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    Home » Recipes » Taco + Burrito

    Vegan Burrito Bowl with Creamy Chipotle Sauce

    Nov 11, 2013 by Kaitlin

    An easy Mexican-inspired vegan burrito bowl recipe with black beans, fresh veggies, and a creamy chipotle sauce! So fresh, satisfying, and easy to customize. (Vegan, gluten-free.)

    Vegan burrito bowl on a plate being drizzled with chipotle dressing

    This easy vegan black bean burrito bowl is so satisfying!

    It's great for lunch, dinner, leftovers, or even meal prep if that's your thing.

    We will combine flavorful "salsa rice", hearty beans, and fresh veggies. Then top it with a creamy, zesty chipotle sauce.

    Plus it's a great family meal because everyone can build their own bowl as they please.

    Black bean burrito bowl with creamy chipotle sauce on a plate

    Ingredients for Vegan Burrito Bowl

    For this recipe you will need:

    • Brown rice: Or you can use quinoa or other rice or grain of choice.
    • Salsa: This is used to make flavorful "salsa rice" by mixing together the cooked rice + salsa. We will use this as the base of our burrito bowl.
    • Black beans: Or your own favorite bean such as pinto beans or kidney beans.
    • Roma tomatoes: Or you can substitute cherry tomatoes or grape tomatoes for a richer, sweeter flavor.
    • Sweet corn: Either a fresh cooked ear or corn, canned, fire-roasted, or thawed frozen corn.
    • Romaine lettuce: I like crisp romaine best for this recipe, but you can use other salad greens of choice if desired.
    • Vegan yogurt: Be sure it's plain and unsweetened. You could also substitute silken tofu, or even vegan mayonnaise or sour cream for the yogurt.
    • Chipotle in adobo sauce: This comes in a small can. We will use both the chipotle pepper and the adobo sauce.
    • Fresh garlic cloves
    • Fresh lime juice
    • Ground cumin

    Or try a cashew sauce! Instead of the yogurt-based sauce, try this delicious Chipotle Crema made with cashews.

    Creamy vegan chipotle sauce in a small bowl with spoon

    Customizing

    Grains: Use quinoa, Cilantro Lime Rice, or cauliflower rice instead of the salsa rice. You could also replace the rice entirely with baked potatoes or sweet potatoes for the base.

    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, etc.

    Vegetables: Include your own favorite veggies to taste such as red onion, bell pepper, avocado, fresh cilantro, lime wedges, etc.

    Serving

    Top it with your favorite sauce (or a few sauces) before serving such as:

    • Creamy Chipotle Sauce (or your favorite hot sauce)
    • Cilantro-Lime Dressing
    • Restaurant-Style Blender Salsa
    • Fresh Pico de Gallo (Salsa Fresca)
    • Guacamole
    • Vegan sour cream
    • Vegan cheese sauce

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

    Vegan black bean and rice burrito bowl with chipotle sauce

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

    Black bean burrito bowl with creamy chipotle sauce on a plate

    Vegan Burrito Bowl with Creamy Chipotle Sauce

    This black bean rice bowl with creamy chipotle sauce is so satisfying and easy to make. Plus simple to customize!
    4.86 from 7 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free, Mexican-inspired, Vegan
    Servings: 4 medium bowls

    Ingredients

    • 1 cup brown rice (uncooked)
    • 1/2 cup salsa (I like homemade blender salsa)
    • 15 oz. can black beans
    • 2-3 roma tomatoes
    • 1 1/2 cups sweet corn (cooked fresh, canned, or frozen & thawed)
    • 2 cups romaine lettuce
    • Other additions: onion, green onion, bell pepper, avocado, cilantro

    For the creamy chipotle sauce:

    • 1/2 cup vegan yogurt, plain & unsweetened (or 2/3 cup silken tofu)
    • 1 chipotle in adobo sauce
    • 1/2 tsp. adobo sauce
    • 1-2 cloves garlic
    • 1 Tbsp. fresh lime juice (about 1/2 lime)
    • 1/8 tsp. ground cumin

    Instructions

    • Rinse and cook rice according to package instructions.
    • Meanwhile, make the chipotle sauce: Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.) Add all sauce ingredients to a blender or food processor and blend/pulse until smooth. Set aside.
    • Chop the romaine and dice the tomatoes.
    • When rice is cooked, add the salsa to it and stir to combine to make flavorful "salsa rice". (You can also add fresh lime juice and cilantro if desired.)
    • Assemble your bowl: Place a large spoonful of salsa rice, then black beans (rinsed and drained), and chopped vegetables.
    • Drizzle the creamy chipotle sauce (or other sauce) on top.

    Notes

    Grains: Feel free to use quinoa instead of rice. (Quinoa typically takes about half the cooking time as brown rice.)
    Chipotle sauce: Sauce recipe yields about 2/3 cup. If the sauce is too thick, thin it out with more lime juice, or water. If it’s too thin, add more yogurt/silken tofu. If you like a touch of sweetness, add some agave or maple syrup to help balance the flavors.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Burrito Bowl with Creamy Chipotle Sauce
    Amount per Serving
    Calories
    368
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    814
    mg
    23
    %
    Carbohydrates
     
    74
    g
    25
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    2809
    IU
    56
    %
    Vitamin C
     
    17
    mg
    21
    %
    Calcium
     
    116
    mg
    12
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan burrito bowl recipe with sauce, also check out:

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

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

    More Vegan Taco, Burrito, & Fajita Recipes

    • Tofu Fajitas (Easy Sheet Pan!)
    • Southwest Tofu Burrito
    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Chickpea-Walnut Taco Crumbles (30 Minute!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Tracy

      July 09, 2021 at 9:45 am

      5 stars
      Chipotle has nothing on this bowl! I added a little maple syrup to the sauce to help balance it. Made it two nights in a row because it was so good!

