Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Vegan
Servings 4 bowls

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