Before we had our daughter, one thing my husband and I were pretty obsessed over was burritos and burrito bowls for Qdoba, Pancheros, and Chipotle. Conveniently there was one right next to my work so I was a frequent visitor. A simple bean veggie burrito bowl was my GO-TO order. Since having my daughter and eating more plant-based, I decided to try and make it at home. This recipe is about as close as you can get without using real cheese and a pound of oil. Needless to say, we cleaned out our bowls.

This burrito bowl recipe is using my favorite toppings, and making it as pantry friendly as possible, so feel free to adapt the toppings as much or little as you’d like to make it yours. For quite some time I wasn’t able to eat guacamole so I wouldn’t have included it on mine, but luckily now I can eat it with no problems. We always store some single serve guacamole cups in the freezer so we can thaw and have fresh guac without worrying about overly ripe avocados sitting around. We also always have salsa in the fridge so it makes it super easy to throw this together.

What you’ll love about this Copycat Qdoba Vegan Burrito Bowl?

  1. It’s vegan. ‘Cheese’ sauce, guac, salsa, all the goods. 
  2. Gluten-free! No worries if you can’t eat a burrito shell, this is thrown together in a bowl without the tortilla.
  3. ‘Garbage bowl’. That sounds awful, but it’s a clean out the fridge recipe. Don’t have bell pepper, but you have onion, fry that up. Brown rice instead of white rice? It works great. You can also skip the rice and make these into burritos with tortilla shells! The world is at your command.
  4. Delicious tex-mex at home. Skip going out to eat and throw this together in the time it takes to run to the store and get it!

How to make this vegan burrito bowl?

  1. Cut up the veggies and cook in a skillet. They should start to get soft and the onions will become translucent. 

Related Recipes


copycat vegan qdoba bean burrito bowl

Vegan Burrito Bowl, Qdoba Copycat

This copycat Qdoba burrito bowl is an easy recipe that uses leftover rice, along with fajita veggies, black beans, a vegan cheese sauce (queso), guac, and salsa. It's easily put together, and will be sure to disappear.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 257 kcal


  • 2 cups cooked rice
  • 1 can black beans
  • 2 bell peppers, julienned mixed colors
  • 1 small onion, julienned
  • ½ tsp cumin powder
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • guacamole
  • salsa
  • cheese sauce
  • shredded letutce or romaine

Vegan Cheese Sauce

  • ¾ cup plant milk
  • 3 tbsp nutritional yeast
  • 2 tbsp corn starch
  • ¼ tsp garlic powder
  • tsp onion powder
  • tsp turmeric
  • tsp paprika
  • ¼ tsp salt


Make Fajitas

  • In a skillet, add the bell pepper and onion. Heat over medium until the onions turn translucent. You do not need any oil or seasoning. It takes about 5-7 minutes. Stir occasionally to prevent them from burning or sticking.
  • Remove from heat.


  • Rinse and drain can of black beans.
  • In a microwave safe bowl, mix together the beans, paprika, cumin, and garlic powder.
  • Mix well to incorporate spices, and heat for 30 seconds or until warm.

Make the cheese sauce

  • Mix all ingredients together with a whisk in a small saucepan.
  • Heat over medium-high heat for 2-3 minutes until the sauce thickens. Be sure to stir or whisk it to prevent it from burning to the bottom of the pan or clumping up.


  • Start with ½ cup of rice on the bottom of the bowl.
  • Add ¼ of the fajita veggies and beans to the bowl.
  • Next spoon 2-3 tablespoons of the cheese sauce. Then top with guacamole, salsa (pico, corn, etc), and romaine if desired.
  • Leftovers can be stored in the fridge in air tight containers for 2-3 days separately.


Feel free to use any additional toppings you’d like. I created this recipe to use up any leftover rice, which always seems to happen when we make rice, but you can make rice specifically for this as well. Use a 2:1 water to rice ratio for long grain, jasmine, or basmati rice. 


Serving: 1bowlCalories: 257kcalCarbohydrates: 49gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 212mgPotassium: 513mgFiber: 9gSugar: 3gVitamin A: 1955IUVitamin C: 77mgCalcium: 89mgIron: 2mg
Keyword burrito bowl, copycat qdoba veggie burrito bowl, vegan burrito bowl, veggie burrito bowl
Tried this recipe?Let us know how it was!
(Visited 2,120 times, 1 visits today)


  1. Pingback: Delicious and Easy Six Ingredient Pico de Gallo - Cass Clay Cooking

  2. Brayden January 17, 2021 at 5:13 am

    5 stars
    This was so yummy and easy! I used medjool dates and it worked great.


Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating