Craving a restaurant-quality meal without leaving your kitchen? Prepare to revolutionize your lunch game with this mouthwatering Chipotle-style salad bowl that promises to transport your taste buds straight to flavor paradise! Packed with vibrant colors, bold Mexican-inspired ingredients, and a perfect balance of protein, grains, and freshness, this recipe is about to become your new obsession. Whether you're a health-conscious foodie or just looking for a quick, delicious meal, this salad bowl will have you saying "¡Delicioso!" with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, diced
- 1 cup pico de gallo
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
Instructions
- Begin by preparing your ingredients. Cook 1 cup of brown rice according to package instructions, which usually takes about 20 minutes. While the rice is cooking, you can prepare the other ingredients.
- Drain and rinse 1 cup of black beans under cold running water to remove excess sodium and any canning liquid. Set aside in a bowl.
- If using fresh corn, you can cut it off the cob, or if using frozen corn, measure out 1 cup and thaw it in the microwave or by running it under warm water. Add the corn to the bowl with the black beans.
- Dice the avocado and set it aside in a separate bowl. To prevent browning, you can drizzle a little lime juice over the avocado if desired.
- Prepare the pico de gallo if you are making it from scratch. Combine chopped tomatoes, onion, jalapeño, and cilantro in a bowl. Add salt and lime juice to taste. If using store-bought pico de gallo, measure out 1 cup and set aside.
- Chop 1/4 cup of fresh cilantro and add it to the bowl with the black beans and corn. Mix gently to combine.
- Once the brown rice is cooked, fluff it with a fork and let it cool slightly. You can season it with a pinch of salt and a squeeze of lime juice for extra flavor.
- To assemble the salad bowls, start with a base of the cooked brown rice in each serving bowl. Top with an equal portion of the black bean and corn mixture.
- Add a generous scoop of pico de gallo on top of the beans and corn, followed by the diced avocado.
- Finish off the salad bowls by squeezing fresh lime juice over the top and adding salt to taste. You can also garnish with additional cilantro if desired.
- Serve immediately and enjoy your homemade Chipotle Style Salad Bowl!
Tips
- Rice Hack: For extra flavor, cook your brown rice in vegetable broth instead of water to add depth to the base of your salad bowl.
- Avocado Pro Tip: To keep your avocado from browning, add a splash of lime juice and store it in an airtight container if not using immediately.
- Meal Prep Magic: This recipe is perfect for batch cooking! You can prepare the components in advance and assemble fresh bowls throughout the week.
- Spice It Up: Want more heat? Add some diced jalapeños or a dash of hot sauce to customize your flavor profile.
- Protein Power: Feel free to add grilled chicken, shrimp, or tofu to make this bowl even more substantial and protein-packed.
- Fresh is Best: Always use fresh cilantro and lime for the most vibrant and authentic flavor experience.
Nutrition Facts
Calories: 451kcal
Carbohydrates: 72g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
