Easy Burrito Bowls
Skip Chipotle and try these burrito bowls right at home. It’s easier, healthier and 10000x tastier!
I finally made a burrito bowl at home. Well, I guess it’s more of a burrito plate. But still. Burrito bowl, burrito plate – I’m in love.
I even received Butters’ approval here as he’s trying to jump onto the table with his very, very short legs.
No, but really, with fresh veggies and just 10 min prep with a creamy chipotle drizzle, what’s not to love?
Plus, this is completely customizable to add in your favorite proteins. Or if you’re like me, you can keep it vegetarian. There’s plenty of goodies to go around here!
And if you really want to go that extra step and make these even healthier, you can use quinoa in place of the rice.
You’ll get that extra kick of protein, and be full for hours on end! So who still wants Chipotle for dinner tonight?
Skip Chipotle and try these burrito bowls right at home. It's easier, healthier and 10000x tastier!
- 1 cup uncooked rice
- 1 cup salsa, homemade or store-bought
- 3 cups chopped Romaine lettuce
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (15-ounce) black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup sour cream
- 1 tablespoon chipotle paste*
- 1 clove garlic, pressed
- Juice of 1 lime
- 1/4 teaspoon salt, or more, to taste
- To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
- To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
- Serve immediately, drizzled with chipotle cream sauce.
*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.
Adapted from The Garden Grazer