Easy vegetarian burrito bowls – who needs Chipotle when you can make these healthy and delicious tofu, sweet potato, and black bean carnitas at home!
tofu, sweet potato and black bean vegetarian burrito bowls

Rumor has it that Chipotle has recently added tofu to its burgeoning list of burrito filling options.


The stuff that my mother still refuses to acknowledge as an actual edible, life-sustaining foodstuff.

Whatever is this world coming to?


They, of course, call it “sofritas” because what kills a burrito bowl’s sex appeal more than openly admitting that it contains curdled soy beans.

You see my point.


Not to be outdone by a company that was once owned by McDonalds (<–gag), I, of course, had to go and make my own version.

Now, it should be noted that I have never ever had the one from Chipotle, so this is not really a copycat version of that. It’s more my own spin of “if I owned a chain restaurant and were trying to appeal to both mainstream America and people who eat vegetables more than once a decade, this is how I would do it”.


Instead of keeping the rice and salsa separate, I’ve tossed them all together so that the rice gets infused with a bit of that great tomato lime flavor while the spiciness of the jalapeno gets diffused a bit. Also, this way you can’t eat your carbs without some lycopene coming along for the ride. It’s a win/win.

Since sweet potatoes and black beans play so well together, I reunited them for the burrito filling, along with pops of juicy corn and cubes of tofu that soak up all that spiced up chili powder flavor like it’s their job.


It’s sweet. It’s spicy. It’s smoky.

And it’s coming to a weeknight dinner near you.

Takeout menus? What takeout menus? Exactly.

Tofu, Sweet Potato, and Black Bean Carnitas Burrito Bowl
Easy vegetarian burrito bowls - who needs Chipotle when you can make these healthy and delicious tofu, sweet potato, and black bean carnitas at home!
Yield: 4 servings
For the rice
  • 1⅓ cups white rice
  • 2½ cups water
  • 5 medium kumato tomatoes, seeded and chopped
  • ½ large jalapeno, seeded and minced
  • 1 red onion, diced
  • juice of 1 lime
  • salt, to taste
For the carnitas
  • 2 tbsp olive oil
  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • ½ large jalapeno, seeded and minced
  • 1 lb super firm tofu, pressed and cut into ½-inch cubes
  • 1 (15 oz) can black beans, rinsed and drained
  • 10 oz frozen corn
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • salt and black pepper, to taste
  1. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil. Lower to a simmer and cook, covered, for 12-15 minutes, or until the rice is cooked and the water has evaporated. Remove from the heat and let sit, covered, for 5 minutes.
  2. In a large bowl, toss the rice with the tomatoes, jalapeno, red onion, and lime juice. Season to taste with salt and black pepper. Set aside.
  3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and jalapeno to the pan, along with a pinch of salt. Saute for 8-10 minutes, stirring frequently, until the sweet potato is tender and starting to brown.
  4. Stir in the tofu, black beans, corn, chili powder, cumin, and cinnamon. Cook, stirring occasionally, until the tofu starts to brown and the corn is heated through. Season to taste with salt and black pepper.
  5. Divide the rice among 4 bowls and top each with the sweet potato mixture.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl

 More black bean recipes:

slow cooker black bean ragout on roasted sweet potatoes

Slow Cooker Black Bean Ragout on Roasted Sweet Potatoes

layered pasilla tortilla casserole with black beans, mushrooms and chard

Layered Pasilla Tortilla Casserole with Black Beans, Mushrooms, and Chard

chipotle black bean soup with avocado cream

Chipotle Black Bean Soup with Avocado Cream

From Around the Web:

Roasted Sweet Potato and Black Bean Burgers from Foodie with Family

Butternut Squash and Black Bean Enchiladas from Skinnytaste

Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema from Girl Versus Dough

Butternut Squash Burritos with Black Beans and Kale from Oh My Veggies

Spicy Black Bean Soup from Spoon Fork Bacon


tofu, sweet potato, and black bean vegetarian burrito bowls
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61 Responses to Tofu, Sweet Potato, and Black Bean Vegetarian Burrito Bowls

  1. Kathryn says:

    This sounds super tasty! Love that you’ve put your own spin on it – I bet it’s way more delicious than what Chipotle has to offer!

  2. Sune Moolman says:

    I like that you combined the rice with the salsa, sounds delicious!

