Diy Chipotle Burrito Bowl

Ingredients

• 1 cup Brown Rice (uncooked, rinsed)
• 2 pieces Bay Leaves (adds subtle aroma to rice)
• 1 tsp Sea Salt (for rice seasoning)
• 1/4 cup Fresh Cilantro (chopped, adds bright flavor)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Lime Juice (freshly squeezed)
• 15 oz Canned Black Beans (drained and rinsed; BPA‑free can)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano (for beans)
• 1 tsp Ground Cumin (for beans)
• 1/2 tsp Chipotle Powder (adds smoky heat; adjust to taste)
• 1/2 tsp Salt (for beans seasoning)
• 1 medium Green Bell Pepper (cut into strips)
• 1 medium Red Bell Pepper (cut into strips)
• 1 medium Red Onion (sliced into strips)
• 2 tbsp Grapeseed Oil (high smoke point for sautéing)
• 1/4 tsp Black Pepper (ground)
• 1/4 tsp Red Pepper Flakes (optional for extra heat)
• 2 cups Shredded Lettuce (optional topping)
• 1/2 cup Fresh Salsa (optional, homemade or store‑bought)
• 1/2 cup Guacamole (optional, homemade or store‑bought)
• 1/2 cup Vegan Mozzarella Cheese (optional, shredded)

Instructions

1. Cook Cilantro Lime Brown Rice

   Rinse 1 cup brown rice until water runs clear. Add rice to a saucepan with 2 cups water, 2 bay leaves, and 1 tsp sea salt. Bring to a boil, then reduce to a low simmer, cover, and cook for about 40 minutes until tender. Remove bay leaves, fluff with a fork, stir in 1/4 cup chopped cilantro, 1 tbsp lemon juice, and 1 tbsp lime juice. Adjust seasoning if needed.

   Time: PT50M

2. Season Garlic Beans

   Drain and rinse the 15‑oz can of black beans. In a small pot combine the beans, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp chipotle powder, and 1/2 tsp salt. Heat over medium, stirring occasionally, until the beans are hot and the spices are fragrant, about 5–7 minutes.

   Time: PT7M

3. Sauté Peppers and Onion

   Slice the green bell pepper, red bell pepper, and red onion into thin strips. Heat 2 tbsp grapeseed oil in a skillet over medium heat. Add the onion first and sauté for 2–3 minutes, then add the peppers and continue cooking for about 5 minutes until they begin to soften. Sprinkle 1 tsp oregano, 1/4 tsp black pepper, 1/4 tsp red pepper flakes, and a pinch of salt; cook another 2 minutes.

   Time: PT10M

4. Assemble the Burrito Bowls

   In each serving bowl, start with a generous scoop of cilantro lime rice, then add a portion of seasoned beans, followed by the sautéed peppers and onion. Top with optional shredded lettuce, fresh salsa, guacamole, and vegan mozzarella cheese if desired. Serve immediately or let cool before refrigerating.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

10 g

Ingredient Substitutions

• Instead of Brown Rice: White rice, Quinoa
• Instead of Sea Salt: Kosher salt
• Instead of Fresh Cilantro: Parsley
• Instead of Lemon Juice: Lime juice
• Instead of Lime Juice: Lemon juice
• Instead of Canned Black Beans: Canned pinto beans, Cooked dry beans
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Dried Oregano: Mexican oregano
• Instead of Ground Cumin: Cumin seeds (ground)
• Instead of Chipotle Powder: Chipotle in adobo (finely chopped)
• Instead of Salt: Sea salt
• Instead of Green Bell Pepper: Zucchini
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Red Onion: White onion
• Instead of Grapeseed Oil: Canola oil, Avocado oil
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Shredded Lettuce: Mixed greens
• Instead of Fresh Salsa: Pico de gallo
• Instead of Guacamole: Avocado dip
• Instead of Vegan Mozzarella Cheese: Dairy mozzarella, Nutritional yeast

Equipment Needed

• Saucepan
• Small Pot
• Skillet
• Cutting Board
• Chef's Knife
• Large Bowl
• Fork
• Spatula
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Cook Cilantro Lime Brown Rice
• Season Garlic Beans
• Sauté Peppers and Onion

Chef Tips from the Video

• Use fresh lime zest in addition to juice for an extra burst of citrus.
• Toast the bay leaves briefly before adding to the rice for a deeper aroma.
• If you like extra smokiness, add a few drops of liquid smoke to the beans.

Troubleshooting

Storage

Refrigerator: Store rice, beans, and sautéed veggies in airtight containers for up to 4 days. Keep fresh toppings separate.

Freezer: Rice and beans freeze well for up to 2 months; thaw before reheating. Veggies lose crispness when frozen, so store them fresh.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice and beans a day ahead and store them separately; reheat in microwave or on stovetop.
• Sautéed vegetables can be cooled and refrigerated; add a splash of water when reheating to restore moisture.

Frequently Asked Questions