chipotle burrito bowl

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It&#039;s great for lunch or dinner when you want fresh food fast.

Chipotle Burrito Bowl

red onion (coarsely chopped)

garlic

adobo sauce ((see note 1))

ancho chile powder

olive oil

cumin

oregano

Salt and black pepper

chicken thighs

basmati rice

bay leaf

salt

fresh cilantro (minced)

lemon juice (from 1 lemon)

lime juice (from 1 lime)

corn

red onion (finely chopped)

poblano pepper (diced)

jalapeño chile (stemmed, seeded, and finely chopped)

tomatoes

cilantro (minced)

jalapeño chiles (seeded, stemmed, and finely chopped)

Hass avocados

(15 ounce) can black beans

cheddar cheese (shredded)

To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1/2 cup.

Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.

Heat 1 tablespoon olive oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Remove to a cutting board and chop into small pieces. Season to taste with salt.

To make the chicken:

Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 1 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes.

Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt.

To make the rice:

Cook corn according to package directions. Spread on a baking sheet to cool. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.

To make the corn salsa:

In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, and lime juice. Season to taste with salt.

To make the tomato salsa:

In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in red onion, jalapeño, and cilantro. Season to taste with salt (I like 1/2 teaspoon).

To make the guacamole:

Build each bowl with an equal amount of chicken, rice, black beans, corn salsa, tomato salsa, guacamole, and shredded cheese.

To assemble the bowls:

https://content.jwplatform.com/videos/d0S59AFk.mp4

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It's great for lunch or dinner when you want fresh food fast.

Chipotle Burrito Bowl-Culinary Hill

Make a carnitas burrito bowl at home just like Chipotle - it&#039;s easy! The quantity below is for making four bowls, but you can make just a single bowl as well. Watch the video above to see how I make mine!

Carnitas Burrito Bowl (Chipotle Copycat)

romaine lettuce (shredded)

cilantro lime rice

slow-cooker carnitas

black beans

pico de gallo

guacamole

shredded cheese (optional)

lime crema (optional)

bell pepper (thinly sliced)

onion (thinly sliced)

salt and pepper (to taste)

fajita seasoning (to taste)

Heat the olive oil in a pan over medium-high heat. Stir fry the bell pepper and onion until cooked through, then set aside.

Warm up your leftover slow-cooker carnitas in the microwave then set aside.

In a large salad bowl, layer the lettuce with cilantro lime rice, black beans, carnitas, and fajita veggies.

Then dollop on the pico de gallo, guacamole, and sprinkle with cheese.

https://content.jwplatform.com/videos/BWXEgSvY.mp4

Make a carnitas burrito bowl at home just like Chipotle - it's easy!

Carnitas Burrito Bowl Chipotle Copycat

DIY Chipotle Burrito Bowl

vegetable oil

chipotle peppers in adobo (finely chopped)

garlic powder

black pepper

boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

white basmati rice

water

lime

cilantro

pinto beans (warmed)

charred corn (warmed)

finely shredded monterey jack cheese

Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.

Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.

Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Remove the chicken from the marinade and season with salt and pepper. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.

For the Chicken

In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.

Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.

Add in the cilantro and fluff rice with a fork.

For the Rice

Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.

To assemble

This chicken burrito bowl, is a nutritious, delicious and filling meal. It&#x27;s a healthier (and less expensive) chipotle copycat. Plus it&#x27;s just as tasty (if not more so!). Great for meal prep and easy lunches.

Chicken Burrito Bowl Recipe (Chipotle Copycat)

chicken breasts

tbsp extra virgin olive oil

paprika

tsp cumin

tsp chili pepper

tsp salt

tsp black pepper

corn (canned)

black beans (canned)

rice (boiled)

romaine lettuce (chopped)

avocado (sliced)

sour cream

cheddar cheese

tbsp cilantro (finely chopped)

(chopped)

onion (chopped)

tbsp white vinegar

limes

Add chicken breast pieces in a medium sized bowl

Combine

Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil

Heat

Cook

Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked

Remove

In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken

Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!

For Burrito Bowl:

Chop

Finely chop cilantro, tomato and onion. Add in a small bowl

For salsa:

https://embed.mediavine.com/videos/lq3rk5v9ltzag8af8wsn

This chicken burrito bowl, is a nutritious, delicious and filling meal. It’s a healthier (and less expensive) chipotle copycat. Plus it’s just as tasty (if not more so!). Great for meal prep and easy lunches.

Copycat Chicken Burrito Bowls

Everything you love about Chipotle’s burrito bowl, but homemade and vegan! Dig into layers of sofritas, black beans, fajita veggies, cilantro-lime rice, corn salsa, and more. This bowl is nutrient-dense, flavorful, and perfect for meal prep!

Vegan Burrito Bowl (Better than Chipotle!)

Sofritas and/or

Mexican Black Beans

(190 grams) white Jasmine rice*

½ cups (360 mL) room temperature water

½ teaspoon kosher salt, (more to taste)

olive oil, (divided)

medium lime, (zested + 1 ½ tablespoons juice)

lemon juice

(16 grams) fresh cilantro leaves and tender stems, chopped

avocado oil oil

red onion, (thinly sliced)

green bell pepper, (thinly

Charred Corn and Tomato Salsa ((recipe below) (or salsa of choice))

Lazy Guacamole ((recipe below))

Vegan sour cream

romaine lettuce

Make the protein of your choice. Both the Sofritas and Mexican Black Beans can be made a few days ahead of time.

Make the Charred Corn and Tomato Salsa, if using.

