DIY Mexican Burrito Bowl

Move over Chipotle, there’s a new healthier burrito bowl in town. Sure, Chipotle has all natural ingredients, but it is still filled with salt and unnecessary oils. Plus the portion sizes are gigantic! I am all about eating sufficient portions, but filling my bowl with more vegetables is usually the way I do it! And-why buy food out that you can make at home with healthy, fresh, & oil-free ingredients for less than a 1/4 of the price? I am all about saving money and eating healthy so I always find ways to stretch my dollar when preparing meals. This dish is bursting with flavor, nutrients, and won’t leave you feeling sluggish 30 minutes after eating.

What I love about burrito bowls is that there is so much variation- you can add tons of different veggies, beans, spices, and starches. Here’s how I made my last two burrito bowls:

Option 1 ingredients:

1/4 cup brown rice

1/2 cup black beans

1/2 cup frozen corn

1/2 green bell pepper

1/2 ren onion

8-10 cherry tomatoes

1 tsp chili powder

1 tsp minced garlic

dash cumin, paprike, sea salt, and pepper

1/4 -1/2 lime

Option 2:

1/4 cup long grain brown rice

1/2 cup black beans

1/2 cup frozen corn

8-10 cherry tomatoes

1 tsp minced garlic

1/4 sliced avocado

1/4-1/2 lime

Directions:

Begin bowling water for the brown rice, add more water than suggested on the packaging to the pot. Allow the rice to cook about 1/2 way through and then add the peppers, onion (if using them), and frozen corn and mix well. Continue stirring periodically and when the dish is almost done (most of the water boiled off) add the beans and spices (chili powder, cumin, salt, garlic, pepper, paprika, etc.). When the dish is done pour everything into a bowl and top with sliced cherry tomatoes, avocado, and a squeeze of lime & enjoy!

Do you make your own copy-cat restaurant foods? Are you a frequent Chipotle lover? I only ate there 1 time about 4 years ago and was not impressed. Let me know in the comments!