Burrito Bowl is made with pantry staples like rice, corn, black beans and amazing seasonings. Easy to make with low effort and you know that is a keeper that the whole family can’t get enough of it in no time. Tastes like in an amazing restaurant, but you can easily make everything at home.
You can find thousands Burrito Bowls on the internet that is fore sure. But let me tell you will love the burrito seasonings in this Burrito Bowl recipe in no time.
Reasons to love this Burrito Bowl
Marinade: I use plant based chicken (any chicken will work) and let everything stand for a couple of minutes. That my friends makes everything so delicious, juicy, tender and yet so flavorful.
It is truly a colorful bowl which makes everything a feast to eat.
Cheap: we use pantry staples that are widely available, but in the result it will taste even better than in any fast food restaurant.
Have a look at my step by step pictures and see everything is so easy, yet tastes so good and is ready in no time
What you need for this Burrito Bowl recipe
Chicken (plant based for me, but use whatever you prefer). Marinating chicken is a great, because it tastes so much bolder and tastier as you can imagine. Adding: olive oil, along with cumin, garlic, smoked paprika, oregano, you know the result will be unmistakably amazing.
Rice: you can use white or brown rice. Also leftover will work great as well.
Lettuce: use iceberg or romaine lettuce. Both of them have a great texture and add another layer of freshness to our bowls.
Tomatoes, yes of course I keep it really, really simple and make a kind of a salsa. Combined with lime juice, cilantro, red onions you have tons and tons of flavor made from scratch.
Avocados, corn and black beans: avocados add creaminess and richness. Black beans are great for protein and finally corn add a little volume of sweetness. Which makes everything complex, well balanced, yet you wouldn’t believe it can be in under 30 minutes on the table.
How to make Burrito Bowl
Start with marinating the chicken. Into a bowl or freezer bag, add 1 Tbs olive oil, oregano, cumin, chicken, chili powder, garlic, smoked paprika and a pinch salt and pepper, combine. Marinate for at least 5 minutes up 2 hours. After testing I find out 5 minutes is absolutely a great time. The result is juicy, tender and flavorful. Anyways if you have the time you can absolutely extend the time to 2 hours.
Next, cook your rice according to the package directions. Skip this step if you have some leftover rice on the cupboard. You can make it 2 days in advance.
To a pan add 1 Tbs olive oil and cook chicken for around 4 minutes. Set aside for later.
Next, into a small bowl combine: tomatoes red onions, lime juice, cilantro and a pinch salt of pepper.
Finally, assemble the Burrito Bowl: Add lettuce to the bottom of your bowl, following by beans, rice, salsa, chicken and avocados. Repeat until nothing is left.
Tips and tricks
Leftovers are great for around 4 days in the fridge. Burrito Bowl tastes great even cold.
For feeezing: I would only freeeze the rice, beans and chicken. Keep in mind that you don’t freeze the avocados or tomatoes which will get mushy though freezing.
Looking for a smooth salsa? Skip tomatoes ands make my Restaurant Style Salsa.
For a low carb option, replace the rice with Cilantro Lime Cauliflower Rice.
To make a burrito use your favorite wraps, fill, roll and enjoy.
Other recipes to try
Share remakes of my Burrito Bowl with a tag on Instagram or Facebook.
Enjoy, Florian.
Burrito Bowl
Burrito Bowl is made with pantry staples like rice, corn, black beans and amazing seasonings. Easy to make with low effort and you know that is a keeper that the whole family can't get enough of it in no time. Tastes like in an amazing restaurant, but you can easily make everything at home.
Ingredients
- 6 oz plant based chicken
- 2 Tbs olive oil, divided
- 1 tsp Cumin
- 1/2 tsp chili powder
- 3 cloves garlic, pressed
- 1/2 tsp smoked paprika
- 1 tsp oregano
- 1 cup rice, uncooked
- 7 oz iceberg lettuce
- 1/4 cup cilantro
- 1 Lime juiced
- 5 oz cherry tomatoes, quartered
- 1/2 cup red onion, chopped
- 1 avocado, chopped
- 1 cup corn, canned
- 1 cup black beans, canned
- salt, pepper to taste
Instructions
- Start with marinating chicken:
To your bowl or freezer bag, add 1 Tbs olive oil, oregano, cumin, chili powder, garlic, chicken smoked paprika and a pinch of salt and pepper. - Mix or shake and marinade for at least 5 minutes. If you have the time, you can absolutely extend the time to 2 hours.
- Prepare rice:
Cook rice according to the package directions. Skip this step if you have some leftover rice. - Cook chicken:
In a pan, add 1 Tbs olive oil and cook chicken for around 4 minutes. Set aside until further use. - Combine tomatoes for salsa:
In a small bowl combine tomatoes, red onions, lime juice, cilantro and a pinch of salt of pepper. - Assemble your burrito bowl:
Start with lettcue on the bottom, continue with beans, rice, salsa, chicken and avocados. Repeat until everything is used.
Notes
- Leftovers are amzing for 4 days, when kept in the fridge.
- Freeze only rice, beans and chicken. Adding the avocados and tomatoes to the freezer makes them mushy.
- For a smooth salsa: Skip tomatoes and use my Restaurant Style Salsa linked above.
- Low carb option: use cilantro lime cauliflower rice: you will find the link above.
- Make a burrito with your favorite wraps, fill, roll and devour.
Nutrition Information:
Yield: 4 Serving Size: 1 bowlAmount Per Serving: Calories: 404Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 514mgCarbohydrates: 40gFiber: 11gSugar: 2gProtein: 18g
Amal
Friday 1st of September 2023
My go to dish …Thank you for sharing the recipe!!!
Florian
Friday 1st of September 2023
Thanks for your great feedback, Amal! Don't forget leaving a star rating with your review. Thanks.