Main Dishes · vegan · Vegetarian

Burrito Bowl


One of my favorite fast-food spots is Chipotle’s, so I wanted to attempt their scrumptious Burrito Bowl at home.  This way, I can have it any time I want, and it will be a lot healthier and a little cheaper too.  Plus, this is a pretty easy dish to throw together, which motivated me to give it a try.  One more easy weeknight meal in my repertoire.  Hooray!

I used chicken in my burrito bowl, but this dish can easily be made using beans instead.  Sub vegan cheese and cashew cream for the cheese and sour cream, and this baby just became vegan.  Yet another reason to love this recipe; it can easily be adapted to the needs of anyone you’re serving.  Talk about a crowd-pleaser!


(Serves 4)                       Prep Time: 20 minutes         Cooking Time: 30 minutes

  • 2 chicken breasts OR 2 cups cooked black beans
  • 2 tbsp Mexican Spice Blend
  • 1 cup soaked brown rice ** (see note)
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 cup guacamole (Mash 2 avocados, stir with 1 tbsp lime juice and 1 minced clove garlic, season with salt & pepper)
  • 1 cup grated cheese (optional)
  • 1 cup sour cream (or cashew cream: Soak 1 cup cashews at least 4 hours, drain and put in blender with 2/3 cup water and 1 tsp lemon juice.  Blend until smooth, season with salt)


1.If making chicken: cut the chicken in small pieces, toss with the spice blend,  and a pinch of salt and pepper.  If you have time, let this marinate 1+ hours (up to 8 hours). If not, skip to step 2.

If making beans: Place beans in a small saucepan.  Stir with 1/3 cup water or vegetable broth, and the spice blend.  Heat up on low heat, stirring occasionally (Skip Step 2).

2. Heat oven to 400 degrees. Line a baking sheet with parchment paper.Spread chicken on baking sheet. Bake for 10 minutes, flip, and bake for 5 – 10 minutes more, until chicken is cooked through (cut the biggest piece in half and check that there is no pink meat).

3. Meanwhile, combine the rice with 2 cups water and a pinch of salt.  Bring to boil, cover, lower heat and simmer 20 minutes or until just tender and most of the water has been absorbed.  Add corn to the pot and continue cooking, covered, until all the water is absorbed, 2-4 minutes more.

4. To serve: Place a spoonful of rice in a bowl.  Top with beans or chicken.  Top with salsa, guacamole, cheese, and sour cream.  Enjoy!

**For the brown rice: I suggest cooking the rice in 2 cups of water for 20 minutes.  This only works well if you soak the rice in advance.  My favorite soaking method is to rinse the rice and drain it.  Place the wet rice in a bowl and cover it; place this in the fridge.  Just that little bit of water left clinging to the rice after you rinse and drain it is enough to soften it.  Leave the rice in the fridge for at least 1 hour, or up to 3 days.  If you have not had time to soak your rice, just follow the cooking directions on the package.  This will likely involve more water and cooking time than I suggested.



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