Dinner

Vegan Burrito Bowl (Better Than Chipotle!) Recipe

Byluca Carter December 7, 2025December 7, 2025

Introduction

This Vegan Burrito Bowl is a vibrant, flavorful meal that’s truly better than Chipotle’s! With fresh lime rice, smoky fajita veggies, and your choice of spicy Sofritas or black beans, it’s a satisfying dish perfect for a quick weeknight dinner or meal prep.

A black bowl holds a colorful layered dish with five distinct sections, all sitting on a white marbled textured surface. Starting from the bottom right, there is a layer of fluffy white rice mixed with small green herb pieces and a silver spoon resting on it. To the left of the rice, there is a creamy bright green scoop of guacamole adorned with tiny bits of herbs. Above the guacamole, a reddish-orange minced meat or plant protein with visible herb sprinkles forms the next section. To the left of this, a fresh corn salad with yellow corn kernels, red diced tomatoes, purple onion pieces, and green herbs brings more color. The final section at the bottom left consists of sautéed green bell peppers and purple onions with a slightly glossy texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (190g) white Jasmine rice
1 bay leaf

1 ½ cups (360 mL) room temperature water
½ teaspoon kosher salt, plus more to taste

2 teaspoons olive oil, divided
1 medium lime, zested and juiced (1 ½ tablespoons juice)

½ tablespoon lemon juice
1 cup (16g) fresh cilantro leaves and tender stems, chopped
1 ½ tablespoons avocado oil or oil of choice

1 medium to large red onion, thinly sliced
1 large green bell pepper, thinly sliced into strips
½ tablespoon fresh oregano, finely chopped (or ½ teaspoon dried Mexican oregano)

½ teaspoon kosher salt
Freshly cracked black pepper
Charred Corn and Tomato Salsa (or salsa of choice)

Lazy Guacamole (optional)
Chopped cilantro, for garnish
Vegan sour cream (optional)

Shredded romaine lettuce (optional)
Sofritas and/or Mexican Black Beans (prepared ahead or store-bought)

Instructions

Step 1: Prepare your protein choice. Cook the Sofritas and/or Mexican Black Beans according to your preferred recipe or package instructions. These can be made a few days in advance for convenience.

Step 2: Make the Charred Corn and Tomato Salsa, if using, or prepare your preferred salsa.
Step 3: Rinse the Jasmine rice under cold water for about one minute, agitating with your hands to remove excess starch. Drain thoroughly in a fine-mesh sieve.
Step 4: Transfer the rice to a medium saucepan. Add the room temperature water, ½ teaspoon kosher salt, bay leaf, and 1 teaspoon olive oil. Stir gently to combine.

Step 5: Bring the rice to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pan without stirring and cook for 7 minutes until the liquid is absorbed and rice is tender. Avoid stirring; you may briefly uncover to maintain a simmer but avoid boiling.
Step 6: Remove the pan from heat, discard the bay leaf, uncover, and place a clean dish towel over the rice. Replace the lid and let the rice steam for 10 minutes.
Step 7: Fluff the rice with a fork. Stir in the lime zest, lime juice, lemon juice, and chopped cilantro. Adjust salt to taste. Optionally, add the remaining teaspoon of olive oil for extra richness.

Step 8: Heat avocado oil in a large frying pan over medium-high heat until shimmering. Add the sliced red onion, green bell pepper, oregano, ½ teaspoon kosher salt, and freshly cracked black pepper. Cook, tossing occasionally but not too often, for 8 to 10 minutes until vegetables are tender-crisp and onions start caramelizing. Deglaze the pan with a splash of water if brown bits stick to the bottom.
Step 9: Prepare Lazy Guacamole, if desired.
Step 10: Assemble the bowls. Start with a base of the lime-cilantro rice, add a scoop of Sofritas and/or black beans, then top with fajita veggies, salsa, and guacamole. Garnish with chopped cilantro, vegan sour cream, and shredded romaine lettuce as preferred.

Tips & Variations

For extra flavor, toast the rice briefly in a dry pan before rinsing to add a nutty note.
Use oil of choice for cooking veggies—coconut or sunflower oil also work well.
Try different salsas like roasted tomatillo or mango for variety.

Make it gluten-free by ensuring your toppings and proteins are free of gluten-containing ingredients.
Meal prep the rice and protein in advance for quick assembly during the week.

Storage

Store cooked components separately in airtight containers in the refrigerator for up to 4 days. Rice may firm up but reheats well with a splash of water in the microwave or on the stove. Fajita veggies can be gently reheated in a skillet or served cold if preferred. Assemble bowls fresh for the best texture.

How to Serve

A black bowl holds a colorful, layered dish on a white marbled texture. At the bottom right, there is a bed of white rice mixed with green herbs, with a silver spoon resting on the edge. Above the rice, slightly to the center, is a mound of bright green guacamole, creamy in texture. To the right of the guacamole is a rich, crumbly layer of reddish-brown cooked ground meat with small green herb bits. Above the guacamole is a vibrant mixture of corn, red onion, and diced tomatoes, speckled with fresh green herbs. On the left side, there are slices of cooked green peppers mixed with translucent red onion strips. The combination of colors and textures creates an appealing, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, long-grain white rice or brown rice can be used, but cooking times and water ratios will vary. Adjust accordingly and monitor rice to ensure proper doneness.

Is this recipe suitable for meal prep?

Absolutely. The components keep well in the fridge, making it easy to assemble fresh bowls throughout the week. Keep wet ingredients like salsa and guacamole separate until ready to eat.