This vegan copycat chipotle sofritas burrito bowl is the best take out at home dish ever! It will taste like a high end version of your favorite burrito bowl!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
If you are vegan then you have likely ordered a version of our vegan copycat Chipotle sofritas burrito bowl.
And if you are a fan of Chipotle and you haven’t, then OMG you are missing out.
Let me quickly explain! If you ever go to Chipotle, always order the bowl. Never the burrito or tacos. Let’s explain why (quickly). There’s only so much that can be added to a burrito or a taco before the shell won’t fit. However, with a bowl a lot more can be added. Plus, you can ask for hard or soft shells on the side and most places give them to you for free; otherwise some charge like $1. Either way, you are really making out and it’s a win-win.
When we figured out this vegan Chipotle hack, we never looked back.
But now, our new hack is creating our favorite vegan copycat Chipotle sofritas burrito bowl right at home.
We know exactly what’s in each part with no weird or funky ingredients and it’s so much more cost efficient! Plus, no extra charge for the guac! Double scoop please!
What part of the Chipotle Sofritas Bowl are you doing to be showing copycat recipes for?
The full recipe is below, but we will be covering:
- Copycat Chipotle Sofritas
- Easy Cilantro Lime Rice
- Instant Pot Vegan Black Beans
- Copycat Chipotle Guacamole
- Copycat Chipotle Roasted Corn Salsa
Basically we have an assembly line of recipes just like if you were at Chipotle. This makes for a great “bar” style meal serving if you are feeding a crowd or picky eaters!
Whether you want to make all of these is entirely up to you! Make one, two, or all for the perfect copycat chipotle sofritas bowls for you!
Vegan Sofritas Bowl Ingredients
Sofritas are the main ingredient in a Chipotle sofritas bowl. Sofritas are spiced and well seasoned tofu crumbles.
When you walk into Chipotle, you are first asked if you want white or brown rice. No matter which you choose, it’s a cilantro lime version that they are known for. This rice is easy to make and you can choose white or brown rice, though we prefer brown.
We personally always choose a mix of black beans and pinto beans (½ and ½ we say!) when ordering in the restaurant chain; however, we’re making the perfect Chipotle-style black beans.
If you’d prefer pinto beans, you can swap them out for the black beans and follow the same recipe.
We’ve nailed down the perfect guacamole based on how Chipotle makes theirs and it’s a must on top. Bonus, you can make a double batch when avocados are on sale, and it’s cheaper than what you’d be charged there for a quarter of the amount.
Copycat Chipotle Roasted Corn Salsa
I adore the corn salsa and it’s so easy to make!
Additional Ingredients
Fajita veggies, lettuce, pico and/or salsa, vegan cheese and sour cream are all other additions that you can get at Chipotle that you could add to this bowl.
Or, get creative, and add your own spin to it with burrito favorites!
How to Make a Vegan Sofritas Bowl (Chipotle)
- Start by prepping your ingredients for any of the copycat recipes you’re going to make including: Copycat Chipotle Sofritas, Easy Cilantro Lime Rice, Instant Pot Vegan Black Beans, Copycat Chipotle Guacamole, and/or Copycat Chipotle Roasted Corn Salsa.
- Prep any other additional ingredients you plan to use like lettuce, pico, salsa, vegan cheese or sour cream.
- Assemble bowls by adding rice at the bottom, then topping with the sofritas and beans, and any other ingredients you’ve prepped.
Frequently Asked Questions:
Sofritas is soy based – made from tofu. However, you could use Pumfu instead in order to make this dish Top 8 allergen free. Besides the soy, there are no other known Top 8 allergens in the ingredients that we included.
Whether for allergies or personal preference, we understand that not everyone does tofu (soy) products. While your easiest option would be to swap with a pumpkin or chickpea based tofu, there are still other options. Beyond that you are going to get into a lot of texture differences.
Things like chickpeas, mushrooms, seitan, and lentils would all be things that you could swap with.
We do recommend using olive oil for the recipe; however, you could use some more vegetable stock or even water.
Please note that making this swap, will alter the taste of your dish.
We recommend storing each part of what you make separately as it helps it stand up longer. Most of the foods will last 3-5 days but if you make the guacamole then realize that it may have some browning. You can simply stir this together to avoid that.
Alternatively, you can freeze copycat Chipotle sofritas, black beans, and corn salsa if need. If the ingredients are warm, let them cool first. To freeze, store in an air tight container in the freezer for up to 3 months.
Pin this vegan copycat Chipotle sofritas for later!
Please note that there are individual recipe cards for each part of the bowl. Pick and choose which parts you want and then assemble the recipe as desired.
Watch how we make these vegan burrito bowls!
🥳 Get the Full Recipe
Instant Pot Vegan Black Beans
Ingredients
- 2 tablespoon grapeseed oil (can sub with olive or vegetable stock if oil free)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper (adjust to taste)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 bay leaves
- 1 cup dry black beans, picked over and beans removed
- 1 ½ Cups vegetable stock
Instructions
- Chop onions and garlic.
- Add olive oil (or vegetable stock) to the Instant Pot and hit the saute method. Allow it to heat up and add onions. Saute until soft (about 3-4 minutes).
- Add in the garlic and seasoning and saute for 1 more minute. Turn off the saute method.
- Add in the dried beans and vegetable stock. Stir together and press the beans under the liquid.
- Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed.
- Press manual and cook on high pressure for 45 minutes.
