Tangy, slightly spicy, and so, so easy. This flavor-packed Chipotle-Lime Burrito Bowl is going to knock your socks off!
This recipe uses the bowl variation for the Chipotle-Lime Burrito from my friend Sophia DeSantis’s new vegan cookbook: Vegan Burger and Burritos. If bowls aren’t your thing, you can wrap the fillings from this Chipotle-Lime Burrito Bowl into a proper burrito.
The burrito bowl version of Sophia’s recipe that I am featuring is actually supposed to be the kid-friendly variation, but I’m super into it, too! I chose to do the bowl instead of the burrito for two reasons:
- My kid, like Sophia’s kids, prefers a bowl to a burrito. It makes my life easier if the recipe I shoot in the morning is the supper I serve that evening.
- I also prefer a bowl to a burrito, even though I am an adult.
About Vegan Burgers and Burritos
I love how Vegan Burger and Burritos has variations for making the recipes kid-friendly. Sophia knows about cooking for kids. She has three of them.
In the book’s introduction, she describes a day when her child cried because his burrito had avocado inside rather than on the side. After Sophia carefully extracted the avocado, he cried again, because his burrito didn’t have avocado inside of it. Solidarity, sister.
My guy is a pretty adventurous eater, for a four-year-old, but he still has his challenges. He hates spicy. With very few exceptions, he doesn’t like his food to touch. And he will randomly decide to not like a food today that he loved yesterday.
With a bowl, he can pick out whatever random items he finds offensive, and I can pretend not to see that happening. We can avoid any avocado-location-related meltdowns.
Sophia has been working her face off on this book for such a long time, and I am so excited to finally have a copy in my hands! The book is gorgeous, and the recipes are so much fun!
This Chipotle-Lime Burrito Bowl is just the start of the deliciousness in her book. A bunch of other bloggers that I love have shared other delicious recipes. Here are a few to check out:
- The Down Home BBQ Burger at A Virtual Vegan
- Fall Harvest Burrito at Veggies Don’t Bite
- The Autumn Burger at Dianne’s Vegan Kitchen
- Greek Burritos at Veggies Save the Day
- The Ultimate Meatball Burger at Cadry’s Kitchen
- Wrapped-Up Chili Rellenos at The Vegan 8
Chipotle-Lime Burrito Bowl Variations
This one-bowl meal couldn’t be easier to make, and you can adjust the spiciness to suit your family’s tastes.
To prepare this recipe straight up, just saute the veggies, and pile them over chipotle-lime rice and beans. Top it all off with avocado, shredded cabbage, and Sophia’s Smoky Tangy Cream or her World’s Best Roasted Salsa.
If your family isn’t into spicy, you can replace some or all of the hot peppers in the veggie mix with more bell pepper. You can also back off on the chipotle powder in the rice and beans.
Feeling lazy? Skip the homemade cream sauce and salsa in favor of store-bought vegan sour cream and/or salsa.
And, of course, you can serve this as a proper burrito by simply rolling the contents up in a large tortilla. I’m including the directions for both below, so you can make your best meal.
Chipotle and Lime Burrito Bowl
Chipotle and lime were meant to be soul mates. The flavor combo is insanely amazing. This easy-to-throw-together burrito is meant to be eaten in silence. The flavor gods need to be thanked for this one.
- 1 cup chopped red, yellow and green bell pepper mix
- 1/2 cup chopped spicy pepper of choice (jalapeño, cherry bomb, etc.) NOTE: I used an extra half cup of bell pepper, since my kid doesn't like spicy.
- 1/2 cup chopped red onion
- low-sodium veggie broth (about 1/2 cup [118 ml]) or drizzle of oil, for sautéing
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh lime juice
For the Rice and Beans
- 1 1/2 cups cooked brown rice
- 1 cup cooked or canned black beans drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 3/4 teaspoon sea salt
- 1/2 teaspoon chipotle powder
- 4 tortillas (Note: You only need these, if you're making these into burritos.)
- shredded cabbage
- Smoky Tangy Cream (page 135)
- World’s Best Roasted Salsa (page 132)
Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
For the Burrito Bowl Option
Divide the beans and rice between four bowls. Top with the sauteed veggies, then finish it off with the avocado, cabbage, and your sauce of choice.
For the Burrito Option
Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
Drizzle the sauce or salsa over the filling ingredients.
To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
The calorie information is for the bowl version of this recipe with the cream sauce added.
Reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.