Chipotle Burrito Bowl
This plant-based Chipotle inspired burrito bowl is the perfect healthy, satisfying dinner. Enjoy spicy and smoky beans on cilantro lime rice with fajita veggies, tomato salsa, and a beautiful avocado heart. Not only is this burrito bowl delicious, it's also great for meal prep! You can easily make a large batch of the beans, rice, and veggies ahead of time and store them in the fridge for quick and easy meals throughout the week.
Servings: 2
Ingredients
For the cilantro-lime rice:
- 1 cup basmati rice boiled, or other long-grain white rice
- 1 cup cilantro leaves loosely packed, chopped
- juice of 1 lime
For the smoky beans:
- 2 cups kidney beans
- 1 onion finely diced
- 2 cloves garlic finely diced
- 2 tbsp tomato paste
- 2 tsp taco seasoning or smoky spice mix
- 1 tbsp olive oil
- pinch salt to taste
- water as needed
For the fajita veggies:
- 1 onion
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
For garnish:
- 1 avocado halved, pit removed, peeled
- 2 lime wedges
- 1/2 cup tomato salsa store-bought
Instructions
- For the cilantro lime rice, cook white rice as usual and then add chopped cilantro and lime juice to taste.
- For the red beans, sauté the onion and garlic in olive oil. Add tomato paste, taco seasoning, and chili. Add water if needed. Cook for 5 minutes.
- For the fajita veggies, sauté onion and salt together with yellow, red, and green bell peppers in olive oil at medium-low temperature for about 35 minutes until very soft.
- Assemble your burrito bowl by layering the rice, beans, veggies, and tomato salsa. Garnish with avocado and a lime wedge. Tipp: To make the avocado heart, it’s best to look for a pretty round avocado. Otherwise, sliced avocado works just fine.