Chipotle isn't the only place to get a great burrito bowl—you can make one yourself at home! Learn how with this fresh, easy, and delicious recipe.
I’ve been on a BIG burrito bowl kick for the last few months…but I haven’t been getting them from Chipotle. Nope—I’ve been turning out delicious DIY burrito bowls at home!
I started making them after I developed these copycat Chipotle sofritas in the fall, and I realized that there was no component of my typical Chipotle order that I couldn’t make myself. Cilantro lime rice? Check. Black beans? Check. Fajita veggies, corn salsa, and guac? Check, check, and check. I’m not looking back! These homemade bowls are fresh, flavorful, perfect for meal prep, and super cost-effective. If you’re a burrito bowl fan, you have to try one.
You’ll find my go-to burrito bowl recipe below. I hope you have fun making it your own!
Burrito Bowl Recipe Ingredients
If you ask me, the best part of a burrito bowl is that you can make it exactly how you like it. So, instead of thinking of this burrito bowl recipe as a strict set of instructions, consider it a template. Fill your bowl with one (or more! You do you!) item from each of these categories:
A grain: Rice is the obvious choice, and both brown rice and white rice are great. Cilantro lime rice will add some zing to your bowl, while cauliflower rice or broccoli rice will give it an extra veggie punch. Not feeling rice? Quinoa would be delicious here too!
A protein: My pick is always sofritas. You could also skip this category and add extra…
Beans: Black beans and pintos are both fantastic. For the best flavor, I recommend cooking them from scratch using one of these recipes:
Veggies: I make my own fajita veggies by cooking peppers and onions with garlic, cumin, and chili powder. For a simpler alternative, use fresh fixings like cherry tomatoes, chopped romaine lettuce, and corn.
Salsa: Pico de gallo, tomatillo salsa verde, fresh tomato salsa, and corn salsa are all delicious. For a shortcut, use your favorite store-bought salsa!
Guacamole: It gets its own category. 🙂 Sliced avocados are good too.
And optional toppings: Garnish your bowl with cilantro, pickled red onions, pickled jalapeños, sour cream or vegan sour cream, and/or a sprinkle of feta or shredded cheddar cheese. You also can’t go wrong with a drizzle of cilantro lime dressing!
Before digging in, top it all off with a big squeeze of fresh lime juice!
Find the complete recipe with measurements below.
Burrito Bowl Serving Suggestions
You have a few options for how to serve this burrito bowl recipe:
- Eat your bowl right away. It’s a delicious weeknight dinner!
- Meal prep it. Prepare the components on the weekend and store them in separate containers in the fridge. You’ll be able to quickly assemble bowls for lunches throughout the week!
- Or make a burrito bowl bar. Like a taco bar, but for burrito bowls. Set out lots of fixings, and let everyone build their own bowl. Such a fun option for entertaining!
Want something on the side? Round out the meal with tortilla chips and salsa.
More Favorite Grain Bowl Recipes
If you love this burrito bowl recipe, try one of these healthy grain bowls next:
- Sushi Bowl
- Veggie Power Bowl
- Mango Ginger Rice Bowl
- Roasted Veggie Grain Bowl
- Adzuki Bean Bowl
- Best Buddha Bowl
- Or any of these 15 Best Rice Bowl Recipes!
Burrito Bowl
Ingredients
- 3 cups Cilantro Lime Rice, or cooked white or brown rice
- 2 cups cooked black beans , or pinto beans
- 1 recipe Tofu Sofritas
- 1 recipe Fajita Veggies, or fresh veggies like romaine lettuce, cherry tomatoes, and corn
- Pico de Gallo, or Tomatillo Salsa, Homemade Salsa, or Corn Salsa
- Guacamole
- Sea salt and freshly ground black pepper
- Lime wedges, for serving
Optional Toppings
- Pickled Red Onions
- Pickled Jalapeños
- Sour cream, or Vegan Sour Cream
- Cotija, feta, or shredded cheddar cheese
- Fresh cilantro leaves
Instructions
- Divide the rice among four bowls. Top with the beans, sofritas, fajita veggies, and scoops of salsa and guacamole.
- Garnish with desired toppings and season to taste with salt and pepper. Serve with lime wedges for squeezing.
