Print

The Capsule Pantry: Burrito Bowls

  • Author: Lauren Daniel
  • Yield: 4 Bowls 1x
  • Category: Tex-Mex

Description

Easy and filling, these Capsule Pantry burrito bowls are perfect for a week night meal or to cover lunches for the week.


Scale

Ingredients

  • 1 lb chicken, chopped into bite size pieces or pulled pork (optional)
  • 1 can black beans
  • 1 cup corn, thawed and rinsed
  • 1 tbsp oil
  • 2 sweet potatoes, cubed and roasted
  • 1 avocado
  • 1 c salsa ( plus, more for topping if desired)
  • 1 ½ c rice or quinoa
  • ¼ tsp chili powder
  • Salt & pepper
  • Optional: cheese, shredded

Instructions

  1. In a large saucepan of 1½  cups water, cook rice, (or quinoa) let cool then stir in salsa, set aside.
  2. Heat pan to medium-high with oil, add potatoes and cook about 8-10 minutes until soft, sprinkle with salt and pepper to taste. Set aside.*
  3. In the same pan add chicken and chili powder and cook through.
  4. Divide rice mixture into serving bowls, top with sweet potato, chicken, avocado, corn, black beans, tomatoes, and cheese.

Notes

*Use chili powder on potatoes if not using a meat.