Greetings friends! I’m so happy to be back with another bowl recipe! I love meals in bowls. They are super customizable, easy, and fast. This one is great for all you meal preppers out there because you can literally prep these ingredients on Sunday and have a couple of days worth of meals for the week. You all know my love for Mexican food and it just so happens I usually have all these ingredients on hand, so these are my go-to meals when I have no idea what to make at the end of a long day.
Party in yo’ mouth!
Every couple of months my friend and I get together and cook. We usually are inspired by something to make whether it be from a magazine, Pinterest, or Instagram. This time, I wanted to try something different. I wanted to create our own “Chopped Challenge” and use ingredients we already had in our own pantries and fridges. It’s been crazy hot and humid here, and the last thing I wanted to do was to run out to the market. I looked around my kitchen. I had tomatoes, 1 sweet potato, 1 ear of corn, pickled onions, black beans, romaine, brown rice, and 1 jalapeno, The ingredients screamed burrito bowls and that is exactly what we made! I just got sent some Chipotle Mayo (made with avocado oil) from my friends at Primal Kitchen, so I took that out of the pantry too. My friend brought over cilantro and greek yogurt and we had ourselves a little fiesta!
Loaded with veggies and a spicy 3 ingredient dressing, these burrito bowls will be your go to dinner! Great for all you meal preppers too!
You can use whatever ingredients you have on hand as well. Don’t have rice? Use quinoa or another grain instead! Use frozen corn, carrots, or spinach in place of the fresh corn, sweet potato and romaine. The most important thing, in my humble opinion is to have a variety of textures and flavors that come from real food ingredients.
And let’s just TACO about this 3 ingredient, Creamy Chipotle Yogurt Dressing for a mo. It is TO DIE FOR. It’s spicy, smoky, and a tad sweet. It adds a nice refreshing touch to the spicy ingredients we’ve got going on in the rest of the dish. Let’s get bowlin,’ shall we?
Quick tip: Prep the rice, sweet potato, pickled onions 2-3 days in advance to save on time.
Bowl Ingredients (Serves 2)
2 cups romaine lettuce chopped
1 medium sweet potato cubed (about 1 cup)
2 T pickled onion (use this recipe if you’d like)
1/4 cup diced cherry tomatoes
1 can black beans drained and rinsed
1 ear of corn (about 1/2 cup) or use frozen
1 jalapeno (sliced thin)
1/4 cup dry brown rice cooked according to package directions (I used a sprouted brown rice box mix from Lundberg Farms)
1/2 avocado sliced
Preheat oven to 400F. Chop the sweet potato and toss with 1 T olive oil. I tossed mine with some taco seasoning but you can use whatever seasoning you like. Roast the sweet potato for about 20 minutes or until tender.
While the sweet potato is roasting, cook the rice on the stove or microwave according to the package directions. For ease, you can use precooked brown rice or even frozen rice. Sub quinoa or another grain like Farro or Freekeh.
Chop the lettuce and divide it between the bowls.
Saute the jalapeno and corn in a pan for 4-5 minutes with a teaspoon of olive oil.
When the rice is done, add roughly a 1/4 cup per bowl. Add 1/4 cup sweet potato, 2 T corn, jalapenos (to taste), 1/4 cup black beans, 2 T tomatoes, 1 T pickled onions, and the 1/4 sliced avocado per bowl . Drizzle roughly 2 T of the dressing over each bowl.
2 T greek yogurt (or use vegan sub if you’d like)
1/2 T chipotle mayo (I used Primal Kitchen)
1/2 T honey (sub agave if you wish)
1 T water
In a bowl, combine all of the ingredients above and set aside until bowls are ready.