These chipotle style burrito bowls feature some burrito bowl classics with a healthy twist! They’re also 100% vegan and gluten-free!
Happy Friday everyone! Today is actually an extra special Friday because today is Cinco de mayo! And What better way to celebrate than with some healthy and delicious Mexican cuisine?
I’ve teamed up with my favourite salsa brand Rojo’s to bring you a dish that has all my favourite Mexican inspired ingredients loaded into one bowl!
Rojo’s salsa is made in small batches and refrigerated using high-quality ingredients like fresh tomatoes and onion, which gives it a natural taste. I used their fire roasted salsa for this recipe, but feel free to use whichever flavour you like!
I love this recipe because it is loaded with tons of natural plant-based protein & carbs so it’ll keep you full and satisfied for hours. I like to use sprouted brown rice for this recipe for great flavour and texture, but plain brown rice or quinoa will work just as well.
This bowl is great made on the spot, but it’s also an amazing dish for meal prep! Simply layer all your ingredients in Tupperware or container and take this chipotle style burrito bowl on the go with you.
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Chipotle style burrito bowls
Ingredients
- 1 large sweet potato
- 1 cup brown rice (uncooked)
- 3 tbsp cilantro, chopped
- juice of 1/2 lime
- 1 onion, sliced
- 1 red pepper, sliced
- 1 jalapeno pepper, sliced
- 2 tsp avocado oil (or vegetable oil)
- salt & pepper to taste
- 1 can black beans, drained
- 2 avocados
- 1 small handful cilantro, chopped
- juice of 1/2 lime
- salt & pepper to taste
- 1 container Rojo’s fire roasted salsa
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Peel and chop the sweet potato into small cubes. Place on the baking sheet and into the oven for 20-25 minutes, until potatoes are soft.
- Cook the rice according to package directions. Once done, add in cilantro and lime and stir together. Set aside.
- Heat avocado oil in a pan on medium heat.
- Place the onion, red pepper, and jalapeno pepper in the pan for 10 minutes, stirring every 2-3 minutes. Season with salt & pepper.
- Peel and remove the pit from the avocados. Place avocados in a bowl and mash with a fork. Add cilantro, lime, salt, and pepper to taste.
- To assemble your bowls, place some rice on the bottom, and load up with black beans, sauté peppers and onion, sweet potatoes, guacamole, and salsa.
- Garnish with more cilantro and lime
Nutrition
- Serving Size: 1/4 recipe
- Calories: 674
- Sugar: 8g
- Fat: 29g
- Saturated Fat: 6g
- Carbohydrates: 92g
- Fiber: 19g
- Protein: 18g
Keywords: Chipotle style burrito bowls, vegan burrito bowls, how to make burrito bowls
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Can I use water instead of oil?
Hi Ana,
I’ve never tried using water but you can just steam or grill the veggies instead if you are avoiding oil!
wow! I knew I liked these on IG, but seeing them on the blog I see that the ingredients are so easy! I have all of these in my pantry! Thanks for the inspo Jess! Dee xx.
★★★★★
Thanks Dee! It’s a great weeknight meal and really great for meal prep! You can store all the ingredients in the fridge and make it quickly or pack it to go!
This is my kind of meal! Love all the ingredients and the easy customizability of this bowl. So delicious and cheaper than Chipotle 🙂
Thanks Nisha! And yes definitely cheaper and healthier than Chipotle;)