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Super Easy Burrito Bowls

There are no rules with this one! Sky is the limit. Think Chiptole line, here. Simply pick a base, add some protein and top with veggies. This is how I like to make mine. Let it serve as inspo, but please run with this however you see fit!

 

Ingredients:

1 cup uncooked rice (white or brown)

2 cups bone broth (or water)

lime, juiced

1 tbsp cilantro, chopped

3 cups chopped romaine lettuce

1 tomato

avocado

beans (black and/or pinto)

1 cup corn

1/2 red onion, diced

jalapeno

lemon, juiced

salsa

Optional: chicken (you can use a rotisserie chicken or simply grill a couple breasts!)

 

Directions: 

1: Cook rice as directed. I prefer the instant pot. Use a 1:2 ratio of rice to liquid, and set instant pot for 12 minutes. Alternately, bring rice and liquid to a boil, then cover and cook for 12 minutes.

2: While rice is cooking, prepare corn salsa. Mix corn, diced onions, jalapeño to taste, cilantro, and lemon juice. Add salt to taste. Set aside.

3:  When rice is done cooking, stir in lime juice (to taste), 1 tbsp cilantro and season with salt.

4: Heat your protein.

5: Create your bowl.

I like mine topped with cheese, avocado, and salsa. Add some sour cream, or better yet–a little plain greek yogurt for a protein boost.

 

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