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Home » Recipes » Taco + Burrito

Vegan Burrito Bowl with Creamy Chipotle Sauce

Nov 11, 2013 by Kaitlin · 32 Comments

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This easy Mexican-style vegan burrito bowl recipe features black beans, salsa rice, fresh veggies, and a creamy chipotle sauce! It's so fresh, satisfying, and easy to customize with your favorite additions. (Vegan, gluten-free, oil-free option.)

A spoon drizzling creamy chipotle sauce over a vegan black bean burrito bowl on a white plate

This black bean burrito bowl is loaded with flavor, plant-based protein, and healthy nourishment. It's a satisfying meatless meal that's easy to prepare.

It starts with a warm bed of salsa rice. (What's "salsa rice" you ask?) This is my quick & easy way of adding instant flavor to plain cooked rice. We simply stir salsa into cooked rice and presto - flavorful, zesty rice!

Then we'll top it with hearty beans, fresh veggies, and a delicious homemade smoky chipotle sauce. (Yes!) This meal is super flexible so you can swap in your own favorite veggies, toppings, or sauces.

Best of all, it's a great family meal because everyone can build their own bowl as they please. It's great for lunch, dinner, leftovers, or even meal prep!

White rice, black beans, tomatoes, salsa, sweet corn, lettuce, and avocado ingredients laid out on a metal tray

Ingredients for Vegan Burrito Bowl

For this recipe, you'll need:

  • Rice: Either white rice or brown rice works great. I change it up based on what I have on hand. I like long-grain rice best for this recipe, such as basmati or jasmine.
  • Salsa: We'll use a half cup salsa to make the flavorful "salsa rice" for the base of our burrito bowl. Most of the time I use my homemade Restaurant-Style Blender Salsa, but use your own favorite.
  • Black beans: Or substitute your own favorite bean such as pinto beans or kidney beans.
  • Roma tomatoes: Or you can use cherry tomatoes or grape tomatoes for a richer, sweeter flavor.
  • Sweet corn: I purchase organic corn whenever possible. Either use a fresh cooked ear of corn, canned corn, fire-roasted, or thawed frozen corn. Most of the time I use canned corn.
  • Romaine lettuce: I like crisp romaine best for this recipe, but you can use other salad greens if desired.
  • Avocado: One large avocado, or even more if you'd like. Or you can use creamy guacamole instead!
  • Fresh cilantro: This is optional, but I like to include it for fresh flavor and garnish.
  • Creamy chipotle sauce: We'll blend up one batch of my homemade Creamy Chipotle Sauce that's made with dairy-free yogurt (or silken tofu), lime juice, chipotle peppers in adobo sauce, and garlic. It's smoky and so delicious on these bowls! Or you can swap in this Chipotle Crema made with cashews for a richer, thicker sauce if you'd like.
Overhead view of preparing cooked rice with salsa in a small pot

Customizing

Grains: Instead of the salsa rice, use quinoa, Cilantro-Lime Rice, Mexican rice, or cauliflower rice. Or you could replace the rice entirely with baked potatoes or sweet potatoes.

Protein: Change up the black beans with a different plant protein such as pinto beans, red kidney beans, Chickpea-Walnut Taco Crumbles, spiced tofu (Sofritas), seasoned tempeh crumbles, or your favorite vegan ground beef crumbles.

Vegetables: Include other veggies to taste such as red onion, green onion, bell pepper, jalapeño peppers, etc. You could even prepare roasted or sautéed fajita veggies.

Oil-free option: This recipe is refined oil-free except for a very tiny amount in the homemade chipotle sauce (which comes from the canned chipotles in adobo). If you need a completely oil-free option, simply use a different sauce that suits your diet.

Want more inspiration? Try this Vegan Taco Salad with Creamy Southwestern Dressing as well!

Spoon lifting up creamy yogurt chipotle sauce from a small white bowl

Serving

Top it with your favorite sauce (or set out a few sauces) such as:

  • Cashew Queso
  • Cilantro-Lime Dressing
  • Fresh Pico de Gallo (Salsa Fresca)
  • Guacamole
  • Vegan sour cream
  • Vegan cheese sauce or shredded cheese

I also like to include pickled jalapeños and crumbled tortilla chips for crunch!

Storing

Store the sauce, veggies, and the rice & beans in separate airtight containers in the refrigerator. I find it keeps for about 4-5 days. When ready to re-assemble, heat up the rice and beans in the microwave. Then top with the veggies and sauce.

Close up view of vegan black bean burrito bowl with chipotle sauce on a white plate

For more inspiration, also browse all easy vegan dinner recipes.

