After I made the Southwest Caesar Salad that I posted on Monday, I wasn’t able to stop making food that had similar flavors. When I’m in a hurry and running errands around town, the hunger cure on the go is to pop into Chipotle for a burrito Chipotle bowl. My standard order is always a rice with pintos, grilled veggies, corn salsa, cheese, lettuce and a dollop of sour cream. If I’m eating on the run, I feel like Chipotle is a good option, but I also like to recreate my favorites into even healthier dishes at home. I always feel like there’s room for improvement in my diet from a health standpoint, so I decided to keep the Mexican/Southwest theme going this week and try out my favorite Chipotle Bowl from home. I swapped rice for quinoa, sour cream for Greek yogurt and left off the cheese for this homemade Chipotle bowl. Make you Chipotle bowl however you like! That’s the beauty of cooking and getting creative in the kitchen!
Since there are several components to this recipe, I’ve broken it up into sub-recipes after the ingredients list. I figured this would help simplify the steps when making this as a whole.
At Home Chipotle Bowl
SERVES 4 PrintDownloadIngredients
- 2 15 oz cans of black or pinto beans OR 1 cup dried black or pinto beans
- 2-4 cups of veggie broth (or can use what you have or like)
- 1 cup of quinoa
- 4 limes
- 1 bunch of cilantro
- 1 jalapeño pepper
- 1 1/2 cups corn kernels
- 2 Tbsp of red onion
- 1 white, yellow or the rest of the above red onion
- 2 green bell peppers
- 1 avocado
- 1/2 cup fat free Greek yogurt
- 1 head of romaine lettuce
- 2 tsp of olive oil
- salt
- *******
- For the Beans :
- 2 15 oz cans of black or pintos
- OR to make your own
- 1 cup dried black or pinto beans.
- Water
- *******
- The rice part of the bowl (or quinoa in this case) :
- 1 cup of quinoa, rinsed
- juice of 2 limes, zest of 1
- 2 cups of veggie broth
- 1/3 cup cilantro
- 1/4 tsp of salt, maybe more for your taste
- *******
- For the Corn Salsa :
- 1 1/2 cups corn kernels. If you're using frozen, cook them according to the package directions first.
- 1 jalapeño pepper, minced, seeds removed
- 1/4 cup fresh, chopped cilantro
- 2 Tbsp of minced red onion
- juice of 1 lime, 1 tsp of zest optional
- 1/4 tsp of salt, maybe more for your taste
- *******
- Grilled Veggies :
- 1 white, yellow or red onion
- 2 green peppers
- 2 tsp of olive oil
- salt
- *******
- Guacamole :
- 1 ripe avocado
- 1 lime
- 1/4 tsp of salt
- *******
- Remaining ingredients :
- 1 head of romaine lettuce, chopped up
- 1/2 cup plain, fat free greek yogurt
- cheese (optional)
Instructions
- For the Beans:
- Rinse the beans in a colander. Put them in a medium saucepan and cover them with water, about an inch above the beans. Bring to a boil and let them boil for 1-2 minutes. Remove them from the heat and cover them. Allow the beans to sit for 1 hour.
- Drain off the water and rinse the beans again in a colander. Put the beans back in the sauce pan and cover them with water or broth about two inches above the beans. If you're just adding water, you can add 1/4 of a white, yellow or red onion and about 1/2-1 teaspoon of salt for added flavor. Cook the beans for 1-1 1/2 hours until they are tender, but not mushy.
- *******
- The rice part of the bowl (or quinoa in this case) :
- Rinse the quinoa thoroughly. Add the quinoa, the veggie broth, lime juice and salt to a medium saucepan and bring it all to a boil. Cover and reduce the heat to simmer. Allow the quinoa to cook and soak up all the liquid. About 10-15 minutes.
- When the quinoa is done cooking, allow it to cool for just a little bit and then stir in the cilantro and lime zest. Set the quinoa to the side.
- *******
- For the Corn Salsa :
- In a medium size mixing bowl, add the cooked corn kernels, minced jalapeño, red onion, cilantro, lime juice, zest and salt. Mix together until they are all combined.
- *******
- Grilled Veggies :
- Slice the onion and peppers into strips. In a medium sauté pan, heat up the olive oil to medium heat. Add the vegetables and sprinkle with a teeny bit of salt. Cook until they are crisp tender and have started to char around the edges, about 10 minutes.
- Remove from the heat.
- *******
- Guacamole :
- Mash up the avocado in a small bowl. Mix in the juice from the lime and salt.
- *******
- To assemble
- In a bowl, layer the quinoa, beans, veggies, corn salsa, lettuce, sour cream and guacamole. Sprinkle with a little salt if you'd like and enjoy!
haha! Glad to help.;)