Burrito Bowl
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Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)

Burrito Bowl

NUTRITION · PER SERVING50M COOK
CAL 32%·PRO 90%
CARBS 78G49% OF CAL
13G FIBER0G ADDED7G INTRINSIC58G OTHER7G TOTAL SUGAR
FAT 18G25% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A burrito bowl loaded with seasoned rice, black beans, corn, fresh vegetables, and toppings. Satisfying and customizable for meal prep.

mainmexicanbowlbeansgluten free
View the full recipe on Kristine's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • ¾ pound ripe red tomatoes (plum/roma) (2-3 tomatoes, diced small*)
  • ⅓ cup finely chopped white onion
  • ½ cup chopped fresh cilantro (tough stems discarded)
  • 1 tablespoon fresh lime juice
  • salt (to taste)
  • 2 teaspoons olive oil
  • 2 cloves garlic (minced)
  • 1 cup long grain white rice (rinsed and drained)
  • 1 ½ cups water
  • zest of 1 lime
  • 2 tablespoons fresh lime juice (from 1 lime)
  • ⅔ cup chopped fresh cilantro (tough stems discarded)
  • ¼ teaspoon salt (or to taste)
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 boneless, skinless chicken breasts
  • 6 cups chopped romaine lettuce
  • 15 ounce can black beans (rinsed and drained)
  • 1 cup canned corn (drained)
  • 1 avocado (peeled, pitted and sliced; or guacamole)
  • sour cream, lime wedges (optional, for serving)
PREP
35M
SODIUM
1026MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.