These Chipotle Sofritas Bowls are packed to the brim with all of your favorite components including Sofritas, cilantro-lime rice, seasoned black beans, and more! Perfect for packed lunches and meal prepping!
I've always been a fan of Chipotle, but now that I don't live near one, I'm glad that I can recreate all of my favorite chipotle dishes at home, including these easy and delicious Chipotle Sofritas Bowls.
What I love about this vegan Sofritas bowl recipe is that it's so easy to mix and match with what you have on hand. Feel free to swap out ingredients just like you would at the restaurant!
These burrito bowls are perfect for meal-prepping or packed lunches, and they make an excellent lunch or dinner for the whole family. In just about 30 minutes you can have your own homemade chipotle Sofritas Bowls. Enjoy!
Jump to:
You'll love this Chipotle Sofritas Bowl recipe because it's:
- Simple & Delicious
- Quick & Easy
- Vegan/Vegetarian
- Gluten-free
- Kid-friendly
- Easy to make WFPB & Oil-Free
- Perfect for meal-prepped lunches and dinners!
Can I add fajita veggies?
Sure! I also love fajita veggies. You'll just need another skillet and a few more minutes of prep time. Follow this recipe for my easy fajita veggies and you're all set!
Ingredients
- Sofritas (see linked recipe, ingredient photo above): It takes about 30 minutes to make the Sofritas, which will give you just enough time to make all the rest of the components.
- Corn kernels or Corn Salsa: Either of these is fine. The salsa will have more flavors but if you just use corn kernels it will be less prep work.
- Chopped tomatoes, Tomato Salsa, or Pico de Gallo
- head of romaine lettuce, chopped: you could also use iceberg lettuce or spinach.
Seasoned Black Bean
- black beans: Canned beans will save time but you could also use homemade black beans if you prefer.
- water
- oregano
- garlic powder
- cumin
- chili powder
- salt
Cilantro Lime Rice
- cooked white rice: I prefer a higher quality basmati or jasmine rice. You can also use brown rice.
- chopped cilantro
- lime juice: Fresh or store-bought is fine.
- salt
Optional Garnishes
- guacamole, cubed avocado, or avocado crema
- vegan sour cream
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Start by prepping your ingredients for the Sofritas, following the linked recipe. Once they're on the stove you can make the rest of the components.
Cook the rice according to the packet instructions (10 to 15 minutes). When the rice is done cooking, add the lime juice, cilantro, and salt. Set aside.
After you start the rice, drain and rinse the beans. Add them to a pot with the seasonings. Cook over medium heat until all of the liquid is gone (10 to 15 minutes). Set aside.
While the rice and beans are cooking, prep the other components. Wash and chop the romaine lettuce, chop the tomatoes (or make a quick pico de gallo), and make the Corn Salsa. (Alternatively, you can just use corn kernels or any kind of salsa).
Assemble your bowls! Distribute each of the components evenly in 4 bowls. Serve and enjoy right away!
Hint: Feel free to mix and match your favorite toppings!
Variations
Here are some easy ways to switch things up.
- Fajita Veggies - Saute these quick and easy peppers and onions to add to the bowl.
- Pinto Beans - Instead of black beans, try these delicious instant pot pinto beans.
- Sofritas Salad - Cut the rice and serve on a bed of romaine lettuce.
- Tropical - Give your bowl a tropical twist with this mango black bean salsa.
- Wrap it! - Turn this into a burrito by layering the components onto a tortilla and wrapping it up. For tips on how to fold a burrito, check out these Vegan Breakfast Burritos.
- Tofu Taco Meat -- If don't feel like using Sofritas, this Tofu Taco Meat makes the perfect substitute!
Equipment
For this recipe, you'll need a cutting board, knife, and food processor or blender for prepping. You'll also need a skillet and two medium-sized pots for cooking the Sofritas, beans, and rice.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve these Chipotle Sofritas bowls for lunch or dinner. They are great for meal-prepped lunches. Just make up all of the components, store them separately or in a divided container, and you've got lunches for most of the week!
Storage
For best results, store different components separately. Leftovers will last up to a week in airtight containers in the refrigerator. Chopped lettuce will only last a day or two (at most!), so if you're meal-prepping, wait to chop the lettuce until the day you plan to eat it.
Tips to Save Time
Prep any salsas of time to save time. You can also use microwavable rice. Store-bought salsa and/or guacamole will also help cut prep time.
Related recipes
📖 Recipe
Chipotle Sofritas Bowl
Equipment
Ingredients
- Sofritas see linked recipe
- 1 cup Corn kernels or Corn Salsa
- 1 cup Chopped tomatoes, Tomato Salsa, or Pico de Gallo
- 1 head romaine lettuce chopped
Seasoned Black Bean
- 1 can black beans
- ⅓ cup water
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
Cilantro Lime Rice
- 2 cups cooked white rice
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- ½ teaspoon salt
Optional Garnishes
- guacamole
- vegan sour cream
Instructions
- Start by prepping your ingredients for the Sofritas, following the linked recipe. Once they're on the stove you can make the rest of the components.
- Cook the rice according to the packet instructions (10 to 15 minutes). When the rice is done cooking, add the lime juice, cilantro, and salt. Set aside.
- After you start the rice, drain and rinse the beans. Add them to a pot with the seasonings. Cook over medium heat until all of the liquid is gone (10 to 15 minutes). Set aside.
- While the rice and beans are cooking, prep the other components. Wash and chop the romaine lettuce, chop the tomatoes (or make a quick pico de gallo), and make the Corn Salsa. (Alternatively, you can just use corn kernels and any kind of salsa).
- Assemble your bowls! Distribute each of the components evenly in 4 bowls. Serve and enjoy right away!
Notes
- This is a mix-and-match kind of recipe, so feel free to add other components like these Fajita Veggies or Avocado Crema.
- Nutritional info is an estimate calculated for the main components of the dish, and does not include optional garnishes like guacamole or vegan sour cream.
Nutrition
Want access to my Exclusive Meal Planning Tips & Printables page?
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!
Gay says
I just found you and your recipes. And I can’t tell you how how happy I am about that! We just had the Chipotle Safritos Bowl and WOW it was terrific! I am a new and reluctant tofu fan but you converted me with this one! Thank you so very much!
Julianne Lynch says
Awesome! I'm so glad you liked it!