  3. These bowls look amazing, Joanne! The flavours all sound great too!

  4. I need a good burrito bowl in my life. This recipe looks flipping perfect!

  5. debbie says:

    I have tofu sitting in my fridge and now I have a new recipe for it! Going to make this one day this week! Chipotles sofritas are delicious!!! Nice and spicy. I love the sweet potato in your recipe…I even have that on hand!!!!

  6. June Burns says:

    Mmm those look good! I’d love me one of those for lunch today 🙂

  7. GAH. Forget Chipotle’s! I’m coming over to your place for dinner. 😉 These bowls are absolutely gorgeous!

  8. Nice! I am not sure how different the carnitas would taste compared to my regular burrito bowl, either.. but this looks like a regular staple from our kitchen. 🙂

  9. Zainab says:

    This does sound amazing!! The sweet potatoes are calling my name here. And I am sure this is 100% better than Chipotle version.

  10. I could go for one of your burrito bowls for lunch! Far better than Chipotle’s, I’m sure.

  11. Looks great Joanne! Love that you mixed the rice and salsa. Yummy. The overhead shots are so pretty too.

  12. Mira says:

    I’m always in for a burrito bowl! Just saw this on IG and hurried to check it out! Love the use of tofu and sweet potato! Pinned!

  13. veggie burrito bowls are my all-time fave foods . . and I have had the one from Chipotle .. and it wasn’t bad. . but yours looks way better. love the sweet potatoes + black beans combo . . which is my go-to when it comes to vegetarian dishes. love this, Joanne!

  14. Great minds think alike?! Because we both have up delicious bowl food today YUM. But, of course better since it’s homemade. I’m all for trying out this delicious bowl!!

  15. I am smitten with this burrito bowl. Joanne! I’ve never had the one from Chipotle either but that’s okay. I’m sure yours is ten times better anyhow.

  16. Jill says:

    I’ve only been to Chipotle once, but I had the sofritos in a burrito and it was the bomb. The only ONLY problem was that it was enough for three people. This looks really great as well!

  17. Jessie says:

    I see what you mean about the “curdled soy beans” 😛 I would eat this vegetarian burrito bowl over any fast food out there! Easy, delicious, and healthy – what more could I want?? High five, Joanne!

  18. If I had to choose between you and Chipotle, it would be the easiest decision ever. Joanne’s Burrito Palace should be your name. Or Joanne’s Bad Ass Burritos. Or something. I’m still working on it.

  19. I nearly spit my coffee out when you mentioned a burrito bowl’s sex appeal. Too funny! They’ve had the tofu at my Chiptole for about a year now, but I love the steak too much to cheat on it. I tend to hedge toward less meat in my own house, though, so I love this recipe!!!

  20. Good gosh – that salsa soaked rice sounds wonderful – What a brilliant way to diffuse the heat of the jalapenos! Who needs Chipotle indeed!

  21. Pam says:

    My husband actually likes the tofu from Chipotle. I think your burrito bowls look hearty, healthy, and so delicious.

  22. Your burrito bowl looks very satisfying and delicious. Those kumato are really juicy and fresh.

  23. Julia says:

    Arroz con salsa, lemme at it!! Congrats on the Chipotle tofu feat! Took them long enough, right? I could eat a burrito bowl ee’eryday of my life, and those sweet taters are calling to me! Hope you had a great weekend, m’dear!

  24. Yummy, what a perfect burrito bowl – I’d love this for lunch!

  25. I super love tofu and I wish more restaurants would put it on their menu. I’d rather make a burrito bowl like this at home, but I love having options when fast casual food is my only choice!

  26. I can go for one of these right now! So comforting and filling!

  27. Sues says:

    Haha I love that they call it “sofritas.” Also, I’m sure your version is a billion times better! It’s so colorful and fun 🙂

  28. what an awesome burrito bowl, joanne! mmm!

  29. This looks awesome! I see it in my near dinner future 🙂

  30. Did I miss the memo about it being national burrito bowl day or something? Everyone seems to be posting them haha. Not that I am complaining – I love them. Never had it with tofu though, but I am loving that idea.

  31. sandra says:

    what a great recipe! I love the idea of mixing salsa with rice. I will try this out for sure!

