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A large white plate in the middle with colorful ingredients like black beans, corn, shredded cheese, bell pepper strips, rice, shredded lettuce, avocado.
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Copycat Chipotle Veggie Bowl with Fajita Veggies and Sofritas

Looking for a copycat Chipotle veggie bowl recipe that truly recreates this iconic takeout at home but just cannot seem to? Trust me, I get you but this recipe is so good I fooled my friends into thinking I got it from Chipotle! Except, it tastes even better and costs a fraction of the price to make.
Course Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, Tex-Mex, Vegan, Vegetarian
Keyword chipotle vegan bowl, chipotle veggie bowl, vegan burrito bowl, vegetarian burrito bowl
Prep Time 20 minutes
Cook Time 20 minutes
Marinating time 30 minutes
Total Time 1 hour 10 minutes
Servings 2 bowls
Calories 900kcal

Ingredients

Sofritas

Homemade Fajitas Spice Mix

Cilantro-Lime Brown Rice

  • ½ cup Brown rice
  • 2 Tbsp Lime juice about 1 lime
  • 2 Tbsp Freshly chopped cilantro
  • Salt and Pepper to taste

Tomato and Corn Salsa

  • 6 Cherry tomatoes
  • ½ cup Sweet corn (canned)
  • 2 Tbsp Onion (chopped)
  • 1 clove Garlic (finely chopped)
  • 1 Tbsp Freshly chopped cilantro
  • 1 Tbsp Olive oil

Guacamole

  • 1 Avocado ripe
  • Onion (medium)
  • 1 Tbsp Freshly chopped cilantro
  • 1 tsp Lime juice
  • pinch Salt

Fajitas Veggies

More Add-ins

Instructions

Sofritas

  • For more details, visit our copycat chipotle sofritas recipe.
  • Use a firm tofu and press it. Pat it dry with a paper towel.
  • Fry thin tofu slices with a bit of olive oil until golden brown. Use a food processor to chop the fried tofu.
  • Add all marinade ingredients to a food processor and chop them until chunky.
  • Marinate the tofu crumbles for 30 minutes.
  • Take a cast-iron skillet or a frying pan and heat it over medium heat. If you feel the sauce became too thick at the end of the marinating time, add a bit of veggie broth. Start with ¼ cup (0,5dl). Add the marinated tofu crumbles and cook for about 10 minutes.

Cilantro-Lime Brown Rice

  • Cook rice according to package instructions.
  • Once the rice is cooled, add freshly squeezed lime juice, freshly chopped cilantro, salt, and pepper to taste. Mix well.

Tomato and Corn Salsa

  • Wash and chop cherry tomatoes into quarters. Drain canned sweet corn. Peel and finely chop red onion and garlic.
  • Mix all chopped ingredients in a small bowl. Add freshly chopped cilantro and olive oil. Stir until combined.

Pan-fried Fajitas Veggies

  • The EASIEST way to make fajitas veggies is in a sheet pan. For detailed steps, top tips, video, and more guidance visit our fajita veggies post. However, if we need only 1-2 servings, we usually make pan-fried veggies in 5 minutes.
  • Peel and slice onion ¼-inch (4-5 mm) wide. Wash and slice bell peppers also ¼-inch (4-5 mm) wide.
  • Preheat a frying pan on medium heat. Add olive oil.
  • Once the oil is hot enough, add the onion and the bell pepper slices and sprinkle them with the fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.

Guacamole

  • Take a ripe avocado. Cut it in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
  • Peel and finely chop the red onion. Squeeze a bit of lime juice. Chop fresh cilantro leaves.
  • Add chopped ingredients, lime juice, and salt to the mashed avocado and mix well.

Assemble your Homemade Chipotle-style Vegan Burrito Bowl

  • We used our single-serving meal prep containers.
  • Take ½ cup of Cilantro-Lime Brown Rice,
    ½ cup of Shredded Lettuce,
    Half of the prepared sofritas copycat,
    Half of the prepared fajita veggies,
    Half of the prepared Tomato and Corn Salsa,
    ½ cup of Black beans,
    ¼ cup of Shredded Cheese
    Half of the prepared Guacamole.
    Finish it off with 2-3 Tbsp vegan sour cream.

Video

Nutrition

Serving: 1bowl | Calories: 900kcal | Carbohydrates: 110g | Protein: 22g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Sodium: 920mg | Potassium: 1600mg | Fiber: 23g | Sugar: 13g | Vitamin A: 4807IU | Vitamin C: 120mg | Calcium: 191mg | Iron: 8mg