Your favorite burrito deconstructed. No wrap. no problem…this is all chicken burrito goodness in a bowl. Tasty black beans, spiced chicken, lime, and cilantro rice are topped off with creamy avocado dressing in this healthy burrito bowl.
- 1 cup brown rice, uncooked
- 2 Tbsp fresh cilantro, minced
- 1 lime, juiced and zested
- 1 Tbsp extra virgin olive oil
- 2 lbs ground chicken or turkey
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tsp chili powder
- 1 tsp kosher salt
- 1/2 cup water
- splash of hot sauce like Cholula if desired
- 1 Tbsp extra virgin olive oil
- 1 cup red onion, diced (1 small onion)
- 4.5 oz green chiles, chopped (1 can)
- 15 oz black beans, drained (1 can)
- 1 tsp ground cumin
- 1 avocado, pitted and scooped
- 1/4 cup extra virgin olive oil
- 1 Tbsp fresh cilantro, chopped
- 1/2 tsp kosher salt
- 1 Tbsp lime juice
- 2/3 cup water (+ more if needed to thin)
- 10 oz grape tomatoes, chopped (1 dry pint)
- 1/2 cup cheddar or Mexican mix cheese, shredded
- 1 Tbsp fresh cilantro, minced
- lime wedges
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Cook rice according to package directions and then stir in the cilantro, lime zest, and juice. Season with kosher salt to taste. Reserve.
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While the rice cooks, heat the olive oil in a nonstick saute pan over med/high heat. Add the ground chicken and saute until cooked through. Add a big splash of Cholula if desired.
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Add the seasonings and water and cook for 2-3 minutes more. Keep warm.
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Heat the oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 5 mins.
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Stir in the drained beans, green chiles, and season with cumin. Reduce heat to low and cook until warmed through. Reserve.
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Blend all the ingredients together in a mini prep, food processor, or blender until emulsified. Add additional water to this to desired consistency. Reserve.
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Divide the rice between six bowls. Top with a scoop each of ground chicken, black beans, chopped tomatoes, grated cheese, a sprinkle of minced cilantro, and drizzle with avocado dressing. Serve with lime wedges.
- These bowls come together quickly and easily if you start by making the longest cooking item first...the brown rice. While the rice cooks, cook up the ground chicken, then the beans, and finally whip up that avocado dressing. I like these bowls best served warm, but they're tasty at room temperature too.
- The avocado dressing will keep in the refrigerator for a day without oxidizing too much thanks to the lime juice, but it's definitely best to eat it as close to making it as possible.
- If you can't find ground chicken in your market, ground turkey or beef make a great substitute.
- Make this recipe your own by swapping ingredients (pinto for black beans), adding a good splash of hot sauce, a dollop of sour cream, or a spoon of salsa. The best part is that they're completely customizable.