Vegan Chipotle Bowl
Build a vegan Chipotle bowl at home with fresh, healthy ingredients, oil-free. Skip the drive-thru and eat healthy at home with this copycat version of Chipotles LifeStyle Vegan Bowl.
Servings: 6 serviings
Calories: 310kcal
Ingredients
Cauliflower Cilantro Rice
- 1 head cauliflower riced in a food processor or using a box grater
- ½ cup vegetable broth
- ¼ cup lime juice
- ½ cup chopped cilantro
Sofritas
- 1 recipe sofritas
Spicy Pinto Beans
- ½ cup white onion diced
- 3 cloves garlic minced
- 1 15 ounces can pinto beans rinsed and drained
- 2 teaspoons hot sauce of choice
Corn Salsa
- 1 recipe corn salsa
Garnishes
- 2 avocados sliced thin
- 3 jalapenos deseeded and sliced thin
- 3 limes quartered
- 1- pint grape tomatoes cut in half
Instructions
Cauliflower Cilantro Rice
- Wash and remove the core from the cauliflower.
- Cut the cauliflower into pieces and place into a large food processor bowl fitted with a large blade, or use a box grater on the medium grate setting.
- Pulse the cauliflower until the cauliflower resembles rice.
- Place cauliflower in a large skillet and heat to medium-low
- Add ½ cup vegetable broth, stir, cover the skillet, and cook/steam, for 5-8 minutes.
- Remove the cover and add the lime juice and cilantro. Stir and heat through, then remove from heat.
Sofritas
Spicy Pinto Beans
- In a saucepan over medium-low heat, saute the onion and garlic until the onion is translucent.
- Add the drain and rinsed pinto beans and hot sauce
- Stir until heated through
Corn Salsa
Building a Vegan Chipotle Bowl
- In bowls or plates, divide the cauliflower cilantro rice on the bottom of each bowl/plate.
- Then add a serving of sofritas, followed by a serving of beans, then corn salsa.
- Garnish with avocado slices, tomatoes, jalapenos, and limes.
Notes
- Use Jarred or fresh salsa of choice instead of corn salsa.
- For a tofu-free option, try vegan lentil meat.
- The fruit salsa recipe is excellent for incorporating fruit into the Chipotle bowl.
- Vegan Sour Cream is another great topping.
- If using frozen riced cauliflower, do not thaw it before cooking, and use half the vegetable broth in the recipe.
- Take a shortcut and buy cauliflower that is already priced in the grocery store's produce section.
- Serve the bowl hot or cold based on preference.
- Omit the hot sauce and jalapeños for a milder version.
Nutrition
Calories: 310kcal | Carbohydrates: 40g | Protein: 19g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 882mg | Potassium: 1324mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1194IU | Vitamin C: 89mg | Calcium: 105mg | Iron: 6mg