Vegan Burrito Bowl

Vegan Burrito Bowl

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 1 hour
Vegan Burrito Bowl


For the Cilantro-Lime Rice:
  • 1 cup long grain brown rice, rinsed
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1/2 teaspoon lime zest (about 1 lime)
  • 1/4 cup packed cilantro, minced
For the Pico De Gallo:
  • 4 small-medium tomatoes, diced
  • 1/2 cup diced red onion (about 1/2 red onion)
  • 1 jalapeño pepper, minced
  • 1 tablespoon lime juice
  • Salt, to taste
For the Guacamole:
  • 2 avocados, mashed
  • 1 teaspoon lime juice
  • 2 tablespoons minced red onion
  • 1 tablespoon cilantro, minced
  • Salt, to taste
For the Bowls:
  • 3 tablespoons olive oil, divided
  • 1 15-ounce can corn, drained and rinsed
  • 1/2 teaspoon chili powder, divided
  • 1/2 teaspoon chipotle powder, divided
  • 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 15-ounce can black beans, drained and rinsed


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Kara and Chipotle have a bit of a mutual inspiration going on here. With Chipotle’s bowls as a model, Kara morphed the tortilla-less burrito dish into a vegan delight. That was four years ago. Fast-forward to today, and Chipotle offers their own vegan bowl. As Kara says though, there is just something about home-cooked food. Remember, it’s build your own! Get creative, but here are some points in the right direction.

The Vegan Burrito Bowl is a complete lunch or dinner meal. It is homemade and rustic, yet visually spectacular and super smart from a dietary standpoint. Protein from the tofu and black beans are filling and nourishing, with great fiber from the brown rice, healthy fat from the avocado, and a fresh finish from the tangy salsa. Create your home burrito-bowl bar and invite your friends. Good times for sure.

There are really four parts to the dish: rice, tofu mix, guacamole, and pico de gallo. The rice requires rice (of course), cilantro, and lime. The tofu mix requires olive oil, a can of corn, some chili powder, chipotle powder, extra-firm tofu, and a can of black beans. The guacamole is a matter of avocado, lime, red onion, cilantro, and salt. For the pico de gallo, you will need tomatoes, red onion, jalapeño, lime, and salt. The cooking processes are actually only two; rice and tofu mix, the other two components being raw. The corn and tofu should be cooked separately, and the beans require just a quick heating up. Enjoy!

For the Cilantro-Lime Rice:
  1. Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.
For the Pico De Gallo:
  1. Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.
For the Guacamole:
  1. In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.
For the Bowls:
  1. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and sauté for 5-8 minutes, or until begins to brown. Remove corn from pan.
  2. In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.
  3. Build your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.