Chipotle Burrito Bowl At Home | Vegetarian Recipe
During this lockdown, make Chipotle Style Vegetarian Burrito Bowl at home
Ingredients List:
Ingredients for Rice-
- 2 cups White or Brown Boiled Rice
- 2 tablespoons Cilantro/Coriander Leaves
- 1 tablespoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper
Ingredients for Beans-
- 1 cup Black or Red Boiled Beans
- Salt (as per your taste)
- ½ teaspoon Taco Seasoning (you can buy any regular taco seasoning; I prefer Old El Paso or Taco Bell’s seasoning, Amazon link
- ½ teaspoon Lemon Juice
Ingredients for Veggies-
- 1 teaspoon Vegetable or Olive Oil
- 1 cup Sliced Onions
- 1 cup Sliced Red Peppers
- 1 teaspoon Taco Seasoning
- Salt (as per your taste)
- 2 teaspoon Cilantro/Coriander Leaves
- 1 teaspoon Lemon Juice
Ingredients for Tomato & Corn Salsa-
- 1 cup Boiled Yellow Corn
- ½ cup Chopped Tomatoes
- ½ cup Chopped Onions
- 1 tablespoon Cilantro/Coriander Leaves
- ½ teaspoon Chopped Green Chilies
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
Ingredients for Guacamole-
- 2 Ripe Avocados
- 1 tablespoon Cilantro/Coriander Leaves
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper
Optional-
- Sour Cream (Amazon link
- Shredded Cheese (Walmart link
- Pickled Jalapenos Mild or Hot (Amazon Link
- Nacho Chips (Amazon Link
About me
Hi, I'm a Chicago based mom who loves to bake and cook, and a pastry chef by profession. I am super excited to share my recipes and experiences with you all through this YouTube channel. This is just one of my recipes and many more to come on this channel. I am really excited to continue to share my recipes and hope you enjoy them.
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Homemade vs Chipotle BURRITO BOWL | Delicious Dupes
Today I'm recreating, maybe IMPROVING Chipotle's popular Chicken Burrito Bowl. Watch more Delicious Dupes: Starbucks' Iced Lemon Loaf:
Panda Express' Orange Chicken:
5 Breakfast Ideas (Huevos Rancheros):
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Chipotle Chicken Marinade:
4 cloves of garlic,finely minced
1 tsp of cumin
1 tsp of kosher salt
½ cup orange juice
1 tsp of mexican oregano
2 tsp chipotle in adobo sauce, pureed
¼ cup of olive oil
1 lb boneless skinless chicken thighs
mix the marinade together then add add the chicken. Let it sit for at least an hour to overnight - the longer, the better so this can definitely be made ahead of time.
Cilantro Lime Rice:
1 cup of white basmati rice, rinsed and drained
2 cups water
½ tsp salt
Dash of cumin
Lime peel
In a medium-sized pot, add some olive oil and toast up the rice until it’s slightly golden brown. By toasting it up, you lock in the starch, keeping the rice from getting mushy and it also gives the rice a nutty taste. Pour in 2 cups of water or broth if you’d prefer, ½ tsp of salt, a dash of cumin, and a small piece of lime peel. No white parts, just the greens so it releases the lime oil into the rice and gives it a better flavor. Let it come to a boil until the water is fully absorbed then close the lid and let it sit for another 15 minutes to steam and finish cooking.
Salsa and Guacamole:
1 large, ripe tomato
¼ of a large red onion
2 cloves garlic, minced
Cilantro chopped
cumin
chili powder
Salt
juice from half a lime
1 ripe avocado
It sounds like we’re making alot but the great thing about salsa and guac is that they contain very similar ingredients, so I can basically prep everything and make them at the same time. For the salsa, we’re going to chop and dice a large ripe tomato. Add it a bowl, then we chop up ¼ of a large red onion, just take half of it and save the other half for the guac. A garlic clove, minced. Cilantro, chopped, and ¼ tsp cumin, ¼ tsp chili powder, a dash of salt, and juice from half a lime. Mix it up
For the guac, add the onions we’ve already chopped, a garlic clove finely minced, cilantro, lime juice, ¼ tsp cumin, ¼ tsp salt, and Mix mix mix. I usually add tomatoes teo my guac, but since we already made the salsa, we can just leave it out.
