CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL
This homemade take on Chipotle's sofritas is made from crumbled tofu simmered in a spicy poblano sauce. It's not just for vegetarians-even the meat lovers in your life will find this dish hard to resist. We serve the mixture in bowl form with brown rice, black beans, pico de gallo and lettuce, but it's also great as a taco or burrito filling.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to broil.
- Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
- Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
- Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
- Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
- Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
- Serve over rice and beans and top with lettuce and pico de gallo.
VEGAN BURRITO BOWL
A chipotle inspired vegan burrito bowl with black beans, cilantro lime rice and veggies with avocado is super easy to put together and makes a delicious healthy lunch, dinner or make ahead meal!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- In a large skillet, heat olive oil or water over medium heat. Add the onions, bell peppers, oregano and pinch of salt, and saute for 10 minutes, stirring occasionally, until onions and peppers are soft and tender. Remove from heat.
Nutrition Facts : ServingSize 1 burrito bowl, Calories 412 calories, Sugar 8 g, Sodium 477.3 mg, Fat 6.7 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 77.2 g, Fiber 15.1 g, Protein 14.1 g, Cholesterol 0 mg
CHIPOTLE-INSPIRED VEGAN BURRITO BOWL
A Chipotle inspired vegan burrito bowl that's bursting with spices and flavor and is more delicious (and easier on the wallet!) than take-out!
Provided by Kara Lydon
Categories Dinner
Time 1h20m
Number Of Ingredients 20
Steps:
- Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.
- Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.
- In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and sauté for 5-8 minutes, or until begins to brown. Remove corn from pan.
- In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.
- Build your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.
COPYCAT CHIPOTLE VEGGIE BURRITO
Do you fancy making a quick and delicious Veggie Burrito inspired by Chipotle? It is loaded with Black Beans, Cilantro Lime Rice, Fajita Veggies, and more... Don't forget the popular Sofritas, aka braised tofu crumbles created by Chipotle. We rolled up NINE Chipotle-inspired ingredients to make an epic Meatless Burrito at home. Are you excited too?
Provided by My Pure Plants
Categories Main Course
Time 1h10m
Number Of Ingredients 25
Steps:
- Cook rice according to package instructions.
- Once the rice is cooled, add freshly squeezed lime juice, freshly chopped cilantro, salt and pepper to taste. Mix well.
- Wash and chop cherry tomatoes into quarters. Drain canned sweet corn. Peel and finely chop red onion and garlic.
- Mix all chopped ingredients in a small bowl. Add freshly chopped cilantro and olive oil. Stir until combined.
- The EASIEST way to make fajita veggies is in a sheet pan. For detailed steps, top tips, video, and more guidance visit our Fajita Veggies post. However, if we need only 1-2 servings we usually make pan-fried veggies in 5 minutes.
- Peel and slice onion 1/4-inch (4-5 mm) wide. Wash and slice bell peppers also 1/4-inch (4-5 mm) wide.
- Pre-heat a frying pan on medium heat. Add olive oil.
- Once the oil is hot enough add the onion and the bell pepper slices and sprinkle them with fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.
- Take a ripe avocado. Cut them in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
- Peel and finely chop the red onion. Squeeze a bit of lime juice. Chop fresh cilantro leaves.
- Add all chopped ingredients plus lime juice and salt to the mashed avocado and mix well.
- For more details, visit our Copycat Chipotle Sofritas recipe.
- Use a firm tofu and press it. Pat it dry with a paper towel.
- Fry thin tofu slices with a bit of olive oil until golden brown. Use a food processor to chop the fried tofu.
- Add all marinade ingredients to a food processor and chop them until chunky.
- Marinate the tofu crumbles for 30 minutes.
- Take a cast-iron skillet or a frying pan as well and heat it over medium heat. If you feel the sauce became too thick at the end of the marinating time, add a bit of veggie broth. Start with 1/4 cup (0,5dl). Add the marinated tofu crumbles and cook for about 10 minutes.
