If you enjoy southwestern and tex Mex flavors, there’s a good chance you like a Chipotle burrito or burrito bowl every once in awhile. While there are certainly a list of sofritas recipes out there, I set out to create this one during the COVID-19 stay-at-home era, when people were going quite some time without trips to the grocery store. This delicious homemade chipotle sofritas bowl is made with ingredients that last at least 2 months after purchase – great whether you’re in lockdown or just like to have some “emergency meals” on hand. Plus, when you portion out and freeze them in glass storage containers, they can last even longer and taste just as good!
Shelf Stable Chipotle Sofritas Bowls
Despite being shelf stable, these homemade chipotle sofritas bowls are still filled with flavor, nutrients and brightness. Stocking your pantry and freezer with nutrient dense foods can seem like a challenge at first, but with frozen vegetables and vacuum sealed containers of guacamole, it’s easy to add elements to help your meals feel more fresh when it’s been a long time since your last grocery run. The packaged guacamole I picked up had a shelf life of 2 months from purchase, so even if you don’t have fresh avocados (or you didn’t freeze them in advance) you can still get that perfect topper for your bowl!
When it comes to tofu, many people are surprised to know this high quality plant protein lasts months, too. I often see “best buy” dates 3 months ahead when purchasing this staple. If you’re new to tofu, don’t be afraid, just be sure you’re attempting tried and true recipes. 8 or so years ago, I thought I didn’t like it, but it really came down to choosing the wrong type and not following the best recipes. Pro tip: you almost always want to purchase extra firm.
Homemade Chipotle Sofritas Bowl Ingredients
Rice: While I like to prep in advance, you can also cook in an instant pot, or even easier, buy rice that comes in pouches. Alternatively, you can also use quinoa, which is even easier if you have microwavable quinoa cups.
Chipotle in Adobo: My tastes buds aren’t big on super smokey flavor, so I keep the chipotles to 2 peppers. If you really enjoy that flavor though, add another! You’ll likely still have some leftover in the can , so here are 23 Recipes Using Chipotle in Adobo via Mexican Please, so that you don’t generate any food waste.
Peppers and Onions: I always have frozen veggies on hand and while I gravitate more towards broccoli, green beans, and spinach as my staples, peppers and onions are awesome to have on hand, too. The ones from Trader Joe’s are fire roasted, and bring a lot of flavor. Alternatively, keep jarred roasted red peppers around and drain and chop one jar to add to your bowl. You can then slice and sautee an onion with the frozen spinach.
Spinach: To replace any lettuce you may add to a fresh bowl, use frozen spinach! You can add as little or as much as you’d like, but when your fresh food stock is down, adding in the nutrient density of spinach is welcome.
Corn: While optional, definitely have some frozen (or even canned) corn kernels on hand, especially if you enjoy the corn salsa topping when you go to Chipotle for a burrito or burrito bowl.
Beans: I always opt for black beans, but you may opt for pinto. Really, if you’re out of either, any beans will work here, so use whatever you have on hand!
Guacamole: As mentioned, you can store avocados for later (just see these avocado freezing and storing directions), but it’s definitely easier to purchase pre-made and vacuum sealed containers. They do have a 2 month fridge life, but you can extend it by freezing, too!
Meal Prep Homemade Chipotle Bowls
Maybe you’re making these bowls completely unrelated to lack of ability to get to the grocery store, and completely out of the need to prep in advance. Whether you need to meal prep as a busy athlete, a busy parent, or even while you’re pregnant and waiting for life to get a little crazy, these will have you covered. You can opt to double the recipe and enjoy some now while storing four bowls for later. I’ve already enjoyed them out of the freezer several times, and 4-5 minutes in your microwave is all you need to have a bowl that tastes fresh and is satisfying.
If you’re an athlete with higher protein requirements, you’ll notice the homemade chipotle sofritas bowl recipe calls for a range with both rice and tofu. The higher end of that range is for you so that you can still get four servings per recipe, while nourishing your body the way you need for performance. Remember, if you are dealing with a time that you’re stuck home with limited training, you need more protein to maintain muscle mass and function.
For storage, I recommend using glass containers. These rectangular Pyrex containers with lids are my favorite, and I’ve had the same ones for at least 6 years now. Alternatively, you can use whatever you have on hand, but if not glass, it does have a greater chance of freezer burn as time goes on, so I’d store plastic containers in a freezer bag as well.
Homemade Chipotle Sofritas Bowl
Made with shelf stable and freezer ingredients, this homemade Chipotle sofritas bowl recipe satisfies your craving when you haven’t shopped in awhile!
- 2-3 cups cooked rice
- 2 medium chipotle pepper canned in adobo
- 1 cup jarred salsa (chipotle or roasted variety)
- 3 cloves garlic
- 1 tsp ground cumin
- 1½ tsp chili powder
- 2 tbsp avocado oil (or other cooking oil) divided
- 1 bag frozen peppers and onions
- 1 cup frozen spinach
- 1-2 blocks extra firm tofu
- 1 can black beans, rinsed and drained
- 2 oz can jalapenos
- 4 cups sealed guacamole mini cups (2 oz each)
- 1 cup frozen corn, optional
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In a food processor or blender, pulse the chipotle peppers, salsa, garlic, cumin and chili powder until well incorporated and smooth.
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Heat one tbsp of the oil in a shallow pan over medium heat before adding your frozen peppers and onions. Stir well and cover, letting cook 5-7 minutes, or until entire mixture is cooked.
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Heat the other tbsp of oil a large saucepan over low-medium heat before crumbling the tofu over top. Next, pour the chipotle salsa mixture over and stir well. Cover and let cook roughly 5 minutes.
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Heat the spinach and optional corn through in separate smaller pans over the stove, or in bowls in the microwave.
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Whether serving immediately, or storing for later, split ingredients into the number of servings you have, beginning with rice. Next, add the tofu sofritas mixture, then peppers, spinach, beans, and optional corn. Top with more salsa and guacamole if desired.