Pinto Beans:
¼ cup Chopped onions
¼ cup chopped green bell pepper
1 clove garlic, chopped
1 can pinot beans + liquid
Chili Powder
Cumin
In a small pan, we add some olive oil and quickly cook some chopped onions and some chopped green bell peppers until it’s fragrant. Add a clove of garlic, then a can of pinto beans with some of the liquid. Add a dash of chili powder and cumin, and once the beans are warmed through, it’s done.
Strawberry Agua Fresca:
1 cup of washed and hulled fresh strawberries
1 cup of water
juice from half a lime
1 tbsp honey
Add everything to a blender, whirl. Serve over ice and garnish with a wedge of strawberry and a mint. Fancy and refreshing!
Grilling the Corn and Chicken:
Okay so back to the burrito bowl, let’s grill! I had the corn salsa but I feel like it’ll get lost in all of the same flavors, so I’m doing a different approach - I have some melted butter already to go, and I’ll just place an ear of corn on the hot grill and as it’s cooking brush on the melted butter to give it that smokey buttery flavor and a sprinkle of chili powder. Now the the chicken! I’ll grill each side for 4-5 minutes until it’s cooked through and let it cool off a bit before cutting it into small chunks.
Assembly:
We have all our honeysuckle cafe burrito bar - let’s build our chicken burrito bowl. Here is our cooked rice, add some cilantro and a final squeeze of lime IF you want it more tart. Because we cooked it with lime, it is already infused. Grab a scoop of our cilantro lime rice onto a bowl and to the side of it, I’ll add some chopped romaine lettuce. Layer on our grilled chicken, our grilled corn that I’ve cut into smaller kernels, pinto beans, salsa, guacamole, a small dollop of sour cream, and finally some shredded cheese. This soo good.
This is a chipotle chicken burrito bowl. Everyone I know loves this bowl, but today I’m going to show you how to make it from scratch, maybe even better but definitely dang delicious.
00:00 Intro
00:11 Trying Chipotle's Bowl
01:02 The Marinade
02:15 Cilantro Rice
03:09 Guac & Salsa
04:22 The Beans
05:07 Quick Refreshment
06:05 Grilling
06:39 Build that Bowl!
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All Rights Reserved.
Quick & Delicious Chipotle Chicken Rice Bowl Recipe for a Busy Weeknight
The Last Time I Went To Chipotle, I Think I Paid Almost $20 For A Bowl…. I Think That’s Ridiculous! Lets Make One At Home That Will Taste Better, Have Larger Portions And Will Cost A Fraction Of The Price!
Bonus - No Seed Oils In This Bowl!
Per Bowl - 2 Total
- 687 Calories
- 50g Protein
- 81g Carbs
- 18g Fat
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Ingredients
———
- 2 Large Chicken Breast, Boneless Skinless
- 1 Cup Dry, Organic White Long Grain Rice
- 1 Avocado
- 1 Roma Tomato, Chopped
- 1/4 Red Onion, Chopped
- 1 Bunch Cilantro
- 1 Jalapeno
- 2 Limes
- Taco Seasoning
- Salt
———
Recipe
_____
1. First Things First, The Rice. WASH YOUR RICE. Just Do It, Trust Me. Add Your Rice To A Pot, Fill It 1/4 With Water, Put Your Hand In And Shake Around The Rice. You’ll see The Water Get Cloudy. This Is The Excess Starch On The Rice. We Don’t Want That! Drain The Water And Do It Two More Times. (Water Should Run Clear) Now With The 1 Cup Of Rice In The Pot, Add 1.5 Cup Water & Salt, Bring It To A Boil, Cover And Simmer For 15 Min. After The 15 Min, Remove The Pot From The Heat And Leave It Covered For Another 10 Min. Now Remove The Lid, Add The Juice Of 1 Lime And 1/4 Cup Of Chopped Cilantro. Mix And You Now Have Cilantro Lime Rice!
2. While The Rice Is Cooking You Can Make The Guac If You Want To Make Your Own. You Can Also Buy Some If You’re Lazy… I Won’t Judge
3. Next, Put A Large Pan Or Cast Iron On Medium High Heat. Cut Up The Chicken Breast Into Even Sized Pieces. Add To A Bowl, Then Generously Season With Your Favorite Taco Seasoning. Add A Light Coating Of Oil To The Pan, Spread Out The Chicken And Sear For 3 Minutes On One Side. Mix Up The Chicken And Cook An Additional 2-3 Minutes While Mixing. You Can Break Up A Piece To Check If Its Fully Cooked.
4. Finally, Add Your Rice To A Bowl, Add In A Triple Scoop Of Chicken And As Much Guac As Your Heart Desires.
5. Eat And Enjoy!!!
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