April 20, 2015

Chipotle Burrito Bowl

yes. the photos above are exactly the same :P 

I couldn't choose between the two; I first tried to copy the Chipotle logo but it didn't look quite right being positioned so far up....let me know what you think about the two.

but aside from that, there's no ambivalence when it comes to this recipe. Honestly, Chipotle is not "health food" (500 calories in their chips & guac?!---and I know, I'm not one to care too much about counting calories, but that's a pretty significant number) and it doesn't seem that hard to make too. I took some of my favorite parts about a burrito bowl and turned it into a vegan burrito bowl: 

Recipe: Chipotle Burrito Bowl
By: Hannah Claudia
(serves 1)

1/4 cup of pinto beans (soaked overnight or soaked in boiling water for 1 hour)
1/2-1 cup of water
1 tablespoon of sundried tomtaoes
1/4 cup of frozen corn
1 tsp smoked paprika
salt, pepper (to taste)

1/2 bell pepper, thinly sliced
1/4 onion, thinly sliced
1 tbsp oil
2-3 tablespoons of salsa (i used mild!)

1/2 cup of cooked rice (i had basmati on hand)
1 scallion, sliced
juice of 1/2 lime

1/2 avocado, mashed
juice of 1/2 lime
pinch of smoked paprika
salt, pepper (to taste)


1. Drain the pinto beans and add to a pot. Add the water and sundried tomatoes. 
2. Cook the beans for about 40-50 minutes or until softened. Gently mash the beans on the side of the pot. Add the spices and set aside.
3. In a small saute pan, heat up the oil. Add the onions and bell pepper and cook until golden brown (alternatively, you can grill
these vegetables). Set aside. (You can mix in the salsa now or add it to the top later)
4. Toss the rice in the lime juice and mix in the scallions.
5. Mix the avocado, lime, paprika, salt/pepper to make guacamole. 
6. Assemble your "burrito bowl" and enjoy! (Top with salsa if you haven't already)

xoxo, han

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