Assemble your bowl with the rice, vegetables, beans, pico de gallo and guacamole. Add some chopped romaine lettuce and dairy free sour cream
      2 cans black or pinto beans, Romaine lettuce, Dairy free sour cream

    Nutrition

    Calories: 484kcal | Carbohydrates: 81g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 968mg | Potassium: 1031mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2189IU | Vitamin C: 98mg | Calcium: 60mg | Iron: 2mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    If you liked this recipe, make sure to pin it to your favorite Pinterest board by clicking the image below

    Close up of vegan mexican bowl with text overlay for Pinterest

    Homemade Chipotle bowl

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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