Vegetarian Burrito Bowls with Honey Chipotle Vinaigrette

These hearty, vegetarian burrito bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey chipotle vinaigrette. 

Vegan Burrito Bowls with Honey Chipotle Vinaigrette -

Eating a salad every day can get boring but it doesn’t have to be bland! With a little inspiration from around the world, I’m never very far away from a fresh and flavorful salad.

Liz Making Fattoush Salad Lebanese Recipe

Whether it’s a Lebanese Fattoush Salad, greens drizzled with Japanese Ginger Salad Dressing or an Italian Garden Salad with Fennel, there are endless ways to avoid getting stuck in a salad rut.

Taco Salad with Honey Lime Vinaigrette Recipe

Most recently I decided to recreate one of my favorite fast food burrito bowls bowls at home – minus the meat to make it vegetarian. While I don’t follow a strict vegetarian diet, I am always looking for more plant based meal ideas.

Liz Scooping Out Avocado

Filled with creamy avocado, black bean salsa and pico de gallo, this protein-packed salad is vegetarian but could easily be topped with grilled chicken, steak or shrimp.

Liz Making Vinaigrette

To top, I whisk together a quick and easy vinaigrette made with fresh lime juice, honey and garlic. Drizzle in a little olive oil to thin then season with salt and pepper before serving.

Vegetarian Burrito Bowls Recipe

For added texture and crunchy, I top each bowl with tortilla chip strips. If you don’t have any on hand, crushed tortilla chips work great as well.

Vegetarian Taco Salad Bowl Recipe

Want to kick it up a notch? Serve with spicy (or mild!) pickled jalapeños. Fresh jalapeño works well too.

Your fork is waiting.

Vegetarian Taco Salad with Honey Lime Vinaigrette Recipe

Vegetarian Burrito Bowls with Honey Lime Vinaigrette

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These hearty, vegetarian taco salad bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey lime vinaigrette. 
PREP: 15 minutes
TOTAL: 15 minutes
Servings: 4


  • 8 cups romaine (chopped)
  • 1 avocado (cubed)
  • 1 cup Pico de Gallo
  • ½ cup tortilla chip strips (optional garnish)
  • pickled jalapeños (optional garnish)

Black Bean Corn Salsa

  • ½ cup black beans (drained and rinsed)
  • ½ cup corn (fresh or frozen and defrosted)
  • ½ cup red onion (minced)
  • ¼ cup cilantro (minced)
  • ¼ cup lime juice
  • salt to taste

Honey Chipotle Vinaigrette


  • To assemble your salad bowls, fill each bowl with two cups of the romaine and 1/4 of the avocado cubes. 
  • In a small bowl, mix together the Pico de Gallo then top each salad with 1/4 dup of the mixture. In another bowl, mix together the black bean corn salsa and top each salad with 1/3 cup of the mixture.
  • Lastly, whisk together the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapeños if you wish.


Serving: 1bowlCalories: 282kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 2gCholesterol: 0mgSodium: 413mgPotassium: 669mgFiber: 8gSugar: 17gVitamin A: 8890IUVitamin C: 24.5mgCalcium: 53mgIron: 1.9mg

SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Want more satisfying salad recipes? Check out my Pinterest board!

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