A spoon drizzling creamy chipotle sauce over a vegan black bean burrito bowl on a white plate

Vegan Burrito Bowl with Creamy Chipotle Sauce

This easy burrito bowl features salsa rice, black beans, fresh veggies, and a zesty chipotle sauce! It's so delicious, satisfying, and super flexible.
4.88 from 8 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free, Mexican-inspired, Oil-Free Option, Vegan
Servings: 4 bowls

Ingredients

  • 1 cup long-grain white rice (or brown)
  • 1/2 cup salsa (I use homemade blender salsa)
  • 15 oz. can black beans
  • 1 1/2 cups sweet corn, cooked
  • 2-3 roma tomatoes
  • 2 cups romaine lettuce
  • 1 large avocado
  • 1/3 cup fresh cilantro (optional)
  • 1 batch Creamy Chipotle Sauce

Instructions

  • Cook rice: Rinse and cook rice according to package instructions. (White rice generally takes about 10-15 minutes to cook, while brown rice takes 30-45 minutes.)
  • Make sauce: While your rice cooks, prepare the Creamy Chipotle Sauce. (Or you can make this ahead of time and store it in the refrigerator until ready.)
  • Prepare veggies: Dice the tomatoes, finely chop the romaine, dice the avocado, and chop the cilantro (if using).
  • Make salsa rice: When your rice has finished cooking, add 1/2 cup salsa to the pot. Stir to combine to create a flavorful "salsa rice". (You can also add fresh lime juice, cilantro, or even more salsa if desired.)
  • Assemble your bowl: Spoon some salsa rice in your bowl. Then add black beans (rinsed and drained), sweet corn, and vegetables. Drizzle creamy chipotle sauce (or other sauce) on top.

Notes

Make it spicy: The chipotle sauce adds some smoky spice, but for even more heat add spicy salsa, hot sauce, jalapeños, pickled jalapeños, etc.
Make it meaty: Add Chickpea-Walnut Taco Crumbles or your favorite vegan beef crumbles. You can also swap the black beans with pinto beans or kidney beans.
Sauces: Include other sauces for serving such as more salsa, pico de gallo, vegan cheese sauce, cashew queso, guacamole, etc.
Oil-free option: This recipe is refined oil-free except for a very tiny amount in the homemade chipotle sauce (which comes from the canned chipotles in adobo). If you need a completely oil-free option, simply use a different sauce that suits your diet.
Recipe originally published November 2013. Updated April 2025.

Nutrition Per Serving (Estimate)

Nutrition Facts
Vegan Burrito Bowl with Creamy Chipotle Sauce
Amount per Serving
Calories
451
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Potassium
 
989
mg
28
%
Carbohydrates
 
80
g
27
%
Fiber
 
15
g
63
%
Sugar
 
8
g
9
%
Protein
 
15
g
30
%
Vitamin A
 
2786
IU
56
%
Vitamin C
 
22
mg
27
%
Calcium
 
122
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this vegan burrito bowl recipe with chipotle sauce, also check out:

  • Black Bean Spinach Enchiladas
  • Southwestern Chopped Salad with Cilantro Dressing

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

More Vegan Taco, Burrito, & Fajita Recipes

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Comments

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    Recipe Rating:




  1. Jennifer says

    February 05, 2024 at 6:31 pm

    5 stars
    This is a keeper recipe for sure! Followed your recipe almost to a tee (jarred diced chipotle peppers but no adobo) and thought it was delicious! Added a pinch of salt and about a tsp of maple syrup to the sauce as suggested. Thanks so much for sharing!

    Reply
    • Kaitlin says

      February 07, 2024 at 2:30 pm

      Spectacular to hear you enjoyed it, Jennifer! Thank you!

      Reply
  2. Tracy says

    July 09, 2021 at 9:45 am

    5 stars
    Chipotle has nothing on this bowl! Made it two nights in a row because it was so good!

    Reply
    • Kaitlin says

      July 09, 2021 at 12:02 pm

      So great to hear, Tracy!

      Reply
  3. KC says

    July 14, 2020 at 8:47 am

    Hi, I made this but put it on a salad instead of rice. Loved the dressing! We used silken tofu and it turned out awesome. Thanks for the recipe. I will definitely be making this again.

    Reply
    • Kaitlin says

      August 24, 2020 at 3:28 pm

      So great to hear it worked out for you! Thanks for sharing!

      Reply
  4. Alexandra says

    March 01, 2019 at 9:22 am

    5 stars
    Made this last night - though not vegan (used Greek yogurt because that is what I had), added some extra lime juice, and probably 1/8 - 1/4 tsp of honey) - my daughter and I thought it was delicious, my husband thought it was too spicy (he's a bit of a wimp when it comes to spice.) I also turned this into an 8 servings recipe by serving in tortilla bowls. So good and a very beautiful dish too!

    Reply
    • Kaitlin says

      March 01, 2019 at 2:00 pm

      Haha, so fantastic to hear that Alexandra! And I love that you served it in tortilla bowls - smart!

      Reply
  5. Unknown says

    February 09, 2017 at 1:55 pm

    Made this last night. First bite and my husband said, "this is really good" with unusual expressiveness! And I felt the same way. It's hard to believe that something so simple to make could taste so delicious! Thank you for the great recipe.

