Who doesn’t love a good burrito bowl? I know I do. When I was pregnant with my daughter four and a half years ago, I was OBSESSED with Chipotle burrito bowls. Literally couldn’t get enough. Their pico de gallo and corn salsa were like a love language to me at that time, and I swear I could have eaten that stuff by the trough. Even though i’m not as much of a frequent flyer at Chipotle these days, my love for burrito bowls still remains, and today I wanted to share my personal remake with you.
It’s got everything from Chipotle you love, just made a bit healthier and plant-based. My corn salsa is pretty spot on for their version, and my cilantro lime rice is made with brown rice rather than white. To keep this recipe super simple, I used canned black beans, canned corn, microwavable brown rice and store bought pico de gallo from Whole Foods. I didn’t have any guac on hand, so I just used a couple of slices of ripe avocado, but guac is still my favorite to use if you can.
For the meat I used my favorite Beyond Ground Beef. My family for the most part still likes their meat, but they also love the Beyond products, so I like to use them wherever I can. I feel like they definitely add some much needed heartiness to this recipe that makes it nice and filling.
Top with your favorite salsa or hot sauce, and vegan sour cream if you choose.
Chiptole Beyond Burrito Bowl
Author: The Lean Clean Eating Machine
- 1/2 small sweet onion; diced finely
- 1 package Beyond Ground Beef + Mexican Seasoning Blend (recipe below)
- Splash of vegetable broth
Mexican Seasoning Blend:
- 1 Tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1.5 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Corn Salsa:
- 1 15oz can sweet golden corn; drained and rinsed
- 1 jalapeno; seeds removed and finely diced
- 1/3 cup finely chopped cilantro
- 1/2 small red onion; finely diced
- Juice of 1 small lime, or 1/2 of a large lime
- Juice of 1 small lemon, or half of a large lemon
- 1/2 teaspoon salt
- Pepper to taste
Cilantro Lime Rice:
- 2 microwave packs of brown rice (which is 4 cups worth), or 4 cups cooked brown rice.
- 1/4 cup vegan butter (I used Earth Balace)
- Juice of 1 lime
- Salt to taste
- 1/2 cup finely chopped cilantro
Extra Toppings:
- Cooked black beans (drained), pico de gallo, hot sauce, vegan sour cream, salsa, guacamole, avocado slices, shredded romaine lettuce, vegan cheese.
Instructions:
- In a medium mixing bowl, combine all of the prepared ingredients for your corn salsa. Stir to thoroughly combine, cover, and put in the fridge to let the flavors meld together (about 30 minutes).
- Prepare any additional toppings you want for the bowls, such as pico, guacamole, black beans, lettuce, etc.
- In a large frying pan, cook your Beyond Ground Beef according to package directions with your diced sweet onion. Cook until done, or about 6 minutes.
- While the Beyond Ground Beef is cooking, mix together the spices for your Mexican seasoning blend. When beef is finished, add the seasoning blend in and mix to thoroughly coat. Add in a splash or 2 of vegetable broth and stir to bring it all together. Turn burner to low heat and set aside.
- Prepare you brown rice according to package instructions. While rice is still warm, stir in 2 teaspoons of vegan butter, lime juice, lemon juice, cilantro and salt to taste. Stir and set aside.
- Assemble your bowls. Place brown rice on bottom and top with meat, corn salsa, and whatever additional toppings you would like (cooked black beans (drained), pico de gallo, hot sauce, vegan sour cream, salsa, guacamole, avocado slices, shredded romaine lettuce, vegan cheese, etc).
- Serve and Enjoy!