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Chipotle bowl components - cilantro lime rice, kidney beans, red salsa, corn salsa, fajita veggies, and guacamole

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
Cook Time 30 minutes
Total Time 45 minutes
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
    Cilantro lime rice
    5. 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
    Kidney Beans
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.
    Fajita veggies
Tomato Salsa
  1. Dice the tomatoes and onion and add it into a bowl.
  2. Mix in the chopped cilantro, lime juice and seasonings.
    Tomato Salsa
Corn Salsa
  1. Add the corn in a bowl along with the onion, chopped cilantro, lime juice, and all the seasonings. Mix well.
    Corn salsa
Guacamole
  1. Mash avocado in a bowl thoroughly.
  2. Mix in the chopped red onion, cilantro, lime juice, and seasonings.
    Guacamole
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.