My Burrito Bowl (My Version of Chipotle’s)
Served in a bowl and made with a homemade, cilantro-lime rice, pinto and or black beans, sauteed onions and peppers, a spicy dressing, and guacamole, this dish is healthy and good.
Ingredients
Cilantro-lime Rice
- 4 cups extra long grain cooked brown rice
- 1 whole juice from a small lime
- 1/4 cup chopped cilantro
- dash of sea salt
Beans
- 2 15 oz can pinto beans
- 2 tablespoons onion
- 2 tablespoons garlic
- 2 tablespoons oregano
- 2 tablespoons chipotle-chili adobo
Fajita Veggies
- 2 medium bell pepper
- 1 medium red onion
- 1 tablespoon garic
- 1 tablespoon fresh oragano
Guacamole
- 1 large avacado
- 1/4 cup onion
- 1/2 jalapeno jalapenos chills
- 1 tablespoon cilantro
- 1/2 small lime
Toppings
- 1 heart romaine lettuce shredded
- 1 large tomato chopped
- 1 package roasted corn
Instructions
Rice
- Cook rice as normal with water, lime juice, cilantro and sea salt per directions
Beans
- Cook your beans to close-to-optimum softness, then add onions, garlic, oregano, and chipotle-chili adobo and simmer for an additional 20 - 30 minutes.
Fajita Veg Mix
- Slice up the bell peppers, red onion, and fresh oregano, then stir fry in light oil or water until soft.
Guacamole
- Mash the avocado with red onion, jalapeño, cilantro, and juice from lime
Bowl Assembly
- Start with a cup of rice base at the bottom of your bowl Top with a half to whole cup of beans on one side and 1/2 cup of fajita mix on other Add tomato, corn, and or lettuce Slap on a healthy topping of guacamole
- Drizzle with the Wholly Moly Chipotle Dressing (link in notes)
Notes
You can go free stye with the toppings, please don't let me limit you here. Wholly Moly Chipotle Dressing