You may have found that healthy eating and take-out do not exactly mesh. So when you find one you love, they become your go-to.
Burrito Bowls from Chipotle and Muccho Burrito have both been great options for my family. They are full of veggies and meat with healthy guacamole and I can choose to omit any ingredients that are not nutritious and just ask for more veggies.
But because I am also budget conscious, I can’t say that I love dropping more than forty dollars on burrito bowls for just one meal for four…even though they really are delicious.
So in honour of my hubby’s birthday this year, I decided to take a stab at making homemade burrito bowls. Chipotle, for the record, is his favourite take-out. It is the only thing I know for which he is willing to risk missing a train….
I marinaded the meat in a spice rub overnight (I used chicken and beef), sauteed some peppers and onions, made some pico and guacamole and served it all up with sour cream, salsa, cheese, white rice and black beans (if you are avoiding grains and legumes, you can easily leave out the rice and beans. It is an indulgence for me that I choose to include in my burrito bowls).
And the final review….he said the meal was better than pizza (which up until that night was his all-time favourite meal)! And for the record, he didn’t even have the rice and beans.
Easy Burrito Bowls
Time: 1 hour 45 minutes including marinating
- 2 pounds chicken breasts or thighs or grilling steak
- 2 tablespoons of fajita/taco seasoning or use this recipe:
- 1/4 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- Olive oil
- 2 peppers (a mix of red, yellow, green or orange), cut into strips
- 1 medium onion, cut into strips
- Pico (recipe below or store bought)
- Guacamole (recipe below or store bought)
- sour cream, salsa, cheese
- optional: black beans, white rice
- Mix the spices together and toss them on the meat along with about two tablespoons olive oil. Allow the meat to marinade for an hour or overnight.
- Grill the meat (or bake it) and once cooked, cut it up into small chunks.
- Cut up the peppers and onions.
- Sautee peppers and onions in a pan with some olive oil over medium heat until soft to your liking (some people like to leave them with a bit of a crunch).
- Make Pico & Guacamole (below).
- To serve: put each item in it’s own bowl (including the sour cream, salsa, cheese and black beans & rice if using) and create a buffet so people can load up their burrito bowl the way they like it!
Prep Time: 5 minutes
- 2 avocados
- Fresh squeezed juice from 1/2 of a lime
- 1 tablespoon or more fresh cilantro, finely chopped
- ¼ teaspoon sea salt
- Cut the avocados in half, remove the pit and scoop the insides into a bowl small.
- With the back of a fork, mash the avocado.
- Add tomato, onion, lime juice, cilantro and sea salt.
- Mix all ingredients well.
- 4 roma tomatoes, chopped
- 1/4 small red onion, minced
- 2 cloves garlic, minced
- 2 tablespoons cilantro, finely chopped
- Combine ingredients in a small bowl.
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