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This Vegan Burrito Bowl is always a good idea! With lentil walnut taco “meat,” fresh guacamole, and corn and bean salad, you’ll wonder why you ever left the house to get Chipotle!
Get your hands on more delicious vegan Mexican recipes: Crispy Tofu Tacos, Vegan Nachos, Mushroom Carnitas Tacos, and Instant Pot Mexican Rice..
Quick Look: Vegan Burrito Bowl
- 🔪 Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- 🍽 Total Time: 30 minutes
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 658
- 🫘 Protein: 19g
- 🍠 Dietary breakdown: Vegan, vegetarian, gluten-free, and soy-free.
- 😋 Flavor Profile: Hearty, smoky, zesty, and fresh. Like Chipotle’s burrito bowls, but better!
- ✅ Difficulty: Accessible — a bit of chopping, sautéing, and whisking that nearly anyone can do!
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Praise for Vegan Burrito Bowl
⭐⭐⭐⭐⭐
I’ve been making this vegan burrito bowl for so long that I hardly remember the first time. That kind of thing is prone to happening when you’ve been running a blog for almost 15 years, I guess!
Along with other vegan fakeout recipes like my Vegan Panda Express Teriyaki “Chicken”, Vegan Buffalo Wings, and Orange Cauliflower “Chicken”, finding delicious plant-based alternatives to my previously favorite meals was a top priority after going vegan.
Judging by the success of this vegan burrito bowl recipe (it was my top recipe for multiple years), many of you feel the same way. Just because we’re eating more plants doesn’t mean we’re sacrificing our favorite dishes! We’re just giving them a second chance, and proving that meatless can be just as tasty (if not more so) than the classic!
For more tasty vegan fakeout recipes, try my Vegan Chicken and Waffles, Vegan Meatballs, Vegan Chicken Nuggets, and Chickpea Tuna Salad.
Key Ingredients
Lentils: The star of the taco meat! Black lentils hold their shape and texture better than green or French lentils, giving the taco meat a satisfying, meaty bite. But you can use green or French lentils if you prefer. Avoid red lentils entirely — they get too soft and mushy. See the recipe card for cook times, or use this Instant Pot Lentils recipe for a hands-off approach.
Avocados: You’ll want fully ripe avocados for the creamiest guacamole. To check ripeness, gently press the skin — it should yield slightly without feeling mushy. The skin should also be dark, almost black. If yours are still firm, try one of these tricks to speed things up: place them in a paper bag with a banana overnight (the ethylene gas speeds up ripening), or pop them in a 200°F oven for 10–15 minutes until softened.
Lime Juice: Fresh is always best here — bottled lime juice just doesn’t compare. You’ll need about 3 limes for the full recipe, so grab a couple extra if you’d like a fresh squeeze over your bowl before serving.
Walnuts: Use raw, untoasted walnuts since you’ll be toasting them in the pan as part of the recipe. Pre-chopped walnuts are a great convenience option. Allergic to nuts? Swap in sunflower seeds or finely chopped cremini mushrooms — the texture will be slightly different but still wonderfully meaty and delicious.
Chipotle Peppers in Adobo Sauce: These smoky, spicy peppers are usually found in the international or Latin foods aisle of most grocery stores. You’ll only need ½–1 pepper and 2 teaspoons of adobo sauce for this recipe — don’t toss the rest of the can! Transfer the leftovers to an airtight container and refrigerate for up to 2 weeks, or freeze for up to 3 months.
Beans: Use whatever you prefer — red kidney beans and black beans both work beautifully here. Either way, make sure to drain and rinse them well before adding to the salad.
Corn: Frozen corn (I like fire roasted frozen corn best), thawed, works perfectly and is convenient year-round. If sweet corn is in season near you, do a quick sauté in a little oil or vegan butter for 3–4 minutes until bright yellow, then let it cool before assembling the bowls.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
When thinking of versatile recipes, this vegetarian burrito bowl recipe is at the top of the list! Here are some fun and easy ways to make it your own:
- Mango Guacamole: Swap the classic guacamole for mango guacamole for a sweet, tropical twist. It pairs beautifully with the smoky chipotle taco meat.
