DIY Chipotle Bowl with Fresh Homemade Salsa


Nothing is better than a big bowl of delicious, vegan food – especially when you can make it easily in your own kitchen. I love Chipotle for having vegan options, but sometimes the thought of chicken or cheese accidentally finding their way into my bowls make me feel very uncomfortable while eating there. So, I’ve been making my own Chipotle Bowls at home – and you need to try this recipe!

I use Gardein beefless crumbles because I love the flavour, but you could use anything you want here: vegan chicken substitutes, tofu, chickpeas, or even just add extra veggies. If you aren’t a fan of cilantro (I didn’t like it until I went vegan!) then leave it out of all the salsa and the rice, or reduce the amount. Your bowl will still taste delicious! You can also feel free to use store-bought salsa, but I love making my own while the rice and crumbles cook.

Enough chatting – let’s make this bowl!

Servings: 2
Time: 30 minutes

1/2 bag Gardein Beefless Crumbles (I usually cook the whole bag for leftovers)
2 servings of rice (I use Minute Rice for this recipe – but you can use your favourite rice. Just take into account that the cooking time may change)
1 tbsp cilantro
1/2 tbsp lime juice (approximately 1/2 of a lime)
Salt to taste

Fresh Salsa:
4 small tomatoes
1/4 cup onion (red or white work best)
1 tbsp finely chopped cilantro
1/2 tbsp lime juice (approximately 1/2 of a lime)
Salt to taste

Vegan shredded cheese
Tortilla chips to scoop

1. Add 1/2 of a bag of Gardein beefless crumbles to a skillet over medium heat. (My frying pan isย amazing so nothing sticks – but if yours tends to stick, I would recommend adding 1/2 tbsp of coconut oil first). Stir occasionally. You can add seasonings here (chilli, salt, pepper, onion) but I prefer mine unseasoned.
2. Bring 1 cup of water to a boil. Once boiling, add in 1 cup of minute rice. Turn off the heat, and let sit. Feel free to use any rice here, and cook according to package instructions.
3. Dice 4 small tomatoes, 1/4 cup of white onion and 1 tbsp of cilantro. Depending on how juicy the tomatoes are, I strain them – but this is optional.ย  Add in the juice of 1/2 of a lime (approximately 1/2 tbsp) and salt to taste. Stir, and set aside.

4. Prepare any additional toppings. I like to add avocado, vegan cheese and lettuce. You can pair with tortilla chips and scoop, or put this into a wrap. Whatever floats your boat!
5. When the rice is finished cooking, add the juice of 1/2 of a lime, 1 tbsp of chopped cilantro and salt. Stir and add distribute into large bowls.
6. Add in the rest of your toppings, garnish with a lime wedge and a few cilantro leaves, and enjoy!

If you decide to try this recipe, post a photo on Instagram and tag me so I can see your creationsย @thatcanadianvegan. Enjoy!



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