Burrito Bowls piled with colorful veggies, Cilantro Lime Rice with protein packed black beans & all your favorite burrito fixins’. You are going to want a very big bowl. 😀
Tired of eating restaurant made burrito bowls all these years, finally last year I decided to start making burrito bowls at home. Very soon, the home made burrito bowls became our family favorite and now I find myself making it every other week.
I love veggies so I add a whole bunch of just about everything. I used red, green bell peppers, tomato, onion, romaine lettuce, black beans, corn & cilantro. If you are a type of person that doesn’t like veggies so much, you can play around with the combination to suit your taste.
This is literally like a one pot recipe.Yes, you read it right, I have just used a single utensil to make this bowl.
I love this VonShef Cast Iron Set that i purchased a few months back and the final product in terms of food cooked is just amazing:)
Although this recipe might sound like one needs to do a lot, however as you get started you will realize it’s a simple and quick recipe with just 5 basic steps.
- Cooking the Cilantro & Lime Rice
- Cooking the Veggies (Fajita)
- Cooking the Protien (Chicken / Tofu / Indian Cottage Cheese)
- Cooking the Beans
- Assembling the meal
Cooking the Cilantro & Lime Rice
- 3 cups basmati or long-grain rice/Cooked
- 1 tsp olive oil
- 4 Tbsp finely cilantro/chopped
- 2 Tbsp fresh lime juice
- 3 garlic cloves/ finely chopped
- 1 Tbsp cumin seeds
Although Chipotle uses long-grain rice, I found that I was able to most closely mimic their rice by using Basmati. Heat a large skillet,add in cumin seeds, chopped garlic,stir in cilantro & lime juice.Add in the cooked rice and mix it nicely. Serve hot or at room temperature.
Cooking the Veggies (Fajita)
- 1 Tsp olive oil
- 2 large green pepper/red bell pepper
- 1 large onion/ sliced
- 1 cup Organic corn kernels
- ½ Tsp salt
Next comes the tastiest fajita veggies to ever grace your burrito bowl. In a large skillet, heat the oil over medium-high heat until shimmering. Add the peppers, onions, and salt.Heat until slightly softened but still tender-crisp, about 5 minutes. Remove from heat .Add in the corn kernels,cook it for few mins & remove from heat and keep it aside.
Cooking the Protien (Chicken / Tofu / Indian Cottage Cheese)
- 1 Skinless Chicken Breast/chopped in cubes
- ½ a Lime /juice
- 1 tsp cup olive oil
- 2 tbsp taco seasoning (1 tsp chili powder,1 tsp paprika,1 tsp garlic powder,1 tsp cumin powder,½ tsp dried oregano,1 tsp salt,¼ tsp fresh ground pepper)
Heat a grill, griddle or pan on medium-high heat, the add chicken cubes and the seasoning cook for 5-8 minutes remove from heat and set aside.
Cooking the Beans
- 2 can Non GMO Black beans
- 2 garlic cloves/finely chopped
- 1Tbsp Taco Seasoning
- 1Tsp oil
- 1 Tbsp Cilantro/chopped
- 2 cups water
Add oil in the skillet, add in the chopped garlic, Taco seasoning .Add in the rinsed Black beans, give it a nice stir & add water. Let it cook for few mins (7-10) till the water thickens.Stir in the cilantro. While the beans are cooking,chop all of the veggies, and salad.
Assemble your bowl
Make it yourself to your taste.
After the beans have finished cooking and the rice is ready, spoon the rice into bowls,top with salad mixture (beans, corn, bell peppers, tomatoes, onions, cilantro). Place chicken on top and top with some sour cream & chopped lettuce. Enjoy cold or warm!
Do you like Mexican food? What is your favorite Mexican dish? Do you make Burrito bowls differently? Drop in your comments as I would love to hear from you.
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