healthy burrito bowls

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy!

Vegan Burrito Bowl With Creamy (Vegan) Cilantro Sauce

C brown rice (or any whole grain- quinoa, buckwheat,)

½ C black beans

salt

cumin

½ tsp chile powder

garlic

——–

tomato- diced

½ yellow pepper- thinly sliced

½ red pepper- thinly sliced

jicama

½ avocado sliced

C lettuce, arugula, spinach,(optional)

box silken tofu – firm

cilantro

lime juice (1 large lime)

tsp kosher salt

pepper

jalapeno (optional)

Vegan Burrito Bowl with Creamy (Vegan) Cilantro Sauce

Add the rice to a pot,with the recommended amount of water, and add spices, salt and cooked beans, give a stir, bring to a boil. Cover, turn heat to low and simmer until rice is cooked and water is evaporated, about 45 minutes. ( Some rice takes longer).While rice is cooking, prep veggies

Make the creamy cilantro sauce. Place tofu, cilantro garlic lime juice salt pepper and jalapeno ( optional) into a food processor and process until very smooth, scraping down sides as necessary.

This will make 1 ½ Cups. Use the leftovers as dip for veggies, or a flavorful spread.

When rice is done, assemble bowls. Place a bed of lettuce in a bowl, top with bean rice mix, and arrange veggies over top. Spoon or drizzle creamy cilantro sauce over top. Enjoy!

One of my favorites, easy flavorful and healthy. Thanks!

The cilantro sauce is amazing! I served the rice and beans separately, and tortillas so people could make a wrap if they wished.

Skip the fast-food and make these lunchbox burrito bowls at home with fresh ingredients and your favorite taco night toppings. 

Lunch Box Burrito Bowls

rice

rotisserie chicken, shredded,

salsa

black beans,

Cheddar cheese

guacamole

sour cream

Cook rice according to package directions on the stovetop or rice cooker.

Prepare your burrito bowl toppings by transferring them into bowls.

Heat your rotisserie chicken and shred the meat, using two forks and on a cutting board, into smaller pieces.

Fill serving bowls with cooked rice, top with shredded chicken, salsa, and desired toppings to build 6 bowls.

For a grain-free bowl, use shredded lettuce instead of rice.

Layer the cooked rice into a thermos or lunch container. Top with chicken, salsa, and cheese. 

Pack the guacamole and sour cream into separate mini sauce containers to be added to the bowls prior to eating. 

Love at first sight, when i saw your rice cooker in the video. So, of course, I spent a little time researching and found the one I wanted.  So I see these yummy burrito bowls on our menu for Friday. :)

Light and healthy clean eating burrito bowls made with ground beef, brown rice, old elpaso taco seasoning and sauce.&nbsp; An easy mid week meal that is filling and makes for great leftovers to take to work the next day.

Healthy Burrito Bowls

500 grams/1 pound Minced (ground beef, chicken, or turkey)

Olive oil

onion

Garlic (crushed)

400 gram can of Black beans

Elpaso Burrito seasoning

tap water

Elpaso Taco sauce

brown rice

Iceberg lettuce (finely chopped)

Cherry tomatoes (quartered)

red onion (finey diced)

Corn kernals (from a can is fine)

cucumber (chopped small)

Avocado

Grated cheese

Sour Cream

The Meat:  Heat a medium sized pan/skillet, on high temperature on the stove.  Add the olive oil, onion and garlic and stir with a spatula until onion becomes translucent.

Break up the ground meat and stir it into the garlic mixture with the spatula, browning the meat off.

Measure 1 cup tap water and add the burrito seasoning, stirring it into the water.  Pour over the meat and stir through.

Add ¼ cup of Taco Sauce to the meat and stir through.

Rinse and drain the black beans so all the liquid is gone.  Add the beans to the meat and stir through.

The Salsa:  All the quartered tomatoes, diced red onion, corn, cucumber and avocado to a bowl, and sprinkle with a little salt and pepper.  Mix to combine.  A squeeze of lemon juice is optional.

Assembly:  In each bowl, lay the finely chopped cabbage, followed by ½ cup cooked brown rice, then ¼ of the meat mixture, a couple of tablespoons of taco sauce, then some salsa, followed by a little grated cheese.  Sour cream optional.

Super flavorful and healthy mojito lime chicken burrito bowls that are loaded with lime brown rice, juicy chicken, black beans, sauteed bell peppers, and topped with homemade cilantro dressing. This Mexican inspired recipe is sure to be your new favorite meal. Ideal for meal prep, family dinners, and lunch!

Mojito Lime Chicken Burrito Bowls

limes, juiced

garlic cloves,

Tbsp fresh cilantro, chopped

paprika

tsp chili powder

tsp black pepper

tsp cumin

chicken

extra-virgin olive oil or avocado oil

brown rice, cooked

lime,

Tbsp fresh cilantro, finely chopped

large bell peppers,

black beans, warmed

corn kernels, warmed

pico de gallo

Optional Toppings: avocado, guacamole, sour cream, lime, cheese

Tbsp extra virgin olive oil

limes, juiced (about ⅓ cup)

Tbsp of cilantro, finely minced

garlic clove,

tsp sea salt

In a large ziplock bag, mix together all the mojito lime marinade ingredients. Add in chicken, seal the bag and shake until chicken is evenly coated. Let marinate for at least 10 minutes and up to 1.5 hours.

In a large saute pan, heat olive oil to medium-high heat. Add chicken to the pan and cook for 5 &#8211; 7 minutes on each side, or until cooked through and no longer pink on the inside. Remove the chicken from the pan and let rest on a plate. Do not cut it yet.

Meanwhile, add the sliced peppers to the pan, and cook for about 5 minutes until soft and slightly charred. Add more olive oil if needed and season with salt and pepper.

In a small bowl, mix the cooked brown rice with lime juice, chopped cilantro, salt, and freshly ground black pepper.

Warm the black beans and corn according to the package instructions. I recommend heating beans in saute pan on low with the bean juice from the can.

Make the dressing by whisking together all the ingredients. Taste and adjust seasonings based on your preference.

Assemble bowls by adding lettuce as the base of each bowl, then evenly dividing and topping each with cilantro lime rice, warmed black beans, warmed corn, sauteed bell peppers, red onion, pico de gallo or salsa, chicken slices, and avocado slices. Sprinkle some cheese on top if desired, and enjoy!

Thank for the recipe! It was super filling and the chicken was seasoned perfectly.

I loved this recipe so much!! Super delicious taste that keeps you feeling full. Gives you a great Mexican taste with a healthy twist. Flavoring on point.

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Vegan Burrito Bowl With Creamy (Veg...

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Top 4 healthy burrito bowls recipes from across the web

The most viewed healthy burrito bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Burrito Bowl With Creamy (Veg...

Lunch Box Burrito Bowls

Healthy Burrito Bowls

Mojito Lime Chicken Burrito Bowls

The most viewed healthy burrito bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine