Burrito Bowls

By Stef -

This picture is way blurry, but you get the general idea. These were good- I gave them a 7, I think Melissa gave them a 7.5 and Jared gave them a 4. He's not at all generous in his ratings and he doesn't like a many meals without meat, so we won't take his rating into consideration. I really liked the chipotle ranch in this. I got the recipe from damndelicious.net.

Burrito Bowls

  • 1 cup uncooked rice 
  • 1 cup salsa, homemade or store-bought 
  • 3 cups chopped Romaine lettuce 
  • 1 (15.25-ounce) can whole kernel corn, drained 
  • 1 (15-ounce) black beans, drained and rinsed 
  • 2 Roma tomatoes, diced 
  • 1 avocado, halved, seeded, peeled and diced 
  • 2 tablespoons chopped fresh cilantro leaves 
  • FOR THE CHIPOTLE CREAM SAUCE 
  • 1 cup sour cream 
  • 1 tablespoon chipotle paste* 
  • 1 clove garlic, pressed 
  • Juice of 1 lime 
  • 1/4 teaspoon salt, or more, to taste 
INSTRUCTIONS
  • To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside. 
  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside. 
  • To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro. 
  • Serve immediately, drizzled with chipotle cream sauce. 
NOTES
*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste. 

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