If you’ve ever craved a Chipotle bowl at 10pm on a Tuesday, this one’s for you. This homemade vegetarian version has everything you love – fluffy cilantro lime rice, hearty black beans, flavorful fajita veggies, two salsas, guacamole, and sour cream – and it comes together easier than you’d think. Once all the components are ready, assembly takes about 30 seconds. Let’s get into it!

How to make it

Copycat Chipotle Bowl At Home

Make a complete copycat Chipotle bowl at home in 30 minutes. This vegetarian Chipotle bowl combines cilantro lime rice, seasoned black beans, sautéed fajita veggies, fresh corn and tomato salsas, creamy guacamole and a tangy lime sour cream sauce. Layer everything together and customize with your favorite toppings. This version costs about $4 per bowl compared to $8-10 in store — and tastes just as good.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Mexican

Calories: 740

Ingredients Equipment Method

Ingredients

  

Cilantro Lime Rice

• 1 cup basmati rice
• 3 tbsp lime juice
• 1/3 cup cilantro chopped
• salt

Black/Kidney Beans

• 1 cup overnight soaked black/kidney beans (most kinds of beans works for this – black, pinto, or kidney beans)
• 1/4 cup chopped red onion
• 1/4 cup chopped tomato
• 1 tbsp ketchup
• 1 bay leaf
• Salt, pepper, cayenne powder, cumin powder, garlic powder, oregano, red chili flakes

Fajita Veggies

• Red, yellow, and green bell pepper 1 each
• 1 red onion
• Salt, pepper, oregano

Tomato Salsa

• 2 large tomatoes
• 1/4 red onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• salt, pepper

Corn Salsa

• 1.5 cup corn (If using frozen corn, place it in a bowl of water and microwave for 2 minutes before draining — it thaws quickly and is ready to use right away)
• 1/4 red onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• salt, pepper

Guacamole

• 1 large ripe avocado
• 1/4 red onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• salt, pepper

Sour Cream

• 1 cup sour cream
• 1 tbsp lime juice
• garlic powder

Equipment

• Instant Pot
• Pressure Cooker

Method

 

Cilantro Lime Rice

1. Rinse 1 cup white basmati rice thoroughly under cold water until the water runs clear
2. Add the rice to an Instant Pot with 2 cups of water and cook on rice mode
3. Once done, allow the pressure to release naturally, then carefully open the lid
4. Fluff gently with a fork and fold in fresh lime juice, chopped cilantro, and salt to taste
   
Be gentle while mixing – overworking the rice can make it mushy rather than fluffy.

Black/Kidney Beans

1. Pressure cook overnight-soaked black beans for 5-6 whistles (or boil on medium heat for 20 minutes)
2. In a separate pan, heat oil and add a bay leaf. Once fragrant, sauté diced onions for 1 minute, then add diced tomatoes and salt. Cook until the tomatoes break down
3. Lower the heat, add ketchup and remaining seasonings, then mix until well combined. Add the cooked beans and 1 cup water
4. Simmer for 10 minutes until the mixture thickens slightly and beans are soft enough to mash easily with a spoon
   

Fajita Veggies

1. Slice bell peppers and red onion into strips
2. Heat 1 tablespoon oil in a pan over high heat and add the veggies
3. Sauté until cooked through and slightly charred, then season with salt, pepper, and oregano.
   

Tomato Salsa

1. Dice the tomatoes and onion and add it into a bowl.
2. Mix in the chopped cilantro, lime juice and seasonings.
   

Corn Salsa

1. Add the corn in a bowl along with the onion, chopped cilantro, lime juice, and all the seasonings. Mix well.
   

Guacamole

1. Mash avocado in a bowl thoroughly.
2. Mix in the chopped red onion, cilantro, lime juice, and seasonings.
   

Sour Cream

1. Whisk the sour cream thoroughly – this give it that signature Chipotle texture.
2. Add the lime juice and garlic powder and mix well.

How To Serve And Store

Once each component is ready, layer everything into a bowl and dig in. The best part? This recipe is perfect for meal prep – make all the components ahead of time, store them separately in airtight containers, and assemble when you’re ready to eat. Everything keeps fresh for 3-4 days in the fridge.

Want to customize? Swap in your favorite toppings, adjust the spice level, or skip anything you don’t love. This is your bowl – make it exactly how you want it.

And that’s your homemade Chipotle bowl, done and dusted! Once you’ve made each component, all that’s left is piling everything into a bowl and digging in. The beauty of this recipe is that everything can be made ahead of time, making it perfect for meal prep — just store each component separately and assemble when you’re ready to eat.

If you give this a try, I’d love to know how it turned out. Feel free to make it your own by swapping in your favorite toppings or adjusting the spice level to your liking. Happy eating!

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Check out some of my other recipes here! And follow along on my journey on instagram – @the.chic.niche.