Prep the rice. Add the rice to a bowl under cold tap water and rinse for 1 minute while you agitate the rice with your hands.*** Drain in a fine-mesh sieve and transfer the rice to a medium saucepan. Add the water, ½ teaspoon kosher salt, bay leaf, and 1 teaspoon oil to the rice, stir well.

Cook the rice****. Bring to a boil, then reduce the heat to a simmer. Cover the pan of rice and simmer for 7 minutes, without stirring, until all liquid is absorbed and the rice is tender (you may want to uncover once or twice to ensure it’s at a simmer and not at a boil, but don’t stir. Take off the heat, uncover the pan, layer a clean dish towel on top of the pan, and place the lid back on. Steam for 10 minutes.

Finish the rice. Remove the bay leaf and fluff the rice with a fork. Stir in the lime zest, lime juice, lemon juice, and cilantro. Toss, and season with salt. If desired, add the extra teaspoon of olive oil for a little richness.

Meanwhile, make the Fajita Veggies. Heat the 1 ½ tablespoons oil in a 12-inch frying pan over medium-high heat until the oil shimmers. Add the peppers, onions, oregano, ½ teaspoon kosher salt, and pepper to season. Toss occasionally but not too often, and cook for 8 to 10 minutes, or until peppers are tender-crisp and the onions are starting to get caramelized. If there are lots of brown bits on the bottom of the pan, you can deglaze with a splash of water.

Make the Lazy Guacamole, if desired (recipe below).

Assemble the bowls: Layer some cooked rice into bowls, top with Sofritas and/or Mexican Black Beans, add a scoop of fajita veggies, a scoop of salsa, and a scoop of guacamole. If desired, finish with chopped cilantro and other toppings, such as vegan sour cream or shredded romaine lettuce.

https://www.youtube.com/watch?v=UBkAOSlJz4g&

Get the recipes here! 
Sofritas: https://rainbowplantlife.com/sofritas/
Mexican Black Beans: https://rainbowplantlife.com/mexican-black-beans/
Vegan Burrito Bowl: https://rainbowplantlife.com/vegan-burrito-bowl/

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*IN THIS VIDEO*
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VEGAN BURRITO BOWL - Better than Chipotle?

Who needs takeout when making your own chicken burrito bowls is so easy?!

Burrito Bowls

boneless skinless, chicken thighs

chili powder

onions

salsa

Guacamole

white rice (divided)

Place your chicken thighs in a gallon-sized Ziploc bag. Add the oil to the bag, seal it, and toss and turn the chicken inside the bag until they're all well-coated in oil.

Mix all the seasonings in a small bowl then pour them into the chicken bag. Seal it and toss and turn the chicken inside the bag until all of the chicken is well-coated with the seasoning mix. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.

When ready, heat up your outdoor or indoor grill on high and grill each side of the chicken for 7-10 minutes until chicken is cooked through (internal temperature of 160 °F (71 °C)) and there are nice grill marks on both sides. Remove chicken from grill and set aside before cutting.

While the chicken cools, prepare the corn salsa and guacamole.

Transfer the cooled by warm chicken onto a cutting board and dice into cubes.

Assemble the burrito bowl by putting a bed of rice into the bottom of a bowl then adding your toppings on. Enjoy!

This Chicken Burrito Bowl recipe is a hearty and nutritious one bowl meal. Inspired by Chipotle, it&#x27;s much more customizable and budget friendly!

Chicken Burrito Bowl

corn,

can black beans,

avocado, diced

lettuce

lime,

jalapeno,

basmati or jasmine rice

lime juice

cilantro, chopped

chicken

Tbsp lime juice

Tbsp chili powder

tsp red chili flakes

Marinate the chicken: Cut chicken into bite sized strips,...

Marinate the chicken: Cut chicken into bite sized strips, against the grain. Mix together 2 Tbsp olive oil, lime juice, garlic, jalapeno, chili powder, dried oregano, cumin, red chili flakes, salt and pepper. Toss chicken pieces with marinade in a large bowl. Cover with cling wrap and marinate at least 2 hours. Remove from fridge 30 minutes prior to cooking.

Make cilantro lime rice: Cook rice according to directions...

Make cilantro lime rice: Cook rice according to directions on package. Fluff with a fork. Allow to cool for a couple of minutes, then toss with 1 Tbsp olive oil, lime juice and cilantro. While rice is cooking, continue with remaining steps.

Make pico de gallo: Chop onions, tomatoes, cilantro and...

Make pico de gallo: Chop onions, tomatoes, cilantro and jalapeño. Mix everything together in a bowl, then chill.

Heat the beans and corn: Warm them up on...

Heat the beans and corn: Warm them up on stove top or in the microwave.

Cook the chicken: Heat remaining 1 Tbsp olive oil...

Cook the chicken: Heat remaining 1 Tbsp olive oil in a skillet over medium high heat. Add chicken in a single layer (cook in batches if needed). Cook, stirring from time to time, until chicken is cooked through, about 10-12 minutes.

Assemble your burrito bowl: Fill the bottom of...

Assemble your burrito bowl: Fill the bottom of a wide bowl with rice. Top with chicken, beans, corn, pico de gallo, avocado and lettuce. Garnish with sliced jalapeno and serve with lime wedges.

This barbacoa burrito bowl is the best throw-together recipe filled with fresh Mexican flavors! It will beat Chipotle&#039;s barbacoa any day!

Barbacoa Burrito Bowl

barbacoa

Roma tomatoes (diced)

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Top Tags

Chipotle Burrito Bowl

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