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Chipotle Inspired Vegan Burrito Bowl

  • Author: B. Britnell
  • Total Time: 30 minutes


  • 1 ear of corn, grilled or baked (could also use 1 can of sweet corn instead)
  • 2 cups of uncooked rice, I use white but brown will also work just fine
  • 1/2 cup of cilantro, chopped. plus extra for topping
  • Juice and zest of 1 lime
  • 1 bell pepper, thinly sliced
  • half of a red onion, thinly sliced
  • 1 teaspoon of oil (I typically use olive oil or coconut oil)
  • 1/2 teaspoons of oregano
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of paprika
  • 1 can of black beans, drained and well rinsed
  • 2 cups of thinly sliced leaf lettuce
  • optional for topping: guacamole, pico de gayo, vegan sour cream, vegan cheese, wedges of lime,


  1. If using fresh corn, pre-heat the oven to 350 degrees and bake the cob of corn for 20 minutes. Once it’s out of the oven and cooled, cut the corn from the cob.
  2. While the corn bakes, cook the rice according to directions. I cook mine in a rice cooker.
  3. When the rice and corn only have 10 minutes left, begin sautéing the veggies. In a skillet, combine the oil, peppers, and onion. Saute for 5 minutes and then stir in the spices. Cook for an additional 5 minutes. If/ when the pan gets a little dry, you can add in more oil OR simply add in a bit of water (about 1 tablespoon at a time).
  4. Once done, mix into the rice the cilantro, lime juice and zest, and a pinch of salt if desired (can also add a bit more salt). Stir until fully combined.
  5. Assemble the bowls by first dividing the rice among 4 bowls (for 2 people, this makes a great dinner with leftovers for lunch!), top with the veggies then the black beans and then sprinkle on the corn and other toppings.
  6. ENJOY!!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 4 servings