Thursday, October 1, 2015

Burrito Bowl

As of now you all know that we are big time foodie. Here, I would like to thank my husband bcoz of whom I was able to discover this aspect of my life that I love cooking. It was boz of him that I am able to taste different national and international cuisines. Some are totally rotten tomatoes and some are so delectable that we love to taste them again and again.

Chipotle is one of such restaurants in America where we used to have our brunch on the weekends (when we were in the USA). Chipotle is a very famous Mexican Grill renowned for their Burritos and Tacos. It was my personal favorite from health and nutrition factor. 

Burrito is nothing but a Mexican dish consisting of a flour tortilla rolled round with savoury filling typically of minced meat, veggies, beans etc. But today I'm going to share the recipe of Burrito Bowl. The best part of this dish is that it's completely customizable. You can add or delete any of the item you don't like bcoz there's number of goodies which goes round it.

It includes lemon-cilantro rice, pinto/black beans, corn salsa, roasted bell peppers and onions, lettuce, guacamole, cheese, sour cream. In restaurant too I never added the last three ingredients to my rice bowl (guacamole, cheese, sour cream) so here too I'm not using it in my recipe but if you like you can definitely add it to your bowl.

So, go ahead and make this healthy, nutritious and delectable recipe and enjoy it with your friends & family. So, let's get started:


1. Cooked Rice: 1 cup
2. Black beans (Kidney beans): 1/2 cup (Cooked or store bought)
3. Cilantro(chopped): 1/2 cup
4. Lemon Juice: 1 tbsp 
5. EVO Oil: to drizzle
6. Salt to taste

For Mexican Salsa:

1. Steamed Sweet Corn Kernels: 1/2 cup (Frozen or Fresh)
2. Jalapeno (chopped): 1/2 cup
3. Tomatoes (chopped): 1/2 cup
4. Onions (chopped): 1/2 cup
5. Cilantro (chopped): 1/2 cup
6. Lemon Juice: 1 tbsp 
7. Salt to taste
8. Black Pepper Powder to taste 
9. Mexican Seasoning: 1/4 tsp (optional)

For Roasted Bell Peppers & Onions:

1. Bell Pepper (sliced): 1/2 cup
2. Onions (sliced): 1/2 cup
3. Lemon Juice: 1 tbsp 
4. EVO Oil: to drizzle
5. Salt to taste

For Chicken:

1. Chicken Breast (chopped to bite size pieces): 1/2 cup
2. Ginger-Garlic paste: 1 tbsp
3. Red Chilli Powder: 1/4 tsp
4. Lemon Juice: 1 tbsp 
5. Mexican Seasoning: 1/4 tsp (optional)
6. Salt to taste
7. EVO Oil: for cooking


1. In a large bowl take the cooked rice. Drizzle 1-2 tbsp of EVO Oil, salt, cilantro, lemon juice and mix well until well combined. Keep it aside.

2. In another bowl take all the ingredients mentioned under "For Mexican Salsa" and mix well. Keep it refrigerated for an hour or two. If you have any plans to make this rice bowl then it will be better if you make it early, as it becomes very easy while assembling the rice bowl.

3. Take a separate bowl and mix all the ingredients mentioned under "For Chicken" and  keep the chicken marinated for 15-20 mins.

4. Place a pan on medium-low heat. Drizzle some EVO Oil on the pan and put the chopped bell peppers and onions, sprinkle salt and add few drops of lemon juice. Toss the veggies and cook it for a minute.

5. In the same pan add more oil if required and add the chicken pieces. Let it cook for 8-10 mins from all sides. 

6. To serve take a bowl or plate (since the recipe calls for Bowl I have used a bowl here, you can also use a plate). Put the lemon-cilantro rice; put pinto/black beans, mexican salsa, chicken, roasted bell peppers and onions.

7. Add salt for seasoning (if required). As I mentioned above I never liked guacamole, cheese & sour cream in my rice bowl; but if you like then you can definitely add them to your recipe.

8. Enjoy!!


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