Chipotle-Inspired Vegan Sweet Potato Burrito Bowl

Last Updated on March 31, 2025 by Christin Gillespie

This Chipotle-Inspired Vegan Sweet Potato Burrito Bowl is a healthy & easy-to-make recipe. It includes all of your favorites from the Mexican food chain, but in an upgraded form. Get ready to dig into your new favorite copycat Chipotle burrito bowl!

Another copycat Chipotle burrito bowl recipe is back & may I say this one is better than ever.

My original Chipotle creation is seriously spot on & I thought it was time to take it up a notch. That being said, this go around, we’re roasting up some sweet potatoes to provide an extra level of heartiness & nutrition.

Besides the sweet potatoes, this deconstructed burrito includes cilantro-lime cauliflower, protein-rich black beans, authentic fajitas, fresh Pico de Gallo, a handful of arugula, chunky guacamole, & a homemade cashew sour cream.

Needless to say, this Chipotle-Inspired Vegan Sweet Potato Burrito Bowl recipe includes everything that you could ever desire & then some! 

Why You’ll Love This Chipotle-Inspired Vegan Recipe

• Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, & so much more. This burrito bowl has it all.
• “Healthy” Food Chain Worthy: Trust me, this copycat Chipotle burrito bowl recipe is more delicious & wholesome than the real deal. 
• Great for Meal Prep: This Chipotle-Inspired Vegan Sweet Potato Burrito Bowl stores well in the fridge, making it the perfect recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Beans: The beans are the staple for this burrito bowl & they’re full of healthy fats + plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Sweet Potato: For the pop of color & boost of nutrition. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
• Organic Green Bell Pepper: For the fajitas of course! You can use red, orange, or yellow, if you don’t have green on hand.
• Organic Red Onion: The under-rated staple for this dish. We’ll be adding it to the fajitas, Pico de Gallo, & the guacamole!
• Organic Guacamole: It wouldn’t be a Chipotle burrito bowl without the guacamole! Homemade of course!
• Organic Pico de Gallo: Oh yes! Fresh pico really takes this bowl to the next level. 
• Organic Cashew Sour Cream: “Extra sour cream please!” My exact words as I ordered my Chipotle bowl. And yes, it’s homemade & vegan!
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Lime: We’ll be adding fresh squeezed lime juice to the cilantro-lime cauliflower rice, pico, & the guacamole!
• Organic Greens: For toppings of course! I used arugula, but any greens that you have on hand work great for mounting this burrito bowl.
• Organic Spices: Dried oregano, ground cumin, paprika, garlic powder, sea salt, & black pepper.
• Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Roasted Vegetables. Line a large baking sheet with parchment paper. On one side, toss the sweet potatoes with the oil, sea salt, & black pepper. On the other side, toss the fajitas with the oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
2. Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Add the remaining ingredients & mix until well combined.
3. Pico de Gallo. Mix together the pico ingredients until well combined.
4. Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
5. Cashew Sour Cream. In a high-speed blender, add the cashew sour cream ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water, to achieve desired consistency.
6. Serve. Assemble the bowls by first placing the cilantro-lime cauliflower rice. Top with the black beans, roasted sweet potatoes, fajitas, Pico de Gallo, a sprinkle of greens, dollop of guacamole, & a drizzle of cashew sour cream. Enjoy!

Tips for Making this Chipotle-Inspired Recipe Perfectly

• Organic Beans: Black or pinto beans both pair deliciously with this burrito bowl.
• Organic Vegetables: Use your favorite type of bell pepper – red, orange, green, or yellow!
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
• Organic Cauliflower Rice: I used frozen organic cauliflower rice. You can find organic pre-made cauliflower rice at your local health foods store. 

Storing & Reheating

As mentioned above, this Chipotle-Inspired Vegan Burrito Bowl is the perfect copycat recipe for healthy leftovers. 

Fridge Storage. Transfer the burrito bowl ingredients to separate air-tight glass containers. Refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the cauliflower rice, beans, sweet potatoes, & fajitas. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining toppings.

More Healthy Vegan Burrito Bowl Recipes You’ll Love

• Black Bean & Sweet Potato Burrito Bowl with Avocado Crema
• Chipotle Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream
• Chipotle-Inspired Vegan Burrito Bowl
• Black Bean & Sweet Potato Quinoa Burrito Bowl
• Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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