copycat chipotle steak burrito bowls
better flavor, better price, better for you...let’s remake it at home
I think I might be a little obsessed with the challenge of recreating takeout favorites at home especially when they turn out cheaper and better. There’s just something so satisfying about cracking the code on a go-to order and realizing you can make it just as good (or better) in your own kitchen, without the price tag.
Over a year ago, I shared my first Chipotle copycat burrito bowl recipe and it was such a hit, I knew I had to create a new one. So, I’m back today with a new Healthier at Home: Copycat Chipotle Steak Burrito Bowls. These are packed with all the essentials—juicy steak, cilantro-lime rice, sweet corn salsa, homemade guac—but made lighter, fresher, and a little more balanced. And of course, the best part: there’s no extra charge for guac, double beans, or all the toppings when you make it at home.
I also kept meal prep in mind. Bowls like these are perfect for packing ahead, and with a little strategy, they hold up well throughout the week. Just cook your components at the start, keep everything stored separately in the fridge, and assemble as you go. If steak isn’t your ideal meal prep protein, I’ve got swap suggestions (like chicken or tofu) to help you stretch it across multiple days.
Y’all—we worked SO hard on this video!! I’m so proud of it and I think it’ll be so useful for following the recipe. Give it a watch and let me know what you think ❤️
Let’s make Chipotle Steak Burrito Bowls healthier at home:
The steak. We’re using flank steak (or round steak) which is a lean, budget-friendly cut that cooks up beautifully when marinated and seared. After a good soak in the smoky chipotle marinade and a hot sear in a skillet, it turns tender and flavorful with just the right amount of chew. The key is cutting it against the grain and letting it rest after cooking. This is my go-to cast iron pan for cooking steaks.
Cilantro Lime Rice. At this point, cilantro lime rice is a JEG staple, so of course we’re making it for these bowls. It is fluffy and so fresh, which makes all the difference between takeout and homemade. Don’t skip the rinse before cooking—it helps remove extra starch and keeps the grains from getting gummy.
The corn salsa. Sweet, crisp, and just the right amount of juicy, corn brings brightness and texture to our bowls. Whether you’re using canned, frozen, or fresh, it adds that pop of natural sweetness that balances the heat from the steak and jalapeño. It’s tossed with lime, cilantro, and red onion for a super simple topping that tastes like summer. No grill required, but if you want extra flavor, char it in a skillet.
The guac (no extra charge): So easy to make and brings the whole bowl together. Rich, buttery, and full of healthy fats, they mellow out the heat from the steak and salsa while adding that essential Chipotle-style scoop. The guacamole here is simple—just lime juice, red onion, jalapeño, cilantro, and salt—no fancy tools needed: just mash with a fork, mix, and taste. If you’re prepping ahead, press a piece of plastic wrap directly against the surface to keep it from browning.
Assembly time: The best part of building a bowl is getting to put it all together. Add as much (or as little) of a component as you want and no need to worry about paying for extra protein, veggies, or toppings. Customize them to your liking!
copycat chipotle steak burrito bowls
serves 4 | prep time: 30 min | cook time: 20 min
INGREDIENTS
For the Chipotle Steak
2 tablespoons olive oil, divided
2 to 4 chipotle peppers in adobo (depending on spice preference)
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound flank steak or round steak
For the Cilantro Lime Rice
1 cup jasmine rice, rinsed
1⁄4 cup finely chopped cilantro
juice of 1 lime
1 teaspoon kosher salt
For the Corn Salsa
15-ounce can corn (or 1 1/2 cups frozen or fresh)
1/2 small red onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
3 tablespoons finely chopped cilantro
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, additional to taste
For the Guacamole
2 ripe avocados, pitted
Juice of 1 lime
1/2 small red onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
3 tablespoons finely chopped cilantro
1/2 teaspoon kosher salt, additional to taste
Optional Components for Serving:
15-ounce can black beans or pinto beans, drained and rinsed
2 cups shredded romaine lettuce
1 cup shredded mozzarella or dairy-free cheese
hot sauce, sour cream, additional lime juice
🥩 get the full instructions here
🔪 see the kitchen tools I used here
🎥 watch the video here
🛒 grab the grocery list
If you know someone who loves their Chipotle, share this post with them for some at-home inspiration, and let me know what Healthier at Home you want to see next!! If you’re following along I highly recommend watching the full video!
Recipe Notes
Steak: Round and flank steak are two affordable and approachable options for steak, especially if you’re not used to cooking it. If steak isn’t your thing, swap for chicken breast or thighs, marinated the same. You can also use shrimp!
Vegetarian: Omit the meat and add one or two cans of drained and rinsed black beans or pinto beans. Alternatively, cube or grate two 14-ounce blocks of extra firm tofu. Cook in a skillet over medium heat along with the marinade.
Make it a meal prep: Steak lasts 3 to 4 days in the fridge for optimal flavor and freshness. Store all components separately to make them stay fresh.
Guac: If you’re making these for meal prep, make a fresh batch of guac for the second half of the week or swap for fresh sliced avocado each day.
Time crunch: Skip the marinade and cook 1 pound of ground chicken, beef, or turkey in a skillet over medium heat. Add your favorite taco seasoning to the mix.
Chipotle in Adobo: You’ll have some leftover chipotle in adobo, freeze it in an ice cube tray so you can always have a little heat on hand.
Dairy-free: Swap the mozzarella for dairy-free cheese or omit.
Turn down the spice: Use half the amount of jalapeno pepper (1/4 pep) and half of the chipotle in adobo or omit entirely.
Salsa: Swap for a pre-made pico de gallo or salsa of choice!
kitchen tools
Enameled Cast Iron Skillet — perfect for searing (code JENN)
7-Cup Food Processor — for the marinade
Prep bowls — mise en place!
Can opener — niche but I love this one
Silicone spatulas — these are a must for sauces
Stainless steel tongs — to avoid touching raw meat :)
Chef’s knife — cuts steak soo well (code JENN)
Glass bowl — so perfect for guac
Cutting board — always!
what I’m prepping
Key Lime Chia Pudding— From this month’s meal prep plan
Peanut Butter Cookie Dough Protein Bars — From this week’s round up
what I’m loving
Algae Cooking Oil — I love to try out new oils, a neutral option to sub avocado oil
Cherry Pitter — Pit up to six cherries at once!! perfect for the season
what I’m recommending
Summer Berry Latte — Used up some leftover berry compote from my chia pudding last week to make the most delish morning bev. Highly recommend!!
Cherries — One of my favorite summer fruits!! added some to my 4th of July fruit salad using the pitter, made it so easy!
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
Loved it! Thank you for sharing the recipe!
Loved it! Thank you for sharing the recipe!