Vegan Copycat Chipotle Chicken Burrito Bowl
Cilantro-lime rice, chipotle chicken, and savory beans makes for an even more flavorful version of the fast-casual favorite.
June 14, 2024
If you’ve gotten a little bored of the same few vegan options at Chipotle, this vegan chicken bowl from the Vegan Fast Food cookbook is reminiscent of the original, with much more flavor and vibrancy. Add toppings such as grilled bell peppers, pico de gallo, roasted corn salsa, black olives, or pickled jalapeños.
What you need:
For the vegan chicken:
1 tablespoon mushroom seasoning
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons chipotles in adobo
3 cloves garlic, peeled
Juice of ½ lime
½ cup vegetable stock
¼ teaspoon salt
1 (8-ounce) package vegan chicken, chopped into bite-sized pieces
For the beans:
2 (15-ounce) cans black beans, drained
1 jalapeño, diced
1 tablespoon taco seasoning
Juice of ½ lime
¼ teaspoon salt
For the rice:
4 cups cooked rice
Juice of 1 lime
⅓ cup chopped fresh cilantro
2 tablespoons vegan butter, melted
2 cloves garlic, minced
¼ teaspoon salt
For assembly:
1 avocado, cubed
1 cup pico de gallo
1 cup roasted corn
½ cup vegan sour cream
Hot sauce, for serving
What you do:
- For the chicken, to a blender, add mushroom seasoning, coriander, cumin, cinnamon, chipotles, garlic, lime juice, stock, and salt, and blend until smooth.
- In a large skillet over medium heat, cook chicken until lightly browned, then add sauce. Cook for 5 minutes, or until chicken is cooked thoroughly and sauce is fragrant and slightly thickened.
- For the beans, to a medium pot, add all ingredients, and stir to combine. Cook until heated thoroughly.
- For the rice, in a medium bowl, mix all ingredients until butter is well-dispersed.
- To assemble, to a serving bowl, add 1 cup of rice and a scoop of black beans and chicken. Top with avocado, pico de gallo, roasted corn, vegan sour cream, and hot sauce, and serve
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