      Reply
      • Kaitlin

        July 09, 2021 at 12:02 pm

        So great to hear!

        Reply
    2. KC

      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 McGinn

        August 24, 2020 at 3:28 pm

        So great to hear that - thanks for sharing!

        Reply
    3. Heather

      September 24, 2019 at 10:05 am

      What can I replace the yogurt for the sauce with?

      Reply
      • Kaitlin McGinn

        September 24, 2019 at 1:03 pm

        Hi Heather! If you're not a fan of vegan yogurt, go ahead and try some silken tofu or raw, soaked cashews for the sauce base!

        Reply
    4. Alexandra

      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 so good and a very beautiful dish too!

      Reply
      • Kaitlin McGinn

        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. cris

      December 07, 2018 at 3:16 am

      Delicious burrito bowl! I added some cilantro, avocado, and tortilla strips! Super light and yummy!

      Reply
    6. tkanwa

      June 26, 2017 at 2:58 am

      Hi. Thanks for the recipe, it looks so easy to make. Can you please recommend a good chipotle sauce? I can't make the sauce from scratch. Any suggestions please? Thanks!

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 7:43 pm

        If you can't find a vegan chipotle dressing in the store either, you could just use some extra salsa or add guacamole on top.

        Reply
    7. Unknown

      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 | The Garden Grazer

        February 09, 2017 at 4:33 pm

        Haha - that's awesome! Thanks for sharing!

        Reply
    8. Patricia

      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 | The Garden Grazer

        December 10, 2016 at 8:14 pm

        Aww, that makes my day. Thrilled they all enjoyed. Wishing you and your loved ones a very happy holidays, Patricia!

        Reply
    9. Patricia

      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 | The Garden Grazer

        October 30, 2016 at 3:28 pm

        That's so great, Patricia! Thanks so much for your helpful feedback!

        Reply
    10. K'Chelle

      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 | The Garden Grazer

        September 17, 2016 at 3:51 pm

        Thank you for sharing!

        Reply
    11. Lionfish Lair

      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 | The Garden Grazer

        July 31, 2016 at 3:38 pm

        Fantastic! Thanks for sharing your feedback!

        Reply
    12. glitterbug12

      June 01, 2015 at 12:59 am

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

      Reply
      • Kaitlin | The Garden Grazer

        June 02, 2015 at 1:58 pm

        So great to hear!

        Reply
    13. Sandra Piperni

      March 05, 2015 at 7:40 pm

      Have you ever tried freezing the sauce?

      Reply
      • Kaitlin | The Garden Grazer

        March 06, 2015 at 3:14 pm

        I never have, but will update the recipe if I ever give it a try.

        Reply
    14. Stacey Parker

      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 | The Garden Grazer

        June 25, 2014 at 8:36 pm

        Wonderful! Thanks for your feedback!

        Reply
    15. Stacy Makes Cents

      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 | The Garden Grazer

        June 25, 2014 at 8:34 pm

        So great to hear that, thank you!

        Reply
    16. Rockingrandma

      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 | The Garden Grazer

        April 21, 2014 at 12:26 pm

        Sounds great, thanks for sharing!

        Reply
    17. besire

      March 14, 2014 at 6:38 am

      I followed the directions but the garlic I used had very large cloves. Perhaps I should have used one and cut in half. The sauce was way too garlicky but luckily I can try this again tomorrow because I have everything separate. I am a huge fan of garlic but it seriously just tasted like I ate an entire clove by itself and raw. I will make the sauce again tomorrow when I have this for lunch.

      Reply
      • Kaitlin | The Garden Grazer

        April 21, 2014 at 12:27 pm

        Thank you for sharing!

        Reply
    18. Amanda

      March 12, 2014 at 12:26 am

      made a variation on this for dinner... super yummy. My sauce also came out chunky and peach in color but I don't have a blender so had to use a food processor. Still yumm

      Reply
      • Kaitlin | The Garden Grazer

        March 13, 2014 at 1:37 pm

        Thanks for sharing your feedback!

        Reply
    19. Anonymous

      March 03, 2014 at 6:29 pm

      I made the sauce but its really thick and chunky. Its nowhere near the color in the picture. Its more of a light peach color.

      Reply
      • Kaitlin | The Garden Grazer

        March 04, 2014 at 1:03 am

        Hi! The color can vary depending on how much chipotle and adobo sauce you use. Mine is often a lighter color as you mentioned. I have notes on the chipotle sauce page on thinning it out if it's too thick (adding more lime juice is a great way to do that and add more flavor).

        Reply
    20. Day-Dreaming Optimist

      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 | The Garden Grazer

        January 30, 2014 at 7:10 pm

        Wonderful! Thanks for sharing!

        Reply
    21. lisacell

      January 25, 2014 at 4:19 pm

      Try black rice instead of white, it's really good and has the same benefits as eating any purple food. I think it's called anthocyanins?

      Reply
      • Kaitlin | The Garden Grazer

        January 25, 2014 at 7:44 pm

        Great tip!

        Reply
    22. Nina

      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 | The Garden Grazer

        November 25, 2013 at 3:54 am

        Great to hear! Thanks for sharing!

        Reply
    23. Joanna

      November 14, 2013 at 12:10 pm

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

      Reply
      • Kaitlin | The Garden Grazer

        November 19, 2013 at 3:44 pm

        That's so great!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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