Whew, this Whole30 Copycat Chipotle Salad Bowl is on point and absolutely delicious! I love a good Chipotle bowl, but I don’t love the cost. So, let’s make a version at home that is quick, budget-friendly, and Whole30 compatible!
There’s a Whole30 Chipotle Bowl?
Yes! It’s called the Wholesome Bowl and you can learn more about it on Whole30’s website here. It’s a fantastic on-the-go option when you need something nourishing and Whole30 compatible.
Pay attention, though, to the fact that you can’t order The Whole30 Wholesome Bowl by name in the store, only online. But you can build your own in store by just using these ingredients:
I genuinely hope Chipotle always carries this convenient option. They catered many of my cookbook tour stops, and everyone was always happy to see Chipotle!
Why We Love This Whole30 Copycat Chipotle Salad Bowl
First, because it’s so much more budget-friendly than buying it in-store, I could make mine at home for a THIRD of the cost. Wahoo! See below for the exact price breakdown.
Second, it’s Whole30, Paleo, Keto, gluten-free, dairy-free, egg-free, nut-free, and EASY. It comes together in 30 minutes or less for a fast weeknight dinner option.
Third, because you can make it your own! Unlike getting the Wholesome Bowl at Chipotle, YOU choose how much of each item you put on it. Plus, I added cauliflower rice to mine, as Chipotle used to offer this (sadly discontinued), and I love the veggie boost!
Finally, because it’s a wonderful flexible family meal. Set out all the ingredients and let everyone choose what they want to add. If you have family members who aren’t on a Whole30, feel free to add traditional rice, black or pinto beans, or make it into a burrito with tortillas that work for your dietary needs.
A Budget-Friendly Option
I was able to make my Whole30 Copycat Chipotle Salad Bowl at home for a third of the cost of buying it in-store. Want to see the breakdown? Here you go! Cost is shared as PER BOWL.
Please note: All of these ingredients were purchased at my local Walmart. The prices listed reflect the current prices at my NorCal Walmart. The most affordable chicken, veggies, etc., were chosen for budget reasons. If your budget allows you to use a higher quality meat or veggies – awesome! Those are obviously ideal, but that is a privilege not all can afford. And also, I can’t tell you how much this costs in YOUR part of the country…so keep that in mind.
- Organic Mixed Greens (1.25 oz) = $0.78
- Homemade Cilantro Lime Caulirice (3/4 c) = $0.74
- Fajita veggies (green peppers + red onion, 1/2 c) = $0.73
- Homemade Blender Salsa (1/2 c) = $0.41
- Homemade Guac (2/3 c) = $1.25
- Chicken (1/3 pound) = $1.01
- Grand Total for Homemade Whole30 Copycat Chipotle Salad Bowl = $4.92
- Cost of Whole30 Wholesome Bowl at Chipotle = $13.94
- SAVINGS of $9.02. You save 65%!!!
Ingredients
- Chicken – Boneless, skinless chicken breast, use the best quality you can afford. Note: The Chipotle Chicken is made in-store with an adobo marinade. This mama does not have time to marinate; I need quick and easy meals! Plus, most adobo sauces have sugar, which is not Whole30 or Paleo-compatible. So, I used a seasoning that did the job without marinating and still created a similarly flavorful chicken.
- Spices – Chili powder (you can use Ancho Chili Powder if you want more of an authentic flavor, and it’s accessible to you! It does have more of a spice kick.), minced onion, cumin, paprika, oregano. I get most of my spices in bulk at Sam’s Club or Winco bulk bins.
- Fajita veggies – Fresh green bell pepper and red onion. Yes, you can swap out other bell peppers or onion types here. I just used what was most similar to Chipotle for copycat purposes.
- Olive or avocado oil
- Cilantro Lime Cauliflower Rice (optional) – I used my easy recipe here for this. Chipotle had their own cauliflower rice option for a hot minute (sadly discontinued), and I loved the veggie boost it gave it! You can also use just regular steamed cauliflower rice to save time or omit the cauliflower rice. Additionally, if you are not on a Whole30, you can make a similar recipe using white rice instead like this one.
- Guacamole – I always prefer homemade guac! I use the easy guacamole recipe you can find on this blog post. Or, you can save time by buying and using store-bought guac instead.
- Salsa – Same here; I prefer homemade salsa over store-bought. Plus, I have a 3-minute Blender Salsa that tastes restaurant-level good, but is so fast and easy without a lot of chopping!
- Mixed Greens – It’s up to you whether you want to serve this on top of mixed greens, chopped romaine, or a mixture of both!
- Optional: Ranch – The dressing at Chipotle is not Whole30 compatible. But I love my salad bowl with a drizzle of ranch! I use my Homemade Whole30 Ranch for this.
