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.
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?
Easy Burrito Bowls
Ingredients
- 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
For the chipotle cream sauce
- 1 cup sour cream
- 1 tablespoon chipotle paste*
- 1 clove garlic, pressed
- Juice of 1 lime
- ¼ teaspoon salt, or more, to taste
Instructions
- 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.
Notes
Did you make this recipe?
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These were a huge hit with my kids! Thumbs up all around. Plus they were super easy to make.
It worked really well for us, because I’m vegetarian, but my kids are not. So I chopped up a grilled chicken breast and added it to theirs. Voila!
Great! Thanks for sharing.
This dish is like, yummazing! Gotta add this this to my, ” to make list”.
I love burrito bowls!!! I add sauteed shrimp to mine, with a little cilantro and squeezed lime…yum! For the rice, I get the Trader Joes Brown Rice in the frozen section..it’s awesome and so convenient/easy to make!!
WOW!!! That was great!!! Even though I improvised, I still made a burrito bowel that was, as the website says, damn delicious!
I love this idea but I hate beans. Is there any sort of substitution someone has tried that keeps the delicious feel of the dish, but gets rid of the beans?
Chickpeas are good if you don’t mind them. Otherwise I’ve also used sweet potato which makes it slightly sweeter but still has a a great flavour.
I absolutely love your blog!!!! You’re so creative! Yummy burrito bowls btw!!!
I’ve made these delicious bowl/plates many times; they’re so delicious! Perfect for dinner then work lunches the next day. Thanks so much for yet another fantastic meal!
so so good! i’m trying to both learn to cook and lose weight so this was perfect for me! made enough to do meal prep for the week.
OMG. This is so delicious!!! I put in 2 tablespoons of chipotle paste to make it a little spicier. It makes for a great work lunch 🙂
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Made this tonight and it was soooo good. Did a couple of changes though… we didn’t include the Roma tomatoes (just had the salsa) and for a healthier option, we used lowfat plain Greek Yogurt instead of sour cream, also used chipotle sauce instead of chipotle paste and added shredded chicken. Needless to say, it was a delicious recipe! Can’t wait to make again!
I love burritos. It’s tasty, and you can even put your favorite inridients.
Skipped the avocado (not a huge fan), added in grilled chicken breast sprinkled with cayenne. Delicious!
This may be a stupid question, but how does it work if you are using the chipotle peppers in place of the paste? Do you chop them up as finely as possible or use the juice from the can? Thanks!
Yes, you can chop them up as needed along with the juices.
What brand and type of store salsa would you recommend for this recipe?
That’s really based on personal preference and the types of brands that your grocery store carries.
This looks absolutely delicious! I’ll be trying it, very soon…today, maybe. I <3 Butters! Corgis are my dream dogs! 🙂
I made this for dinner Thursday with vegan Chipotle cashew cream and cranberry beans from Rancho Gordo. It was so delicious it is haunting me. The smokiness of the chipotle really makes it a special dish. My teenage grandchildren gobbled it up and asked for leftovers the next day. (I had wisely made a double batch.)
oh yum! that looks so delicious. and your photography is beautiful as well. 🙂
Easy and so good! Didn’t find the chipotle peppers so used what I had on hand: sriracha mayo. Thank you for sharing your great recipe!!
This was amazing!!!! I forgot to buy chili peppers in adobe sauce for the cream sauce, so I just added more cilantro in it. This was so great, we will be making this more often!