Introducing a healthy and guilt-free version of Chipotle’s Burrito Bowl! I love Chipotle and it was my go-to for a long time. Unfortunately, Chipotle, fast food restaurants, and really most restaurants in general (not just fast food!) use hydrogenated oils. These oils are cheap and increase shelf life, but contain trans fats which negatively affect heart health and cause weight gain. So instead of putting your health at risk, I’ve created an easy recipe that you can make at home. It’s healthy, but that doesn’t mean the flavor isn’t there!
Accessible Ingredients
This burrito bowl is one of the cheapest bowls I have ever made. It’s packed with whole foods & plant-based ingredients including beans, bell peppers, corn, tomatoes, and lettuce. I opted for cauliflower rice instead of brown rice, but feel free to adjust – brown rice is probably a better choice if you really want to mimic Chipotle’s version. I bought the dressing pre-made from Trader Joe’s (they have a GREAT selection of healthy unprocessed dressings) but it’s super easy to make at home yourself.
Customizable Ingredients
Think of this recipe as your base – you can add, subtract, or substitute any ingredients you want. Some ideas are:
- Add in baked tofu or seitan. My favorite method is to marinate the tofu in the dressing (I used the “spicy cashew” dressing from Trader Joe’s) and then air fry or bake it until crispy.
- Swap out the grain. I used cauliflower rice, but some other options include brown rice, quinoa, chickpea rice, no grain and additional lettuce, etc.
Chipotle Burrito Bowl
Ingredients
- 2 bell peppers red and orange
- 1/4 cup diced red onions
- 1/4 - 1/2 can corn
- 2 tbsp pico de gallo I used the spicy flavor from Trader Joe's
- 1/4 can black beans
- 1 tbsp plant-based milk
- 1 cup frozen cauliflower rice
- 1 tbsp avocado oil
- 2 tbsp cilantro
- 1 head romaine
- 2 tbsp Trader Joe's Spicy Cashew Butter Dressing
- pinch sea salt
- pinch pepper
- 2 tsp cumin
Instructions
- add avocado oil onto your pan and let heat. add your frozen cauliflower and keep covered stirring occasionally. it will be done when the cauliflower is soft, usually about 7 minutes. mix cilantro in
- shred your lettuce
- spray a bit of oil on your pan and let heat. chop your peppers into thin strips and saute them for 5-7 min on a medium-high heat. when they start to blister, set aside
- rinse your pan and spray oil onto it with diced red onions. after a few minutes add 1/4 or 1/2 can corn and the pico de gallo. remove from heat and set aside when it starts to bubble and get crispy
- rinse your pan and spray oil on it. let heat and then add your black beans with the plant-based milk. stir until creamy. set aside
- assemble all ingredients in a bowl and top with salt, pepper, and Trader Joe's spicy cashew butter dressing
