Now that you’ve tried our recipe for 1-Pan Mexican Shredded Chicken, let’s make dinner with it!
These grain-free burrito bowls have our hearts. They’re relatively quick and easy to make, require 10 ingredients you likely have on hand right now, and are incredibly satisfying and versatile.
Shall we?
Origins of Burritos
It’s not clear when or who invented the burrito, but there are several theories that place its roots in Mexican cuisine. The concept seems to have later been introduced to the US around the 1950s and has since boomed in popularity and taken on many forms. I mean, how can you go wrong with delicious ingredients stuffed in a tortilla?
Our inspired burrito bowl version skips the tortilla and loads up on all the fillings instead!
How to Make a Burrito Bowl
You can make a burrito bowl literally however you want. But here’s the loose formula for how we build ours:
- Grain: White rice, brown rice, or cauliflower rice (Green Rice would be amazing, too!)
- Protein: Shredded Mexican Chicken (omit and double up on beans if vegan / vegetarian)
- Legume: Black beans (or, let’s be real, canned) simmered with sea salt and spices and slightly smashed for a “refried bean” effect
- Veggies: Stir-fried peppers and onions + roasted sweet potatoes
- Sauce: Fresh salsa (or, let’s be real, store-bought)
- Guac: Our favorite garlicky guacamole
- Garnish: Fresh cilantro
Bam. Dinner’s on the table fast.
For this grain-free bowl, we opt for cauliflower rice seasoned with simple spices, sea salt, and cooked until just tender.
Black beans simmer with spices and salt and are slightly smashed for a refried bean texture.
Peppers and onions are stir fried until just tender and slightly charred while sweet potatoes roast. And guac is smashed (and heavily sampled before dinner).
We hope you LOVE this burrito bowl! It’s:
Quick & easy to make
Customizable (switch up your veggies, proteins, and sauces!)
BIG on flavor
Satisfying yet not heavy
& utterly delicious
This would make the perfect weeknight meal when you want something that’s satisfying and wholesome on the table fast. It’s also great for a crowd of mixed eaters because it can cater to meat-eaters and vegans alike! Serve as a stand-alone meal or alongside some of these delicious Mexican-Inspired Dishes!
More Bowl Inspo
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Servings)
SWEET POTATOES
- 1 medium sweet potato, sliced into 1/4-inch rounds
- 1 tsp avocado oil (or other neutral-flavored oil with high smoke point)
BEANS
- 1 15-ounce can black beans, slightly drained (NOT rinsed)
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp sea salt (adjust to taste)
THE REST
- 1 tsp avocado oil (or other neutral-flavored oil with high smoke point)
- 1 medium red bell pepper, thinly sliced (stems / seeds removed)
- 1 medium red onion, thinly sliced
- Sea salt to taste
CAULIFLOWER RICE
- 1 medium head cauliflower (riced)
- 1 tsp avocado oil (or other neutral-flavored oil with high smoke point)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Sea salt to taste
- 2 Tbsp lime juice (optional)
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If serving with chicken, prepare at this time (follow link for instructions). Cover to keep warm until serving.
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In the meantime, preheat oven to 400 degrees F (204C) and line a baking sheet with parchment paper. Add sliced sweet potatoes and toss with a little oil to coat. Bake for 20-25 minutes or until tender.
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In the meantime, add slightly drained black beans to a small saucepan or pot and heat over medium heat. Add spices and salt and stir to coat. Once simmering, reduce heat to low, cover, and continue cooking until the beans are bubbly and hot and the liquid has reduced a bit. OPTIONAL: Mash with a potato masher or the back of your mixing spoon for more of a refried bean texture.
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In the meantime, heat a large skillet over medium heat. Once hot, add oil, peppers, onions, and a pinch of salt to taste. Sauté, stirring occasionally, until fragrant and light golden brown — about 5 minutes. Turn off heat but leave resting on burner to keep warm until serving.
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Next, prepare cauliflower rice in a food processor or using a box grater (methods detailed here) and heat a large skillet or Dutch oven over medium heat. Once hot add oil, cauliflower rice, spices, and salt. Sauté, stirring occasionally, until slightly tender and very lightly browned — about 3-4 minutes. Add lime juice (optional) and stir. Turn off heat, cover, and set aside until serving.
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To serve, divide cauliflower rice between serving bowls and top with roasted sweet potatoes, shredded chicken, black beans, peppers and onions, and any other desired toppings or garnishes such as guacamole, cilantro, salsa, and tortilla chips (garnishes/toppings optional).
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Store cooled leftovers (guacamole, herbs, and salsa separate) in the refrigerator up to 3-4 days or in the freezer up to 1 month. (NOTE: Cauliflower rice doesn’t reheat well after freezing, so consider making fresh upon serving). Reheat in the microwave or on the stovetop until hot.
*Prep time for chicken not included.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 servings Calories: 394 Carbohydrates: 38.8 g Protein: 35.8 g Fat: 11.4 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 5.2 g Trans Fat: 0 g Cholesterol: 80 mg Sodium: 1014 mg Potassium: 974 mg Fiber: 13 g Sugar: 7.4 g Vitamin A: 6250 IU Vitamin C: 165.8 mg Calcium: 120 mg Iron: 3.8 mg
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