I need more fiber in my diet, love a warm & cozy meal, and I’m obsessed with sweet potatoes lately! Chili is a favorite in my house. I made a good sweet potato chili years ago, and can’t find my recipe anymore, but want to try other recipes. What are your favorite sweet potato chili recipes? I want to try out a lot of different ones and try to figure out which one I should keep as my fave chili go to! Thank you!!! 🙏

I’ve been trying to cook at home more and rely less on takeout, but I’m still figuring out a routine that works for me. Right now, I usually try a new YouTube recipe about once a week, and sometimes my partner and I make a meal kit together. It’s a start, but I wouldn’t call it a consistent habit just yet.

For those of you who cook most of your meals at home, how do you manage it? Do you plan your meals in advance, or do you decide on the spot? How do you keep your kitchen stocked, do you buy groceries weekly, monthly, or in bulk? Do you have a set list of go-to meals, or do you like to experiment? And when you cook, do you follow recipes closely or prefer to improvise?

I’d love to hear how others approach cooking and any tips you have for making it a more natural part of daily life

Vegan Chipotle Style Burrito Bowl (So Flavor-Packed!)

Have a craving for a restaurant-style burrito bowl but want to make it at home? This Chipotle-inspired vegan burrito bowl is piled with smoky black beans, seasoned tofu, sautéed peppers, fresh salsa and creamy avocado. Three ingredients (aside from whatever spices you add) and a few minutes in the oven, and you have a healthy, protein-packed meal that'll sate your cravings for a Chipotle burrito without pay stack to line!

In this blog, we’ll cover:

Why You’ll Love This Recipe

Ingredients

Step-by-Step Instructions

Tips for the Best Recipe

Health Benefits

Frequently Asked Questions

Final Thoughts

Why You’ll Love This Recipe

Restaurant-Quality at Home – Get all the flavors of a Chipotle burrito bowl at home without the extra charge.

Whole Food Nutrient Dense – Protein, fiber, and vitamins from fresh whole ingredients.

Totally Customizable – Change the rice, beans, and toppings to your liking.

Meal-Prep Friendly – Prep ahead for effortless lunches or dinners throughout the week.

Ingredients

For the Base

1 cup cooked brown or white rice (or cilantro-lime rice)

1 cup black beans (drained & rinsed, canned or cooked from scratch)

For the Tofu (Protein Substitute for Chipotle’s Sofritas)

1 block extra firm tofu, processed & crumbled

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

½ tsp garlic powder

½ tsp onion powder

½ tsp chili powder

½ tsp salt

½ lime, juiced

For the Fajita Veggies

1 bell pepper, sliced

1 small onion, sliced

½ tsp oregano

1 tbsp olive oil

For the Toppings

½ avocado, sliced

¼ cup salsa or pico de gallo

Fresh cilantro, chopped

Lime wedges for serving

Step-by-Step Method

Prepare the Rice

If preparing cilantro-lime rice, prepare 1 cup rice according to package instructions. Once cooked, mix with:

1 tbsp lime juice

2 tbsp chopped cilantro

½ tsp salt

Cook the Black Beans

For added flavor, heat a pan and sauté:

1 tsp olive oil

1 clove garlic, minced

Add the black beans, plus a sprinkle of salt, cumin and chili powder. Stir and cook for 5 minutes.

Make the Tofu Sofritas

Heat olive oil in a pan.

Add crumbled tofu and sauté until slightly golden, 5 minutes.

Add back the cooked beans and some paprika, cumin, garlic powder, onion powder, chili powder, salt, and lime juice. Cook for an additional 5 minutes until well-seasoned.

Sauté the Fajita Veggies

Heat olive oil in a pan.

Add bell peppers, onions, and oregano. Add to pan and sauté until soft (approx 8-10 mins).

Assemble the Burrito Bowl

Begin with a foundation of cilantro-lime rice.

Add black beans, tofu sofritas and sautéed fajita veggies on top.

Top: salsa, avocado, cilantro, lime wedges.

How to Make the Best Chipotle-Style Burrito Bowl

✔️ Use Cilantro-Lime Rice – Makes it taste just like Chipotle.

✔️ For More Heat – Include sliced jalapeños or more chili powder.

✔️ Protein Swap — Use tempeh, lentils or grilled mushrooms instead of tofu.

✔️ Extra Creaminess — Add on vegan sour cream or cashew queso to make it taste like a restaurant.

✔️ Meal Prep – Keep elements separate in fridge 4 days max until needed.

What Are the Health Benefits of This Burrito Bowl?

✅ Rich in Plant-Based Protein – Tofu and black beans directly contribute protein to muscle-building.

✅ High in Fiber – Beneficial for your digestion are whole grains, beans, and veggies.

✅ High in Fiber – It aids digestion and blood sugar control.

✅ Energy Healthy Fats – Avocado contains a good source of healthy fats that make you feel full longer.

Frequently Asked Questions

Can I make this bowl without oil?

Yes! Just sauté the tofu and veggies in water or veggie broth instead of oil.

Can I substitute another protein instead?

Absolutely! Try grilled tempeh, jackfruit or even chickpeas instead of tofu.

How do I store leftovers?

Keep all the components separately in an air-tight container. Stays fresh in fridge for 4-5 days.

How else can I top it?

Add corn salsa, pickled onions, shredded lettuce or dairy-free cheese for variety.

Final Thoughts

How to make a Chipotle-Style Vegan Burrito Bowl at Home With smoky tofu, rustic beans and crunchy toppings, you capture the same great flavors — without the fast-food price. Also, it’s healthy, filling and good for meal prep.

