DIY Chipotle Bowl

by | Oct 2, 2018 | Food + Recipes, Lunch + Dinner, Plant Based, Popular, Recipes | 0 comments

I made this DIY Chipotle Bowl for my family, mainly out of curiosity to see if I could make a delicious version of a meal that so many people rave about. It was a huge hit!

I know there are many people who love Chipotle’s bowls and I’m glad to know there are delicious and healthier options out there when we need them. But from a health perspective, I believe it’s best to make as much of your food as possible at home. Eating foods that you’ve prepared yourself is definitely the healthier option, and it’s especially important if you’re trying to lose weight. 

My version of this DIY Chipotle Bowl is plant based. If you’d prefer, you can substitute the soy chorizo for real chorizo or ground meat. Also, if you’d like to prep some of the ingredients for this DIY Chipotle Bowl ahead of time, go ahead and cook the rice, rinse and drain the black beans, and cut up and sauté your fajita veggies. When you’re ready to serve it, you’ll be able to warm it all up and throw it into bowls in less than 10 minutes.



Makes 4-6 servings


For Fajita Veggies:

  • 1 large red onion, thinly sliced lengthwise
  • 1 red bell pepper, seeds removed and thinly sliced lengthwise
  • 1 green bell pepper, seeds removed and thinly sliced lengthwise
  • 1/2 tsp dried oregano
  • Pinch of sea salt or to taste

For Rest of the Bowl:

  • 1 cup uncooked quick cooking brown rice
  • 1 15-oz can black beans
  • 12-oz package organic soy chorizo or soyrizo (I like the El Burrito brand)
  • 5 cups romaine lettuce, chopped
  • Toppings: avocado, fresh chopped cilantro, salsa, fresh lime


For Fajita Veggies:

  1. Place a large skillet over medium heat. (I use a ceramic nonstick skillet like this one so I don’t have to use oil to sauté, only a small amount of water.) If you use a skillet that requires oil, be sure to add oil to your skillet as needed.
  2. Place the onions and peppers into the skillet and season with the oregano and sea salt. Stir well. Sauté the veggies over medium heat until they start to turn golden brown, about 20 minutes. If they start cooking too quickly, turn the heat down to medium low.
  3. When the veggies are golden brown, place them in a bowl and se them to the side.

For Rest of the Bowl:

  1. Cook the brown rice according to the package directions (an Instant Pot comes in handy here). 
  2. Rinse and drain the black beans in a colander. 
  3. Warm the soy chorizo in the skillet for just a few minutes.

To Assemble:

  1. Layer the romaine lettuce in 4-6 serving bowls. 
  2. Top each bowl equally with the brown rice, fajita veggies, black beans, and soy chorizo. Each person can top their bowl with the toppings of their choice.



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