These bowls are a nod to Chipotle’s sofritas, but with all homemade toppings that are easier to put together than you might think. Easily dig into a Sofritas Burrito Bowls on a weeknight.
These bowls are a nod to the popular restaurant chain’s menu item, sofritas. I’d never actually tried this, much less made it, until this past Summer. My cousin came to visit and asked if I’d ever made it before and you guys know I’m a sucker for trying things I’ve never tried before. Anyway, I feel like she deserves the credit for this very belated recipe showing up today.
The rest of the bowls are pretty self-explanatory. I went very simple with everything except for the rice and the sofritas. If you’re making this for your family you can obviously change up what you put in your bowls. You can also skip making the Spanish rice and simply serve plain steamed rice if you like. Using this all as filling for tacos and burritos is also an option. Oh, or make loaded nachos! 
Now let’s talk a bit about the sofritas. For anyone who’s unfamiliar with Chipotle, you may be wondering what it even is. Well it’s basically taco seasoned tofu and it’s surprisingly delish. I honestly don’t use tofu very often but it’s been growing on me recently. As for the cooking method, you start by “frying” the tofu. I know it’s typically done with oil but I’ve left it as optional in the recipe.
Click HERE for my sofritas recipe.
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Sofritas Burrito Bowls
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
Hearty vegetarian bowls packed with flavor. Perfect for a quick weeknight dinner or a fun weekend lunch.
Ingredients
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups (473 ml) long-grain white or brown rice
- 1/4 cup (60 ml) tomato paste
- 1 can diced tomatoes and green chiles
- 2 cups (473 ml) vegetable broth
- 1 tsp oregano
- 1/2 tsp cumin
- 1 tsp salt
- 2/3 cup (157 ml) black beans + 2/3 cup (157 ml) whole kernal corn warmed
- 1 can refried beans warmed
- 2 cups (473 ml) iceberg or mixed greens lettuce shredded
- tomato salsa
- guacamole
- Sofritas
Instructions
- Combine onion and garlic in a large skillet with about 1/4 cup water and saute over medium high heat for 3 to 4 minutes until softened and browned. Then pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 25 to 35 minutes until rice is tender and liquid is absorbed. If the liquid is absorbed before the rice is tender, add a bit of water to the pan.
- Sofritas Tofu:
- Fill your bowls with desired amounts of sofritas, rice, bean/corn mixture, refried beans, lettuce, salsa, and guacamole.
Notes
- For a smokier flavor, roast the onions and garlic before adding them to the skillet.
- Leftover rice and sofritas can be stored separately in airtight containers in the refrigerator for up to 4 days.
- Substitute quinoa or other grains for the rice for a different texture and nutritional profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 500
- Sugar: 15
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 80
- Fiber: 10
- Protein: 20
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use a different type of protein instead of tofu for the sofritas?
Yes, you can substitute the tofu with tempeh or even shredded jackfruit for a different texture while maintaining a similar flavor profile.
Is it necessary to fry the tofu, or can I skip that step?
Frying the tofu helps to achieve a firmer texture and enhance the flavor, but you can skip it if you prefer a softer tofu or want to reduce oil usage.
What kind of rice should I use for the Spanish rice in the bowls?
You can use long-grain white rice or brown rice for the Spanish rice; just make sure to season it well with spices and tomato for the best flavor.
