Go Back

Homemade Burrito Bowl with Fresh Ingredients

Print Recipe
Total Time 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the base
  • For the protein (choose one or both)
  • Chicken marinade/spice
  • Bean seasoning (if using beans)
  • Fresh salsa
  • Toppings
  • 1 1/2 cups uncooked brown rice or quinoa for faster cook time
  • 3 cups low-sodium chicken or vegetable broth or water
  • 1 lime, zested and juiced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon sea salt
  • 1 1/2 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • OR 2 cans (15 oz each) black beans or pinto beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional 1 teaspoon chipotle in adobo, minced, for heat
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon chili powder
  • Pinch of salt
  • Splash of water or broth
  • 2 cups diced tomatoes Roma or cherry
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Salt to taste
  • 1–2 avocados, sliced or mashed
  • 1 cup corn grilled, canned, or frozen thawed
  • 1 red bell pepper, diced
  • Shredded romaine or baby greens
  • Pickled red onions optional but elite
  • Plain Greek yogurt or sour cream
  • Shredded cheese cheddar, cotija, or Monterey Jack
  • Hot sauce or sliced fresh jalapeño
  • Lime wedges

Method
 

  1. Rinse the brown rice under cold water. Add to a pot with broth (or water) and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer until tender (about 35–40 minutes). Rest 10 minutes, then fluff. Stir in lime zest, half the lime juice, and cilantro.
  2. In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and chipotle (if using). Toss chicken to coat. Let sit 15–30 minutes (or up to 8 hours in the fridge).
  3. Heat a large skillet over medium-high. Add a drizzle of oil and cook chicken 4–6 minutes, stirring, until browned and cooked through. Squeeze in a little lime juice at the end for extra pop.
  4. If using beans, warm a skillet with olive oil over medium heat. Add garlic for 30 seconds, then cumin, oregano, chili powder. Stir in beans, a splash of water or broth, and a pinch of salt. Simmer 3–5 minutes until hot and flavorful.
  5. Stir together tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Taste and tweak. If your tomatoes aren't amazing, add a pinch of sugar. No shame.
  6. Slice avocado, chop peppers, thaw corn, shred greens, and set out cheese, yogurt, and hot sauce. This is your garnish runway.
  7. Add a scoop of cilantro-lime brown rice. Top with chicken or beans (or both), corn, peppers, greens, salsa, and avocado. Finish with yogurt, cheese, hot sauce, and a lime squeeze.
  8. If you like warmth without wilting everything, build the hot layers first (rice + protein + beans), then add cold toppings right before eating.