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Vegan Chipotle Burrito & Bowl

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For fast food, Chipotle has some okay vegan options, but that’s the thing, they’re just OK. Well we’re gonna take matters into our own hands and make some at home that’s way better than just OK!

As far as fast food places, you could do a lot worse as a vegan at Chipotle. And even though they do have the Sofritas, I’ve honestly never really liked them unfortunately. In fact, before developing this recipe, I went out and ate some Chipotle for the first time in years, and man was I underwhelmed! It was so dang bland!

I thought to myself that all the components are great, but where’s the seasoning? Where’s the flavor? Lucky for us, most seasoning and flavor comes from plants, so this will be easy to upgrade!

It’s also worth noting that the original recipe for this is featured in my cookbook VEGAN FAST FOOD! Check it out HERE!

ingredients for vegan chipotle

Just like Chipotle, we can customize our burrito or bowl to our hearts content! I’ve provided my favorite combo, feel free to add or subtract what ever you like.

And while there is a bit of prep for this, once it’s done, you’ll have enough leftovers that you can have this for a few days if you’re cooking for 1 – 2 people.


You can use black or pinto beans, but I ended up preferring the black beans. For convenience I used some canned beans. You can also rinse them or use the bean juice, or partially drain them, whatever you like!

You could also make some Refried Beans from scratch too!


Cook your white or brown rice however you’d like, but by adding some vegan butter, garlic, lime and cilantro, we’ll be elevating it quite a bit. I usually make this with rice cooked in a rice cooker, but I’ve also done it with minute rice and after adding all the other ingredients it was super plussed up you could hardly tell it was minute rice!


I’ve made this Chipotle Chick’n with both Daring Chicken and Soy Curls. Both are great options! You could also use Tofu Grilled Chick’n or Seitan Chick’n too! Or if you prefer something beefy, you could make this with my Tofu Ground Beef recipe and season it with the taco seasoning!

Sour Cream

We’ll be making a cashew based sour cream that is thin enough to drizzle and pour. It will thicken up in the fridge to be more like a traditional sour cream, but you can whisk in a tablespoon or so of plant milk to thin it out if desired. I’ve also made this without the coconut cream and it’s still relatively thick, so try that out if you want.


In this recipe I made some pico de gallo, corn salsa and a quick guacamole. You can get this stuff premade at the store, but I’ve never had store bought pico de gallo that came even close to being half as good as homemade, so I highly encourage you to do it from scratch!


Store any leftovers in the fridge and eat within 3-5 days. I honestly made so much that I was eating this stuff for an entire week and I never got sick of it! It’s so good whether in burritos, bowls, tacos, or just spoonfuls straight from the fridge like a goblin!

handy dandy VIDEO too!

Other Recipes You’ll Dig

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Vegan Chipotle Burrito & Bowl

Thee Burger Dude
4.86 from 7 votes
Servings 4 Servings


Chipotle Marinade

Chick’n (2 options)


  • 2 15 oz cans Black or Pinto Beans
  • 1 Jalapeño (diced)
  • 1 Tbsp Taco Seasoning (or to taste)
  • Juice of 1/2 lime
  • Salt and pepper to taste


  • 4 cups Cooked Rice
  • Juice of 1 lime
  • 1/2 cup Chopped Cilantro
  • 2 Tbsp Vegan Butter
  • 2 cloves Garlic minced
  • Salt to taste

Sour Cream

  • 1 cup Raw Cashews
  • 1/3 cup Full Fat Coconut Milk
  • 1 – 2 tsp Vegan Lactic Acid (or 1/2 tsp Citric Acid)
  • 1/2 – 1 tsp Salt
  • 1/2 cup Unsweetened Plant Milk
  • 1 Tbsp Lime Juice

Pico de Gallo

  • 1 ½ cup Diced Tomatoes
  • 2 Tbsp Diced Jalapeños
  • 1/4 cup Diced Onions
  • Juice of 1 lime
  • 2 Tbsp Chopped Cilantro
  • 1 tsp Garlic (minced)
  • Salt to taste
  • Dash of Cumin

Corn Salsa

  • 1 ½ cup Roasted Corn
  • 1/4 cup Diced Red Onion
  • 2 Tbsp Chopped Cilantro
  • 2 Tbsp Diced Jalapeños
  • Juice of 1 lime
  • Salt to taste
  • Cumin to taste
  • Cayenne to taste


  • 3 Avocados
  • Juice of 1 Lime
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Diced Jalapeños
  • 1 Tbsp Chopped Cilantro
  • Salt, Cayenne, Cumin (to taste)


Chipotle Marinade

  • Combine everything in a blender until smooth.


  • If making the soy curl chicken, rehydrate the soy curls in cool water for about 10 – 15 minutes. Squeeze out the excess liquid, and then marinade the soy curls in the Chipotle Marinade for 1 hour up to overnight.
  • If using something like the Daring Chick'n, marinade for 1 hour or up to overnight.
  • Cook over medium high heat until browned to your liking.


  • Drain and rinse the beans, or use the beans juice if desired. Then add them to a saucepan with everything else and cook over medium heat until warmed through. Season to taste!


  • While rice is still warm, add the vegan butter and stir to melt the butter. Then add in everything else and stir to combine. Season to taste!

Sour Cream

  • Soak the cashews in boiling water for 10 – 15 minutes. Then add them and everything else to a high speed blender and blend until smooth. Store in the refrigerator for 3-5 days. If it thickens too much in the fridge you can add a couple tablespoons of plant milk until it's at your desired consistency.

Pico de Gallo

  • Combine everything in a bowl and season to taste.

Corn Salsa

  • Combine everything in a bowl and season to taste.


  • Mash the avocado and combine everything in a bowl and season to taste.


Enjoy all of these within 3-5 days. Use in burritos, tacos, bowls, salads, however you like!
Tried this recipe?Let us know how it was!

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    1. Hi, I need to update this blog post to link to it, but I get mine from Amazon, it’s the Imperial Taste brand seasoning.

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