We all love Chipotle, am I right?! So why would we make it at home instead of going to Chipotle? The answer is: SODIUM! Chipotle has vegan options, and their food really isn’t that bad, but it’s PACKED with sodium! Their salad dressing alone is a whopping 850 mg of sodium! That’s almost 1/2 your daily value! (The daily value of sodium is 2400mg  or 1500 mg for those suffering with heart disease, or high blood pressure.)

Chipotle isn’t a bad option if you’re in a pinch, so if you’re vegan and traveling and running into Chipotle, avoid the dressing and avoid their homemade (pico) salsa, that packs a whopping 550 mg of sodium per serving.

I calculated what I normally get at Chipotle using the nutrition calculator they have on the website and here were my stats! What I order is a salad with brown rice, black beans, homemade salsa, fajita veggies, corn salsa, and guacamole. I do not order their dressing, but if I did I would be well over my DV sodium intake from ONE meal.

Calories: 695
Calories from Fat: 275
Saturated Fat: 4.5 g
Cholesterol: 0 (plants contain zero cholesterol_
Sodium: 1880 mg (78% DV)
Fiber: 23.5
Carbs: 89
Protein: 18

We all need sodium, and having a healthy balance of sodium and potassium is important, but most of us get way to much sodium every day. Many processed foods like ramen, pre-packed ethnic foods, chips, pasta sauces, dips, frozen food items may have the convenience but it’s not worth the sacrifice to our health. Making your own chipotle at home is super easy, you can control portion size, and you decide how much salt you want in your food.

Ingredients!
2 Tomatoes
1 Onions
1/2 Jalapeno
Cilantro to taste
1 Avocado
Garlic Powder
Black Pepper
1/2 Lime
Brown rice
Your choice of beans
Spinach
Romaine

To make the Pico
Dice up 2 tomatoes, as much onion as you like, 1/2 the jalapeno (no seeds unless you like it super hot), and some cilantro. Mix together, option to add a little olive oil, a little cracked Himalayan pink salt and pepper.

To make the Guacamole
Start with your ripe avocado, spoon out into a bowl. Add juice of 1/2 of lime and mash avocado with lime juice. Dice onion to taste and add to bowl. Mix. The add a sprinkle of garlic powder, some black pepper, option to use cayenne if you like spicy guac. I like to use pickled jalapenos, but fresh are perfectly fine and a healthier option. Add some cilantro to taste. Add a little cracked Himalayan pink salt on top.

Cook up your rice and beans together to save time, add whatever seasonings you like. I add garlic powder, turmeric, cumin, chili powder, and maybe some ginger.

Grab your spinach and romaine, top with the beans and rice, generously add your Pico and your Guac and you are done!

This recipe is super delicious and has very little sodium, it’s also extra special because you made it!