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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.

Copycat Chipotle Veggie Bowl with Fajitas Veggies and Sofritas

Here is a delicious and loaded Chipotle Veggie Bowl with Fajita Veggies, Black Beans, Cilantro Brown Rice, Tomato and Corn Salsa. Don't forget Sofritas, a quintessential Chipotle creation of fried tofu crumbles in hot spicy chili sauce. In this recipe we stacked NINE ingredients to make an epic Vegan Burrito Bowl. Are you excited too? 
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



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


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

Fajitas Veggies

More Add-ins



  • 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 as well 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.
  • Pre-heat 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 fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.


  • Take a ripe avocado. Cut them 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 all chopped ingredients plus 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,
    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 Sour Cream.



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