    Reply
    • Kaitlin says

      February 09, 2017 at 4:33 pm

      Haha - that's awesome! Thanks for sharing!

      Reply
  6. Patricia says

    November 29, 2016 at 11:50 pm

    Just had to comment AGAIN! I made this dish for my parents and family tonight again. Everyone totally LOVED this, like a lot!!! Thanks so much for a wonderful, healthy meal. THANK YOU!

    Reply
    • Kaitlin says

      December 10, 2016 at 8:14 pm

      Aww, that warms my heart. Thrilled they all enjoyed. Wishing you and your loved ones happy holidays, Patricia!

      Reply
  7. Patricia says

    October 17, 2016 at 12:24 am

    This was SO tasty! What a colorful, healthy meal. I love that it used a grain "bowl" rather than those fried, chemically-processed taco bowls you buy at the store. This dish is a keeper. I didn't have tofu or yogurt for the chipotle sauce so I made my go-to chipotle sauce that's made with cashews. Thanks so much for a simple, flavorful, guilt-free and satisfying meal. I just finished eating this dish 30 minutes ago and I'm already thinking about when to make it again.

    Reply
    • Kaitlin says

      October 30, 2016 at 3:28 pm

      Your cashew sauce is great thinking, Patricia! So glad you enjoyed it, and thanks for sharing your helpful feedback!

      Reply
  8. K'Chelle says

    September 01, 2016 at 8:54 pm

    I made this for my lunch today with a side of grilled chicken breast. So yummy & I'm so full! Great recipe.

    Reply
    • Kaitlin says

      September 17, 2016 at 3:51 pm

      Glad you enjoyed! Thanks for sharing!

      Reply
  9. Lionfish Lair says

    July 20, 2016 at 6:29 am

    This was delicious! The dressing is to die for and I'm going to use it on a sushi roll. It has a lovely heat. You know how some things are hot, but there's no taste, just heat? This had a zip that was very pleasant and deep. I loved the cool crunch of the lettuce. I did add a little salt. I'm glad there's leftovers for tomorrow.

    Reply
    • Kaitlin says

      July 31, 2016 at 3:38 pm

      Fantastic! Thanks for sharing your thoughtful feedback!

      Reply
  10. glitterbug12 says

    June 01, 2015 at 12:59 am

    Just made this (sans sauce), and it tasted amazing. Thanks for the idea!

    Reply
    • Kaitlin says

      June 02, 2015 at 1:58 pm

      Great to hear you enjoyed it even without the sauce!

      Reply
  11. Stacey Parker says

    June 25, 2014 at 12:05 am

    This recipe is fantastic. Comes to gather quickly and tastes amazing, which is hard to say about a lot of vegan foods. DH gave it two thumbs up and I am now adding it to my go to cookbook.

    Reply
    • Kaitlin says

      June 25, 2014 at 8:36 pm

      Wonderful! So glad you both enjoyed it, Stacey!

      Reply
  12. Stacy Makes Cents says

    June 24, 2014 at 10:38 pm

    This was SO GOOD! It surpassed all my expectations even though I could tell it was going to be yummy. The chipotle sauce is out of this world! This is going straight into my favorites file. We added chopped avocado and cheese as the add-ins. What a great meatless meal!

    Reply
    • Kaitlin says

      June 25, 2014 at 8:34 pm

      So great to hear, and I hope you continue to enjoy it, Stacy! Thanks for coming back to share your kind feedback!

      Reply
  13. Rockingrandma says

    April 20, 2014 at 1:23 am

    This is a keeper and it's making it's way into Meatless Mondays. I made my beans from dry, used a simple rice pilaf, and I will admit to pure laziness by using a bottle of Taco Bell brand creamy chipotle sauce.

    Reply
    • Kaitlin says

      April 21, 2014 at 12:26 pm

      Sounds great! It's a fun recipe to change up based on what you have on hand. Thanks for sharing!

      Reply
  14. Day-Dreaming Optimist says

    January 29, 2014 at 11:18 am

    Just made this - followed your directions and it turned out absolutely delicious! What a great idea for something fast, and something that will make multiple meals too! Loved the sauce - thank you for sharing!

    Reply
    • Kaitlin says

      January 30, 2014 at 7:10 pm

      Fantastic! Thanks for sharing!

      Reply
  15. Nina says

    November 25, 2013 at 3:32 am

    We made this tonight with cilantro, avocados, green onions, and tomatoes. (We left out the corn.) It was fantastic!

    Reply
    • Kaitlin says

      November 25, 2013 at 3:54 am

      Great to hear, Nina! Thanks for sharing!

      Reply
  16. Joanna says

    November 14, 2013 at 12:10 pm

    Made it yesterday. It's a keeper! Thanks for sharing!

    Reply
    • Kaitlin says

      November 19, 2013 at 3:44 pm

      Wonderful to hear you enjoyed it, Joanna!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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