Vegan Mexican bowl (homemade Chipotle)

5 from 1 vote

Healthy, easy homemeade recipe for Chipotle's bowl. Rice, beans, fresh salsa and guacamole on top of cilantro lime rice

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 484kcal

Author: Maria

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

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

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

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

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