I am a FOODIE at heart so I love a lot of different types of food, but there are very few that I LOVE LOVE. Veggie burrito bowl from Chipotle is one of those few! It is my all time absolute favorite. It always looked easy to re-create, but never attempted it until recently. And let me tell y ’all- this was a game changer for me. It turned out soo good. When it comes to food, there are a few folks who are my hardest critics and they loved it so much so I decided to share this with you guys. At first, I debated putting this recipe on the blog because it wasn’t necessarily a Quick prep meal, which is what my blog is all about, however since it turned out so good, I couldn’t keep the secrets to myself! 😉

Prep time was close to an hour because of the number of different ingredients that have to be prepared for the bowl. This recipe is for a serving size of FOUR. Rather than separating the recipe into ingredients and instructions, I have included ingredients and preparation for each component of the bowl separately.

Lemon Cilantro Rice
Ingredients: 2 cups of rice, 2 cups of water, 2 TBSP of clarified butter (optional), 1/2 cup cilantro (packed), 3 – 4 tsp lemon juice
Instructions: I cooked my rice on the stovetop, but you can certainly use instant pot (IP) or rice cooker. For the IP, I generally pressure cook at high pressure for 3 minutes and let it release pressure naturally for at least 10-15 minutes before opening the IP. For perfect, non-sticky rice, try adding clarified butter; it’s something Indians do to keep rice from sticking, but totally optional. Once cooked, add lemon juice and cilantro; set aside.

Black beans – 1 can of cooked black beans, 1 tsp cumin powder
Rinse thoroughly and add 1 tsp of cumin powder. Add 2 tsp of water to make it a bit liquidy.

Corn- 1.5 cup of frozen corn or 1 can of sweetened corn
If using frozen corn, cook according to package instructions. Once cooked, add 1 tsp of paprika – trust me! It brings out a really nice flavor.

Vegetables – 1 tbsp oil, 1 onion, 1 bell pepper (double the quantity if you love more veggies in your bowl), 1/4 tsp Chipotle roasted garlic, salt and pepper to taste, 1/4 tsp cumin powder
Instructions: Thinly slice veggies. In a skillet, combine the oil, peppers, and onion. Saute for 5 minutes and then stir in the spices.

Guacamole – For those out there who are a fan of halopeno and spicy food, please don’t take offense in this GUAC recipe. I can’t tolerate spicy food and I absolutely can not tolerate halopenos (health issues) so none of my meals will ever have halopenos. SORRY Halopeno – I know I am missing out! BUT y’ all – you need to try this GUAC recipe. Even without halopeno, it’s really good.
Ingredients: 2 ripe Hass avocados, 2 tsp lime juice, 1/4 up red onion, 1/4 tsp salt, 1/2 tsp black pepper, 1/4 cup cilantro (packed)
Instructions: Use a fork and mix all ingredients and voila – guac is ready. Refrigerate if not being used immediately.

Salsa – 1/2 cup salsa (medium); 1 TBSP sriracha sauce
Combine ingredients in a bowl. Feel free to skip sriracha sauce if you have spicy salsa on hand. I didn’t so I just used medium salsa I had in the pantry.

Pico De Gallo – 4 tomatoes (diced), 1/2 onion (finely chopped), 2 tbsp packed cilantro, 2 tsp lime juice, 1 clove garlic, minced
Stir all ingredients together and refrigerate.

Assemble YOUR BOWL! Start with rice, add black beans and corn followed by SHREDDED lettuce and cooked veggies per instructions above. Top with salsa, sour cream, guacamole and cilantro. Serve with lime wedges (optional) and a TON of shredded mozzarella cheese (optional).

Leave a comment below and let me know how it turns out if you try this recipe. I would love to hear from everyone.