- When the time goes off, let the pressure release naturally for 10 minutes, then Quick Release. *If you are not sure about this, please read your manual.
- Stir everything together.
- Serve.
Notes
Nutrition
🥳 Get the Full Recipe
Vegan Cilantro Lime Rice
Ingredients
- 1 cup uncooked basmati rice, rinsed and drained
- 2 cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 bay leaves
- ¼ cup cilantro, chopped fine
- zest from ½ lime
- 1 tablespoon lime juice
- ½ tablespoon lemon juice
Instructions
- Heat pot over medium heat.
- Add in rinsed and drained rice and toast it for 2-3 minutes.
- Add broth, salt, pepper, and bay leaves.
- Bring to a boil and then reduce heat to simmer and cover.
- Cook according to package instructions for length of time.
- Once rice is done, let it sit, covered for 10 minutes.
- Remove bay leaves. Add in chopped cilantro, lime zest, and both lime and lemon juices.
- Stir together and fluff with a fork.
- Serve!
Notes
Video
Nutrition
🥳 Get the Full Recipe
Chipotle Sofritas (Vegan Recipe)
Ingredients
- 14 oz extra firm tofu, pressed (400g)
- 1 cup vegetable broth (225g)
- 4 cloves garlic
- 1-2 chipotle peppers in adobo
- ½-1 tablespoon chipotle adobo sauce
- 2 tablespoon tomato paste
- 2 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon oregano
- ½ tsp chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 medium sweet onion, finely diced (about ¾ cup or 105g)
Instructions
- Press out the tofu to remove excess water for 30 minutes or overnight. Pat dry. Place on a plate and using the back of a fork, crumble into pieces.
- In a blender, combine all ingredients from vegetable stock to smoked paprika. Blend until well combined. Set aside.
- In a large skillet, heat the oil over medium heat. Once oil is hot, add in the onion and tofu chunks and stir to combine. Spread it into an even layer and let sit, without stirring, for about 2 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn. If needed, add a splash of stock to prevent sticking too much.
- Add in the sauce and stir to combine. Continue to cook until sauce is heated through. Sofritas is saucy so do not let the sauce evaporate.
Notes
Video
Nutrition
🥳 Get the Full Recipe
Copycat Chipotle Roasted Corn Salsa
Ingredients
- ½ poblano pepper, roasted
- 2 cups frozen white corn, thawed (Can roast corn on the cob and cut it off if preferred)
- 2 tablespoon cilantro, finely chopped (more to taste)
- ½ cup red onion, finely chopped
- 2 tablespoon fresh jalapeno, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Start by roasting your pepper. If you are unsure how to roast a pepper, follow the instructions here.
- Add all the ingredients into a large bowl. Combine well.
- Cover and let chill for at least 30 minutes.
- Eat within 3 days.
Video
Nutrition
🥳 Get the Full Recipe
Copycat Chipotle Guacamole
Ingredients
Instructions
- Cut open the avocado. Discard the seed and scoop out the avocado flesh.
- In a large bowl, add your avocados and mashed well with the back of a fork or a potato masher.
- Add in remaining ingredients. Stir until well combined.
- Serve right away or allow to sit together to marry the flavors.
- Store in fridge for 2-4 days in an air tight container, stirring before use.
Thank you, thank you for this recipe. I have made several sofritas recipes from other vegan websites, YouTube, etc, and this is the BEST! I followed it exactly as written. Now I gotta make my homemade wheat flour tortillas to make burritos🥴🥴👏🏼😊👏🏼😊‼️
ONG Thank you so much! We truly appreciate you giving the recipe a try. Happy to hear it has ranked so highly amongst the others you have tried in the past!
This is the perfect thing to make ahead and bring to a cabin- air bnb vacation! I see that parts can be frozen, any tips on reheating so it doesn’t dry out? Have you tried it this way?
Yes we have. Store each component separately and then freeze. Allow to thaw in the fridge overnight. Heat just until heated through and remove. Add a splash of stock if needed.
I have to second the comment above that says “I actually danced around my kitchen when I tasted this”. It turned out phenomenal. My boyfriend, a picky eater and non-vegan, also loved it. I followed the recipe almost to a tee and I have to say it has been one of the best I’ve ever tried. It was also so fulfilling, and I felt extremely energized after eating it.
This is better than any store bought burrito I’ve ever had. Truly restaurant quality (not fast food restaurant either – a nice restaurant). It is almost hard to believe it is vegan. Every bite has tons of flavour and is exciting. The saltiness combined with the sweetness of the Sofritas sauce and the kick of spice. Mmm..so good.
Thank you so much for the truly inspiring dish. I will be checking out your other recipes now!
Wow, thanks so much. So glad you both were able to enjoy it!
Just discovered your site and cooking videos. They are so well done. These recipes look very delicious….I can’t wait to try them.
I try to eat vegan with low sugar, salt, and oil, so I appreciate that these can be modified. I appreciate your focus on quality low cost healthy meals. Thanks to both of you!
Hope you love all of them!
This was sooo good!! Highly recommend!
So glad that you enjoyed them! Thanks for sharing
MAKE THIS!! Seriously, this bowl is amazing! I no longer live near a Chipotle and have been going through sofritas withdrawals (yes, it’s a real thing!). I was so happy when I saw this recipe and had high hopes. This recipe did not disappoint!! I actually danced around my kitchen when I tasted this! I will definitely be making these often! 👍🏻👍🏻
We’re so happy to hear that you enjoyed this recipe! Thanks so much for taking time to leave a review