EASY BURRITO BOWLS




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I finally made a burrito bowl at home. Well, I guess it’s more of a burrito plate. But still. Burrito bowl, burrito plate – I’m in love.

With fresh veggies and just 10 min prep with a creamy chipotle drizzle, what’s not to love?
Plus, this is completely customizable to add in your favorite proteins. Or if you’re like me, you can keep it vegetarian. There’s plenty of goodies to go around here!
And if you really want to go that extra step and make these even healthier, you can use quinoa in place of the rice.
INGREDIENTS:
  • 1 cup uncooked rice
  • 1 cup salsa, homemade or store-bought
  • 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
  • 1 cup sour cream
  • 1 tablespoon chipotle paste*
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • 1/4 teaspoon salt, or more, to taste
DIRECTIONS:
  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  4. Serve immediately, drizzled with chipotle cream sauce.
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