How to Make My Whole30 Copycat Chipotle Salad Bowl
- First, heat the oil in a large saute pan over medium-high heat. Add sliced fajita veggies and 1 teaspoon oregano. Cook for 5-6 minutes or until veggies are tender. Remove from pan.
- Add an additional 2 tablespoons oil to the pan and lower heat to medium. Add the chopped chicken and then the chili powder, minced onion, cumin, salt, paprika, and 1 teaspoon oregano. Cook for 10 minutes, stirring regularly, until chicken is cooked through (no pink in the middle).
- While chicken is cooking, make Cilantro Lime Cauliflower rice if you are using it.
- If making homemade salsa or guac, make that now.
- BUILD YOUR BOWL! We did that with a hearty layer of greens on the bottom, topped with cilantro lime caulirice, then fajita veggies, chicken, salsa, and guac. Top with optional ranch, if desired.
- Leftover chicken stays good in a sealed container in the fridge for up to 1 week and in the freezer for up to 3 months.
Whole30 Copycat Chipotle Salad Bowl
Ingredients
- 5 ounces mixed greens can use chopped romaine, or combination of both
Fajita Veggies
- 2 large green bell peppers stem and seeds removed, sliced thin
- 1 large red onion skin removed and cut into thin slices
- 1/4 cup olive oil or avocado oil; divided - use half with veggies, half with chicken
- 2 teaspoons oregano divided - use half with veggies, half with chicken
Chicken
- 1.5 pounds boneless skinless chicken breast cut into small 1/2" pieces
- 1 tablespoon chili powder use ancho chili powder for more of a kick and authentic taste
- 1 tablespoon dried minced onion
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
Toppings
- 2 cups salsa see notes
- 2 cups guacamole see notes
- 8 ounces ranch dressing optional, see notes
Instructions
- First, heat 2 tablespoons oil in a large saute pan over medium high heat. Add sliced fajita veggies and 1 teaspoon oregano. Cook for 5-6 minutes or until veggies are tender. Remove from pan.
- Add an additional 2 tablespoons oil to the pan and lower the heat to medium. Add the chopped chicken, chili powder, minced onion, cumin, salt, paprika, and 1 teaspoon oregano. Cook for 10 minutes, stirring regularly, until the chicken is cooked through (no pink in the middle).
- While chicken is cooking, make Cilantro Lime Cauliflower rice, if using.
- If making homemade salsa or guac, make that now.
- BUILD YOUR BOWL! We did that with a hearty layer of greens on the bottom, topped with 3/4 cup cilantro lime caulirice, 1/2 cup fajita veggies, chicken, 1/2 cup salsa, and 2/3 cup guac. Top with optional ranch, if desired.
- Leftover chicken stays good in a sealed container in the fridge for up to 1 week and in the freezer for up to 3 months.
Notes
Nutrition
Cilantro Lime Cauliflower Rice
Ingredients
- 2 tablespoons coconut oil or ghee
- 1 12-ounce bag fresh or frozen riced cauliflower or 3 cups
- 1 teaspoon fresh minced garlic
- 1 large lime
- 1/2 teaspoon salt
- 1 1/2 teaspoon dried minced onion
- 1/2 bunch cilantro
Instructions
- Put the 2 tablespoons ghee or oil in the pan on medium. Once melted, add the minced garlic. Cook for 2 minutes.
- Add riced caulflower and all the seasonings except the cilantro. For the lime, zest (finely grate) half of the peel into the cauliflower, then juice and add in all of the lime juice.
- Cook for 10 minutes, stirring occasionally. Rice is done when all the cauliflower is translucent. While cooking, finely chop cilantro (I use a mini food processor).
- Remove from heat and stir in cilantro. Perfect as a side to your lettuce tacos, fajitas, or base for a burrito bowl!
Excellent recipe once again. Both my kids loved the chicken. I did put it in Siete tortillas as a burrito but they asked for seconds on the chicken. I loved the burrito bowl and felt so good after eating it.
You know it’s good when your kids want seconds on the protein – wahoo! So happy your family loved this one. Thank you for the review, those make a big difference!
I just made this recipe!! It tasted fantastic! I highly recommend giving this recipe a try!
Autumn’s recipes are so tasty and very affordable! Thank you Autumn for the time and talent you put into creating this recipe!
Aw, thank you so much for the rave review as well as the cookbook love. I appreciate it! Glad you loved this recipe.
So good! Everyone devoured this at our house.
YAY! I’m so happy this was a delicious family win. Thank you for the review!
Made this recipe for the masses! Everyone gobbled it up. So easy and delicious.
YESSS that this one was devoured and enjoyed. Thrilled to hear it! Thank you for the review.