- Warm your tortilla in an oil-free frying pan on low heat. Place your warmed tortilla on the plate. Then add 1-2 Tbsp from all ingredients.
- I usually start with Guacamole and Tomato-Corn Salsa so they can help holding the rice and beans in place.
- Then, add the Cilantro-Lime Brown Rice and the Canned Black beans.
- Add 1-2 spoonful of Sofritas
- Top these with Fajita Veggies and Shredded Lettuce.
- I finish it off with a Shredded Cheese and a drizzle of Sour Cream (or mayo). And roll you burrito.
Nutrition Facts : ServingSize 1 burrito, Calories 637 kcal, Carbohydrate 85 g, Protein 16 g, Fat 27 g, SaturatedFat 5 g, Sodium 1090 mg, Fiber 12 g, Sugar 9 g, UnsaturatedFat 17 g
VEGAN BURRITO BOWL (CHIPOTLE INSPIRED)
This vegan burrito bowl recipe is inspired by Chipotle but cheaper and healthier because you make it at home. The perfect meal prep!
Provided by Sophia DeSantis
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Build the burrito bowls by putting the ¾ cup lettuce, ½ cup rice, and ½ cup carnitas, ¼ cup beans and ¼ cup fajita veggies at the bottom of each bowl.
- Top with ¼ cup guacamole, ¼ cup corn salad, and ¼ cup salsa. Add any other garnishes you prefer!
- Enjoy!
Nutrition Facts : Calories 702 kcal, Carbohydrate 128 g, Protein 21 g, Fat 16 g, SaturatedFat 1 g, Sodium 689 mg, Fiber 19 g, Sugar 15 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- Meanwhile, heat olive oil in a large skiillet / pan over a medium-high heat. Add the onion, garlic, bell peppers, tomato paste, cumin, and garam masala. Cook for 5 minutes, until the vegetables soften.Next, add the mushrooms and corn (if using), cooking for 3-4 minutes more. Add the coconut aminos and black beans, if using. Squeeze in the lime juice, and cook for 5 minutes, stirring frequently, until the beans soften.
- Cook the cauliflower rice until soft and make the guacamole. Mash avocado with the rest of the lime juice and some salt and pepper.
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5/5 (3)Total Time 30 minsEstimated Reading Time 3 mins
- If using fresh corn, pre-heat the oven to 350 degrees and bake the cob of corn for 20 minutes. Once it’s out of the oven and cooled, cut the corn from the cob.
- When the rice and corn only have 10 minutes left, begin sautéing the veggies. In a skillet, combine the oil, peppers, and onion. Saute for 5 minutes and then stir in the spices. Cook for an additional 5 minutes. If/ when the pan gets a little dry, you can add in more oil OR simply add in a bit of water (about 1 tablespoon at a time).
- Once done, mix into the rice the cilantro, lime juice and zest, and a pinch of salt if desired (can also add a bit more salt). Stir until fully combined.
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- To make the cashew chipotle cream sauce: Drain and rinse the cashews and place them in the bowl of a food processor. Pulse 5-6 times. Add in the garlic, adobo sauce, avocado, lemon juice, and salt. Process 15-20 seconds until it turns into a paste. Pour in the almond milk (or water) over the tube and process until creamy. Taste it for seasoning and add in if necessary.
- To make the burrito mixture: Heat oil in a large pan. Add in the coriander and cumin and cook until fragrant, 30-45 seconds. Stir in the onion and red pepper, and cook stirring occasionally, until translucent. This should take 5-6 minutes. Stir in the tomato paste and garlic. Mix until totally combined. Add in the black beans, corn, and water. Season it with salt and pepper. Give it a big stir. Allow it to simmer for 10-15 minutes.
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- Cook rice following package instructions, add butter and salt into the water. Keep cooked rice warm and set aside.
- While rice is cooking, prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
- Grill chicken on medium/high heat, about 4 min per side, depending on thickness of chicken. Be sure centre of chicken is not pink and do not over-cook. Set aside.
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