  32. I love Chipotle (can we still be friends?) – it’s my fast food guilty pleasure (although I don’t feel guilty about it.) I’m surprised it took them this long to add tofu to their menu – increase their customer base. Although, no doubt your version is better!

  33. Mary Frances says:

    Seriously? I can’t decide if Chipotle is a genius or not. I know you are so I’ll just stick with you and this recipe!

  34. Oh, delicious – Joanne – now if I could only get the other half to eat tofu – I think he is with your mother! I do sneak it in sometimes:)

  35. Okay I never thought I’d say this but tofu is actually look delicious to me right about now. Wonderful dish.

  36. oh gosh, every time i visit your blog i drool a little bit and wish you would open a mpls restaurant. #gimmethisveggiebowl

  37. This looks really tasty. Sadly, breastfeeding has me off of soy right now 🙁 I never knew I could crave something so much…especially soy sauce!

  38. Eileen says:

    A spicy mix of tofu, sweet potato, and black beans? That sounds like the perfect hot and satisfying winter dinner to me. 🙂

  39. This sounds so good. I like that you mixed the salsa with the rice!

  40. I’ve never eaten at Chipotle, but I bet this dish of yours is tastier! I love all the amazing flavours you’ve added!

  41. Kelly says:

    This burrito bowl looks amazing, Joanne! I love the sweet potatoes and tofu in here and adding the salsa into the rice is such a great idea! I would definitely rather have this over Chipotle any day!

  42. So I tried the sofritas at Chipotle recently and actually did not hate it, but there is nothing like a homemade burrito bowl stuffed to the gills with goodness like this one!

  43. Kate says:

    Seriously, why are sweet potatoes and black beans such natural partners? They are perfect together, but who figured that out?

  44. P says:

    I’ve tried Freebirds, but have yet to try Chipotle! I feel like if I have this first though, I may never want to set foot in a Chipotle 😛

  45. Betty says:

    I’ve been craving sweet potatoes and black beans all day and this bowl would hit the spot. I have to side with your mom on the tofu, but I think this would be just as good without it. 🙂

  46. Monica says:

    Yes, I love me some tofu like this, Joanne! I could eat this all week long for lunch every day. Not needing to wait in line at Chipotle would just be one benefit.

  47. Love this healthy kick to the new year!

  48. talia says:

    I made this tonight and it is delicious! I used jasmine brown rice, sautéed the red onion because I can’t stand them raw, subbed paprika in place of cinnamon, and added in a little extra lime juice. I only used half a jalapeño because I wasn’t reading the directions carefully. Definitely use the whole if you make this. My husband is going back for thirds as I type this!

  49. Oh yummmm! This is definitely a weeknight dinner coming near me! Looks delicous!

  50. What a great recipe, and highly adaptable as well 🙂

  51. cheri says:

    Great combination, it’s about time chipotle has tofu. happy 2015!

  52. Exactly, what takeout menus??? 😀 I’m loving this Joanne!!!! The tofu and the sweet potato – black beans combo is making me drool and that tomato salsa rice is just *insert heart eye smileys*

  53. We don’t have Chipotle here, so I’m all in favour of this homemade version 🙂 It looks great!

  54. Johanna GGG says:

    when you suggest that middle america avoids vegies that makes me sad – but the burrito bowls make me very happy – want want want

  55. Jenna says:

    Oh this looks delicious. Thanks!

  56. Reeni says:

    I wish you would open a restaurant! I’d travel far to eat your food. This looks absolutely delicious and packed with flavor! 100x better than takeout.

  57. Megan Ware says:

    The sofritas are actually delicious– and not just for vegetarians! They have more flavor than the meat, less calories, the same amount of protein and more calcium. And It’s a way cooler option for non-meat eaters than just getting grilled veggies.

    Love your idea of throwing sweet potatoes in a burrito (or burrito bowl)!

  58. Yesss! I love new ways to use tofu, and these burrito bowls look wonderful!

  59. Sarah says:

    Yum! I love tofu in anything. Raw in salads, pan-fried in Asian dishes, boiled in soup, and now this burrito bowl!

  60. This sounds delicious! I love the combination of sweet potatoes and black beans together, and tofu is a staple in my house. I have made enchiladas with that combo. I like that your recipe is vegan. I will have to try this!

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