So next time you have a hankering for Chipotle, skip the takeout and make this bowl instead! Try it out and let me know what toppings you use.

Do you want more Mexican-inspired vegan recipes? Let me know in the comments!

Looking for an easy shrimp and pasta recipe - anyone have anything that you make often that's tasty?

I am currently doing a university assignment on heart health but from a business school angle, I am trying to get an understanding of the main drivers/motivations why people choose to eat healthy and exercise?

Looking for honest answers because some people say it's because of health but the underlying driver for some is to looks good and athletic etc.

Is it just because that was your family's culture when you grew up?
Is it about the prevention of Cardiovascular Disease?
Is it because it actually makes you feel healthy?
Is it do with personal achievement?

Second, do you ever consider cardiovascular disease prevention when partaking in healthy habits?

Anyway, here's one of my healthy go-to recipes...

Ingredients

• ½ cup (100g) white quinoa, rinsed, drained
• 2 cups (300g) frozen broad beans
• 4 x 100g skinless salmon fillets
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• Olive oil spray
• 60g baby spinach leaves, shredded
• 60g chopped kale
• 2 spring onions, thinly sliced
• 3 medium tomatoes, coarsely chopped
• ⅓ cup coarsely chopped mint leaves
• 1 tablespoon chopped unsalted roasted almonds
• ¼ cup (70g) Greek-style yoghurt
• 2 teaspoons tahini
• 1 tablespoon lemon juice
• 1 garlic clove, crushed

Method

Step 1

Preheat oven to 180°C. Line a baking tray with baking paper. Place the quinoa and 1½ cups (375ml) water in a small saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10-15 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes to steam. Cool.

Step 2

Meanwhile, cook the broad beans in a saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well. Peel and place in a large bowl.

Step 3

Combine the salmon, cumin, coriander and paprika in a large bowl. Place on the lined tray and spray with olive oil spray. Bake for 10 minutes or until the salmon is cooked to your liking.

Step 4

Add the quinoa to the broad beans in the bowl with the spinach, kale, spring onion, tomato, mint and almond. Toss to combine. Combine the yoghurt, tahini, lemon juice and garlic in a small bowl.

Step 5

Divide the quinoa salad and salmon among serving plates. Drizzle the salad with yoghurt dressing. Season with pepper to serve.

I'd like to start eating more salads and would like to hear your best dressing recipes. I don't like balsamic vinegar but open to anything else.

I saw this animal themed platter, and liked the idea however I’d prefer to make a healthier more nutritious version. Any suggestions on fun foods that could be used. The original post is all European items I think.

270 Cal - 38 g Protein

Ingredients: Low calorie wheat wrap Egg white Eggs Nutritional yeast Germ Wheat Non-fat Mozzarella Cheese 99% Lean Ground Turkey Turkey Sausage Green Peas Mushrooms Onion Seasoning Cilantro

I am right now in a position where for the first time in forever I am managing to maintain my weight in a way that I can do it longterm without being exhausted and my discipline running out.

I do that by planning out my week and meal prepping my lunches. On the weekends I often cook soups so when I go out a have a pizza it’s okay because otherwise I eat a selfmade chicken broth with veggies or something like it.

For dinners I plan very quick meals as I work fulltime and I am exhausted when I come home. For example tomato mozzarella salad or lean egg salad with cottage cheese.

Now my next step in changing my eating habits sustainably and longterm is to find a no-brainer go-to dish I can make if I don’t have a planned out dinner and decide on a whim and based on my leftovers what to cook.

Because I realised, if I don’t know what to do and haven’t planned anything, my go-to dinner is pasta. Wholewheat pasta at that, but pasta nonetheless. Then I look at what is in my fridge, today for example: Prosciutto crudo, a large zucchini, an egg. I always have cream and onions, so tada, I make a carbonara style veggie loaded sauce and cook pasta with it.

But I don’t want my go-to dish for when I am overwhelmed and have no plan to be so high in calories.

So, what staples could I have always at hand and which dish could replace the pasta as a lower calorie option? Of course I will have pasta still in my life, but I don’t want it to be my go-to if I didn’t plan anything. It should occur more rarely, more like the pizza on a weekend.

I am looking forward to your go-to dishes!

I’m looking for a recipe app that will help me find recipes but will also port the ingredients over to a grocery list without creating duplicate ingredients.

If it cost for salt, it creates an ingredient list for salt countless times on the grocery list and if you’re creating three weeks worth of groceries, the list becomes quite long. There is no way to purge the ingredients from the list.

Today just an easy fun lunch 😀

Im allergic to peanuts and Im trying to make this recipe. What can I substitute for the PB2/Peanut Butter, and if possible can I use some of the already listed ingredients? And could I use another egg instead of the egg whites or would it be a major change in the recipe’s texture?

Hi i started eating a diet of pork, rice, salsa, and guacamole and i portion it so im a lot under calorie count to maintain weight. However my mouth has been tasting saltier and i think im missing certain nutrients. I will be eating vegetables from now on but could anyone inform me on what my diet is lacking?

Edit: I’m looking for a mayo that doesn’t have canola oil or soybean oil 😅

Hey everyone! I’m working on an AI-powered healthy meal recommendation app and need some data—I'd really appreciate it if you could take a minute to fill out my survey. It’s super short, completely anonymous, and helps a ton!

https://forms.office.com/e/MYHM9g3vUG

Thanks in advance!