These burrito bowls are incredibly tasty and super easy to make.
The best thing about these: they are even more delicious the next day making for great leftovers.
As everyone knows, I’m a huge planner when it comes to meals. I think it’s one of the most important things when trying to stay healthy or lose weight. I have made a habit of taking 30 minutes once a week and planning out my meals for every lunch & dinner for the week.
Then, I go to the grocery store on either Saturday morning or Sunday night. Overall, it takes me about an hour and a half each week to plan & grocery shop. No longer do I have to make random trips in the middle of the week because I “have nothing at home.” I also don’t ever stop for fast food and I rarely eat out unless it’s planned in advance.
Planning my meals in advance has saved me TONS of time & money. After a long, exhausting day at work, no longer do I have to go on a late night, frustrating grocery store run.
No longer do I leave work and wonder what I’m going to make in 30 minutes between classes or events. By having everything at my house, I can easily whip up something quick or already have it done in my crock pot.
Now, enter the BURRITO BOWLS. These are awesome because they are great for leftovers. No one has time to sit in the kitchen and make lunch and dinner every day. And sandwiches can get really, really boring.
One of my favorite ways to cook is by making a dinner for Monday night and eating it for lunch the next day, or dinner the next day or lunch later on in the week; whatever my schedule will allow for the week.
These burrito bowls have all of your major food groups. You can make them vegetarian or add meat. It’s a great way to add a lot of veggies in to your diet. Are your avocados about to go bad? Throw them in the mix! Too many tomatoes in your fridge? Add extras to the bowl! It’s so easy & customizable.
These are adapted from Damn Delicious. The original recipe used sour cream to make the chipotle cream sauce but I made these a little healthier and decided to use Greek yogurt. It tasted exactly the same!
I hope you enjoy making & eating these as much as I did!
[av_hr class=’default’ height=’50’ shadow=’no-shadow’ position=’center’ custom_border=’av-border-thin’ custom_width=’50px’ custom_border_color=” custom_margin_top=’30px’ custom_margin_bottom=’30px’ icon_select=’yes’ custom_icon_color=” icon=’ue808′ font=’entypo-fontello’ av_uid=’av-pe86′]
Easy Burrito Bowls
1 cup uncooked rice
1 cup salsa
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
6 oz plain greek yogurt
1 tablespoon chipotle paste*
1 clove garlic, pressed
Juice of 1 lime
1/4 teaspoon salt, or more, to taste
- To make the chipotle cream sauce, whisk together greek yogurt, 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 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 and salsa.
*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.
Try sautéing some various colored peppers & onions for additional color and taste.
Add chicken or steak if desired.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
YIELD: 6 servings
Adapted from Damn Delicious