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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
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Course: Main Course
Cuisine: American, Mexican
Keyword: Burrito bowl
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5
Calories: 484kcal
Author: Maria

Equipment

Ingredients

Seasoned lime rice

  • 2 cups white rice
  • 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

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

Nutrition Facts
Vegan Mexican bowl (homemade Chipotle)
Amount per Serving
Calories
484
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Sodium
 
968
mg
42
%
Potassium
 
1031
mg
29
%
Carbohydrates
 
81
g
27
%
Fiber
 
9
g
38
%
Sugar
 
7
g
8
%
Protein
 
11
g
22
%
Vitamin A
 
2189
IU
44
%
Vitamin C
 
98
mg
119
%
Calcium
 
60
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.