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Vegan Burrito Bowl

By Crazy Vegan 19 Comments

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This vegan burrito bowl is a copycat version of Chipotles popular takeout dish! Rice topped with the most delicious filling and served with all the trimmings! 

vegan burrito bowl

Vegan Burrito Bowl

When it comes to vegan Mexican food, my favorite recipes to make are cauliflower rice, quinoa salad, and this vegan burrito bowl.

If there is one cuisine I could eat for eternity- it would be Mexican food. There’s something for everyone and I can honestly say there is not one single dish that I don’t like. Because of my love for Mexican food, I always end up finding an excuse to visit Chipotle. Chipotle, for those who don’t know, is a Mexican fast food restaurant. It’s been my go to when the craving strikes, which is pretty much every week. Luckily, I’ve started making my own!

Ever since regularly going to Chipotle, I’ve been meaning to share a vegan burrito bowl recipe. It’s satisfied my cravings like no other and personally, it tastes even better than Chipotle. It takes minutes to prepare and is perfect for meal prep too. Now, these bowls may look incredibly fancy, but I promise you it is such a foolproof recipe.

No dairy and no eggs are needed, but you’d never tell. It’s full of delicious textures from the smooth guacamole to the crumbly filling. It’s spicy, tangy, and easily customizable to your favorite spice level.

The best thing about these burrito bowls is that they make the PERFECT meal prep. I love batch cooking this every few weeks and storing leftovers in the freezer for a quick grab-and-go meal!

Ingredients to make a vegan burrito bowl

For the filling

  • Olive oil– To fry everything in. I love the extra flavor olive oil gives, so opted to use that.
  • Onions and garlic- Extra flavor and a must for any good Mexican-inspired recipe.
  • Bell peppers– Green is preferred, but red and yellow can also be used.
  • Vegan ground meat– We used beyond meat beef crumbles, which look and taste exactly like ground beef. You can use chopped tofu or other mock meat instead.
  • Tomato paste– Also known as tomato sauce.
  • Taco seasoning– Store bought or you can make your own.

For the base

  • Rice– Pre-cooked rice of choice. Microwave or leftover steamed rice can be used. Feel free to add some cilantro and lime through it, for a more authentic Chipotle flavor.
  • Cherry tomatoes– To serve.
  • Black beans– A must for any good burrito bowl.
  • Salsa– I love hot and spicy salsa, but choose your favorite.
  • Guacamole– What is any good Mexican dish without avocado?

How do you make a vegan burrito bowl?

Start by preparing your filling. Place a non-stick pan over medium heat and add the olive oil. Once hot, add the onions and garlic and fry for 2-3 minutes, until fragrant. Add the bell peppers and cook for a further two minutes. Add the crumbles and cook until no longer raw. Add the tomato paste and taco seasoning and cook for a further 5 minutes, until most of the tomato has been absorbed. Remove from the heat and let sit until ready to use.

Now, prepare the base.  Fill your bowls with the pre-cooked rice. Divide the cherry tomatoes and black beans evenly amongst the four bowls. Add the filling and top with salsa, guacamole, and serve immediately.

vegetarian burrito bowls

Tips to make the best vegetarian burrito bowl

  • You can prepare the filling up to 1 week in advance. Simply simmer on the stovetop prior to topping the bowls.
  • These burrito bowls are super customizable,  so feel free to add other toppings, like vegan sour cream or even tofu bacon.
  • For a spicy kick, add some cayenne pepper or hot sauce to the filling.

Storing and freezing vegan Mexican bowls

When storing and freezing the burrito bowls, you must keep the avocado separate, otherwise, it will spoil.

  • To store: Burrito bowls should be stored in the refrigerator, covered, for up to 3 days.
  • To freeze: Cover the individual bowls and store them in the freezer for up to 6 months.
  • Reheating: Either microwave the bowls for 30 seconds or reheat in a non-stick pan.

vegan Mexican bowls

More vegan main course recipes to try

  • Banh Mi
  • Chili con carne
  • Sushi bowl
  • Southwestern pasta salad
  • Buddha bowl

Watch how to make it

vegan burrito bowls

Vegan burrito bowls

Crazy Vegan Kitchen
These vegan burrito bowls are a copycat version of Chipotle's popular dish! Simple ingredients and ready in minutes!
5 from 2 votes
Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 2 cups Rice Pre Cooked
  • 1 tablespoon Olive Oil
  • 1 small White Onion diced
  • 1/2 large Red Bell Pepper diced
  • 1 teaspoon Garlic Minced
  • 1 cup vegan meat crumbles
  • 2 tablespoons Tomato sauce
  • 2 tablespoons taco seasoning
  • 5 Cherry Tomatoes quartered
  • 1 can Black Beans drained and rinsed
  • 1 cup salsa
  • 1 cup guacamole
  • 1 cup vegan sour cream optional

Instructions
 

  • In a large non-stick pan, add the olive oil and place it over medium heat. Once hot, add the onions and garlic and cook for 2-3 minutes, until fragrant. Add the bell peppers and cook for 2 minutes. Add the meat crumbles and cook until no longer raw. Add the remaining ingredients and cook for a further 5 minutes.
  • Remove the filling from the heat and set aside.
  • Pour the rice evenly amongst the four bowls. Add the chopped tomato and black beans. Distribute the filling evenly amongst the four bowls. Serve with salsa, guacamole, and sour cream.

Notes

TO STORE: Burrito bowls should be stored in the refrigerator, covered, for up to 3 days.
TO FREEZE: Cover the individual bowls and store them in the freezer for up to 6 months.
TO REHEAT: Either microwave the bowls for 30 seconds or reheat in a non-stick pan.

Nutrition

Serving: 1servingSodium: 1216mgCalcium: 65mgVitamin C: 35mgVitamin A: 887IUSugar: 4gFiber: 3gPotassium: 310mgCalories: 385kcalSaturated Fat: 1gFat: 5gProtein: 8gCarbohydrates: 81gIron: 3mg
Keyword vegan burrito bowl, vegetarian burrito bowl
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    Comments

    1. Sarah says

      at

      Your recipes ROCK! I am definitely making this. Also your Cheap Ass Vegan Deviled Eggs are on my "must make and eat" list. I hope I got the recipe title correct. I usually end up with tears of laughter streaming down my face each time I read your blogs. This one in particular is hilarious! Thanks for all the inspiration.
      Reply
      • Amrita says

        at

        Thank you so much for that awesome comment, Sarah! :)
        Reply
    2. Tania Sheff says

      at

      I am all about burrito bowls recently! Your recipe is fantastic! I am saving it for later!
      Reply
    3. theresa says

      at

      Loving the avocado lime sauce.
      Reply
    4. sue | theviewfromgreatisland says

      at

      You crack me up --- and yes, let's tear down that wall!
      Reply
      • Amrita says

        at

        Let's turn that wall into nachos!
        Reply
    5. Whitney @WhittyPaleo says

      at

      I love burrito bowls - this one sounds especially flavourful! Thanks for the recipe :)
      Reply
    6. Sara | Life's Little Sweets says

      at

      I love that your DIY Burrito Bowl doesn't have a wall around it! It looks so delicious and I wouldn't mind having some of this right now :)
      Reply
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    Amrita @ Crazy Vegan Kitchen
    I'm the crazy cat behind this blog. Curious? Find out more about me.


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