Homemade Burrito Bowls
We are huge, huge fans of Chipotle. We just love all of the fresh ingredients and options that they offer. It’s so fun to have the option to completely customize your bowl or burrito. This gave me an idea. On a whim, I decided to try to make homemade burrito bowls. I wanted to use lots of fresh ingredients from our garden. This has become one of our very favorite meals. My family asks me to make it often. My boys love that they can customize each of their bowls exactly the way they want them. It is also a super fun meal to have when you have company over.
Simple and Delicious!
I took all of the popular items that we would order at the restaurants and came up with homemade recipes. It was actually really simple and we prefer the homemade bowls to the actual restaurant! You could easily add or take away ingredients and even make these bowls into burritos or tacos.
Our recipe includes cilantro lime rice, black beans, chipotle chicken, fajita veggies, corn salsa, our four ingredient family salsa recipe, monterey jack cheese, homemade guacamole, and lettuce. Lots of lime and cilantro is a must. And, if you’re feeling extra brave, homemade lime tortilla chips just take it to the next level!
Easy prep tips
Because this recipe has a lot of components, I’ve found that prepping as many ingredients as I can before dinner time is extremely helpful. I like to make my chicken marinade early and let the chicken marinade all day. I also cut up the onions and peppers and season with a little olive oil, salt and pepper and add to a ziplock bag. The salsa can also be made in advance.
How to serve
I love to serve our burrito bowls buffet style. It makes it really easy for everyone to go through the line and add any and all of the ingredients they want. It is fun to see what everyone adds to their bowls. They end up being super colorful!
Enjoy!
Homemade Burrito Bowl
These homemade burrito bowls are so delicious! Feel free to add or take away ingredients to make it your own!
Ingredients
Chipotle chicken marinade
- 1/2 medium onion
- 4 cloves of garlic
- 1 can of chilies in adobo sauce
- 3 tablespoons of olive oil
- 1 tablespoon of ground cumin
- 2 teaspoons of dried oregano
- salt and pepper
- 3-4 pounds of chicken breast
Cilantro Lime Rice
- 3 cups of basmati rice
- 4 1/2 to 5 cups of beef broth or water
- 1 bay leaf
- 1 tablespoon of butter
- salt
- 3 tablespoons of fresh lime juice
- 2 tablespoons of fresh lemon juice
- 3 tablespoons of fresh cilantro minced
Black Beans
- 2 cans of black beans rinsed
- 2 tablespoons of olive oil
- 1 medium onion chopped
- 4 cloves of garlic
- 2 teaspoons of ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon of chipotle chili powder
- 3 bay leaves
- salt and pepper to taste
- fresh lime juice to taste
- fresh lemon juice to taste
Fajita Veggies
- 1 large onion
- 2 bell peppers (I like to use red and yellow or orange for color)
- Salt & pepper
- Olive oil
Four Ingredient Salsa
- 4 cups of fresh tomatoes or 28 ounce can of diced tomatoes
- 1/2 cup of pickled banana peppers plus 1/4 cup of pickling juice
- 2 fresh jalapeños or 1 tablespoon of pickled jalapeños
- 4-6 green onions
Corn Salsa
- 24 ounces of frozen or canned corn
- 1/2 of a large red onion finely chopped
- 2 jalapeño peppers or 1 tablespoon of canned diced jalapeño peppers
- 1/4 cup of fresh cilantro chopped
- 1 tablespoon of lime juice
- 1 tablespoon of lemon juice
- salt to taste
Guacamole
- 4 large avocados
- 1/4 red onion diced
- 1 tablespoon of lime juice
- 1 teaspoon of garlic powder
- 2 tablespoons of finely minced cilantro
- salt to taste
Instructions
- Prep all ingredients.
- For the chicken: Start by blending all of the ingredients in a blender for the chicken marinade. Place chicken breasts into a large ziplock bag and pour marinade over the chicken. Let sit for 4 hours or more in the fridge. When ready to cook the chicken, cook on grill or in cast iron skillet. Dice into pieces and place in a serving bowl.
- For the rice: add rice, broth or water, bay leaf, butter and salt into a pot. Cook rice according to the package. Once cooked, add lime juice, lemon juice and fresh cilantro and stir.
- For black beans: cook onions until soft in a pot. Add garlic and stir until fragrant. Rinse beans and add to the pot. Add all of the additional ingredients except for the lime and lemon juice. Cook for 30 to 45 minutes.
- For fajita veggies: slice onion and peppers and add to skillet. Sprinkle olive oil and salt and pepper over the veggies and cook.
- For the four ingredient salsa: add all ingredients to a bowl, stir well and place in fridge until ready to serve.
- For the corn salsa: heat corn just until warm and let cool for a bit. Add all ingredients and place in the fridge until ready to serve.
- For the guacamole: mash avocados to your preferred consistency, add all ingredients and stir. Store in a tightly sealed container until ready to serve.
- Prepare sour cream, cheese, extra cilantro and any other ingredients you'd like to add to your bowls.
- Enjoy!
Notes
I like to place all of the ingredients in serving bowls and let everyone make their own burrito bowls just the way they like them.
We always have additional toppings like: shredded lettuce, sour cream, cheese, and various hot sauces available to add as well.