- Grain Swap: Not feeling brown rice? Use quinoa or roasted cauliflower rice as the base instead for a lighter or lower-carb option.
- Extra Protein: Add homemade tofu sofritas to the bowl for an extra hit of protein.
- Nut-Free: Swap the walnuts for finely chopped cremini mushrooms or sunflower seeds. Still meaty, still delicious.
- Spice it Up: Love heat? Add an extra chipotle pepper to the taco meat, or top your bowl with sliced fresh jalapeño or a drizzle of your favorite hot sauce.
- Make it a Salad: Skip the rice and double the romaine for a lighter, salad-style bowl. The lime vinaigrette ties everything together beautifully.
- Make it a Burrito: Wrap all the components in a large flour tortilla for a fully loaded vegan burrito instead.
How to Make Vegan Burrito Bowls
- Make lime vinaigrette. Place all vinaigrette ingredients in a jar, tighten the lid, and shake until emulsified.
- Start the lentil walnut taco meat. Warm oil in a skillet over medium heat. Add the garlic and sauté for about 30 seconds, or until fragrant and slightly golden. Be careful not to burn it.
- Toast walnuts. Add the chopped walnuts and stir well. Toast for about 3 minutes, or until fragrant.
- Finish the lentil walnut taco meat. Add the lentils, tomatoes, chipotle pepper and sauce, dried oregano, ground cumin, and salt. Stir well and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.
- Make corn & bean salad. Place the bean salad ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
- Prep the guacamole. Place the guacamole ingredients in a mortar and pestle and mash to your desired texture.
- Dress the greens. In a large mixing bowl, toss the romaine with the remaining lime vinaigrette until combined. Divide the salad between 4 serving bowls.
- Assemble the bowls. Divide the brown rice, corn & bean salad, lentil walnut taco meat, and guacamole among the 4 bowls. Garnish with fresh tortilla chips, fresh cilantro, quick-pickled onions, and/or vegan sour cream. Enjoy!
Jenné’s Recipe Tips
- Multitask like a pro: While the taco meat simmers, prep the corn & bean salad, vinaigrette, and guacamole simultaneously — everything comes together in 30 minutes this way. Note: the 30-minute cook time assumes pre-cooked lentils and rice. If cooking from scratch, budget a little extra time — it’s still worth it! Use your Instant Pot to make Instant Pot lentils and Instant Pot brown rice back-to-back to keep it as hands-off as possible.
- Make the vinaigrette first. It takes less than a minute and can sit while you prep everything else. Shaking it again right before dressing the romaine will re-emulsify it perfectly.
- Don’t rush the walnuts. Toasting them for the full 3 minutes before adding the lentils develops the deep, nutty flavor that makes this taco meat so special. Keep the heat at medium and stir often.
- Taste and adjust the chipotle. Chipotle peppers vary in heat from can to can. Start on the lower end, taste as you go, and add more adobo sauce for more smokiness without extra heat.
- For the best guacamole texture: Mash the avocados with a fork first to break them down, then transfer to a mortar and pestle to finish to your desired consistency. No mortar and pestle? A potato masher or the back of a large fork works just as well.
- Let the taco meat cool slightly before assembling. Adding it hot will wilt the romaine fast — a few minutes off the heat makes a big difference if you’re eating right away.
How to Meal Prep Burrito Bowls
This veggie burrito bowl recipe is basically made for Sunday meal prep. Here’s how to set yourself up for a week of easy lunches and dinners:
- Cook the rice and lentils at the same time using your Instant Pot — start the lentils first, then switch to rice when they’re done.
- Make the taco meat, corn & bean salad, and vinaigrette while the grains cook. Everything comes together in under 30 minutes.
- Store each component separately in airtight containers in the fridge for up to 7 days.
