Chipotle Burrito Bowl brings all the bold, smoky flavor of your favorite takeout—without leaving the house. With seasoned meat or plant-based protein, rice, beans, and fresh toppings, every bite is packed with color, texture, and heat.
It’s easy to make, endlessly customizable, and perfect for weeknight dinners or meal prep.
Whether you’re setting up a DIY bowl bar or making lunch for the week, this recipe keeps things simple, satisfying, and full of flavor you can build your way.
Why You’ll Love This Recipe
This Chipotle Burrito Bowl brings all your favorite Tex-Mex flavors together in one hearty and healthy meal. The smoky chipotle seasoning infuses the protein with bold flavor, and when layered over rice and beans with fresh toppings, it becomes a satisfying, balanced bowl.
It’s easy to prep ahead, perfect for families or meal planning, and way more affordable than takeout.
You control every ingredient, so it’s easy to make it lighter, spicier, or vegetarian based on your preferences. It’s comfort food with a healthy twist!
What You’ll Need
For the Chipotle Chicken (or Protein of Choice):
- 1 lb boneless skinless chicken breast or thighs (or tofu, shrimp, or steak)
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce from the can
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Juice of ½ lime
For the Bowl Base and Toppings:
- 1 cup cooked white, brown, or cauliflower rice
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup corn (fresh, canned, or thawed from frozen)
- ½ cup diced tomatoes or salsa
- ½ avocado, sliced
- ¼ cup diced red onion
- ½ cup shredded lettuce or chopped romaine
- Lime wedges and fresh cilantro for garnish
Optional Chipotle Yogurt Sauce:
- ¼ cup plain Greek yogurt or sour cream
- 1 teaspoon adobo sauce
- Juice of ½ lime
- Pinch of salt
Pro Tips
- Marinate your protein for at least 20 minutes to boost flavor—longer is even better.
- Use leftover rice and beans to cut down on prep time.
- Control the spice by adjusting the amount of chipotle pepper or adobo sauce.
- Set up a bowl-building station for family dinners or entertaining—it’s interactive and fun.
- Make extra sauce—it’s great on tacos, salads, or as a dip.
Tools You’ll Need
- Cutting board and knife
- Mixing bowls
- Measuring spoons
- Skillet or grill pan
- Blender or whisk (for sauce)
- Serving bowls
Substitutions & Variations
Vegetarian/Vegan: Use grilled tofu or seasoned chickpeas instead of chicken.
Low-Carb: Replace rice with cauliflower rice and skip the beans.
No Yogurt? Use sour cream, dairy-free yogurt, or mashed avocado for a creamy topping.
Different Beans: Try pinto beans or refried beans for a change.
Extra Toppings: Add shredded cheese, pickled jalapeños, tortilla strips, or hot sauce.
Make-Ahead Tips
- Marinate protein and store in the fridge up to 24 hours ahead.
- Cook rice and beans in advance and store in separate containers for 3–4 days.
- Prep toppings and store in small containers or jars.
- Make the sauce and refrigerate for up to 5 days.
- Assemble bowls just before serving or pack in containers for meal prep.
How to Make a Chipotle Burrito Bowl
Step 1: Marinate the Chicken
In a bowl, combine olive oil, chipotle pepper, adobo sauce, lime juice, and spices. Add chicken and mix well. Let marinate for at least 20 minutes.
Step 2: Cook the Chicken
Heat a skillet over medium heat. Cook chicken 5–7 minutes per side, or until cooked through and browned. Let rest, then slice or dice.
Step 3: Prepare the Sauce
In a small bowl, whisk together yogurt, lime juice, adobo sauce, and salt until smooth.
Step 4: Assemble the Bowl
Start with rice as your base. Layer with black beans, corn, tomatoes, avocado, red onion, and lettuce. Add sliced chicken on top.
Step 5: Drizzle and Garnish
Drizzle with chipotle yogurt sauce and garnish with lime wedges and fresh cilantro. Serve warm or at room temp.
Leftovers & Storage
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Keep sauce and fresh toppings separate from hot ingredients to maintain freshness.
- Reheat rice, beans, and chicken before assembling leftovers.
- Great for meal prep—layer ingredients in containers and add sauce when ready to eat.
Recipe FAQ
1. Can I make this bowl vegetarian or vegan?
Yes! Simply swap the chicken for grilled tofu, roasted veggies, or seasoned chickpeas. For the sauce, use dairy-free yogurt or mashed avocado to keep it creamy and plant-based.
2. How spicy is this recipe?
The heat depends on how much chipotle pepper and adobo sauce you use. Start with less and adjust to taste. If you’re spice-sensitive, skip the minced pepper and use just a little adobo sauce.
3. Can I make the chicken ahead of time?
Definitely. Marinate the chicken up to 24 hours ahead and cook it in advance. Store in the fridge for 3–4 days and reheat before assembling your bowl.
4. What’s the best rice for this bowl?
Any rice works—white, brown, or cauliflower for a low-carb option. Leftover rice is perfect, and it reheats well.
5. Can I prep this for meal prep lunches?
Yes! Store each component in a separate container or layer rice, beans, and protein together. Keep toppings and sauce in separate containers for best texture when reheating.
Smoky, Satisfying, and Meal-Prep Friendly
This Chipotle Burrito Bowl brings together everything you love about Southwestern flavor—smoky, tangy, fresh, and filling. It’s a flexible, family-friendly dish that works for weeknight dinners, lunches, or even a casual dinner party.
With bold seasoning and simple, whole ingredients, it’s a healthier take on takeout that doesn’t sacrifice a single bit of flavor.
Try it your way, and let me know how it turned out! Did you go classic chicken, veggie-loaded, or spicy shrimp? I’d love to hear what made your bowl special.