Chipotle Mexican Grill has options for plant-hungry people on the go. But be aware that oil is ubiquitous when eating out, even at Chipotle. So here’s a homemade version of their Vegetable Burrito Bowl that is sure to please. Ask your diners for suggestions on new toppings to include – it’s a great way to try out new veggies, fruits, grains and beans. Burrito Bowl Night might become a weekly event at your place.
- Sautéed Vegetables
- 1 14 oz pkg - frozen, sliced, onions and peppers (or 3 3/4 cups sliced fresh)
- 4 cups - corn kernels, fresh or frozen
- Cilantro Lime-Rice
- 5 cups - cooked brown Jasmine rice, or your favorite brown rice
- 1 Tbs - lime juice
- 1/4 cup - finely chopped cilantro
- 1 15 oz can - black beans or pinto beans, drained and rinsed
- 2 cups - your favorite salsa (we use Santa Barbara Mango Peach Salsa)
- 1 1/3 cup - your favorite ready-made guacamole (we use Tableside Chunky Guacamole)
- 1 medium - heart of romaine lettuce, chopped into bite-size pieces
- In a large non-stick skillet over medium-high heat, dry sauté the onion-pepper mix with the corn until the onions are translucent, about 10 minutes. This give the corn a really tasty flavor. Set aside.
- Stir together the rice, lime juice, and cilantro. Set aside.
- To enjoy your burrito bowls family-style, lay out the Sautéed Vegetables, the Cilantro-Lime Rice, and the Toppings, and let everyone assemble their own bowl. Have fun!
Nutrition (per serving): 601 calories, 73% calories from carbohydrates, 10% calories from protein, 17% calories from fat, 14.4g fiber.