Burrito Bowl
Total Time
25 mins
Prep Time
20 mins
Cook Time
5 mins
Rating
4.38 out of 5 stars
(8)
Ingredients
4
- 1 tablespoon olive oil or avocado oil
- 3 cups shredded rotisserie chicken, or cooked cubed chicken
- 1 tablespoon taco seasoning
- 3 cups cooked rice, white, cilantro lime, Mexican, brown or cauliflower rice*
- 1 1/2 cups chopped Romaine lettuce, or your favorite greens
- 15 oz black beans or pinto beans, rinsed, drained and warmed
- 1 cup frozen sweet corn, warmed (can use fresh sweet corn)
- 1 cup halved grape tomatoes
- 1 cup shredded cheese, Mexican blend, Monterey Jack or cheddar
- 1/3 cup chopped cilantro
- Guacamole, or avocado slices
- Pico de Gallo, or salsa
- Pickled Red Onions
- Sour Cream, or plain Greek yogurt
- Creamy Cilantro Lime Dressing, for drizzling
- Lime wedges, for serving
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Preparation
Step 1
In a large skillet, heat the oil over medium heat. Add chicken and sprinkle with taco seasoning. Stir until chicken is evenly coated in the spice mixture. If necessary, add 1 tablespoon of water to help distribute everything evenly. Cook just until chicken is warm. Taste and adjust seasonings, if necessary, remove from heat.
Step 2
To assemble the bowls, divide the rice, chicken, lettuce, beans, corn, tomatoes, cheese, and cilantro between 4 bowls. Top with guacamole (or avocado), Pico de Gallo (or salsa), pickled red onions, sour cream (or plain Greek yogurt), or your favorite toppings.
Step 3
Drizzle with creamy cilantro lime dressing, if desired. Serve immediately with lime wedges.
Step 4
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Chef's notes
These bowls are very customizable. For the rice, you can use white rice, brown rice, cilantro lime rice, Mexican rice, or cauliflower rice. You can also use cooked quinoa or farro. If you need the bowls to be vegetarian, leave out the chicken and add extra veggies.