- Assemble bowls fresh each day so nothing gets soggy — it only takes a minute when everything is prepped and ready to go.
The only thing to make day-of? Guacamole. It’s worth the extra two minutes, I promise.
Serving Suggestions
This Chipotle vegan bowl is a complete meal on its own — protein, healthy fats, complex carbs, and plenty of veggies all in one bowl. But if you’re feeding a crowd or want to round out the experience, here are some ideas:
To drink: Keep the vibes going with a Mezcal Watermelon Margarita for something smoky and refreshing, or a classic Agave Margarita if you like to keep it simple. I also love it with a glass of White Sangria. Prefer something non-alcoholic? A big glass of agua fresca or sparkling water with lime hits the spot.
For dessert: Keep the tropical theme going with Mango Sorbet — light, bright, and the perfect palate cleanser after a hearty bowl. Or go the fun route with Avocado Pineapple Popsicles — yes, really, and yes, they’re amazing.
If you’re a lentil lover, you’ll also check out my roundup of Mouthwatering Vegan Lentil Recipes!
Storage Directions
- Refrigerating: Store each component separately in airtight containers in the fridge for up to 7 days — the taco meat, bean salad, rice, and vinaigrette all hold up well. Make the guacamole fresh, or press plastic wrap directly against the surface to slow browning and use within 1 day.
- Freezing: The lentil walnut taco meat and brown rice freeze well for up to 3 months. Store in freezer-safe containers or zip-lock bags, and thaw overnight in the fridge before reheating. The corn & bean salad, vinaigrette, and guacamole are best made fresh and not recommended for freezing.
- Reheating: Warm the taco meat and rice in a skillet over medium heat with a splash of water to prevent sticking, or microwave in 30-second intervals until heated through. Assemble the bowls with the remaining fresh or refrigerated components.
Vegan Burrito Bowl Recipe FAQs
Absolutely — this recipe is practically made for it! Prepare all the components up to 7 days in advance and store them separately in airtight containers in the fridge. Assemble the bowls fresh each day so the romaine stays crisp. Make the guacamole day-of for best results.
It’s inspired by Chipotle’s vegan bowl, but really, it’s better. You get the same satisfying combo of seasoned protein, rice, beans, fresh guac, and zesty dressing — but made entirely from scratch with wholesome, plant-based ingredients and way more flavor. No cross-contamination concerns either!
Yes! Canned or pre-cooked lentils work great and save a lot of time. Just make sure to drain and rinse them well before adding to the taco meat. Black or French lentils are still your best bet — avoid red lentils as they’ll turn mushy.
Press a piece of plastic wrap directly against the surface of the guacamole before sealing the container — this limits air exposure and slows browning. A squeeze of extra lime juice helps too. That said, guacamole is always best made fresh!
Each serving comes in at around 658 calories, with 19g of protein. It’s a hearty, nutrient-dense meal that will keep you full for hours. Looking to lighten it up? Try swapping the brown rice for extra romaine or a bed of mixed greens, using half the amount of guacamole, or replacing the walnuts with finely minced mushrooms in the taco meat for a lower-fat and calorie option.
Yes! Every component of this burrito bowl is naturally gluten-free. Just double-check your tortilla chips label to be safe, as some brands may contain gluten.
Lots of options! Instant Pot Quinoa, roasted cauliflower rice, Mexican Rice, or even chopped lettuce all work beautifully as a base for this veggie burrito bowl recipe.
Yes — swap the walnuts in the taco meat for finely minced mushrooms or sunflower seeds. The texture is a little different but still wonderfully meaty and full of flavor.
