Copycat Chipotle Sofritas Rice Bowls

When you love Chipotle but it doesn’t love you back

I love Chipotle as much as the next millennial, but my stomach really doesn’t. Granted the convenience of ordering online and picking it up is great when you’re crunched for time or you don’t want to make dinner, but making your go-to order home has its perks - financially and health-wise.

Whip up an at-home version and you’ll avoid the high sodium levels, excessive use of oil, and have better control of what ingredients go into your food. It’s a better alternative for your digestion and your wallet.

Plus, when you make it yourself, guac doesn’t cost extra.

I love creating faux-Chipotle night at my house and the best part are the leftovers! Since this recipe has several components and takes a bit of effort to create, I’ll double the recipe to have leftovers for a few days.

Think of it as cook once and eat thrice.

Imagine, you can have your favorite order ready to go in your fridge! All you need is to reheat, assemble, and dig in.

Got a large family with picky eaters? Or, maybe someone’s got a food allergy/sensitivity? This is the perfect recipe since everyone can create their own bowl, burrito, or tacos. Go ahead and customize it you your family by adding a different protein or more spice.

This is a favorite in my house and I know it’ll be your family’s next go-to.





4 finely diced tomatoes

1/4 finely diced onion

1 finely minced garlic

Handful of fresh cilantro

Juice of half a lemon

Salt & pepper


1 can of black beans

2 minced garlic cloves

1/2 finely diced onion

2 bay leaves


2-3 avocados

1/4 diced onion

1 diced tomato

Juice of 1-2 lemons

Dash of garlic powder

Salt & pepper


1 cup brown rice

2 cups water

Juice and zest of 1 lime

Handful of chopped cilantro


1 pack of extra firm tofu

1/2 finely diced onion

3 cloves minced garlic

1 tsp cumin

1/2 tbsp dried oregano

1 tsp coconut sugar or other sugar

2 tbsp chopped chipotle peppers in adobo sauce

2 tbsp additional adobo sauce

1/2 cup vegetable broth

1 1/2 tbsp tomato paste

2 tbsp soy sauce or coconut aminos

1 tbsp cider vinegar

1 tsp nutritional yeast

Salt & pepper


Cashew cream, chopped cilantro, shredded romaine lettuce, and hot sauce. 



1. Add the rice and water into a large pot, cover, and bring to a boil on medium heat.

2. Once it starts to boil, immediately reduce the heat to low and let cook until all the water has absorbed. Avoid lifting the cover as much as possible.

3. Once the rice finishes cooking, fold in the lime juice, zest, and cilantro.



1. Drain the tofu and wrap in a clean kitchen towel. Carefully place a heavy object (like a pan) on top of the block to squeeze as much water out as possible. Let sit for 10-15 min.

2. In a medium-sized pan over medium heat, start cooking the onions and garlic with a splash of water or a drizzle of avocado oil until translucent.

3. Crumble in the tofu and add the rest of the ingredients. Mix well.

4. Cover and cook for 5-7 min. Taste and adjust the seasonings.


Chop everything well and mix in a small bowl.


In a small saucepan, cook the beans with the minced garlic, onions, and bay leaves for 10 min.


Mash the avocados in a large mixing bowl and then add in the rest of the ingredients. Taste and adjust the seasonings.  

Assemble your bowl, burrito, or tacos and remember to top with cashew cream, hot sauce, shredded romaine, and fresh cilantro. Keep any leftovers in seperate air-tight containers in the fridge.