Vegan burrito bowl

Vegan burrito bowl is a deconstructed burrito in a bowl in which cilantro-lime flavored rice, seasoned black beans and roasted soya with peppers is topped with guacamole, corn salsa and spicy roasted tomato chipotle salsa. 

Vegan burrito bowl

It is like a Mexican version of chaat!! Hugely popular in USA.  Though it has many steps but it is very easy to make. Nutty brown rice with chewy soya chunks, creamy guacamole and black beans, sweet corn salsa and spicy tomato chipotle sauce makes this dish so perfect. 
Normally pico de gallo is used in burrito bowl which is mixture of tomatoes, onion, garlic, chili, lime and cilantro but i have used roasted tomato chipotle sauce and that makes all the difference. The spicy and charred flavor is so good and sync well with all the other elements of the burrito bowl.
I came across burrito bowl in the restaurant called "Chipotle Mexican grill" which is a chain of restaurants in USA and few other countries. The best food in there i liked was burrito bowl. So I though why not try this recipe at home my style. I have added roasted soya chunks with bell peppers in this recipe which add extra flavor, texture and protein to the dish.
So if you like spicy Mexican food, do give this recipe a try and i am pretty sure you will love my version of  burrito bowl.

Vegan burrito bowl

Total time:
Yield :- 4 servings
Ingredients for vegan burrito bowl :-

For lime cilantro rice :-

  • 1/2 cup of medium grain brown or white rice
  • 1 cup of water
  • 1 Tbsp of cilantro, finely chopped
  • 1 tsp of lime juice
  • Salt to taste

For roasted tomato chipotle salsa :-

  • 5 medium vine ripe tomatoes (1.7 lb), halved
  • 7 oz can of chipotle in adobo sauce
  • 3 large garlic, peeled
  • 1 medium red onion, peeled and quartered 
  • Juice of one and half lime
  • 1 Tbsp of oil
  • Salt to taste

For soya with peppers :-

  • 1 cup of soya chunks, about 30-35 chunks
  • 2 medium red and yellow bell peppers, thinly sliced
  • 1 small red onion, thinly sliced
  • 3 Tbsp of roasted tomato chipotle salsa
  • Salt to taste
  • 2 Tbsp of oil

For guacamole :-

  • 1 medium ripe hass avocado
  • 1 tsp of lime juice
  • 1 medium garlic, finely chopped
  • 1 tbsp of cilantro, finely chopped
  • Salt to taste

For corn salsa :-

  • 1.5 cup of frozen sweet corn kernels, thawed
  • 1/3 cup of finely chopped red onion
  • 2 Tbsp of finely chopped cilantro
  • Juice of half of lime
  • 1 small jalapeno, finely chopped
  • Salt to taste

For seasoned black beans :-

  • 1 15 oz of canned black beans
  • 3 garlic, chopped
  • half of small red onion , chopped
  • 3/4 cup of vegetable stock or water
  • 1/2 tsp of cumin powder
  • Salt to taste
  • 1 tsp of oil

Method for vegan burrito bowl :-

For rice :-

  • Boil a cup of water, add salt, then mix in the rice and put on the lid.
  • Let the rice cook over low medium heat until all the liquid is absorbed by rice.
  • When the rice is cooked, let it cool down a bit then fluff it with fork and mix in lime juice and cilantro. Keep it aside.

For roasted tomato chipotle salsa :-

  • Set the broiler on low and place the rack on the top slot .
  • Place all the cut tomatoes, garlic and onion in a baking sheet and drizzle oil and salt over the vegetables and mix well.
  • Broil for about 10 minutes, until all the veggies have few charred spots. Keep an eye on broiler as it tends to get too hot.
  • Now when the veggies are cool enough to handle, put all the veggies in a blender and chipotle with its sauce, lime juice and salt.
  • Grind everything till it is coarse and have salsa consistency. We just have to use about 3/4 cup of salsa in this recipe. Rest of the salsa can be refrigerated for later use. 

For soya with peppers:- 

  • Soak soya chunks in a salted boiling water for 15 minutes.
  • When the soya is cool enough to handle, squeeze out the water from soya chunks .
  • Heat oil in a wide pan, then add soya chunks and saute until it is golden brown.
  • Then add slice onion and peppers and saute over high heat for 5 minutes.
  • Now add 3 Tbsp of roasted tomato chipotle salsa and mix well. Let it cook till all the salsa is well absorbed by soya.

For Guacamole :-

  •  Mash everything listed under Guacamole ingredients into a bowl using a fork. The texture should be a bit coarse.

For Corn Salsa:-

  • Mix all the ingredients listed under corn salsa in a bowl.

For seasoned black beans :- 

  • Rinse well the canned black beans with cold water .
  • Heat oil then add onion and garlic.
  • When the onion is translucent, add cumin powder and saute for 30 seconds.
  • Add in the black beans and salt with stock or water and simmer for 20 minutes until it is thick.

Assembling the Vegan Burrito in a Bowl :-

  1. Into four wide bowls, divide the cilantro lime rice, seasoned black beans, corn salsa, Guacamole, Soya with peppers and about 3/4 cup of roasted tomato chipotle salsa equally and vegan burrito bowl is ready to serve.

Please note that the salsa is hot and needs to be used as per taste. The recipe will yield more than the required quantity, additional salsa can be refrigerated for 4 days and re-used with dosa, paratha, or can also be used in curries instead of tomato.

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