More Latin-Inspired Recipes
Breakfast
Sweet Potato Breakfast Burrito
Main Dishes
Jackfruit Tacos with Bold Caribbean Flavor
Recipes
Classic Vegan Fish Tacos
Recipes
Winter Burrito Bowl
If you tried this Vegan Burrito Bowl recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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Vegan Burrito Bowl
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Ingredients
Lime Vinaigrette
- 2 tbsp fresh lime juice, from about 1 lime
- 2 tbsp apple cider vinegar
- 1 tablespoon smooth Dijon mustard
- 2 teaspoons maple syrup or agave
- ½ teaspoon black pepper
- ½ teaspoon cumin powder or cumin seeds
- ⅓ cup extra virgin olive oil
Lentil Walnut Taco Meat
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup walnuts, finely chopped
- 2 cups cooked black lentils, green or French lentils — do not use red lentils
- 1 14 oz can diced tomatoes
- 1/2-1 chipotle pepper, minced
- 2 tsp adobo sauce, from the can of chipotle peppers
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
Corn & Bean Salad
- 1 14 oz can red kidney beans or black beans, drained and rinsed
- 2 cups frozen or fresh corn, thawed, grilled, or quick-sautéed if fresh
- 1 ripe tomato, diced
- ¼ cup red onion, diced (optional)
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt, plus more to taste
- juice of 1 lime
Perfect Guacamole
- 2 ripe avocados, cubed
- ¼ cup red onion, diced
- 1/2 jalapeño pepper, minced (seeded or unseeded)
- ½ cup chopped fresh cilantro
- juice of 2 limes
- ½ tsp sea salt
Bowls
- 8 cups chopped romaine
- 2 cups cooked brown rice
- tortilla chips, for serving
- chopped fresh cilantro, for serving
- quick-pickled onions, for serving
- vegan sour cream, for serving
Instructions
Lime Vinaigrette
- Place all ingredients into a jar, tighten the lid, and shake until emulsified.
Lentil Walnut Taco Meat
- Warm oil in a skillet over medium heat.
- Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
- Add the chopped walnuts and stir well. Toast for about 3 minutes, or until fragrant.
- Add the lentils, tomatoes, chipotle pepper and sauce, dried oregano, ground cumin, and salt.
- Stir well and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.
Black Bean Corn Salad
- Place all ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
Guacamole
- Place the guacamole ingredients in a mortar and pestle and mash to your desired texture. Tip: Mash with a fork first, then switch to the pestle to avoid making a mess.
Bowls
- In a large mixing bowl, toss the romaine with the lime vinaigrette until combined. Divide the salad between 4 serving bowls.
- Divide the brown rice, corn & bean salad, lentil walnut taco meat, and guacamole among the 4 bowls. Garnish with fresh tortilla chips, fresh cilantro, quick-pickled onions, and/or vegan sour cream. Enjoy!
Notes
- Multitask to save time: Prep all the components simultaneously — while the taco meat simmers, make the corn & bean salad, vinaigrette, and guacamole. If you have an Instant Pot, use it to cook the lentils and brown rice back to back.
- No walnuts? Swap them for finely minced mushrooms. The texture is different but just as meaty and deeply flavorful.
- Spice level: Start with ½ chipotle pepper and 1 tsp adobo sauce if you’re sensitive to heat, and work your way up to taste.
- Fruity swap: Try mango guacamole in place of the classic guacamole for a sweet, tropical twist.
- Grain swaps: Brown rice is the classic base, but quinoa or roasted cauliflower rice work beautifully too.
Just LOVE the flavors and textures of this bowl!
Thanks Alero! I am happy you enjoyed it. Thanks for leaving a rating!
This was so easy and delicious. We really love trying new recipes. Thanks for sharing.
Thank you!! Please leave a rating if you haven’t yet. I’m so grateful!
This was excellent! It’s also pretty to serve to my family. This will go in our normal rotations. Thanks for posting!
I made this recipe tonight and all I have to say is Chipotle who. I will make this meal again.
I’ve been subscribed to your blog for years, and finally decided to try a recipe. WOW, is all I can say! The layer of flavors is AMAZING and it tastes so fresh! I didn’t use all the adobe peppers and sauce because I don’t love the way they taste. But it’s still amazing without them. It took a lot of work, but it was worth it! Thank you so much and I look forward to trying another recipe!