Recipe: Copycat Chipotle Burrito Bowl

If you ask us what our greatest culinary accomplishment to date is, all three of us would tell you that it’s the day we created an almost perfect replica of the beloved Chipotle burrito bowl. We were feeling ambitious in the kitchen one day and wondered if we could make a less sodium-packed version of our favorite “fast casual” meal (Nicole: I still don’t like the term “fast casual.” It makes sense, it just sounds weird to me). The result was about 6 dirty pots, a TON of chopping, and one absolutely delicious meal.

This recipe looks like a lot of work, and we’ll be honest—it really is. It’s definitely a team effort, so make sure you have at least two sets of hands on deck when you attempt this. You can use pre-made guacamole or eliminate the corn salsa or pico de gallo entirely if you don’t like them on the Chipotle mountain of deliciousness you usually order. But if you do, trust us: this DIY version is totally worth it.

-The Razzle Frazzle Team



Makes 4 servings

1 cup dry rice of your choice
2 tbsp. butter
1 tbsp. fresh cilantro, chopped
1 tbsp. lime juice
Salt to taste

1 beefsteak tomato, chopped
¼ cup red onion, finely chopped
1 tbsp. fresh cilantro, chopped
½ tbsp. olive oil
Salt and pepper to taste

1 large ripe avocado
2 tbsp. red onion, finely chopped
2 tbsp. lime juice
¼ tsp. garlic powder
Dash of chili powder
Salt and pepper to taste

16 oz. extra-firm tofu or protein of choice, cut into 1-inch pieces
3 tbsp. Frank’s Red Hot (or hot sauce of choice)
¼ tsp. chili powder
¼ tsp. cayenne pepper
¼ tsp. garlic salt
½ tsp. onion powder
¼ tsp. cumin
½ tsp. oregano
Olive oil

½ small poblano pepper, seeded and diced
1 small jalapeno pepper, seeded and diced
2 tbsp. red onion, finely chopped
1 cup cooked corn kernels (fresh or frozen)
½ tbsp. Kosher salt
3 tsp. olive oil
2 tbsp. lime juice
2 tbsp. fresh cilantro, chopped
½ tsp. sugar

TOPPINGS (optional):
Beans of choice
Sour cream
Hot sauce of choice

Prepare the rice. Cook rice according to package directions. Stir in butter, cilantro, lime juice and salt. Set aside. While rice is cooking, prepare other components.

Prepare the pico de gallo. Combine all ingredients and set aside.

Prepare the guacamole. Scoop out avocado flesh and fork-mash in a large bowl. Add remaining ingredients and stir to combine. Set aside.

Prepare the tofu. Thoroughly drain tofu pieces on a clean tea towel or paper towels. Combine Red Hot and all seasonings, then toss tofu in the mixture. Heat olive oil in a pan and cook tofu until just golden brown. Remove to a paper-towel lined plate and cover to keep warm. If using meat, be sure to thoroughly cook it!

Prepare the corn salsa. Combine both peppers, onion, corn, salt and olive oil. Cook for 5 minutes in a heated pan, then remove to a bowl. Toss with lime juice, sugar and cilantro.

Distribute rice evenly among four bowls. Layer ingredients as you like and serve with tortilla chips.


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4 thoughts on “Recipe: Copycat Chipotle Burrito Bowl

  1. […] Recipe: Copycat Chipotle Burrito Bowl ( […]

  2. […] Recipe: Copycat Chipotle Burrito Bowl ( […]

  3. […] took the time to document this winning recipe. We had some leftover corn after using some to make a copycat Chipotle corn salsa on Cinco de Quatro (yes, de Quatro), so we decided to add it to the chili. We […]

  4. […] Food, for sure. I actually minored in food studies, and my first job out of college was running a food and cooking website. I’m obsessed with finding new places to eat, discovering healthy recipe hacks, and exploring different ways to combine ingredients. My favorite thing to do is try to recreate healthier versions of restaurant dishes, like Chipotle’s burrito bowls (I actually posted the recipe on my blog, Razzle Frazzle). […]

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