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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We loved this! It was so delicious and filling! None of us really liked the sauce though. So i mixed it with homemade ranch and it was awesome!
I made this for dinner last night and it was so delicious! So little work for such a great looking dinner. Thanks for the recipe!!!
I made this last night (with some lightly seared top sirloin chunks) and when my husband tried it, he looked at me with huge eyes and said “This tastes exactly like Chipotle.” He loved it and had three helpings (when he truly loves something, he tends to lose a little self control.) Awesome recipe! Immediate family favorite, thank you so much!
(I had a Corgi too! She was my best friend for 13 years. I still miss her. Corgis are the best!)
I made this for the first time last week, and it was DELICIOUS. So much tastier than Chipotle – and cheaper! Totally addicted to this recipe and all of your other Mexican-Inspired dishes. Thank you!
Food & Corgi’s, yes please!
Looks delish! And ever better with a corgi next to it! 🙂
I just made this. I replaced the rice with quinoa because it is what I had on hand. ABSOLUTELY DELICIOUS. I used all organic ingredients and it is perfect to use when i’m prepping lunches. Thank you!
FAB-U-LOUS! Got 4 thumbs up, even from the picky small kiddo. These will be terrific for summer dinner.
Wow, just wow! The chipotle sauce really makes this dish. At first blush, I thought this sounded like just another taco salad without the shell, but was I ever wrong! So glad I tried it anyway. I added shredded chicken and proportionately more lettuce and avocado (lots more avocado). I’m pleasantly full and content and the pic of Butters has inspired me to snuggle up with my pups on the couch on an unseasonably cool and rainy day. What could be better?
I’ve never seen chipotle paste here so used the chipotles in adobo. For those who don’t realize, what’s left from the can freezes beautifully and will last for about 6 months. Those cute little one-cup plastic containers with the screw-on lids are perfect for this.
This recipe is fantastic! So much flavor!
I was pleasantly surprised when I scrolled through your photos and saw the adorable stamped spoon! I sell stamped silver plate in my Etsy shop! One can never have too many stamped spoons!
Hilary
I have 2 corgi’s too!! Same colors as yours! LOL
I loved this recipe! I actually have loved all of your recipes that I have made so far, but this one… oh! This one is so good and it is healthy and filling. I made some chicken for my husband to add to it and he loved it too. This is going to be a frequent meal in our house. Thanks for sharing! I wish you lots of success! 🙂
Just made this salad for my family tonight. A huge hit with everyone! Couldn’t find the chipotle paste any where, so I used Taco Bell’s Bold and Creamy Chipotle sauce. Loved the spice it added. Also added some fajita flavored chicken strips. Will definitely make this again!
Yum!! this is perfect, yummy and so easy + quick! thinking about melting some cheese on top and adding sour cream!
So delicious and easy!
Hi there
How long does the chipotle cream sauce last once made?
Thank you!
It should keep for at least 1-2 days in the fridge.
Just bought all of these ingredients for tonights dinner! I’m always looking for something easy to throw together on Mondays (my crazy day), and this sounds awesome! I plan on throwing in some left over grilled chicken too! Yum!
This turned out so good. i ended up using the chipotle peppers in adobo sauce! i was worried that it wouldn’t turn out so good but it was awesome! i love some chipotle sauce too!! Your blog is my go to site for recipes! i make at least 2 recipes from your blog a week! thank you soo much for keeping this up!
We just had this for dinner!!!
Easy, yummy, what more can we ask for?
A keeper for sure!
I love your blog! I’ve made so many of your recipes and they have all been awesome!! I love anything with chipotle. Never heard of the paste. I take the whole can and puree in my
Vitamix and save it in a jar. I love adding a touch of chipotle to most foods!