Cinco de Mayo Burrito Bowl
Cinco de Mayo Burrito Bowl
Description
This works well with a variety of proteins and veggies, or leave the protein out and make it vegan. Use what you have on hand and get creative!
Ingredients
Instructions
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Roasted Sweet Potatoes
Preheat oven to 400 degrees. Chop sweet potato into bite sized pieces. Drizzle with olive oil. Season with salt & pepper. Roast 20-30 minutes until tender.
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Charred Corn
Steam corn in microwave or on stovetop. To steam corn in microwave, place in microwave-safe bowl. Add a few tablespoons of water. Cover and microwave 5-7 minutes. To char corn (optional), place on hot bbq or grill pan, rotating every few minutes. Slice kernels off corn cob.
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Grilled Chicken
Drizzle chicken with olive oil and season with fajita seasoning mix. Sear both sides evenly until chicken is cooked through. Remove to plate and cover with foil for 5 minutes to maintain juiciness. Chop into bite sized pieces.
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Onions and Peppers
Slice into thin strips and saute in olive oil until desired softness.
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Black Beans
To enjoy warm, cook black beans in liquid on low heat for 5 minutes until warm. To enjoy cool, drain and rinse black beans before topping bowl.
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Brown Rice/Quinoa Blend
Use one-half brown rice and one-half quinoa. Cook according to package directions. In rice cooker for best results.
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ASSEMBLE BOWL
BALANCE BOWL
Layer 1 cup rice/quinoa blend in bowl. Top with sweet potatoes, corn, chicken, vegetables, beans, and avocado. Enjoy with your favorite salsa or hot sauce!
Note
Original recipe by Luci Petlack
